Thursday, March 7, 2013

Pretty Easter Cake

You will need:

Icing bag (12 to 18 inch)

 9x13x2 inch pan

Round piping tip size 8 or 10 for carrots, bunny, peas

 rose piping tip  104 for pea pod

leaf tip size 67 for borders

Cake recipe:


    1 box white cake mix (I use Duncan Hines Moist)
    1 cup all-purpose flour
    1 cup granulated white sugar
    3/4 teaspoon salt
    1 1/3 cups water
    2 tablespoons vegetable oil
    1 teaspoon pure vanilla extract
     5 drops almond extract
    1 cup sour cream (use regular or light) ,(I use home made yogurt and the cake is perfect), or milk with 2
    Tablespoons white vinegar.
    4 large egg whites

    1. Preheat oven to 325°F. Grease and flour your desired pans. It's easiest to get the cake out of the pan if you line them with parchment paper too.

    2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

    3. Pour batter into prepared pans. Be sure to fill them 3/4 to 1-inch below the top of the pan. Bake about 35 to 50 minutes, or until toothpick inserted in center comes out clean. Watch closely- check after 35 minutes and then every 5 minutes until they test done. Time will vary based on which pans you choose to use.

    *Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
    *You can also use this mix to make cupcakes. Pour into cupcake liners and bake for about 18 minutes. It will make about 36 cupcakes.
    *The frosting used in the picture above was the Baker's Decorating Icing.

Color icings , I use gel colors just a little as it will darken if you use the bakers' icing. Decorate!

Wilton cake decorating and dessert