Rabbit Mold Cake Food

BUNNY CAKE

Steps:

• Preheat oven to 350 degrees. Spray an 8-cup bunny-shaped baking pan with cooking spray; set aside. In a medium bowl, sift together flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour.
• Fill prepared pans with batter and smooth with an offset spatula. Bake, rotating pans halfway through, until cake is golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool for 20 minutes. Invert cakes onto rack; let cool completely.
• Using 1/4 to 1/2 cup buttercream, spread on flat side of each bunny-shaped cake; press flat sides together to adhere. Transfer 1 1/2 cups buttercream to a medium bowl and add enough pink gel food coloring to reach desired shade of pink. Fit a pastry bag with a star tip, such as Ateco #18. Pipe pink buttercream to form ears, eyes, and nose.
• Transfer remaining buttercream to a clean pastry bag fitted with a star tip, such as Ateco #18. Pipe buttercream over bunny-shaped cake to cover. Press shredded sweetened coconut onto tail to adhere. Sprinkle bunny with finely shredded coconut; serve.

RABBIT MOLD CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray 8-cup rabbit-shaped baking dish with cooking spray; Leave besides. In a medium bowl, sift together the flours, baking powder and salt; Leave besides.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, 3 to 4 minutes, scraping sides of bowl as needed. Stir in the eggs, one at a time, then stir in the vanilla. With the mixer on low speed, add the three-part flour mixture, alternating with the milk and starting and ending with the flour.
• Fill the prepared molds with the dough and smooth with an angled spatula. Bake, turning mussels in half, until cake is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer the ramekins to a wire rack and cool for 20 minutes. Flip the cakes on a wire rack; let cool completely.
• With 1/4 to 1/2 cup buttercream, spread flat side of each rabbit cake; press the flat sides to adhere. Transfer 1 1/2 cups buttercream to a medium bowl and add enough pink gel food coloring to achieve desired pink shade. Place a star-shaped pastry bag, like Ateco # 18. Apply pink buttercream to shape ears, eyes and nose.
• Transfer the remaining buttercream to a clean piping bag, such as Ateco # 18. Pour the buttercream over the rabbit cake to cover. Squeeze the shredded sweet coconut onto the tail to make it stick. Sprinkle the rabbit with finely grated coconut; assist.