Easter Bunnies

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Title: Easter Bunnies
Yield: 12 Servings


4 oz Soft Margarine
4 oz Caster Sugar
4 oz Self-Raising flour
2 Eggs, Beaten
Grated Rind and juice of 1

-----------------------------FOR THE DECORATION-----------------------------
4 oz Slightly Salted Butter
8 oz Sifted Icing Sugar
4 oz Dessicated Coconut
Blanched Almonds(for ears)
Glace Cherries, halved(noses
Angelica Strips (Whiskers)
Currants (for eyes)

Preheat oven to 180C,350F, Gas Mark 4. Grease individual castle-pudding

Put margarine, sugar, flour and eggs in a bowl. Combine ingredients, then
beat well until mixture is light in colour and texture. Stir in orange rind
and juice.

Divide mixture between moulds, filling each about halfway (tap tins so
mixture reaches bottom). Stand tins on a baking tray and bake in preheated
oven for 15-20 minutes until golden brown and well risen. Turn on to a wire
tray and leave to cool.

Beat butter until soft, then gradually add icing sugar, beating ingredients
together to give a soft, creamy consistency.

Trim bases of cakes so they stand level. Holding each cake on a fork,
spread buttercream over the top and sides, then roll cake in dessicated
coconut to coat. Use blanched almonds, glace cherries, angelica strips and
currants to mae bunnies' ears, noses, whiskers and eyes.

Source: CHAT Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini