Daffodil
Easter Cake
1/2 c Sifted cake flour
1/2 c Sifted powdered sugar
6 Egg whites
1/2 ts Cream of tartar
1/2 ts Vanilla
1/8 ts Salt
1/2 c Granulated sugar
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 of cake: 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 of cake: 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.
Easter
Baskets & Bunny Cupcakes
2 c Sugar
1 3/4 c All-purpose flour
3/4 c Cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
CREAMY VANILLA FROSTING
1/3 c Butter or margarine - softened
3 1/2 c Powdered sugar
1 1/2 ts vanilla extract
1/4 c Milk
10 oz Sweetened Coconut
SUGGESTED GARNISHES
Marshmallows
Hershey's Mini Kisses
Licorice Jelly beans
Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper
bake cups. In large bowl, stir together sugar, flour, cocoa, baking powder,
baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of
electric mixer 2 minutes. Stir in boiling water (batter will be thin).
Fill muffin cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden
pick inserted in center comes out clean. Cool completely.
Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press
desired color tinted coconut onto each cupcake. Garnish as desired to resemble
Easter basket or bunny.
CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter or
margarine. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla extract; beat
well. Add 2-1/2 cups powdered sugar alternately with 1/4 cup milk, beating to
spreading consistency. About 2 cups frosting.
RECIPES NOTE: To tint coconut, combine several drops desired color food
color with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly
tinted. copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.
Easter
Bunny Cake Recipe
4 oz Soft Margarine
4 oz Caster Sugar
4 oz Self-Raising flour
2 Eggs, Beaten
Grated Rind and juice of 1 orange
DECORATION
4 oz Slightly Salted Butter
8 oz Sifted Icing Sugar
4 oz Dessicated Coconut
Blanched Almonds(for ears)
Glace Cherries, halved(for noses)
Angelica Strips (Whiskers)
Currants (for eyes)
Preheat oven to 350F. Grease individual castle-pudding moulds. Put
margarine, sugar, flour and eggs in a bowl. Combine ingredients, then beat well
until mixture is light in colour and texture. Stir in orange rind and juice.
Divide mixture between moulds, filling each about halfway (tap tins so mixture
reaches bottom). Stand tins on a baking tray and bake in preheated oven for
15-20 minutes until golden brown and well risen.
Turn on to a wire tray and leave to cool. Beat butter until soft, then
gradually add icing sugar, beating ingredients together to give a soft, creamy
consistency. Trim bases of cakes so they stand level. Holding each cake on a
fork, spread buttercream over the top and sides, then roll cake in dessicated
coconut to coat. Use blanched almonds, glace cherries, angelica strips and
currants to mae bunnies' ears, noses, whiskers and eyes.
