There’s not much I love more than setting a pretty table. I mean, it’s a relatively small and completely defined space so it’s not overwhelming and results can make a huge impact. We aren’t celebrating Easter at our home this year, so I set it with an Easter theme for our Palm Sunday Sunday Supper.
Since I’m right in the middle of planting our pots with annuals, I forwent the traditional fresh flower arrangements and packed John’s Easter basket full of blooms and greens that will make their way to the great outdoors the very next day.
The wide double faced satin ribbon came off of my wedding bouquet. I almost always bring it out for Easter, because it’s gorgeous and sentimental. It does well under the iron, so it has been tied and retied in many places and for many things over the last fourteen years.
The china is our “fine china”. It’s Butler’s Pantry by Lenox. I love that it can be dressed up, dressed down and popped in the dishwasher at the end of the meal. The candlesticks are the same brand. In fact, the breadth of wonderful serving and accessory pieces was what led me to register for this china.
I adore using mint julep cups as water or tea glasses, and was excited to pull out my silver egg cups after a long time in the cabinet.
That Southern Chick monogrammed the plastic eggs for me to use as place cards. I chose aqua eggs because they coordinate so nicely with the room and add a sweet punch of Easter color. Since they turned out so very cute, I went ahead and placed a bunny cake on a nest of edible Easter grass (Target) at each seat.
As soon as I saw the bunny cakelet pan in Williams Sonoma, I wanted it. But, I talked myself out of it thinking it would be way more practical to purchase on sale after Easter since I wasn’t even hosting Easter dinner. Well, they promptly sold out and then I “had” to have it – like my life depended on it. A quick search later and it was on it’s way from Amazon – and a bit cheaper than the one from WS.
The bunny cakelet pan comes with a recipe, but I couldn’t resist using my favorite:
Coconut Pound Cake
- 3 cups all purpose flour LESS 6 T. flour (to account for using all purpose rather than cake flour)
- 1/4 tsp. salt
- 16 Tbs. (2 sticks) unsalted butter
- 6 oz. cream cheese
- 2 1/2 cups sugar
- 5 eggs
- 1/2 tsp. lemon extract
- 1/2 tsp. vanilla extract
- 3 Tbs. pure unsweetened coconut milk
- 3/4 cup shredded coconut
- 1 tsp. finely grated lemon zest
- 1/2 cup water
- 1 Tbs. fresh lemon juice
- 2/3 cup sugar
- 1/3 cup fresh mint leaves
- Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325ºF. Grease and flour a cathedral cake pan or 10-cup Bundt® pan.
- To make the cake, in the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 45 seconds. Add the sugar and continue beating, stopping the mixer occasionally to scrape down the sides of the bowl, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the lemon and vanilla extracts. Reduce the speed to low, add half the flour and salt, then the coconut milk, then the remaining flour and salt. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, stir in the coconut and lemon zest.
- Spoon the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 1/4 hours. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes. Set the rack over a sheet of waxed paper and invert the cake onto the rack.
- To make the glaze, in a small saucepan over low heat, combine the water, lemon juice and sugar just until the sugar dissolves. Add the mint and simmer for 3 minutes. Strain the mixture through a fine-mesh sieve and discard the mint. Brush the warm cake with the glaze. Let the cake cool completely before serving.
- I didn’t glaze mine since I was piping on tails and ears.
- I ended up baking the bunnies for 30 minutes.
- I sprayed the pan with Baker’s Joy with Flour (this is a kitchen favorite!) and filled each cavity 3/4 full.
- This recipe made 12 bunnies in all.
- I had to gently trim the bottoms with a serrated knife to level them out after cooking.
Happy almost Easter, y’all!
Bunny Cakelet Pan
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