This cake pan came to me from a dear friend who recently moved to New Mexico. I helped her pack her house and run her yard sale, and at the end of the day NOBODY had wanted this amazing cake pan! From Williams Sonoma! What!? So she gave it to me because she's a sweet sweet human being, and then I turned around and gave it to Kaelson who makes some of the most amazing cakes I've ever tasted. She made this particular bunny cake for my birthday, and you too could have your very own bunny cake (if you live in the LA area) by donating to our Kickstarter! You can choose what kind of cake you'd like--and don't even worry it'll be from scratch. Unless you love funfetti. Who doesn't? But just for S's and G's here's my favorite pound cake recipe.
(From the Silver Palate Cookbook)
1/2-1 cup lb butter
2 cups sugar
2 cups unbleached all-purpose flour
1 teaspoon fresh lemon juice
1 teaspoon vanilla
Preheat the oven to 350 degrees F.
Grease the pan, then sprinkle some flour in there so the cake pops right out when it's done.
Cream the butter and sugar together--I mean really get that crack fluffy.
Stir in the flour--a few quick stirs just until it's blended.
Go nuts with lemon juice and vanilla--wanna throw some zest in there? DO IT!
Add the eggs one at a time, and beat well after each one until you have delicious gooey goodness in your bowl.
Pour batter into your pan and bake for 75 minutes-ish...make sure you test the cake with a knife (should come out clean...no big cake chunks sticking to it.)
Sidebar: I used to serve this cake with a simple glaze (mix a lil confectioners sugar with even lil'er milk until it's pourable then pour it over the cake) and whipped cream. MM.