Easter Cakes

Every year I make an Easter Bunny Cake.  This year I decorated it with Butter cream icing and Fondant flowers.  I got the Bunny cake pan rom William Sonoma years ago.  The cake is a honey almond pound cake.  To make it festive for Easter I added colored chocolate sprinkles. The black and White decorations on the basket is edible paper that Wilton makes.  I purchase it at Michaels.

 

 

Honey Almond Pound Cake 

 

This cake is great for this type of 3D cake.  It stands up very well.  The regular cake mixes are to light and the bunny breaks up. 

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at cool room temperature
• 1 1/4 cups sugar
• 4 extra-large eggs, at room temperature
• 2 tablespoons honey
• 1/2 cup of Almond past pie filling
• 2 teaspoons pure vanilla extract
• 1 teaspoon grated lemon zest
• 2 cups sifted cake flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder

Directions

Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, lemon zest and almond past in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

 

 

The Best Butter Cream Icing

Ingredients

1/2 lb.	butter
2 cups	Crisco vegetable shortening
1 tsp.	vanilla extract
1 tsp.	butter flavoring
1/2 tsp.	almond extract
2 lb.	confectioners' sugar
1/4 tsp.	salt
1 Tbsp.	meringue powder
1 Tbsp.	milk, if needed

Directions

1. MIX BUTTER, CRISCO, AND SALT TOGETHER ON LOW SPEED FOR 5 MINUTES. ADD VANILLA, BUTTER FLAVOR, AND ALMOND EXTRACT. BEAT UNTIL WELL BLENDED. TURN MIXER ON TO THE LOWEST SPEED THE MIXER HAS, ADD SUGAR 1/2 CUP AT A TIME UNTIL SUGAR IS MIXED IN. TURN MIXER UP TO MEDIUM SPEED AND BEAT UNTIL SMOOTH AND CREAMY. THIS SHOULD TAKE 5 MINUTES.

2. SOME TIPS: SIFT SUGAR IT HELPS KEEP THE LUMPIES AWAY...
MERINGUE POWDER AND BUTTER FLAVORING CAN BE FOUND WHERE CAKE DECORATING SUPPLIES ARE SOLD.  

 

Fondant

 

Fondant Recipe.  I have found that purchasing Fondant was very expensive.  For 21 oz. of Fondant costs $21.00.  Making that same amount costs $2.00, Big difference.  It's worth the extra work.  I also have to say that my homemade Fondant taste so much better.  

You will need

1 Tablespoons + 2 teaspoons of unflavored Gelatine

1/4 cup of very cold water

2 tablespoons of Shortening

1 tablespoon of Glycerin 

1 teaspoon of Clear Vanilla

1 teaspoon of Clear imitation Butter flavor

1/2 cup light Karo corn syrup

2 pounds of powdered sugar (sifted)

In a small bow add the Gelatine and water.  Stir until it becomes thick. 

Worm the thick gelatin in the microwave until worm.  (do not let it boil).

Add the corn syrup and worm a little more 

Add shortening, vanilla and butter flavor.

Stir until everything is incorporated. (the perfect texture is very slimy looking).

Put four cups of powdered sugar in a bowl and add the mixture. 

Stir together until everything is incorporated. 

Place the Fondant on a clean dry surface and incorporate the powdered sugar a cup at a time until you have a very nice firm texture.  Not too dry and not to we.  Then you can add food coloring to it.  I suggest using the jell flood coloring because it will not alter the state of the Fondant.