Bunny Cake Recipes & How-To

Instructions for use:

Clean all components with a mild detergent before using for the first time. Do not clean the mold in the dishwasher, as salts may attack the coating. Prior to baking, always grease the mold well. This ensures even browning and a delicious crust. After this, put both mold halves together and insert the two pins through the triangular openings to fasten the two mold parts together. Turn the mold over and fill the dough evenly from above. Put the filled mold on a baking sheet and place it on the bottom rack of the preheated oven. Bake at 175° C (350° F) in a fan oven for approximately 50-60 minutes. Allow to cool for 10 minutes, remove the mold, cut off the bottom of the cake evenly using a knife so that the bunny can stand securely.

Our Tips:

The characteristics of the ingredients vary every time. As a result, the dough may rise differently and in some cases cause it to overflow onto the baking tray. If the dough has a particularly liquid texture, the mold may leak slightly. To prevent this from happening, place the mold in the oven when preheating the oven and remove it carefully once the set temperature is reached. As a precautionary measure, line the baking sheet with a baking mat or a sheet of parchment paper.

Lemon Bunny Cake Recipe:

• 100 g butter (7.14 tablespoons)
• 75 g icing sugar (.57 cups confectionary sugar)
• 1 sachet vanilla sugar (Simply use 1 teaspoon of vanilla extract and 1 tablespoon of sugar.)
• 1 egg
• 125 g flour (just shy of 1 cup of all-purpose flour)
• ½ tsp baking powder
• Grated peel of one lemon

Instructions:

Cream the butter and gradually add the icing sugar and vanilla sugar. Then fold in the egg and stir until smooth. Mix flour with the baking powder and gradually fold into the dough mixture together with the grated lemon peel. Bake the dough as described in the instructions. Afterwards, allow it to cool on a rack for about 10 minutes. Unlock the pins and open the mold carefully.

Carrot and Walnut Bunny Cake Recipe:

• 40 g grated carrots (1/2 cup loosely packed grated carrots)
• 60 ml vegetable oil (1/4 cup)
• 75 ml sour cream (1/3 cup)
• 1 egg
• 75 g brown sugar (.44 cups – slightly less than half a cup)
• 1 tablespoon lemon juice
• 50 g chopped walnuts (1/2 cup)
• 125 g flour (just shy of 1 cup of all-purpose flour)
• 1 tsp baking powder
• 1 tsp ground ginger

Mix the carrots, sour cream, egg, sugar, and lemon juice. Mix the flour, baking powder, and grated ginger and sift into the carrot mixture. Fold in the chopped walnuts. Bake the dough as described in the instructions. Afterwards, allow it to cool on a rack for about 10 minutes. Unlock the pins and open the mold carefully.

Recipes courtesy of Birkmann of Germany/ Conversions by Fancy Flours.