Rudolphs Carrot Patch Cakes Recipes

RUDOLPH'S CARROT PATCH CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Arrange 6 mini loaf cases (8 x 4 x 4cm) on a baking tray. In a large bowl, mix the sugar, flour, cocoa, bicarbonate of soda, spices, orange zest and ¼ tsp salt. In a jug, whisk the eggs, oil, milk and carrots. Pour the wet ingredients into the dry and mix thoroughly. Divide the mixture between the cases and bake for 30 mins until risen and cooked through. Transfer to a wire rack to cool.
• While the cakes are cooking, make the carrot decorations. Mix the orange food colouring into the fondant icing until evenly coloured, then divide into 6 pieces. Roll each piece into a cyclinder, about 5cm long, then roll one end a little thinner to create a carrot shape. Use a cocktail stick to make indentations along the sides. Set aside, standing them on their fattest end, to firm up for 30 mins. Now make the chocolate icing. Put the butter, cocoa, icing sugar and milk into a saucepan, and bubble for a few mins, stirring with a small whisk until smooth and shiny. Set aside to cool for 20 mins. For the green coconut 'grass', tip the coconut into a small bowl, add a little green food colouring and mix until evenly coated.
• To assemble the cakes, first cut a little hole, about 1cm, into the centre of each to 'plant' your carrot later. Stir the icing and spread over the cakes to cover the surface. Push your carrot into the centre, then scatter the green coconut around the edges. Stick a sprig of parsley into the top of each carrot and sprinkle the coconut grass with green edible glitter, if you like. Can be stored in a sealed cake tin for up to 3 days.

EASTER BUNNY CAKE

Steps:

• 1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.2- Bake 8-inch rounds 25 to 30 minutes, 9-inch rounds 22 to 27 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.3- Reserve 1 cake layer for another use or to make a second bunny. Cut 1 cake layer in half as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. Cover large flat tray or piece of cardboard with aluminum foil. Put halves together with frosting to form body. Place rounded side up on tray.4- Cut out a piece about one-third of the way up one edge of body to form tail as shown in diagram. Attach tail with toothpick. Frost bunny with remaining frosting, rounding out head and body. Sprinkle with coconut. Cut ears from construction paper press into head. Use jelly beans for eyes and nose. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Make cake mix following high-altitude directions on package for 9-inch rounds.1 Serving: Calories 335 (Calories from Fat 155) Fat 17g (Saturated 6g) Cholesterol 45mg Sodium 270mg Carbohydrate 41g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 6% Iron 4%.Betty's Tip: Surround your bunny cake with green grass. To make grass, shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted.Cutting and Assembling Easter Bunny Cake* Cut cake layer in half. Put halves together to form body. Cut out piece to form tail.* Attach tail with toothpick.* Cut 4 x 1 3/4-inch ears from pink construction paper. Fold as shown.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.