LEMON EASTER EGG CAKES Makes 9 servings.
Little cakes shaped like eggs, decorate them as you wish.
1 1/2 cups powdered sugar
1 cup milk
1 cup unsalted butter, room temp
1 tbs lemon zest + 3 tbs lemon juice
1/2 tsp salt
2 1/2 cups flour
8 oz pkg cream cheese, room temp
3 large eggs
1 tsp vanilla
1 1/2 cups sugar
2 tsp baking powder
Cookie cutters, nonpareils, sanding sugars and confetti sprinkles
Heat oven to 350 degrees. Coat a 13x9" cake pan with cooking spray, line bottom with parchment paper and coat the paper with cooking spray. In a bowl, whisk together flour, baking powder and salt. Beat sugar, zest, vanilla, 3/4 cup butter and 2 tbs lemon juice in a bowl until light and fluffy. Beat in eggs.
-Add flour mixture and milk, mixing until incorporated. Spread batter into pan and bake 30 min. or until done. Let cake cool in pan 10 min. before transferring to a wire rack to cool completely.
-Beat cream cheese and remaining butter until smooth. Beat in powdered sugar and remaining lemon juice until fluffy. Using a 3x4" egg shaped cookie cutter as a stencil, cut out 9 eggs from cooled cake. Working with cakes on a parchment paper lined rimmed baking sheet, frost each one with 3 tbs icing.
-Using 1/2 to 1 1/2" mini flower cutters as stencils, place a cutter on top of one cake and use a spoon to shake sanding sugar or nonpareils with inside or outside the cutter. Push sugar into place. Brush excess sugar off cake. Remove cutter. Place a piece of pastel confetti in center of each flower. Repeat on all cakes, as desired, then SERVE.
Little cakes shaped like eggs, decorate them as you wish.
1 1/2 cups powdered sugar
1 cup milk
1 cup unsalted butter, room temp
1 tbs lemon zest + 3 tbs lemon juice
1/2 tsp salt
2 1/2 cups flour
8 oz pkg cream cheese, room temp
3 large eggs
1 tsp vanilla
1 1/2 cups sugar
2 tsp baking powder
Cookie cutters, nonpareils, sanding sugars and confetti sprinkles
Heat oven to 350 degrees. Coat a 13x9" cake pan with cooking spray, line bottom with parchment paper and coat the paper with cooking spray. In a bowl, whisk together flour, baking powder and salt. Beat sugar, zest, vanilla, 3/4 cup butter and 2 tbs lemon juice in a bowl until light and fluffy. Beat in eggs.
-Add flour mixture and milk, mixing until incorporated. Spread batter into pan and bake 30 min. or until done. Let cake cool in pan 10 min. before transferring to a wire rack to cool completely.
-Beat cream cheese and remaining butter until smooth. Beat in powdered sugar and remaining lemon juice until fluffy. Using a 3x4" egg shaped cookie cutter as a stencil, cut out 9 eggs from cooled cake. Working with cakes on a parchment paper lined rimmed baking sheet, frost each one with 3 tbs icing.
-Using 1/2 to 1 1/2" mini flower cutters as stencils, place a cutter on top of one cake and use a spoon to shake sanding sugar or nonpareils with inside or outside the cutter. Push sugar into place. Brush excess sugar off cake. Remove cutter. Place a piece of pastel confetti in center of each flower. Repeat on all cakes, as desired, then SERVE.
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