It’s that time of year again I think of it as chocolate time! Easter eggs flooding the shops and kids getting excited about over eating on their Easter eggs they have accumulated over the past few weeks from loved ones. Here at Mardi we are getting prepared with our Easter cake ideas. So what makes a great Easter cake? I have listed a few Easter cakes and recipes that I have seen and which can be used as inspiration for your own creations. Don’t forget to subscribe for exclusive offers and competitions.
Strawberry Almond Layered Cake via Blog Appetite
Ingredients for Cake:
- 2 1/4 cups all purpose flour
- 1 cup milk *at room temperature* (I used almond milk but you can use any)
- 6 large egg whites *at room temperature*
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 3/4 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 sticks unsalted butter, softened but still cool
For Strawberry Buttercream:
- 1 cup (8 ounces) unsalted butter, at room temperature
- 2½ cups powdered sugar
- 1 tablespoon vanilla extract
- few drops of LorAnn Strawberry Flavor Oil (to taste)
- few drops of AmeriColor Electric Pink Gel Color and leaf green
- 1 Ghirardelli Chocolate Bunny
- Heat oven to 350 degrees. Prepare 9 x 13″ pan by lining bottom of pan with piece of parchment paper. Then spray top of paper and sides of pan with non stick cooking spray. Set aside.
- In a medium bowl pour milk, egg whites, and extracts and mix with fork until blended.
- Mix flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
- Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
- Pour batter in pan and drop pan down multiple times on counter to release air bubbles.
- Bake until toothpick inserted in the center comes out clean, about 27 to 30 minutes.
- While cake is cooling, create your frosting.
- Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and strawberry oil. Whip until light and fluffy, about 2 minutes, scraping the bowl as needed.
- Scoop out 1/2 cup of frosting into a small bowl and add the green die until desired color is achieved.
- Add the pink coloring to the remaining frosting in the mixer until achieving desired color.
- Once cake is cooled, remove from pan by flipping over and onto a cutting board.
- Using a bowl or circle cookie cutter, cut out three circles with a large knife.
- Remove excess cake and store in an airtight container for later snacking;)
- Place a small dollop of icing on cake stand and place first layer crumb side down.
- Drop a layer of frosting on top and using an off set spatula spread evenly among the top.
- Repeat for next two layers and top the last layer with frosting.
- Scrape excess frosting from around the sides with offset spatula by spinning cake while holding spatula in place. (This can be down with the backside of the seated knife as well)
- Top with chocolate bunny and using a large star tip piping bag, pipe green icing along the edge of the bunny.
Easter Cake via Wood & Spoon
To make the Easter cake, you’ll need:
- One baked cake (I used a 2 layer, six inch cake in a lemon poppyseed flavor which will be coming to the blog soon. You can try recipe if you’re looking for a no-fail cake recipe)
- 3 cups of frosting, divided
- Light blue gel food coloring
- 2 tablespoons of cocoa powder, divided
- 1-1/2 teaspoons of vanilla
- M&M’S Eggs, Jelly Beans, Cadbury Mini Eggs, or any other bean/egg shaped candy
Tools you’ll need:
- News or wax paper to cover your work space
- A clean, unused paint brush or a natural bristle pastry brush
- Piping bag fitted with a 1M tip
- Set aside 1 cup of frosting.
- In a bowl, add a small drop of light blue food coloring to the remaining two cups of frosting. A little goes a long way, so add slowly. Once your frosting it too dark, there’s no going back! Also, keep in mind that the frosting will darken as it sets.
- Fill and frost your cake. I like to smooth my cakes with an off-set spatula , but a butter knife will do the trick!
- In a small bowl, mix together 1 tablespoon of the cocoa powder and the vanilla extract until a thin, watery slurry comes together.
- Set your unfrosted cake on a clean, covered work surface. Do no speckle close to anything you can’t easily wipe down with a wet rag- things are about to get messy!
- Hold your paint brush or natural bristle pastry brush at the base of the bristles. Squeeze, applying a small amount of pressure with your fingers to fan the brush slightly. Dip the tips of the brush in the cocoa/vanilla “paint” and find a spare corner of your covered work space to practice your splatter. While continuing to fan your brush with one hand, use the fingers of your other hand to lightly pull back the bristles and release. This will be a slingshot type of movement and will result in a splatter effect on your work surface. Once you’re confident with your speckling skills, move on to the cake! I start with the sides of the cake and finish with the top.
- Mix your remaining cup of frosting with the remaining tablespoon of cocoa powder. Add a small amount of water, if needed, until frosting is piping consistency. In my experience, a medium consistency frosting works best here and can best be described as frosting that, when peaked, will droop slightly without collapsing back into the blow.
- Fill piping bag with this frosting and pipe away! I did simple swirls but you can get as fancy as you’d like.
- Top each swirl with one piece of candy.
Easter basket cupcake via baking a moment
- 1 batch white cupcakes
- about 24 ounces white fondant
- 1 batch American-Style Buttercream (recipe follows)
- about 1 /2 cups green sprinkles
- 72 easter egg candles (less than a 10-ounce bag)
- 2 cups (4 sticks) unsalted butter, softened
- 1/2 teaspoon kosher salt
- 8 cups powdered sugar
- 2 teaspoons almond extract (vanilla can be substituted)
- 1/3 cup heavy cream
- Roll about 1 ounce of fondant into a rope, about 10-inches long. Fold the rope in half and twist. Drape the twist over a rolling pin to create a curved shape. Allow to dry/harden for a few hours or overnight.
- Cool completely, and remove cupcake papers.
- Make the American-Style Buttercream according to the recipe directions below. Transfer the frosting to a piping bag fitted with a couple and Pipe the frosting on the sides of the cupcakes, in a basketweave pattern (see video above). Remove the tip and pipe a flat layer of frosting over the top of the cupcake. Add pipe a shell border around the top edge of the cupcake. Top the cupcakes with green sprinkles and Easter egg candies. Set the fondant basket handles into the soft frosting.
To make Buttercream:
- Place the softened butter and salt in a large mixing bowl and beat together until creamy. Add the powdered sugar, 1 1/2 cups at a time, mixing on low speed until fully incorporated. When all the powdered sugar has been mixed in, add the almond extract, turn the mixer speed up to medium-high, and whip until fluffy (about 3-5 minutes). Pour the heavy cream down the side of the mixing bowl, in a slow and steady stream, while whipping.