Pretty Easter Cakes

Easter Bunny Cake (Lydia and Lance)

Lamb (Lydia and Lance)

Cupcakes

Directions for cakes Lamb
                               Bunny

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:



    Ingredients:

    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
    Directions:

    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.
    Tips:

    *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

White almond bark covered pretzels

Ingredients:

• 1 pound white dipping chocolate or almond bark
• 1 small bag mini pretzels
• pastel sprinkles

Preparation:

Melt chocolate over simmering water in double boiler. Put handful pretzels in chocolate, stir to coat. Using tongs, remove and place on a foil-lined baking sheet .Use sprinkles before they cool.  Put cookie sheet full of pretzels in freezer for one or two minutes, then remove. Store in airtight container. A nice gift idea for any holiday or celebration.

Easy Easter Egg Coloring

Here is how to color Easter Eggs using food colors.

 When I was a child my Grandmothers' never bought tablets to color eggs, they used this method and it was always great fun. There are so many different ways of decorating, let your imagination run wild. Camo eggs, stripes, half and half colors. Draw or write names on eggs with crayons when they are warm, it will keep the egg white where the wax is. Watercolor paint box for brush designs.
     Buy eggs in PAPER cartons so you can put the eggs in after the coloring bath.

You will need:
    eggs
    boiling water
    vinegar
    Box of food color (available at the grocery store).

Preparation:
To hard boil eggs, place eggs in saucepan. Cover with cold water. Cover pot and bring to a boil. Allow eggs to simmer for 15 minutes. Remove from heat and drain eggs. Rinse with cool water.
To coloring eggs, add 1 teaspoon vinegar to 1/2 cup boiling water. Add at least 20 drops of desired color. Dip hard boiled eggs in colored water. The longer in the water the deeper the color. Store eggs in refrigerator. Be careful around young children. I would cool the mixture a bit, we don't need accidents to spoil the fun!

Colors can be mixed to make other colors. (Yellow and red equals orange, red and blue is purple, and so on.)

Easter Bunny Cut Out Cakes

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 Easter Bunny Cake- 2

































 






Bake and cut out cake according to diagram, if you can chill in freezer for a while to set crumbs.


BOILED ICING- 
APPLY TO COOLED CAKE AND TOP WITH TINTED /WHITE COCONUT
1 c. sugar
1/2 c. water
1 tsp. white vinegar
2 egg whites
1 tsp. vanilla

Combine first three ingredients in heavy sauce pan. Stir until sugar is dissolved. Cover, bring to boil and cook for 3 minutes. Uncover and let boil to soft ball stage. Beat egg whites and 1 tablespoon cold water until stiff. Add hot syrup and vanilla gradually. Beat until icing stands in soft peaks. Put on cake.


TINTING COCONUT-

Ingredients:

• 1 cup flaked coconut
• 3-4 drops food coloring
• 1 large resealable plastic storage bag or a glass jar with a lid

Preparation:

Place 3 to 4 drops into plastic bag or glass jar. Seal and shake. Add coconut and shake until desired color is reached.