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  October 31, 2014
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Easter Recipes - Cooking in the Classroom
Easter Dessert Ideas - Easter Desserts

Home > Holidays > Easter > Recipes - Desserts > Dainty Easter Cakes

When heating the icing be sure not to over cook it.  Overcooking will cause the icing to become dull. To keep the icing at a spreadable consistency just add a few drops of hot water to the icing and stir until smooth.  Decorate the top of each cake with candies, decorating gel or other types of cake decorating supplies. 

Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts

 
 
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Dainty Easter Cakes

Ingredients:

  • 2 C of flour
  • 1 1/2 C sugar
  • 3 1/2 t baking powder
  • 1 t salt
  • 1/2 C of shortening
  • 1 C of milk, divided
  • 2 t vanilla, divided
  • 4 egg whites
  • 9 C sifted confectioners’ sugar
  • 1/2 C of water
  • 1/2 C light corn syrup
  • 1/2 t almond extract
  • Pastel food coloring

Preparation:

  1. Allow the oven to preheat to 350 degrees while preparing the cake batter.
  2. Spray and flour a 15 1/2X10 1/2X1 inch sheet cake pan.
  3. Place the flour, sugar, baking powder and salt into a large mixing bowl.
  4. Add the shortening and 2/3 C of milk in the mixture.
  5. Add in 1 t of the vanilla.
  6. Blend with an electric mixer on low speed for 1 1/2 minutes, constantly scraping the bowl as you blend.
  7. Increase the speed to high on the mixer and continue beating for 2 minutes.
  8. Add in the remaining milk and the egg whites.
  9. Beat again on high speed for 2 additional minutes.
  10. Transfer the batter to the prepared pan.
  11. Bake 25 minutes or until the cake springs back when lightly touched.
  12. Remove the cake from the oven and allow it cool completely.
  13. Fill the bottom of a double boiler with water
  14. Place the confectioners' sugar, water and corn syrup into the top of the double boiler.
  15. Stir in the remaining vanilla and the almond extract.
  16. Place the top on the pan and place the pan over low heat.
  17. Heat the water in the bottom pan to just lukewarm.
  18. Remove the pan quickly from the heat.
  19. Separate the icing into bowls to color.
  20. Add a couple of drops of each food color to each separate icing bowl until you reach the desired colors.
  21. Using Easter shaped cookie cutters cut out the cake into 35 shapes.
  22. Place the cut shapes upside down on a wire rack placed over wax paper. 
  23. Pour the different colored icing over the cake shapes.
  24. Remove the cake pieces to wax paper to cool at least 1 hour.

    Make 35 servings

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