Count Down To Easter

Sponge Cake Diamonds

Sponge Cake Diamonds

 Cake

  • 1 pkg. Yellow Cake Mix
  • 1 cup water
  • 1/3 cup oil
  • ½ teaspoon almond extract
  • 3 eggs
  • ½ cup cherry preserves, warmed

 Topping

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • ¼ teaspoon almond extract
  • Slivered almonds

 Heat oven to 350 degrees F. Grease 13X9-inch pan; line with waxed paper and grease again. In large bowl, combine cake mix, water, oil, almond extract and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; carefully remove cake from pan. Remove waxed paper from cake; cool cake completely. Slice cake in half horizontally to make 2 layers. Spread bottom layer evenly with preserves; place remaining layer on top. Cut cake into diamonds. In small bowl, beat whipping cream until soft peaks form. Add powdered sugar and almond extract; beat until stiff peaks form. Carefully frost tops of cake diamonds with whipped cream mixture. Garnish with slivered almonds. 24 cake diamonds.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Count Down To Easter

Fruit-Filled Ring Cake

Fruit-Filled Ring Cake

Cake

  • 1 pkg. Lemon Cake Mix
  • 3-oz pkg. cream cheese, softened
  • 1 cup water
  • 3 eggs
  • 1 tablespoon grated lemon peel

Filling

  • 1 ½ cups cold milk
  • 3 ½ oz. pkg. instant lemon pudding and pie filling mix
  • ½ cup whipping cream, whipped
  • 1 tablespoon grated lemon peel
  • 2 cups fresh summer fruits, cut up

Heat oven to 350 degrees F. Grease and flour 12 –cup fluted tube pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 20 minutes; invert onto wire rack. Cool completely. Using sharp knife, remove ½ inch thick slice from top of cake; set slice aside. Using spoon, hollow out center of cake, leaving ½ inch of cake at bottom and sides. Place on serving plate. Spread the cream and fruit in the hollow in that bottom of the cake and place the top of the cake back on, and spread on top with the remaining filling, and decorate with fruit. Refrigerated before serving.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Easter

Big Cheek Bunny Cake1

Big Cheek Bunny Cake

  • 1 Package (18 ¼ ounces) cake mix (any flavor), plus ingredients to prepare mix
  • Fluffy White Frosting (recipe follows)
  • 2 cups shredded coconut, tinted pink
  • 2 purchased coconut-covered cupcakes
  • Red string licorice
  • Assorted candies
  • 1 (15 X 10-inch) cake board, covered, or large tray

Preheat oven to 350 degrees F. Grease and flour two 8- or 9 –inch round baking pans. Prepare cake mix according to package directions. Pour batter evenly into prepared pans. Bake 30 to 35 minutes or until toothpicks inserted into centers come out clean. Let cool in pans on wire racks 10 minutes. Remove from pans to racks; cool completely. Prepare Fluffy White Frosting. Cut out cake pieces from 1 cake round as shown below. Position cakes on prepared cake board. Connect pieces with small amount of frosting. Frost cake with remaining frosting; sprinkle with coconut. Decorate with cupcakes, licorice and candies as shown in photo or as desired.

Big Cheek Bunny Cake4

Fluffy White Frosting: Combine 1 (16-ounce) container vanilla frosting and ¾ cup marshmallow crème in medium bowl; mix well. Makes about 2 cups frosting.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Thinking About Easter

Striped Vanilla Bundt Cake

Striped Vanilla Bundt Cake

 Ingredients:

  • 1 ½ cups cake flour
  • ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup unsalted butter, softened
  • 1 ¼ cup granulated sugar
  • 2 large eggs
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • ½ cup plus 2 ½ tbsp. whole milk, divided
  • 3 cups confectioners’ sugar
  • Green paste food coloring
  • Yellow paste food coloring
  • Pink paste food coloring

 Method:

Preheat oven to 350 degrees F. Spray a 6-cup Bundt pan with baking spray with flour. In a medium bowl, combine cake flour, baking powder, baking soda and salt, whisking well. In a large mixing bowl, combine butter and granulated sugar. Beat at high speed with a mixer until light and fluffy, approximately 3 minutes. Add eggs and egg yolk, one at a time, beating well after each addition. Add vanilla extract, beating until blended. Add flour mixture to butter mixture in thirds, alternately with ½ cup milk, beginning and ending with flour mixture. Pour batter into prepared pan, and tap on countertop to settle batter and reduce air bubbles. Bake until a wooden pick inserted in the center of cake comes out clean, approximately 40 minutes. Let cake cool in pan for 10 minutes. Turn cake out onto a wire cooling rack, and turn cake right side up. Let cool completely. In a large bowl, combine confectioners’ sugar and remaining 2 ½ tablespoons milk, whisking until smooth. Divide mixture into 3 bowls. Using food coloring, tint a portion green, a portion yellow, and a portion pink. Place each color in a piping bag fitted with a medium round piping tip. Pipe glazes onto cake in stripes. Store cake in an airtight container at room temperature until serving time, up to 3 days.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com