1. Place the cream cheese, milk, vanilla, and salt in the electric
mixer bowl. Mix on medium speed until well blended.
2. Gradually add sugar, beating at medium to high speed until the
frosting is smooth and will spread easily. If necessary, add more
3. Cut the cooled cake and arrange as shown in the drawing. One
layer is left intact, and the other is cut to form the bunny's
ears and bow tie. Spread the frosting between the head, ear, and
bow tie pieces, then over top and sides.
4. Add jelly beans for the bunny's eyes, strips of licorice for
whiskers. You could also cover the rabbit with coconut for a very
special Easter dessert!
6 White chocolate
6 oz Soft lady fingers
2 pk Philadelphia cheese (2x250g)
1 c Sugar
1/4 c Lime juice
1 Gelatine env.
2 ts Lime peel, fine grated
1 c Whipping cream, whipped
lady fingers lengthwise. Line bottom and sides of an 8 1/2-inch
springform pan with ladyfingers, rounded sides facing out.
cream cheese on lowest speed of electric mixer until smooth. blend
in sugar and chocolate; mix well.
gelatine on top of lime juice in saucepan. Let stand 5 minutes to
mixture over low heat until gelatine is dissolved. Blend warm
gelatine and lime peel into cheese mixture.
cheese mixture into whipped cream. Pour into pan.
at least 3 hours. Garnish with strawberries and lime slices.
Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three
times. Beat egg whites till frothy; add cream of tartar, vanilla,
and salt. Beat till soft peaks form. Gradually beat in 1/2 cup
granulated sugar. Sift a fourth of the flour mixture at a time
over top; fold in.
Sift 3/4 cup cake flour and baking powder together three times.
Beat yolks with juice and water until thick, 5 to 7 minutes;
gradually beat in 1/2 cup granulated sugar. Sift a fourth of the
flour mixture at a time over top; fold in.
spoon yellow and white mixtures into an ungreased 9- or 10-inch
at 375 degrees F for 35 to 40 minutes. Invert and cool.
margarine, caster sugar, eggs and self-raising flour in a bowl.
Combine ingredients, then beat well until mixture is light in
colour and texture. Stir in orange rind and half of the juice.
up chocolate for cake. Place on a plate over a pan of simmering
water until completely melted. Stir chocolate through cake mixture
so that it is streaked. turn mixture into a greased 9 inch ring
tin and spread level.
cake in preheated oven for 30 minutes until spongy to touch. Turn
on to a wire tray and leave to cool. Beat butter until soft, then
gradually beat in icing sugar and remaining orange juice.
chocolate for decoration, as before, and beat into buttercream to
make a smooth mixture. Split cake in half. Spread both halves with
jam and sandwich back together.
cake on a plate and, using a small palette knife, spread chocolate
buttercream over surface, leaving it rough in appearance.
a sharp knife, cut flake bars into long pieces and arrange over
cake to give a nest effect. Fill centre of cake with Mini-eggs.