Buttercream, Vegan Saffron Pistachio

(adapted from the Cookies and Cream Buttercream from Vegan Cupcakes Take Over the World)
In a stand mixer whip the following
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoons pistachio flavoring
1 T saffron dissolved in 2 T hot water
1/4 cup plain soy milk or soy creamer

Use this to glue the bunny together and then pipe it over the bunny. If you wish your bunny to stand up, I suggest a couple dowels.

Blogged at: http://feedingmaybelle.blogspot.com/2008/03/vegan-bunny-cake.html