Easter bunnies

Yield: 12 Servings

Measure Ingredient
4 ounces Soft Margarine
4 ounces Caster Sugar
4 ounces Self-Raising flour
2 \N Eggs, Beaten
\N \N Grated Rind and juice of 1 orange
4 ounces Slightly Salted Butter
8 ounces Sifted Icing Sugar
4 ounces Dessicated Coconut
\N \N Blanched Almonds(for ears)
\N \N Glace Cherries, halved(noses
\N \N Angelica Strips (Whiskers)
\N \N Currants (for eyes)


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

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

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