Easter egg cake ideas
An Easter egg cake is the perfect ending to your holiday dinner
Here comes Peter Cotton Tail
Hopping down the bunny trail…
It’s Easter time again. Time for pretty Easter dresses, an overflowing Easter basket and, of course, a family Easter dinner. Make your Easter dinner dessert something extra special with a pretty Easter egg cake.
An egg shaped cake is, well, egg shaped!
Most craft and kitchen stores offer Easter-themed cake pans, including egg-shaped pans. Or use a regular 10 x 13” baking pan, then cut out an oval after the cake cools. Choose a non-stick pan to make removing your cake easier.
When is an egg not an oval?
Looking for a twist on the standard egg-shape? How about a broken egg? Start with an oval shape, then cut it in half using a zig-zag cut. Put a toy chick or even a chick shaped cake between the two halves (another common cake pan shape this time of year.) Or make a tiny Easter egg cake for each guest with a marshmallow Peep between the halves.
Decorating is the main attraction
Transform your plain oval cake into an Easter egg cake with frosting and Easter-themed candies. For a gentle spring look, use paste food coloring to dye sugar in soft, springtime pastel colors, create designs with Jordan Almonds pink, yellow, light blue and spring green then add bunny-shaped chocolates.
Or choose a more dramatic look with rich jewel-toned candies. Use an assortment of deep red, black, emerald green and bright blue candies and sugars to recreate the look of a painted Russian egg. Just be careful with using frostings in deep colors -- too much food coloring can make the icing bitter.
The cake inside
An Easter egg cake can be made in almost any flavor you choose. A delicate white cake is a traditional choice but other popular flavors include chocolate, spice and of course, carrot – an Easter bunny favorite!
Use a boxed mix if time is short, or try this luscious carrot cake recipe for an unforgettable Easter cake.
Easter carrot cake (makes one 10x13” cake)
4 large eggs
1 1/4 cups vegetable oil
2 cups sugar
2 teaspoons pure vanilla extract
2 cups all-purpose unbleached flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups finely grated carrots
1 cup finely chopped pecans
1/2 cup real butter, unsalted, softened
8 ounces regular cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F Grease and flour a 9x13 inch pan.
In a large bowl, beat eggs, oil, white sugar and 2 teaspoons of the vanilla. In a separate bowl, mix together flour, baking soda, baking powder, salt and cinnamon. Mix into wet ingredients. Stir in grated carrots. Fold in chopped pecans. Pour the batter into the prepared pan.
Bake on the center rack for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make an oval pattern with wax paper or baking parchment. Place over cake and cut out shape with a sharp knife.
In a medium bowl, combine butter, cream cheese, powdered sugar and the remaining teaspoon vanilla. Beat the mixture until smooth and creamy. Frost the cooled and shaped cake.
Peter Rabbit would be proud! Happy Easter!