Tag Archives: easter cake

Easter Basket Cake

I can’t believe it’s almost Easter! I’ve always wanted to make an Easter basket cake, and this year I finally got around to making one. Not only was this my first time using a basket weave technique, it also was my first time making a cake without butter!! I wanted to try a butter alternative, to ensure that my frosting was as white as possible. I used unsalted Country Crock Sticks, and was pretty amazed that they worked right out of the fridge with no softening required!! I used my go to vanilla layer cake recipe and American buttercream recipe, but swapped out butter for baking sticks (1:1 ratio). The recipes used can be found below.

Be sure to check out the workshop that I hosted with Thefeedfeed and thanks for supporting the brands that support my work, Country Crock!

Coconut Cake Ingredients:

  • 3 1/4 cup (416 grams) all-purpose flour
  • 3 cups (600 grams) granulated sugar
  • 2 1/2 tsp (13 grams) baking powder
  • 1 tsp (5 grams) salt
  • 2 sticks unsalted Country Crock Buttery Sticks
  • 1 Tbsp (13 grams) coconut extract
  • 1 cup egg whites (244 grams) – about 7 large egg whites; I use egg whites from the carton to avoid wasting egg yolks
  • 1 1/2 cups (360 grams) buttermilk, room temperature
  • 1/8 cup (28 grams) vegetable oil

Coconut Frosting Ingredients: 

  • 6 sticks unsalted Country Crock Buttery Sticks
  • 12 cups  powdered sugar
  • 1/2 tsp salt
  • 1/2 cup heavy cream
  • 1 Tbsp coconut extract
  • pink, purple, and yellow gel food coloring (optional)

Instructions:

Preheat oven to 350°F. Grease and line two 7” and two 8″ round pans. Begin by making the coconut cake layers. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of the unsalted Country Crock Buttery sticks slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in coconut extract and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. Using a spatula, carefully fold in sprinkles.

Divide evenly between the prepared cake pans. Bake for 35-37 minutes (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling, or in the freezer to accelerate the process. Once chilled, level the layers using a serrated knife.

While the layers bake and cool, make coconut frosting. Beat the unsalted Country Crock Buttery Sticks on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the coconut extract and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). Place 1 cup of frosting into a bowl and color a pastel shade of yellow using a few drops of gel food coloring. Set aside, and repeat with pink and purple gel food coloring.

Stack and frost layers on a cardboard cake round. Frost an even layer of colorful between each cake layer, using the yellow, pink, and purple frosting. Once the layers are stacked, trim in a tapered shape, to resemble a basket.

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Cover the cake in a thin crumb coat, and chill in the freezer or fridge for about 5 minutes. Once the crumb coat is firm to the touch, place remaining white frosting into a piping bag fitted with a Wilton 47 tip.

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Carefully pipe a basket weave pattern onto the cake. Begin by making the vertical lines, then carefully pipe the horizontal stitches. 

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Chill again for 5 minutes, then carefully invert the cake using an an addition cardboard cake round.

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Use a spoon to remove about 1 cm from the center of the top of the cake, to make it easier to fill with easter treats.

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Frost the exposed area, and pipe a border around the perimeter of the top of the cake. Fill the inside of the basket with you favorite Easter goodies. I added peeps, candy eggs, a chocolate bunny, and some buttercream flowers.

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Use a bit of wire to shape the handle of the basket, and wrap with fondant. Leave at least 1 inch of uncovered wire, to allow you to securing anchor the handle into the top of the cake.

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Then it’s time to cut in and celebrate Easter in style 🙂 The full tutorial is also included below:

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The Ultimate Peeps Cake

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I had just enough time to make one more cake before Easter this year, and I wanted it to be epic. Nothing screams “EASTER” more than peeps, so they were in main inspiration for this cake! I used a pastel color theme to match with the peeps, and made a really fun checkerboard pattern on the inside. My favorite vanilla layer cake recipe works great for this, and I used 8 inch pans with 6″, 4″, and 2″ circle cutters. You can watch the full tutorial of this cake here. The recipes I used can be found below:

My Favorite Vanilla Layer Cake Recipe (divided into four parts, colored pastel shades of blue, purple, pink, and yellow with gel food coloring)

The Best Vanilla American Buttercream

White Chocolate Ganache (colored pastel blue, purple, pink, and yellow with gel food coloring)

Tools:

  • 8 inch cake pans
  • 6 inch, 4 inch, and 2 inch circle cutters (or cutters that can cut cake rings of equal width)
  • Wilton 1M piping tip
  • piping bags
  • Peeps
  • whopper chocolate eggs

Begin by baking cake layers. I usually do this the night before, as baking an entire cake from scratch in one day can be a bit much. While my cake layers bake, I make my buttercream. As long as the buttercream is stored properly, it can sit out overnight at room temperature (just be sure to re-stir it before frosting the cake the following day). The ganache can be made in advance as well, but needs to be stored in the fridge overnight (you can see a full tutorial on how to make colored drips here). To use it the following day, simply heat it in the microwave for 30 seconds – 1 minute, until the bottle is slightly warm to the touch, and is fluid enough to make drops.

Once the cake layers are baked and fully chilled, level cake layers to a uniformed height (roughly 1 inch) using a serrated knife. Remove parchment paper, and use circle cutters to cut the cake into four rings (technically three, since the center ends up being a circle :P). Gently separate the rings from one another, and lay them out on counter. Following a set color patter (I went blue, pink, purple yellow), rearrange the rings into four complete cake layers.

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Once all layers are recombined, stack and frost layers with buttercream. Apply a thin crumb coat, and chill the cake in freezer for 5 minutes. Once the crumb coat is firm to the touch, apply, a second, thicker coat of frosting. Smooth with a bench scrapper. If you want to see a full tutorial for how I get smooth sides on my cakes, you can click here. Place cake in freezer for 15 minutes. Once the cake is fully chilled, use a squirt bottle to add the ganache drips. You can learn all the tips and tricks I use to add drips to a cake here.

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Place leftover frosting into a piping bag with a Wilton 1M tip, and pipe large swirls in a ring around the top of the cake. Be sure to leave at least 1.5 inches of room between the edge of the cake and the swirls, so that the peeps will fit!  Next, place a peep on top of each swirl, and nestle whopper eggs between the swirls. And that’s it! Then all that’s left to do is cut into the cake, to see that beautiful checkerboard pattern 🙂

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