First, make your favorite cake recipe in two 9-inch cake pans. I chose carrot, because Duh, from Mark Bittman’s How To Bake Everything book — it has a lot of crushed pineapple in it. On a sheet-cake cardboard, which I had a five-pack of, leftover from a years-old experiment with making a blighted gingerbread house, place one layer about two-thirds of the way down. Cut ears out of the second layer and place the leftover piece at the bottom, like so:
Frost it all over with your favorite frosting. We went with the classic cream cheese:
Then, bunny it up:
And that is how you make an Easter dessert. I can’t believe that we spent all those years with a little girl in the house and this is the first year I’ve made one. Oh well, it’s never too late. It looks a little like a child helped with the decoration, doesn’t it? Things to remember for next time: Make a separate batch of icing for piping the details, because the cream cheese was too creamy to pipe very well. Also: Be more creative, but I was specifically requested to make jelly-bean eyes, so that’s what I did. Also might try toasting the coconut for a brown bunny.
The rest of the meal was fine, but simple — smoked a turkey breast on the grill, mac/cheese and a nice potato salad. And the traditional nibbles beforehand:
I love deviled eggs. Why don’t I make them more often?
So that was my Easter. I drank too much wine, had an afternoon nap, and went for a bike ride after. The weather was perfect — clear and sunny, warm but not too. I hope yours was as pleasant.
The weekend being what it was, I paid little attention to what news there was this weekend, except that Michigan is No. 1 in the country in new Covid cases, and had an eye-popping number Saturday — 8,413. We should change our name to New Variants, because that appears to be what’s driving all this. My second shot is Thursday. Can’t come soon enough.
OK, then, Monday commences. Let’s get through the week.