Easy Easter Egg Cake and Frosting Recipe

EASY EASTER EGG CAKE RECIPE

Easter eggs are not just found in an Easter basket. A bright, colorful Easter Egg cake will be a special surprise when it comes time to serve dessert. It's easy to decorate this cake in whatever colors you want.





EASTER EGG CAKE

1 boxed cake mix (any flavor)

yellow and green food coloring

green, orange, yellow and pink decorator gels

white frosting

decorating tips

gum drops

silver non-pareils

one round cake pan



WHITE BUTTER CREAM ICING RECIPE

16-ounce package confectioners sugar

6 tablespoons butter or margarine (softened)

3 to 4 tablespoons milk

1 ½ teaspoon vanilla extract

1/8 teaspoon salt


Instructions:

Note: The Easter egg cake needs just one round cake pan, so plan to make either two Easter egg cakes or cupcakes with the remaining batter.



Prepare the cake as directed on the package. Pour half the batter into one round cake pan and bake as directed on the box. Let the cake cool thoroughly before frosting.

Prepare the icing in a medium bowl with mixer set on medium to low speed. Beat all ingredients together until the icing is smooth and spreading consistency.


Put ¾ cup of frosting in a separate bowl. Add two drops of green food coloring and stir until mixed.


Put three drops of yellow food coloring in the large bowl of frosting and mix. (If you want pink, add a few drops of red food coloring until you get the color you desire.


Remove the cake from the pan. Using a sharp knife, cut the cake into an oval shape, and place the oval form on a serving platter.


Frost the entire cake with the yellow frosting. Spread some green frosting around the bottom edges of the cake to give the appearance of grass.

Smooth the frosting with a spatula or flat icing spreader. Pipe zig zags, swirls and lines across the cake's surface with the decorator gel and frosting. Dot the cake's surface with the non-pareils. Scatter gumdrops in the green frosting (grass) around the bottom of the cake.

Decorate the egg-shaped cake anyway you please. Color the frosting differently, do a rainbow design, or make it solid. Be creative and add your own touches – this is your Easter Egg cake creation!

How To Make An Easter Bunny Cake

Making an Easter bunny cake is easy to do. This cake is simple to assemble and kids and adults, alike, enjoy the colorful bunny at any Easter celebration. You don't need to spend a lot of money or time when preparing this delightful Easter bunny cake.



What you will need:


cake mix (any flavor)


icing


coconut


green and red dry Jello or food coloring


assorted candies and gumdrops


licorice


edible fresh flowers (if desired)


tray or cardboard rectangle (about 18” x 12”)


(If using cardboard, cover the rectangle with foil, parchment paper, or plastic wrap.)


Mix the cake mix, pour in two 8” round cake pans. Bake per package directions. Let cool thoroughly.

Place one round cake on the serving tray (or cardboard). Cut the remaining cake layer as shown below.


Frost the cake. Cover the bunny face and ears with coconut. Color about 1 cup (or more) of coconut with red or green dry Jello, or food coloring. Use this to cover the bunny tie. Sprinkle a bit of pink/red tinted coconut in the middle of the bunny cake ears.

Use gumdrops or jelly beans for the eyes. Slice and shape a pink gumdrop into a triangle for the nose.

Cut a thin strips (2” to 4” in length) from a piece of the licorice, and use these for the bunny whiskers and mouth shape.

(Note: Keep the eyes, whiskers, and mouth secured, dip the side that will be against the cake in whipped topping and place on cake.)

Sprinkle green tinted coconut around the edge of the serving platter, and place jelly beans here and there to decorate. You can add small chocolate candies or fresh, edible flowers, if desired.

Let your imagination run wild, and embellish the Easter Bunny Cake as much or as little as you want!

Perfect Royal Icing for Cake Decorating!

Have you ever wondered how those bakeries get the smooth texture and delightful colors to their icings? It's really no secret, although some bakeries use their own secret icing recipe, many more use the good ole standby Royal Icing to create their works of art.


Cake icing is basically a mixture of butter, sugar and flavoring. It is used between cake layers, drape and cover the cake, and it is used to make the edible decorations on top and around the cake. Each icing has individual properties, and choosing the correct icing for your cake is very important.

Icings, such as butter cream, have a sweet buttery flavor, and is perfect to frost cakes, create borders, rosettes and other decorations.

Royal Icing can be stiffened to use in molding figures.  Royal Icing is made with meringue powder, and has a sweet taste, dries hard, and is best for flowers, figure, and filigree or lace work. Often, this icing is used for gingerbread houses because it hardens and holds the house parts securely together.

Rolled fondant-icing provides a smooth flat surface when used to cover cakes. This icing is rolled out like dough and then molded over the cake. However, it remains semi-soft on cakes, which give assurance that the cake decorations will not get too hard or slip off the cake.

Poured fondant icing also produces a smooth flat covering for cakes. This icing is poured over the cake and dries to a semi-hard covering. Many novice cake decorators enjoy using a poured fondant icing because it is the easiest and quickest to use.

Cake icing serves three purposes: (1) to make the cake look great, (2) prolong the cakes life, and (3) hold in the cakes moisture.

Piping the final touches on your cake must be done carefully and with a steady hand. If you have trouble filling the piping bag, try putting the piping bag in a tall glass and fold the edges over the rim of the glass. This will let both hands free for ease of filling the bag properly. Many times decorating accidents happen because the bag was not filled correctly.

Successful decoration creation depends on the type and consistency of icing. There are three icing consistencies: Stiff, Medium, and Soft.

Stiff icing is used to make flower petals that need to be shaped in an upright stance without drooping.

Medium icing is used for cake borders, shells and ropes.

Soft icing is used mostly to write names or messages on cakes. This type of icing can also be used to shape (or level) a cake top.


Royal Icing

1 lb confectioners' sugar

3/8 cup milk

3/8 cup light corn syrup

desired flavoring

In a mixing bowl, combine the sugar and milk. Then add the corn syrup just until combined. Divide to flavor or add color.

Royal Icing with Meringue Powder

(Note: add ingredients in the order given, and beat with a mixer)

6 Tbsp warm water

3 Tbsp Meringue powder

¼ tsp CLEAR almond extract

Then add gradually:

1 lb confectioners' sugar

Combine warm water, meringue powder and almond extract. Beat on medium speed until the meringue powder and water mixture resembles frothy egg whites, and all the meringue power is dissolved. Add the confectioners' sugar gradually, beating on low to medium speed until the icing is light, fluffy and holds its shape. It should stand up in peaks and have a dull appearance. This can take up to 15 minutes.

(Tip: If you need increased icing strength, add ½ tsp Cream of Tartar.

Be sure to keep the icing covered at all times with a damp cloth. Once a crust forms, it cannot be used! Re-beating will restore the icing texture. If the icing is beat on too-high speeds, air holes will cause the decorations to become very brittle and break. The icing can be stored un-refrigerated up to 2 weeks, and will keep indefinitely if it is refrigerated.

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Special Cakes Begin At Home

It seems baking and making cakes for special occasions has been one of my crafty ventures for a long time.  Yes, I've been decorating cakes with edible flowers, whipped cream icings, and pre-made candies.  But, I've always admired those beautiful cakes you see displayed in a bakery window. 
Of course, I never actually thought I could make a cake as beautiful as one decorated by a professional, but I was wrong! 

I found this offering a place where I can get free step-by-step cake and cookie “How To” videos and  photo galleries.  Monthly newsletters, plus hundreds of cake, cookies and candy answers are also provided. 

It's given me a lot of ideas and has elevated my confidence to be able to create a cake that's just as beautiful as the ones you pay boo-coo bucks at a bakery shop! 

If you'd like to learn how to make your own beautiful, special occassion cakes, I think you'll like what you see at:  http://8e827g6i-tv9viyw5uintlaue3.hop.clickbank.net/.  Stop by, get your video library started today, and turn up that oven!

What Do Edible Flowers Taste Like?

Decorating cakes with fresh edible flowers adds interest and enhances the beauty of the cake and affair. Colorful corsages made with edible flowers tend to become the focal point of the cake and party accessories. Fresh edible flowers can be arranged or scattered on the top of the cake in a color scheme and design of your choice. A border of fresh flowers can embellish the serving plate as they wrap around the bottom of the cake. If only the top is being adorned with flowers, scattering petals around the edge of the serving plate adds to the beauty of the presentation.


When selecting edible flowers, ask your florist for flowers that have not been sprayed with pesticides, or gather the flowers from your own flower garden.

Always wash the edible flowers (gently) in water. Place the blooms on paper towels and let them air dry before using. Once dried, place the flowers in plastic bags and freeze them quickly just before using to be sure they look and smell fresh.

When placing flowers on top of a cake, cut a 3-inch piece from a drinking straw, bend one end up and tape it securely. Fill the straw with water (just over half full) and stick the flower stem in it. The flowers will stay fresh and you won't need to worry about them wilting by the time the cake is served.

Not all flowers have the same taste, so you might want to experiment to determine which taste might be best for certain types of events. Some edible flowers have a spicy taste, while others a more clove-like flavor. Some have a honey sweet taste, some bitter, and still others have a delicate floral aroma and taste. Citrus blossoms, such as orange, lemon, and grapefruit petals should be used sparingly, as they have a pungent and slightly bitter taste.

Some edible flowers you might want to consider using on your next cake are:

Marigolds. These brightly colored blooms are a good choice if bright sunny colors are desired. Marigolds have flavors ranging from spicy to bitter, tangy to peppery.

Carnations. When using carnations, the petals offer a surprisingly sweet taste, but if eating the entire bloom, be sure to cut the petals away from the bitter white base of the flower. Miniature carnations (Dianthus) have a light clove-like or nutmeg scent. Carnation blooms can also be soaked in wine to add a surprising and interesting taste.

Chrysanthemum. This flower has a tangy, slightly bitter flavor ranging in colors from red, white, yellow and orange. The tastes vary from faint peppery to a mild cauliflower flavor.

Clover. The beautiful pink to white blooms of clover taste sweet with an anise-like licorice flavor. However, raw clover flower heads can be difficult to digest.

Cornflower. This flower is also known as a bachelor's button, and offers a slightly sweet to spicy taste.

Dandelions. These flowers, often thought of as weeds, are actually part of the daisy family. They have a sweet, honey-like flavor, however, when the blooms mature they are very bitter.

Day Lilies. These beauties have a sweet and mild flavor, although many suggest the flavor is more like a sweet lettuce or melon.

Hibiscus. These summer loving blooms have a cranberry-like flavor with citrus overtones.

Honeysuckle. These little stars are very sweet, like honey. But, only the flowers are edible. Do NOT eat the berries, as they are poisonous!

Nasturtiums. These flowers come in a variety of sunset colors, from yellow, orange to rose pinks. The blooms have a sweet, spicy flavor, and are among the most popular edible flowers.

Pansy. Pansies have a sweet grass flavor. If only the flower is eaten the flavor will be mild, but if the entire plant is eaten it has a stronger wintergreen tone.

Roses. The flavors are as varied as the types, colors, and the soil the roses are grown in. Many have flavor reminiscent of strawberries and green apples. Sweet, but with undertones ranging from fruit, to mint, to spice. All roses are edible with more pronounced flavors in the darker colored blooms.

Tulip Petals. The flavor varies from flower to flower, but generally, tulip petals taste like a sweet lettuce, sweet baby peas with a cucumber-like texture.

Violets. These beautiful flowers can be found in dark and light purple colors, yellow, pink and even white. They are widely used to decorate pastries and salads. The tender leaves are also edible and flavorful. They have a sweet, almost grape-like flavor.

Get free step-to-step cake and cookie “How To” videos, photo galleries, and monthly newsletters, plus hundreds of cake, cookies and candy answers. Go to http://8e827g6i-tv9viyw5uintlaue3.hop.clickbank.net/ and get your video library started today!