Including recipes for Easter Bunny Cake, Pecan Easter Cake, Hummingbird Cake, Easy Easter Bunny Cupcakes, Chocolate Nest Cake, and Strawberry Angel Food Cake
Easter Bunny Cake
- 2 Baked 9-inch round cake layers, cooled
- White Frosting
- 2 1/2 c Coconut, divided*
- Red food coloring
- Licorice for whiskers
*Tint 1/4 cup of the coconut with the red food coloring.
Cut 1 cake layer as a half circle shape on each side of the cake (for the ears) leaving a bow tie shape in the center of the cake. The bow tie shape should be about 1 1/2" wide at the widest part.
Leave the other layer whole. Arrange whole cake layer in center of cake platter, place half circle shapes on the top pointing up for the easter bunnies ears. Place the remaining piece at the bottom of the whole cake layer to make a bow tie. Frost the whole thing.
Sprinkle center of easter bunny's ears and bowtie with pink coconut. Sprinkle white coconut over bunny's head and outer edge of ears and bowtie. Decorate with candies for eyes, nose, mouth and whiskers
Hint: For decorating you could use red string licorice, chocolate chips for the eyes, nose, and mouth and to outline the easter bunny's ears and bow tie.
Pecan Easter Cake
- 2 c All-purpose flour
- 1 ts Baking powder
- 1/2 ts Baking soda
- 1 c Butter, softened
- 1 1/4 c Brown sugar, packed
- 2 Eggs
- 1 c Nonfat plain yogurt
- 1 ts Vanilla
- 1 c Pecans, coarsely chopped
- 1/4 c Brown sugar, packed
- 1/2 ts Ground nutmeg
- 1/2 ts Ground allspice
Heat oven to 350 degrees F. Grease an 8-cup tube pan.
Stir together flour, baking powder, baking soda; set aside.
With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, yogurt and vanilla. Gradually beat flour mixture into the batter until well blended.
Sprinkle one-fourth of the topping into the prepared pan. Spoon on one-third of the batter. Continue layering.
Bake in a 350 degree oven for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes in pan; remove from pan to a rack; serve warm. Makes 12 servings.
Combine the pecans, brown sugar, nutmeg, and allspice and set aside.
Nutrition facts per serving: 357 cal; 16 g fat; 21.8 mg chol; 4.1 g pro; 50.2 g carbo; 210 mg sodium.
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- 3 c All purpose flour
- 1 ts Baking soda
- 1/2 ts Salt
- 2 c Sugar
- 1 ts Cinnamon
- 3 Eggs, beaten
- 3/4 c Vegetable oil
- 1 1/2 ts Vanilla
- 8 oz Crushed pineapple
- 1 c Pecans, chopped
- 1 3/4 c Bananas, mashed
- Cream cheese frosting (see below)
- 1/2 c Pecans, chopped
Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl.
Add eggs and oil, stirring until dry ingredients are moistened. Do not beat.
Stir in vanilla, pineapple, pecans and bananas. Pour batter into 3 greased and
floured 9 inch pans. Bake at 350 degrees for 25 to 30 minutes or until a
wooden toothpick comes out clean.
Cool in pans for 10 minutes; remove from pans and let cool on wire racks.
Stir 1/2 cup of pecans in cream cheese frosting or reserve them for the top and the
Cream Cheese Frosting:
- 4 oz Margarine or Butter
- 8 oz Cream cheese
- 1 lb Powdered sugar
Blend softened cheese and margarine in mixer. Blend and whip in the sugar.
Easy Easter Bunny Cupcakes
- 1 1/2 c Cake Flour, sifted
- 1 c Sugar
- 2 ts Baking powder
- 1/2 ts Salt
- 1/2 c Butter; softened
- 1/2 c Milk
- 2 Eggs
- 1 ts Vanilla
- Easy Easter Bunny Frosting (see below)
- Smarties or M&Ms
- Licorice or Fruit Roll ups
- Marshmallows; pink
In bowl combine flour, sugar, baking powder and salt.
Using electric mixer at low speed, blend in butter, milk, eggs and vanilla; beat for 2 minutes at medium speed.
Spoon batter in 16 large greased or paper lined muffin cups.
Bake at 375F for 12 to 16 minutes or till tester inserted in centre comes out clean. Transfer to rack and cool.
Easy Easter Bunny Frosting
- 1/2 c Corn syrup
- 1 Egg white
- 1 ts Lemon juice
In saucepan over high heat, heat corn syrup (or microwave at High for 1 1/2 - 2 minutes) until boiling.
In bowl, beat egg white with lemon juice till frothy; gradually blend in boiling corn syrup and beat till stiff peaks forms, about 4 minutes.
Dip tops of cooled cupcakes in icing.
Use Smarties or M&Ms for eyes, licorice or sliced fruit roll ups for whiskers. Cut pink marshmallows into quarters for ears.
Makes 16 Cupcakes.
Chocolate Nest Cake
- 6 oz Soft Margarine
- 6 oz Caster Sugar
- 3 Eggs, Beaten
- 6 oz Self-Raising Flour
- Grated Rind and juice of 1 lemon
- 2 oz Plain Chocolate
- 4 oz Slightly Salted Butter
- 8 oz Icing sugar, Sifted
- 4 oz Plain chocolate
- 3 tb Apricot Jam
- 4 lg Cadbury's Flake Bars
- 8 oz Cadbury's Mini-eggs
Preheat oven to 375 degrees F.
Put margarine, caster sugar, eggs and self-raising flour in a bowl. Combine ingredients, then beat well until mixture is light in colour and texture. Stir in orange rind and half of the juice.
Break up chocolate for cake. Place on a plate over a pan of simmering water until completely melted. Stir chocolate through cake mixture so that it is streaked. turn mixture into a greased 9 inch ring tin and spread level.
Bake cake in preheated oven for 30 minutes until spongy to touch. Turn on to a wire tray and leave to cool. Beat butter until soft, then gradually beat in icing sugar and remaining orange juice.
Melt chocolate for decoration, as before, and beat into buttercream to make a smooth mixture. Split cake in half. Spread both halves with jam and sandwich back together.
Place cake on a plate and, using a small palette knife, spread chocolate buttercream over surface, leaving it rough in appearance.
Using a sharp knife, cut flake bars into long pieces and arrange over cake to give a nest effect. Fill centre of cake with Mini-eggs.
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Strawberry Angel Food Cake
- 1 Angel Food Cake
- 1 lg Pkg Frozen strawberries, thawed and drained
- 1 sm Can crushed pineapple, drained
- 16 Marshmallows, cut up
- 1/2 ts Vanilla
- 4 c Whipped topping
Cut cake in 3 layers.
Mix together the strawberries, pineapple, marshmallows, vanilla, and whipped topping.
Ice between layers and the top with the strawberry mixture. Yields: 12 - 15 servings.
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