Hopping Down The Bunny Trail

By Christy Rost, April 2006

Many Easter traditions are for the young and young-at-heart. While children excitedly dash through the yard looking for colored eggs tucked into shrubs and flowerbeds, some of the not-so-young elect to do the same, though at a decidedly slower pace. Ever the child-at-heart, my Easter Bunny hides eggs for me in tree branches, storm drain pipes, clay pots full of spring blossoms, under the lid of the gas grill, and other locations yet to be discovered.

In earlier years, the “Bunny” remembered all the hiding spots, and sometimes played the “you’re getting warmer” game when I couldn’t find an egg or two. The past few years though, the Bunny has overlooked an egg or two. More than once, I’ve discovered a long-forgotten egg while gardening, it’s once colorful shell devoid of holiday hues.

It’s little wonder that in the kitchen, I’m fond of creating something whimsical for Easter dessert. This year’s confection will be a large Easter Bunny cake with soft, coconut fur and crisp, sweet meringue ears that are brushed lightly with pink luster dust. I’ve made versions of this cake for many years, and it’s always a hit with family and friends. I baked the first one when our sons were small and we lived in Paris, though at the time, its ears were made of pink construction paper. I decorated later bunny cakes with piped buttercream rosettes, and while the results were impressive, the process was very labor intensive. Last year, I made smaller versions and created individual bunny cakes, covered in fluffy white frosting and coconut.

Whether your Easter celebration is a casual gathering or a formal meal in the dining room, adding a touch of whimsy to your dessert course ensures fond, lasting memories. This year’s scrumptious Easter Bunny Cake will bring smiles to everyone at your table, and it’s so cute, it could become part of your holiday family traditions. You’ll find the recipe and instructions in this month’s easyentertain.com Featured Recipes section.