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

Count Down To Easter

Eclectic Egg Cookies

Eclectic Egg Cookies

 Cookies:

  • 1 ¼ cups powdered sugar, sifted
  • 2 ½ sticks (1/2 pound plus 2 tablespoons) unsalted butter, at room temperature
  • 2 large egg yolks
  • 1 teaspoons salt
  • ½ teaspoons almond extract
  • ½ teaspoons vanilla extract
  • 2 ¾ cups all- purpose flour

 Frosting:

  • 4 large pasteurized egg whites
  • ½ teaspoons vanilla extract
  • ½ teaspoons almond extract
  • 4 cups powdered sugar, sifted
  • 1 to 6 teaspoons milk, if needed
  • Food coloring gel – spring colors
  • Desired decorations

 For the cookies: In a large bowl, with electric mixer at high speed, beat the powdered sugar, butter egg yolks, salt almond extract, and vanilla extract until smooth. Add the flour and beat on low speed until large clumps of dough form. The dough will look too dry at first, so be patient. Pour the dough clumps onto a large sheet of plastic wrap. Gather into a ball & flatten into a disk. Cover with a second sheet of plastic wrap and roll to 1/8 inch thickness. It will be a very large piece of dough. Slide onto a rimmed baking sheet to keep the dough flat and refrigerate until firm, at least 2 hours and up to overnight. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Discard the plastic wrap. Place the dough on a lightly floured surface. Stamp out cookies with cutters of your choice. Simple shapes with clean edges work best. Arrange the cookies on the lined baking sheet, spacing them about 1 inch apart. Bake until golden brown on the edges, 12-15 minutes, depending on size. Cool the cookies on the baking sheet.

For the frosting: In a large glass or metal bowl, with electric mixer at low speed, beat the egg whites until frothy. Beat in the vanilla and almond extract. With the mixer running, add the powder sugar 1 cup at a time. Beat on low speed until smooth Increase the speed to high and beat until still, shiny peaks form, 5 to 7 minutes. Decorate the cookies as desired.

Makes about 4 dozen cookies depending on size & shape

 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