2 cups all-purpose flour
1/2 cup shortening
1-1/2 cups sugar
1 cup milk
3-1/2 teaspoons baking powder
1-1/4 teaspoons vanilla
1 teaspoon salt
3 eggs
1. Preheat the oven to 350 degrees.
2. Grease and flour the cake pans (rub bottom of pan with butter
or shortening, then sprinkle flour in the pan; tap the pan until
flour spreads and covers pan bottom)
3. Sift the flour, sugar, baking powder, and salt into the
electric mixer bowl.
4. Add the shortening, milk, vanilla, and eggs. Mix on low speed
for one minute.
5. Scrape the sides of the bowl, then turn mixer to high speed.
Beat for 3 minutes.
6. Pour into pans and bake for 30 to 35 minutes, or until a wooden
pick inserted in the cake center comes out clean (not sticky!).
7. Cool in pans for 10 minutes, then turn cake layers onto a wire
rack (you might need help with this step).
1. Place the cream cheese, milk, vanilla, and salt in the electric
mixer bowl. Mix on medium speed until well blended.
2. Gradually add sugar, beating at medium to high speed until the
frosting is smooth and will spread easily. If necessary, add more
milk.
3. Cut the cooled cake and arrange as shown in the drawing. One
layer is left intact, and the other is cut to form the bunny's
ears and bow tie. Spread the frosting between the head, ear, and
bow tie pieces, then over top and sides.
4. Add jelly beans for the bunny's eyes, strips of licorice for
whiskers. You could also cover the rabbit with coconut for a very
special Easter dessert!
6 White chocolate
squares
6 oz Soft lady fingers
2 pk Philadelphia cheese (2x250g)
1 c Sugar
1/4 c Lime juice
1 Gelatine env.
unflavored
2 ts Lime peel, fine grated
1 c Whipping cream, whipped
Strawberries
Lime
slices
Melt chocolate.
Halve
lady fingers lengthwise. Line bottom and sides of an 8 1/2-inch
springform pan with ladyfingers, rounded sides facing out.
Beat
cream cheese on lowest speed of electric mixer until smooth. blend
in sugar and chocolate; mix well.
Sprinkle
gelatine on top of lime juice in saucepan. Let stand 5 minutes to
soften.
Stir
mixture over low heat until gelatine is dissolved. Blend warm
gelatine and lime peel into cheese mixture.
Fold
cheese mixture into whipped cream. Pour into pan.
Chill
at least 3 hours. Garnish with strawberries and lime slices.
1 c Butter
2 c Sugar
4 Eggs
4 c Flour
1 ts Baking soda
1 ts Baking powder
4 oz Sour cream
4 oz Cream cheese; softened
1 c Praline liqueur
1 c Pecans; chopped
-----------------------------------Glaze-----------------------------------
1/4 c Butter
1/2 c Brown sugar
1/4 c Praline liqueur
1/8 c Water
Cream butter and sugar. Add eggs and beat 3 minutes.
Mix
together the flour, baking soda, and baking powder.
Mix
together sour cream, cream cheese and liqueur. Alternately add dry
ingredients with cheese mixture, beating well. Stir in pecans.
Grease
and flour bundt pan. Pour batter in. Bake at 350~ for 60-70
minutes. Cool 15 minutes then glaze.
Glaze:
Combine the butter, brown sugar, praline liqueur, and water all in
a small saucepan; bring to a boil. Stir for 5 minutes. Pour over
cake.
White part:
Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three
times. Beat egg whites till frothy; add cream of tartar, vanilla,
and salt. Beat till soft peaks form. Gradually beat in 1/2 cup
granulated sugar. Sift a fourth of the flour mixture at a time
over top; fold in.
Yellow
part:
Sift 3/4 cup cake flour and baking powder together three times.
Beat yolks with juice and water until thick, 5 to 7 minutes;
gradually beat in 1/2 cup granulated sugar. Sift a fourth of the
flour mixture at a time over top; fold in.
Alternately
spoon yellow and white mixtures into an ungreased 9- or 10-inch
tube pan.
Bake
at 375 degrees F for 35 to 40 minutes. Invert and cool.
Put
margarine, caster sugar, eggs and self-raising flour in a bowl.
Combine ingredients, then beat well until mixture is light in
colour and texture. Stir in orange rind and half of the juice.
Break
up chocolate for cake. Place on a plate over a pan of simmering
water until completely melted. Stir chocolate through cake mixture
so that it is streaked. turn mixture into a greased 9 inch ring
tin and spread level.
Bake
cake in preheated oven for 30 minutes until spongy to touch. Turn
on to a wire tray and leave to cool. Beat butter until soft, then
gradually beat in icing sugar and remaining orange juice.
Melt
chocolate for decoration, as before, and beat into buttercream to
make a smooth mixture. Split cake in half. Spread both halves with
jam and sandwich back together.
Place
cake on a plate and, using a small palette knife, spread chocolate
buttercream over surface, leaving it rough in appearance.
Using
a sharp knife, cut flake bars into long pieces and arrange over
cake to give a nest effect. Fill centre of cake with Mini-eggs.
