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Show "JllViv T"vm '. -. i --'vr "--.rv. i ." ' Bake A Bunny Shaped Carrot Cake For Easter Baking at Easter is a tradition tradi-tion in many families; most use recipes that have been handed down from many different countries and cultures. cul-tures. Sweet breads are the most popular the Russians bake Kirlich, a tall sweet bread baked in a mold rounded op top to represent repre-sent the dome of a Russian church, and most European countries have a traditional egg bread with brightly colored col-ored hard cooked eggs baked in a sweet braided yeast Americans, too, have established es-tablished Easter traditions. One uniquely American custom cus-tom is the baking and decorating of an Easter cake which can double as a dessert and a centerpiece for an Easter dinner or buffet. Since carrot cake is a favorite, why not try a delicious carrot cake baked in the bunny shaped pan and start your own special Easter tradition? It's easy to bake and decorate, and sure to impress family and friends. Professional results are easy to achieve with the Wilton Easter Bunny Pan because the bunny pattern is baked right into the cake. A decorating bag and tips are used to outline the contours made by the pan; then zigzags, dots and stars decorate the egg. The bunny's bun-ny's fur is simply fluffed on with a spatula. To make it even easier, Wilton includes complete decorating decorat-ing instructions and icing recipes with each pan. The Easter Bunny Pan is available in your favorite department or discount store, cake specialty shop or directly from Wilton Enterprises, Woodridge, IL. 60517. CARROT CAKE 1-34 cups sugar 3 eggs 1 cup vegetable oil 1-34 cups sifted flour 2 tsps. cinnamon 1-12 tsps. baking soda 1-12 tsps. baking powder 3 cups grated carrots 23 cups chopped nuts Generously grease Easter Bunny Pan with solid vegetable veg-etable shortening. Dust pan with flour; tap bottom to remove excess flour. Preheat or nO In large mixing bowl, beat sugar and eggs until thickened; add oil. Sift flour, baking soda, baking powder and cinnamon together; to-gether; add to egg mixture. Fold in carrots and nuts. Pour batter into prepared pan and bake in preheated oven for 45 55 minutes. Cool cake and remove from pan. BUTTERCREAM ICING 12 cup solid vegetable shortening 12 cup butter or margarine 1-12 tsps. vanilla 5 cups confectioners' sugar (there are 4 cups in a pound ) 3 Tablespoons milk Cream butter and shortening short-ening with electric mixer. Add vanilla. Gradually add sugar, on cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed two to three minutes. Keep icing covered with a damp cloth until ready to decorate. For best results, keep icing bowl in refrigerator when not using. |