EASTER CAKE TO BUY RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
• Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
• Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
• Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Steps:

• Drop the raisins into a sieve and pour boiling water over them (generously!). 
• Transfer raisins into a bowl and pour in the rum. I used a walnut-infused nalewka (Polish-style spirit), but a zesty citrus liqueur would work beautifully as well. Set aside to soak for at least 30 minutes.
• Crumble fresh yeast into a bowl. Add in 2 tablespoons of sugar and ½ cup of flour. Pour warm milk in, and blend everything together with a fork. Cover the bowl with a cloth and set aside in a warm place (if it’s quite warm in the kitchen, just leaving it on a worktop will do the trick).
• Add egg yolks to the rest of the sugar and use a mixer to beat them together - until light and fluffy.
• In your mixer, swap the whisk attachment for the flat beater/paddle or a dough hook. 
• Add in the rest of the flour to the beaten yolk mass. Next, add the yeast mixture we have left aside earlier on.
• Turn the mixer on, and knead until the dough turns elastic and becomes less sticky (it took roughly 15 minutes in my case). As you go, add in melted butter and a pinch of salt.
• At the very end of kneading, add rum-soaked raisins.
• Cover the bowl with a cloth or a cling film, and leave in a warm place. Allow it to double its size (that takes roughly 1.5h).
• As you wait, grease the bundt mold generously with butter and dust heavily with breadcrumbs (or finely crushed digestive biscuits). Leave it to chill in the fridge (that trick makes it easier to release babka from the mold later on).
• Move the dough into the mold, making sure it only occupies half of its size. If you have some dough left over, just use another mold to bake it (a loaf pan does the job).
• Cover with a cloth yet again and leave the dough to rise for another 30 minutes.
• Preheat the oven to 160°C (320°F) without fan-assist. 
• Bake for 60 minutes. To check if it’s done, poke the babka with a toothpick - if it comes out dry, the cake is ready.
• Carefully remove the mold while the cake is still hot. Let it cool down completely.
• Sprinkle with icing sugar, or cover with citrus icing.
• Sift icing sugar into a small bowl, gradually add citrus juice, a few drops at a time.
• Blend everything together with a fork, monitoring the changing texture. Once the icing turns nice and thick, pour it over the babka. If it’s too thick - add more juice. If it’s too runny - add more powdered sugar.