Triple Lemon Easter Rabbit Cake and Mini Flower Cupcakes...the result...(& dyed eggs)

M

mariadnoca

Moderator
We had a great Easter brunch hanging with the family. Tons of food, piles of bacon and one SIL made a yummy cinnamon french toast casserole. I'm sugared out! The kids hunted/found eggs and I started with mimosas and ended with sangria...it was a hot day.

Happy Easter all! smileys/smile.gif

Upon seeing this my 2yro niece said "Auntie Ree, Auntie Ree...it's a bunny! Happy Birthday to you! Can I eat it?"

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Easter/Easter%20Bunny%20Cake/8e07b812-0bfa-4bbf-a109-9cfc792bb778_zps24d922bf.jpg

Mar, I'd wanted to do the grass too, but in the end don't really think I needed it.

Mom's old pan found in cupboard:

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Easter/Easter%20Bunny%20Cake/d17cfd8f-d4c8-438c-84df-031cebcba145_zpsed0e7495.jpg

Triple Lemon Cake recipe from Fine Cooking (recipe at link) - wonderful, here's the bunny in the freezer getting ready so I could split into layers/ice. I used a different icing recipe found here, it took a double recipe for the cake/mini cupcakes. The 2nd batch I left out the zest so I could put a 2nd layer of icing on top that was pure white.

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Easter/Easter%20Bunny%20Cake/IMG_2561_zps48835cd3.jpg

I forgot to add whiskers, oh well.

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Easter/Easter%20Bunny%20Cake/9682662d-3015-44c9-8409-0a29f57c758b_zpse8bd8797.jpg

Bunny minus tail aka here's the cake/curd/crumb shot:

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Easter/Easter%20Bunny%20Cake/IMG_2584_zpsc6e109bf.jpg

Bonus - dying hardboiled egg whites for colorful deviled eggs. Just food coloring and water:

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Easter/Easter%20Bunny%20Cake/IMG_2563_zpsd1c342e5.jpg

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Easter/Easter%20Bunny%20Cake/IMG_2567_zpsee1f35c2.jpg

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Easter/Easter%20Bunny%20Cake/IMG_2574_zpsb3df4176.jpg

http://www.finecooking.com/recipes/triple-lemon-layer-cake.aspx

 
Wow! I can see you weren't limited to the 8-crayon Crayola box! And I thought

the flowers were silk hydrangeas. That is really impressive! So...an unknown pan worked out, it looks adorable AND it tastes good. Girl...you are batting 1000.

 
Wow! Love it! How special to use your mom's cake pan! What a great day!! P.S...

Would your SIL share her yummy french toast casserole recipe?

 
Thank you!!! I was going for a hydrangeas look, so glad someone got it.....

Think it would work better with a larger star tip like a 2D (used on the tail) with a normal size cupcake. The minis were hard to turn without a nail. To create that look I put periwinkle icing down one size of the bag, smooshed it to cover all the bag sides, made a hole and put white icing down the center. I think that look turned out pretty good for a first try.

 
Pinterest, but it had more detailed instructions on the eggs and I thought why do all that?...

food coloring alone should do it - and did. Note: I used the Neon Colors from the grocery store vs. my gel/paste ones.

 
Thanks all - I had a lot of fun using mom's old pan and trying to turn it into something...

As I said I used the cake/curd recipe linked to above from Fine Cooking, but since I wanted a buttercream, used a lemon one from Sweetpolita (link in first post) it took a double recipe to cover all, but the result was a super lemony cake. This cake was not for the faint of lemon hearts, it was as stated, triple lemon!

I had a blast making it! And knock on wood, I never have cake pan release problems, as I spray pans with oil in the nooks and crannies, w/o flour. In this case I use a bit of butter and the rest spray coconut oil. Filled the pan with batter 3/4 full and it released without any issues at all.

I will say the cake was very sticky, normally I don't have much issue with that, but this cake stuck to my hand when cutting the layer after I froze it. I finally wrapped it in a silpat to handle it to cut.

 
REC: Baked Croissant Cinnamon French Toast, my SIL doubled this for our brunch

Baked Croissant Cinnamon French Toast
Prep time: 10 mins Cook time: 30 mins Total time: 40 mins
Serves: 4

Ingredients

3 large croissants, a few days stale
3 eggs
3/4 cup milk
3 tablespoons Greek yogurt
1/4 cup sugar
1/2 tablespoon vanilla extract
3 tablespoons flour
1/4 cup brown sugar
cinnamon to taste (I used almost a full teaspoon)
pinch of salt
3 tablespoons cold butter, cut into small pieces

Instructions

Grease a small baking pan with butter (I just used a small loaf pan). Tear the croissants into small pieces and place in the dish.

Whisk the eggs, milk, yogurt, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge (or for a few hours if you are short on time).

For the topping, mix flour, brown sugar, cinnamon, and salt. Cut the cold butter in with a food processor or just using your fingers until your mixture looks like small crumbs.

When you're ready to eat, preheat oven to 350 degrees. Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 30-45 minutes depending on how soft/crispy you want it to be. Make sure the french toast is fully cooked before you remove it from the oven - usually the top looks done before the inside is really done.

Top with butter and drizzle with maple syrup.

http://pinchofyum.com/baked-croissant-cinnamon-french-toast

 
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