Easter dessert recipe

Happy Easter

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Petit Four Eggs

Petit Four Eggs

Ingredients:

  • 1 package yellow cake mix
  • 7 ½ cups confectioners’ sugar
  • 2/3 cup plus 2 tbsp. water
  • 2 tsp. lemon extract
  • Decorator gels

Prepare cake according to package directions. Pour into a lightly greased 15 x 10 x 1 inch baking pan. Bake at 350 degrees for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into eggs (or other desired shapes) with a 2 ½ inch oval cookie cutter. In a large bowl, combine the confectioners’ sugar, water and extract; beat on low speed until sugar is moistened. Beat on high until smooth. Place petit fours on a rack with waxed paper beneath. Spoon the glaze evenly over tops and sides, letting excess drip off. Allow glaze to set; repeat with second coat if necessary. Let stand until set. Decorate with gels. Yield: about 2 dozen.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Getting Ready For Easter

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Easter Basket Cake

Easter Basket Cake

Ingredients:

  • 1 package cake mix of desired flavor
  • 1 container (16 oz.) chocolate frosting
  • Green food coloring
  • ½ tsp. water
  • 1 cup flaked coconut
  • Assorted Easter candies
  • 2 (12 inch) chenille stems
  • Pastel ribbon

Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe. Place one cake layer on serving plate. Spread with chocolate frosting. Top with second cake layer. Frost top with thin layer of frosting. Frost sides and outer 1 inch of cake top with remaining frosting. Make basket weave pattern in frosting with fork lines. Combine several drops green food coloring and water in small bowl. Add coconut. Toss with fork until evenly tinted. Place tinted coconut on top of basket for grass. Arrange candies on top. Make handle with chenille stem ends twisted together. Wrap handle with ribbon. Insert in cake. Tie bow on side of handle.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com