Dear Reader,
This Blog is designed for the parents, grandparents and caregivers of young children. Each post will highlight a great book that all children should hear, with tips to enrich beginning reading skills. You will also find fun recipes that go along with each story. Enjoy reading and cooking with the children in your life.
*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
Bunny Cakes By: Rosemary Wells
Ages: Toddlers through First Grade
This one is an oldie, but a goodie! In our story, Ruby is making a birthday cake for Grandma and Max wants to help. Unfortunately, Max isn’t much of a help and has to go to the grocery store for additional ingredients in hopes of getting some Red-Hot Marshmallow Squirters. Children will love this sweet story and will definitely want to bake a cake after hearing it.
Tips for Reading:
- After reading the story, ask the child to tell you who was having a birthday, and what Max and Ruby wanted to do.
- After reading, ask the child to explain what Max wanted to do and what Ruby wanted to do to celebrate.
- After reading, ask the child to tell you why the grocer didn’t give Max what he wanted on the list.
- After reading, ask the child to tell you why Ruby kept sending Max to the store.
- After reading, ask the child to tell you why the grocer finally gave Max what he wanted.
- After reading, ask the child to tell you how Grandma felt about her cakes.
Additional Books:
- The Remarkable Bunny Bakery By: Suzanne Marie Illustrated by: Emily Anne Hickman
- Little Blue Bunny Erin Guendelsberger Illustrated by: Stila Lim
- Betty Bunny Loves Chocolate Cake By: Michael Kaplan Illustrated by: Stephane Jorisch
Cooking Time:
German Chocolate Cake
This cake is absolutely delicious! Children can help by measuring, adding ingredients, cracking the eggs and mixing.
Preheat oven to 375 degrees. Using non-stick cooking spray, grease two 8 or 9 inch round pans. Place parchment paper on the bottom and spray again.
Chocolate Cake:
2 cups sugar
1 3/4 cup flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Coconut Pecan Frosting:
1/2 cup brown sugar
1/2 cup sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 tablespoon vanilla
1 cup chopped pecans
1 cup sweetened shredded coconut
Chocolate Buttercream Frosting:
1/2 cup butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla
Making the cake:
- In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
- In a mixer, combine the eggs, buttermilk, oil and vanilla. Mix until smooth.
- Add the dry ingredients and mix until smooth.
- Slowly stir in the boiling water. Batter will be thin.
- Pour the batter evenly into the prepared baking pans.
- Bake for 20 to 25 minutes in a 375 degree oven or until a toothpick comes out clean.
- Place pans on wire racks to cool for 5 minutes.
- Remove from the pans and return to the racks to complete the cooling process.
- Prepare the icings.
Making the Coconut Pecan Frosting:
- In a medium saucepan, combine the sugar, brown sugar, butter, egg yolks and evaporated milk.
- Cook over medium heat, stirring constantly until it starts to bubble and thicken.
- When thickened, remove from the heat and stir in the vanilla.
- Add the pecans and coconut.
- Allow the mixture to cool completely before frosting the cake.
Making the Chocolate Buttercream Frosting:
- Melt the butter and add the cocoa. Place in the mixer and mix until smooth.
- Gradually alternate the powdered sugar and evaporated milk.
- Add the vanilla and beat until smooth and spreadable.
- Add additional powdered sugar or milk as needed.
Cake assembly:
- Place the first cake layer onto the serving plate.
- Spread a thin layer of the buttercream over the cake.
- Spoon half of the coconut pecan frosting over the top of the buttercream. Spread evenly. Leave a 1/2 inch gap between the filling and the edge of the cake.
- Place the second layer on top.
- Frost the entire cake with the buttercream.
- Spoon the rest of the coconut pecan frosting onto the top of the cake.
Makes 15 servings.
