I woke to hoar frost this morning. (Is there anything lovelier?) And the first daffodil of the spring, nestled in a bed of snow not yet melted. Spring and winter are currently colliding in Minnesota in a month-long tug of war. I know spring will prevail eventually, but right now winter’s fans have seen it holding on for dear life. I don’t mind. I love winter cooking, and spring crops haven’t yet begun appearing in Minnesota markets, so I’m happy to wait a big longer. When spring comes roaring in, I think I’ll finally be ready to stop making warm, hearty meals. I have been hoping, however, that the weather would cooperate long enough for me to photograph this warren of bunny cakes for Easter. Today, the hoar frost and the snow retreated, the sun made a too-brief appearance, and the ground seemed just dry enough for me to crawl around the marshlands behind our house. I used to see cakes molds like the one I used for these and think, pretty, but too much fussy decorating. Especially tiresome was the idea of trying to elegantly pipe icing into all of those awkward nooks and crannies. Perhaps that’s why I found this mold in a stack on super clearance a few years ago. Instead, I kept things simple and quick by lining up a number of siftables and toothpicking in some sliced Dots and Crows for eyes. In practically no time at all, I had eight cakes, white, vanilla-flecked, cinnamon, chocolate, dark chocolate, and black cocoa. Simple and charming, check and check. Happy Easter! Happy Spring!
A Warren of Bunny Cakes
Bake up any cake recipe(s) you like in a rabbit-shaped mold. When the cake is cool, dust it with one of the siftables below, turning it ever so gently from side to side. Attach sliced Dots, Crows, or other similar candy, with a toothpick for the eyes, and brush the eyes with a bit of corn syrup, if you wish, for a more lifelike effect.
Confectioner’s sugar mixed with any of the cocoa powders
Dark cocoa powder
Black cocoa powder