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Easter Cakes

Tabitha Helms

It’s been a little while since I’ve tried cooking something new. No time for that with finishing up my graduate program and being on the job hunt. Life is crazy busy. I have been very involved at church lately though, and we’re having an Easter carnival this weekend. I signed up to bake cakes for the cake walk. I have a confession. I have a thing for cute, kid cakes. You know the ones I’m talking about–the ones that you can’t help but giggle at the sheer cuteness and creativity involved, the kind that kids ooh and aah over when they see it. I enjoy these cakes the best. I want to make people smile. So, with that thought in mind, I set about making a couple awesome creations. Due to my time shortage, I used a boxed cake mix. I poured half of the mix into an 8″ wide circle pan and the rest into a dozen muffin cups.  They came out beautifully. I stuck the circle cake in the freezer for an hour to make it easier to work with, and left the cupcakes out to cool.

The circle cake was taken out of the freezer and cut as follows:

The pieces were stuck together with frosting and extra frosting was put on each side of the bunny to make it look fatter. I doused the whole thing in shredded coconut, stuck in a few jelly beans for the nose and eyes, sprinkled green food colored, shredded coconut around it and got the cutest, fuzziest looking bunny you’ve ever seen.

The next job was the cupcakes.

First, I toasted a panful of shredded coconut for about 5 minutes, stirring constantly to keep from burning.

I turned the cupcakes upside down.

I spread a light coating of yellow frosting around the edges and piled some extra high on the top (which was really the bottom).

Then I scooped toasted coconut around the edges and top to stick to the frosting.

To finish them off, I put hot tamale candies for feet and the little cockscomb on top of their heads. I put sixlets in a squirt of frosting for the eyes, and used a toasted almond for the beak. Cute as can be!