KNOW THE CONNECTION BETWEEN EASTER AND BUNNY & ENJOY EASTER BUNNY CAKE ON EASTER SUNDAY

   

 

 

 

The connection between Easter and the bunny primarily stems from a combination of ancient pagan traditions and German folk beliefs, particularly those associated with the goddess Eostre, who was linked to fertility and spring. Rabbits, due to their high reproductive rates, became symbols of fertility and new life, aligning well with the springtime celebration of Easter. German folklore, which later spread to America, featured a figure known as the Easter Hare (or "Osterhase"), who would lay colored eggs as gifts for children, further solidifying the bunny's role in Easter celebrations. 

Here's a more detailed breakdown:

Pagan Roots:

Ancient pagan festivals associated with spring and fertility, often featuring rabbits as symbols of renewal and new life, likely influenced the later Christian traditions of Easter. 

The Easter Hare/Bunny:

German folklore introduced the concept of an "Easter Hare" or "Osterhase" who would bring eggs to children, reflecting the pagan association of rabbits with fertility. 

Symbolism of Fertility and New Life:

Rabbits, known for their high reproductive rates, became symbolic of fertility and new life, which resonated with the Christian concept of resurrection during Easter. 

German Immigrants to America:

German immigrants, particularly those who settled in Pennsylvania, brought the tradition of the Easter Hare and its egg-laying activities to America, where it eventually spread and became a prominent Easter tradition. 

Now it's time to get into the preparation of the Easter bunny cake

 

First, make up sponge mixture in an 8x12-inch Swiss roll tin. Quantities increase by ½ lb.

Sieve flour and baking powder

Crush sugar if necessary

Cream butter and sugar. very slowly until light &fluffy

Beat eggs and flavour, and add to the mixture gradually, beating all the time.

Fold in sieved flour slowly with a little milk to make a dropping consistency.

Pour into 2 Swiss roll tins and bake at 190 degrees Celsius for 25 minutes.

Remove and cool it

When cold, cut carefully into the shape of a bunny. The base of the ears halfway down the cake, so trim around a plate of 7-inch diameter for the shape of the face up to the base of the ears on each side, and mark the central point between the ears on the same circle.

Cut out a deep inverted “V” from the centre of the top edge of the cake down to the point mark for the base of the ears and trim the ears to points.

Make up one 1lb stiff white glaze of icing and use to cover the cake, reserving a few tablespoons full to be coloured pink for the insides of the ears. Cover the cake with icing and dredge thickly with coarse-cut coconut and cover over centres of ears with pink icings.

Arrange cake on a board, outline eyes and mouth with narrow strips out with liquorice, tie wider liquorice “Bow” at base of neck. Fill into eyes and nose with sweets, make whisker angelica.