By Marie Fagan Peart | marie@haldimandpress.com
Easter is around the corner, and I have a fun cake for the occasion. I still have the original clipping from Norma Bidwell’s column in The Spec.
Bidwell was a journalist first, then took on the role of Food Editor. In her retirement she began writing her column, “Norma’s Stoveline,” sharing recipes, cooking tips, and answers to reader’s food-related questions. She retired again in 2006 at age 91.
What’s most appealing about this cake is that no special pans are needed. It calls for two 9-inch round cakes, cut according to the directions, and assembled using seven-minute frosting.
It takes a bit of time and fiddling, but I was always pleased with the results. Enjoy!
Cuddly Bunny Cut-Up Cake
2 baked 9-inch round cake layers, cooled
2 2/3 cups (about) angel flake coconut
Red food colouring
Seven Minute frosting
Thin strips black rope licorice
Red jellybeans
Pink ribbon bow
Cut cake layers as show in diagram one. For ease, first measure and mark distances with wooden picks; then cut between picks with a sharp knife.
Arrange the pieces on a large (at least 17- by 12-inch) tray, cutting board, baking sheet, or aluminium foil-covered cardboard as shown in diagram 2, double stacking the paw pieces as indicated.
Tint one-third of the coconut pink, using red food colouring; set aside.
Place a small amount of frosting between the cake pieces to hold them in place. Then frost entire cake, rounding off corners.
Sprinkle all over with white coconut. Decorate as shown in above photo, using pink coconut on the ears/paws and using the licorice and jellybeans for the face. Place a bow under the chin.
