0 0
Aunt Mary’s Delicious Bunny Cake

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Aunt Mary’s Delicious Bunny Cake

Directions

Share

Ingredients :

  • 3 cups all-purpose flour
  • 1?¾ teaspoons baking powder
  • 1?¼ teaspoons salt
  • 1?? cups milk at room temperature
  • 1?½ teaspoons lemon extract
  • 1?¼ teaspoons vanilla extract
  • ¾ teaspoon orange extract
  • 1?? cups unsalted butter at room temperature
  • 2 cups white sugar
  • 4 eggs at room temperature
  • ½ cup vegetable shortening
  • ½ cup butter at room temperature
  • 4 cups confectioners’ sugar
  • 2 tablespoons milk at room temperature
  • 1 teaspoon clear vanilla extract
  • Methods :

  • Place a rack into the lower third of oven.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Grease and flour a cake mold pan (such as a bunny cake or train cake mold) using vegetable shortening.
  • Sift flour, baking powder, and salt in a bowl.
  • Mix 1 1/3 cup milk, lemon extract, 1 1/4 teaspoons vanilla extract, and orange extract in a separate bowl.
  • Beat unsalted butter in a large mixing bowl with an electric mixer on medium speed until butter is creamy and smooth, 1 to 2 minutes. Beat in white sugar and continue beating until the mixture is light and fluffy, about 5 more minutes. Scrape the sides of the bowl occasionally.
  • Beat in eggs, one at a time, beating each egg in thoroughly before adding the next.
  • Reduce mixer speed to low and beat in flour mixture in several additions, alternating with milk mixture; begin and end with flour mixture. Do not overbeat. Scrape bowl occasionally.
  • Pour batter evenly into prepared cake pan.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the cake comes out clean, 30 to 45 minutes.
  • Place cake in pan on a wire rack and allow to cool for 15 minutes before inverting pan to remove cake. Allow cake to completely cool on wire rack, 3 to 4 hours. 1
  • Beat vegetable shortening, 1/2 cup butter, confectioners’ sugar, 2 tablespoons milk, and 1 teaspoon clear vanilla extract in a bowl until frosting is smooth and creamy. 1
  • Pack the frosting into a heavy resealable plastic bag; force the frosting into one corner of the bag. Clip a small corner off the plastic bag, seal the bag, and pipe the frosting onto the cooled cake in desired pattern.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Mexican Turkey Corn Bread Casserole
    next
    Pumpkin Brioche
    previous
    Mexican Turkey Corn Bread Casserole
    next
    Pumpkin Brioche

    Add Your Comment