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Easter
Cakes
There
is nothing like a home cooked Easter Cake, but if you are
running short of time click here and
purchase the cake of your dreams. Rabbit
Cake Ingredients
2 cups all-purpose flour
1/2 cup shortening
1-1/2 cups sugar
1 cup milk
3-1/2 teaspoons baking powder
1-1/4 teaspoons vanilla
1 teaspoon salt
3 eggs
1. Preheat the oven to 350 degrees.
2. Grease and flour the cake pans (rub bottom of pan with butter
or shortening, then sprinkle flour in the pan; tap the pan until
flour spreads and covers pan bottom)
3. Sift the flour, sugar, baking powder, and salt into the
electric mixer bowl.
4. Add the shortening, milk, vanilla, and eggs. Mix on low speed
for one minute.
5. Scrape the sides of the bowl, then turn mixer to high speed.
Beat for 3 minutes.
6. Pour into pans and bake for 30 to 35 minutes, or until a wooden
pick inserted in the cake center comes out clean (not sticky!).
7. Cool in pans for 10 minutes, then turn cake layers onto a wire
rack (you might need help with this step).
Cream Cheese Frosting
1 3-ounce package cream cheese, softened
Dash salt
1 tablespoon milk
2-1/2 cups confectioners' sugar
1 teaspoon vanilla
1. Place the cream cheese, milk, vanilla, and salt in the electric
mixer bowl. Mix on medium speed until well blended.
2. Gradually add sugar, beating at medium to high speed until the
frosting is smooth and will spread easily. If necessary, add more
milk.
3. Cut the cooled cake and arrange as shown in the drawing. One
layer is left intact, and the other is cut to form the bunny's
ears and bow tie. Spread the frosting between the head, ear, and
bow tie pieces, then over top and sides.
4. Add jelly beans for the bunny's eyes, strips of licorice for
whiskers. You could also cover the rabbit with coconut for a very
special Easter dessert!
Lime
Cheese Cake
6 White chocolate
squares
6 oz Soft lady fingers
2 pk Philadelphia cheese (2x250g)
1 c Sugar
1/4 c Lime juice
1 Gelatine env.
unflavored
2 ts Lime peel, fine grated
1 c Whipping cream, whipped
Strawberries
Lime
slices
Melt chocolate. Halve
lady fingers lengthwise. Line bottom and sides of an 8 1/2-inch
springform pan with ladyfingers, rounded sides facing out.
Beat
cream cheese on lowest speed of electric mixer until smooth. blend
in sugar and chocolate; mix well. Sprinkle
gelatine on top of lime juice in saucepan. Let stand 5 minutes to
soften. Stir
mixture over low heat until gelatine is dissolved. Blend warm
gelatine and lime peel into cheese mixture.
Fold
cheese mixture into whipped cream. Pour into pan.
Chill
at least 3 hours. Garnish with strawberries and lime slices.
Praline
Pound Cake
Ingredients:
1 c Butter
2 c Sugar
4 Eggs
4 c Flour
1 ts Baking soda
1 ts Baking powder
4 oz Sour cream
4 oz Cream cheese; softened
1 c Praline liqueur
1 c Pecans; chopped
-----------------------------------Glaze-----------------------------------
1/4 c Butter
1/2 c Brown sugar
1/4 c Praline liqueur
1/8 c Water
Cream butter and sugar. Add eggs and beat 3 minutes.
Mix
together the flour, baking soda, and baking powder.
Mix
together sour cream, cream cheese and liqueur. Alternately add dry
ingredients with cheese mixture, beating well. Stir in pecans.
Grease
and flour bundt pan. Pour batter in. Bake at 350~ for 60-70
minutes. Cool 15 minutes then glaze. Glaze:
Combine the butter, brown sugar, praline liqueur, and water all in
a small saucepan; bring to a boil. Stir for 5 minutes. Pour over
cake.
Easter
Dinner Cake Ingredients:
White
Part:
Yellow Part:
-
3/4 c Sifted cake
flour
-
3/4 ts Baking
powder
-
6 Egg yolks
-
2 tb Lemon juice
-
1 tb Cold water
-
1/2 c Granulated
sugar
-
Powdered sugar
White part:
Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three
times. Beat egg whites till frothy; add cream of tartar, vanilla,
and salt. Beat till soft peaks form. Gradually beat in 1/2 cup
granulated sugar. Sift a fourth of the flour mixture at a time
over top; fold in. Yellow
part:
Sift 3/4 cup cake flour and baking powder together three times.
Beat yolks with juice and water until thick, 5 to 7 minutes;
gradually beat in 1/2 cup granulated sugar. Sift a fourth of the
flour mixture at a time over top; fold in.
Alternately
spoon yellow and white mixtures into an ungreased 9- or 10-inch
tube pan. Bake
at 375 degrees F for 35 to 40 minutes. Invert and cool.
Dust
cake with powdered sugar.
Chocolate
Nest Cake
The Decoration:
Preheat oven to 375
degrees F. Put
margarine, caster sugar, eggs and self-raising flour in a bowl.
Combine ingredients, then beat well until mixture is light in
colour and texture. Stir in orange rind and half of the juice.
Break
up chocolate for cake. Place on a plate over a pan of simmering
water until completely melted. Stir chocolate through cake mixture
so that it is streaked. turn mixture into a greased 9 inch ring
tin and spread level. Bake
cake in preheated oven for 30 minutes until spongy to touch. Turn
on to a wire tray and leave to cool. Beat butter until soft, then
gradually beat in icing sugar and remaining orange juice.
Melt
chocolate for decoration, as before, and beat into buttercream to
make a smooth mixture. Split cake in half. Spread both halves with
jam and sandwich back together. Place
cake on a plate and, using a small palette knife, spread chocolate
buttercream over surface, leaving it rough in appearance. Using
a sharp knife, cut flake bars into long pieces and arrange over
cake to give a nest effect. Fill centre of cake with Mini-eggs.
Easy
Easter Bunny Cupcakes
-
1 1/2 c Cake
Flour, sifted
-
1 c Sugar
-
2 ts Baking
powder
-
1/2 ts Salt
-
1/2 c Butter;
softened
-
1/2 c Milk
-
2 Eggs
-
1 ts Vanilla
-
Easy Bunny
Frosting (see below)
-
For the Bunny:
-
Smarties or
M&Ms
-
Licorice or Fruit
Roll ups
-
Marshmallows;
pink
In bowl combine
flour, sugar, baking powder and salt. Using
electric mixer at low speed, blend in butter, milk, eggs and
vanilla; beat for 2 minutes at medium speed.
Spoon
batter in 16 large greased or paper lined muffin cups.
Bake
at 375F for 12 to 16 minutes or till tester inserted in centre
comes out clean. Transfer to rack and cool.
Easy
Bunny Frosting
-
1/2 c Corn syrup
-
1 Egg white
-
1 ts Lemon juice
In saucepan over
high heat, heat corn syrup (or microwave at High for 1 1/2 - 2
minutes) until boiling. In
bowl, beat egg white with lemon juice till frothy; gradually blend
in boiling corn syrup and beat till stiff peaks forms, about 4
minutes. Dip
tops of cooled cupcakes in icing. Use
Smarties or M&Ms for eyes, licorice or sliced fruit roll ups
for whiskers. Cut pink marshmallows into quarters for ears.
Makes
16 Cupcakes.
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