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Cake's & Cup Cake's

Bird Nest Cupcakes

Bake your cupcakes. When cool frost with white or
chocolate frosting. Decorate with coconut around the
outside circle of cupcake. Place colored jelly beans
in centre. Coconut can be toasted if you prefer a
brown nest! You can also tint it green : )

Garden Carrot Cake

Like his cousin Peter Rabbit, the Easter Bunny
has been known to steal vegetables from Mr.
McGregor's garden. On this Garden Carrot Cake, the
almond Easter Bunny nibbles marzipan cabbages,
carrots and radishes.


Ice the cooled Carrot Cake with Cream Cheese
Frosting. Sprinkle the crushed cookies on top
for "dirt." Form a log of marzipan for each
bunny's body, and pinch to form back feet. Roll
ovals for the head, tail, front paws and ears,
and press onto the body. (Note: Microwaving the
marzipan for a few seconds will make it easier
to handle.) Using a clean paintbrush, paint the
face with food coloring diluted in water. Add
the bunnies and rows of Marzipan Vegetables.


CARROT CAKE:

  • 3 eggs
  • 1 1/4 cups corn oil
  • 1 1/3 cups packed brown sugar
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 2 cups all-purpose flour
  • 1 8-oz. can crushed pineapple in natural syrup
  • 1/3 cup shredded coconut
  • 1 cup coarsely chopped walnuts
  • 3 cups grated carrots (about 4 carrots)
    • Preheat the oven to 350 degrees. Grease and flour
    a 13-by-9-by-2-inch pan. In a large bowl, beat the
    eggs, oil and brown sugar until well blended. In a
    separate bowl, sift the baking soda, cinnamon, salt
    and flour, then gradually add it to the egg mixture;
    do not overmix. Add the pineapple and syrup, coconut,
    walnuts and carrots, and beat well.

    Pour the batter into the prepared pan and bake for
    45 to 55 minutes, or until a toothpick inserted in
    the center of the cake comes out clean. Cool in the
    pan for 10 to 15 minutes. Invert onto a cooling rack
    and cool completely. Serves 12 to 14.


    CREAM CHEESE FROSTING:

    In the bowl of an electric mixer, cream the butter
    and cream cheese until fluffy. Add the remaining
    ingredients and beat until smooth. Makes 3 1/2
    cups.

    MARZIPAN VEGETABLES:

    Break the marzipan into six or so balls, and knead
    in small amounts of food coloring paste, so they
    match the colors of the vegetables you wish to mold.
    Be sure to leave some marzipan uncolored for the
    bunnies. All of the following decorations can be
    made up to three weeks ahead and stored in an
    airtight container.

    CARROTS:
    Roll orange-colored marzipan into a ball the size
    of a large pea, then roll one side of the ball into
    the tapered shape of a carrot. With a toothpick,
    poke a hole in the larger end for the green carrot
    tops. Make the tops by rolling one tiny piece of
    green marzipan into three tiny, thin strings. Pinch
    them together at one end and insert that end into
    the hole at the top of the carrot. If the stem
    wobbles a bit, use a toothpick to push the carrot
    top snugly around the stem.

    LETTUCE OR RED CABBAGE:
    Make these vegetables from balls of green and
    purple marzipan, respectively, rolling one marble-
    sized ball and two slightly smaller balls for each.
    Place the two smaller balls between sheets of
    plastic wrap, and use a small rolling pin or the
    flat side of a butter knife to flatten them into
    ovals; cut each oval in half. Slightly flatten the
    bottom of the large ball so that it doesn't roll.
    Wrap three or four of the half ovals around the
    large ball so that they resemble the outer leaves
    of a head of lettuce or cabbage. To secure the
    leaves, press the cut edges to the base of the
    center ball.


    RADISHES:
    Form tiny, slightly egg-shaped red balls and poke
    a hole in the tops with a toothpick. Form the stems
    by shaping one to three small green balls, each
    flattened into a disk, then pinched into a curl.
    Insert the pinched edge into the hole at the top
    of the radish, as with the carrot.