EASTER EGG CAKES
We're used to seeing cakes and confections cheerfully decorated to resemble Easter eggs, but rarely do we see ones that take the mimicry so literally. These individual pound cakes, baked in egg-shaped molds, have pastel "shells" and a "yolk" of homemade lemon curd. Serve them alone or with a fresh fruit salad.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6 individual cakes
Number Of Ingredients 14
Steps:
- Heat oven to 250 degrees, with a rack in the center. Generously butter the wells of an egg-cake pan, and dust the wells with flour; tap out any excess. Set pan aside.
- In the bowl of an electric mixer fitted with the whisk attachment, combine butter and granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add vanilla and lemon zest; beat to combine. Add the eggs, one at a time, mixing well after each addition and scraping down sides of bowl.
- Sift together the flour, baking powder, and salt. Add to butter mixture. Beat until just combined. Spoon batter into each of 6 wells in the cake pan, filling to within 1/2 inch of the rim. (If you are using an egg-cake pan with more than 6 wells, alternate between the filled and empty ones.)
- Bake the egg cakes for 10 minutes. Increase the oven temperature to 350 degrees, and bake until the cakes are golden, 10 to 12 minutes more. Transfer egg-cake pan to a wire rack, and let cool slightly. While the cakes are baking make the first batch of glaze.
- Invert pan, and remove cakes. Using a serrated knife, trim the cakes to resemble eggs sliced in half. (To make trimming easier, place the eggs in resealable plastic bags, and transfer to freezer for 45 minutes.) Using a melon baller, scoop out a 1-inch-diameter hole in each cake. Set a wire rack over a baking sheet. Place the cakes flat-side down on the wire rack. Working quickly, pour the colored butter glaze over 3 cakes, completely coating the outside of the cake. Make second batch of glaze, and glaze remaining 3 cakes. Let glaze set completely, about 1 hour.
- Turn the glazed cakes over, and trim away any excess glaze with a paring knife so glaze is flush with the flat side of cake. Wash and dry wire rack.
- Place cakes glazed-side down on the clean wire rack; generously dust flat side with confectioners' sugar. Fit a pastry bag with a coupler, and fill the bag with lemon curd. (Alternately, the curd can be carefully spooned into the hole.) Fill each hole with lemon curd until it resembles a slightly rounded egg yolk.
- In a large bowl, combine fruit and Grand Marnier, and toss to coat. On each dessert plate, make a nest of fruit, and place a decorated cake in the center. Garnish with mint leaves, and serve.
COLORED BUTTER GLAZE FOR EASTER EGG CAKES
This glaze is made in two batches, to prevent it from drying out.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Coats 6 egg cakes
Number Of Ingredients 4
Steps:
- Pour milk into a small bowl, and stir in food coloring until the desired shade is reached; set aside. Place 1 cup confectioners' sugar in a medium bowl, and set aside.
- In a small bowl, melt 4 tablespoons of the butter over medium heat. Remove pan from heat, and immediately pour butter into the bowl with sugar. Add 1 tablespoon plus 1 teaspoon tinted milk, and whisk until smooth. Immediately glaze three of the cakes; the mixture should be just thin enough so that it runs down the sides of the cake; if not, add a small amount of milk until thinned.
- Repeat Step 2 to glaze the remaining cakes.
EASTER EGG CAKE WITH STRAWBERRY FROSTING
White chocolate shavings form a "nest" for chocolate eggs on this pretty pink cake. Malted milk powder gives both the cake and the frosting a toasty flavor and creamy richness.
Provided by Adrianna Adarme
Categories Easter Spring Summer Cake Dessert Strawberry White Chocolate
Yield About 20 servings
Number Of Ingredients 25
Steps:
- Make the cake:
- Place a rack in middle of oven; preheat to 350°F. Butter and flour cake pans. Mix egg whites, milk, malted milk powder, and vanilla in a medium bowl. Whisk baking powder, salt, and remaining 2 1/4 cups flour in another medium bowl.
- Using an electric mixer on medium-high speed, beat sugar and remaining 3/4 cup butter in a large bowl until light and fluffy, 3-4 minutes. Reduce mixer speed to low. Add milk mixture in 3 additions, alternating with dry ingredients in 2 additions, beginning and ending with milk mixture.
- Divide batter between prepared pans. Bake cakes until a tester inserted into the center comes out clean, 45-50 minutes. Let cool in pans 5 minutes. Run a sharp knife around edges of cakes and invert on a wire rack. Let cool completely before frosting, at least 3 hours.
- Make the frosting:
- Preheat oven to 300°F. Toss strawberries, salt, 2 Tbsp. sugar, and 2 tsp. water in a small baking dish. Bake until sugar is dissolved and strawberries are bubbling and roasted, 12-15 minutes. Let cool 10 minutes.
- Transfer to a blender and pulse until smooth. Strain through a fine-mesh sieve into a small bowl (you should have about 1/2 cup). Whisk in malted milk powder and vanilla until smooth.
- Lightly whisk egg whites and remaining 1 cup sugar in a medium heatproof bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
- Pour hot egg white mixture into bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until very fluffy, 5-7 minutes. Fit stand mixer with paddle attachment. Reduce mixer speed to medium-low and beat, adding butter 1 cube at a time, until mixture is smooth and glossy. Continue to beat until mixture begins to look light and fluffy.
- Add 1/2 cup strawberry purée and food coloring, if using, and stir to combine.
- Assemble the cake:
- Using a sharp knife, cut chocolate into thin shards, then chill until ready to use.
- Place 1 cake layer on a cake stand or platter. Using an offset spatula, spread 1/2 cup frosting evenly over top. Arrange an even layer of sliced strawberries on top, pressing to adhere. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/2 cups frosting; chill 10 minutes.
- Spread remaining frosting over top and sides of cake, smoothing evenly. Chill at least 15 minutes or up to overnight to let frosting set.
- Arrange white chocolate shards in a round, nest-like shape on top of cake. Place chocolate eggs in center of nest. Slice and serve.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.
VANILLA BUTTER GLAZE
This makes a great glaze for cupcakes, bundt cakes, cinnamon rolls, pumpkin, carrot and spice cakes.
Provided by Vseward Chef-V
Categories Sauces
Time 13m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix 3 tbsp butter, melted, 2-1/4 cups confectioners' sugar, 3 tbls water and 1 1/2 tsp vanilla extract until smooth.
- Let stand 3 minutes or until thickened.
- Drizzle on cake.
Nutrition Facts : Calories 114.5, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 25.9, Carbohydrate 22.5, Sugar 22.1
BUTTER GLAZE
Use this glaze to make our Toadstool Cupcakes. Make the glaze just before you are ready to ice the cooled cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 10 cupcakes
Number Of Ingredients 3
Steps:
- Melt butter in a saucepan over medium heat. Remove from heat. Stir in milk.
- Whisk together butter mixture and the sugar in a large bowl until icing is opaque and thickened but still pourable, 4 to 5 minutes. Use immediately.
BUTTER GLAZE FOR GINGERBREAD CUPCAKES
Use this butter glaze recipe when making our Gingerbread Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups, or enough for 10 large cupcakes
Number Of Ingredients 3
Steps:
- Place 1 1/4 cups confectioners' sugar in a medium bowl. In a small saucepan, melt 4 tablespoons butter over medium heat. Remove the pan from heat; immediately pour the melted butter into the bowl with the sugar. Add 4 teaspoons milk; whisk until mixture is smooth. Working quickly, dip the top of each cupcake into the glaze, and place cupcake right-side up on a wire rack.
- Repeat step 1; glaze remaining cupcakes. Allow glaze to set, about 20 minutes, before decorating.
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