Eggcelent Easter Cakes!

To help you get in Easter Baking Spirit this Friday afternoon we are sharing a few egg-cellent Easter cake ideas!

1. Surprise Inside Easter Cake

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What is more exciting than cutting into a cake and having candy and sprinkles tumble out? Eating it all, of course! This colorful springtime cake will surprise your guests, and be the hit of your Easter sweet table. All you need for this fun project is our Easy Layers Cake Pan Set, some icing in fun Spring colors, and a mixture of Easter candy and sprinkles! If yo would like to make this project click HERE!

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Look how fun that is!

2. Mini Easter Basket Cakes

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Create adorable and edible Easter baskets this spring for the kids and fill with your favorite Easter candy assortment. This simple Honey Almond Cake recipe is quick and easy to make using our Shortcake Baskets Pan, and will be a new favorite treat for the entire family!

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Honey Almond Cake Easter Baskets

Ingredients:

  • – 1 cup flour
  • – 1/2 cup almond flour
  • – 1/2 tsp baking powder
  • – 1/4 tsp nutmeg
  • – pinch of salt
  • – 1/2 cup butter, room temperature
  • – 3/4 cups sugar
  • – 3 eggs, room temperature
  • – 2 tbsp honey
  • – 1 tsp almond extract
  • – 1/4 cup sour cream, room temperature
  • – easter candy assortment (robin eggs, cadbury eggs, chocolate bunnies, jelly beans, etc.)

Directions:

Preheat oven to 350°F. Prepare Shortcake Baskets Pan with a baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Whisk flour, almond flour, baking powder, nutmeg and salt in a small bowl and set aside. Using a stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time. Mix in honey, almond extract and sour cream until everything is combined. Slowly add the flour mixture on low speed and mix until just combined. Fill each well of the pan ¾ full. Tap pan gently on counter top to remove air bubbles. Bake for 20-25 minutes. Cool in pan for 8-10 minutes before inverting cakes onto a cooling rack. Fill with desired Easter candy and enjoy!

Recipe & photos thanks to Nordic Ware!

3. Speckled Egg Statement Cake

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Soft pastel colors make this springtime cake just as beautiful as it is delicious. Simple and classic, this lovely spring cake is sure to be the crowning touch to your Easter brunch. Just use our inexpensive and versatile Mini Egg Silicone Mold!

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Hope these fun ideas inspire you! Happy Baking and Happy Friday!

New Russian Pastry Tip Set + How To Use

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NEW Russian Pastry Tube Set! The set contains tips #3, #5, #7, #10, #29 and #33. These do not duplicate our other offerings.  Use to pipe quick and easy flower designs on cakes, cupcakes and cookies!   BUY NOW

Learn how to use these tips below!

HOW TO USE RUSSIAN PASTRY TIPS

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Traditional buttercream flowers require a high level of skill and can take years to perfect, but Russian piping tips make the buttercream blooms much easier to achieve.

BEFORE YOU PIPE: TIPS FOR SUCCESS

1. USE A STIFF BUTTERCREAM FROSTING.

Both Swiss meringue and American buttercream work. You’ll just need to work a little quicker with a meringue-based buttercream, since it softens up faster

2. PIPE RIGHT AWAY OR STORE THEM RIGHT.

You can pipe flowers directly onto a cake or cupcakes, but if you want to make your flowers in advance, pipe them onto small pieces of parchment paper. Store them in the freezer until you’re ready to decorate.

3. KEEP ‘EM CLEAN!

Keep the tip of the nozzle on your Russian piping tips as clean as possible. Extra bits of buttercream will cause your flowers to lose their shape.

4. MAKE SMOOTH BUTTERCREAM.

Make sure your buttercream is perfectly smooth before filling your bag. The little openings on these piping tips can be very unforgiving! Keep a toothpick or skewer nearby to clear away any butter clumps.

5. HELP THEM STICK.

Flowers can be piped onto an unfinished cake or on top of a crumb coat. If you’re using a crusting buttercream, give the cake a quick spritz with water before you pipe to help your flowers stick.

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STEP 1. Fit a large piping bag with a Russian piping tip – does not require a coupler, just place your tip in the bag and trim the tip of the bag to fit. Fill the bag with buttercream and apply firm pressure to the bag until buttercream starts poking through all the openings. Wipe the tip of the nozzle clean before beginning your design.

STEP 2. Hold the flat end of the tip just above the surface you want to pipe. Apply steady pressure to the piping bag while pulling straight up.

STEP 3. Release pressure when you’re 3/4 of the way done with your petal. Continue to pull the piping bag up until the buttercream separates from the tip. Keep all of your movements slow and steady to keep the petals and centers from smushing together.

STEP 4. Continue piping more flowers to fill in the rest of the area you’re decorating, repeating the piping process described in Step 2. Cluster flowers as closely together as possible to avoid letting the cake or crumb-coat below show through. Position the nozzle so that the side edge just touches the petals of the flower before.

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STEP 5. Complete your arrangement by adding simple leaves. Shown is size 366 leaf tip, but you can achieve the same look by cutting a V-shaped notch into the tip of a piping bag. Fill a piping bag fitted with the leaf tip with green buttercream. Hold the bag less than 1/4 inch above where you want the leaf to be. Position the tip so that it looks like a little mouth about to gobble up one of your buttercream flowers. Apply pressure to the bag. Once the buttercream makes contact with the surface piping, release pressure and pull the bag away. Repeat to fill in any empty spaces.

Want to Purchase Tips? Click Here

Download a PDF version here.

Tutorial & image source: www.craftsy.com via ErinBakes.com, Pastry Chef.