The last big push to gather recipes for Easter on Sunday.
We are not having the usual Ham/Potato dinner that we always do.
Hubs is breaking out the smoker and I can positively guarantee that it will be mouth-watering and to-die-for!
The entire week I have been trying to think of something to have for dessert and whether I should attempt to make something fancy or simply go buy a bunny cake at the store.
My mom let me off the hook and said she will bring dessert so I can put that issue to rest!
If you still need an Easter dessert check out the link below!
20 Easter Desserts
These desserts are the perfect ending to an Easter dinner full of spring recipes from our 20 Easter Dishes.
Love the look of the Daisy Cake!
Rich Butter Cake:
3 cup(s) all-purpose flour
1 tablespoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) whole milk
2 teaspoon(s) vanilla extract
2 cup(s) sugar
1 cup(s) butter or margarine, softened
4 large eggs
6 tablespoon(s) seedless red raspberry jam
6 ounce(s) ready-to-use white rolled fondant
1/4 cup(s) ready-to-use yellow rolled fondant
Yellow food coloring
Green food coloring
Prepare Rich Butter Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms with waxed paper; grease and flour paper.
On another sheet of waxed paper, combine flour, baking powder, and salt. In measuring cup, mix milk and vanilla.
In large bowl, with mixer on low speed, beat sugar and butter until blended. Increase speed to medium-high; beat until creamy, about 3 minutes, frequently scraping bowl with rubber spatula. Add eggs, one at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat just until smooth, scraping bowl occasionally.
Spoon batter evenly into prepared pans. Stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that pans are not directly above one another. Bake 25 to 28 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto racks. Remove waxed paper; cool completely, about 45 minutes.
Meanwhile, prepare Fondant Daisies: On surface dusted with confectioners’ sugar, roll out white fondant to 1/8-inch thickness. (Keep unused fondant covered with plastic wrap; fondant will dry quickly.) With daisy-shaped cookie cutters (3/4-inch to 2 1/2-inch), cut out as many daisies as possible. Roll yellow fondant to 1/8-inch thickness. With round cutters (5/8-inch and 3/8-inch), cut out a center for each daisy. With small brush, moisten 1 side of each yellow round with water and place, moistened side down, on daisy, using small rounds for smaller daisies and large rounds for large daisies. Gently press together to stick. Set daisies aside, uncovered (so they’ll start to set for easier handling), at room temperature, until ready to use.
Prepare Lemon Frosting: From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Prepare Buttercream Frosting as recipe directs, adding lemon peel and juice with vanilla. When frosting is a good spreading consistency, beat in enough yellow food coloring to tint a pale yellow.
To assemble cake, place 1 cake layer, rounded side down, on cake plate; spread with 3 tablespoons raspberry jam. Top with second layer, rounded side down, and remaining 3 tablespoons jam. Top with third layer, rounded side up. Use Lemon Frosting to frost sides and top of cake, making frosting as smooth as possible.
Arrange daisies all over cake and gently press into frosting so they stick. If you like, garnish top of cake with bumblebee cookie and sprinkle coconut, tinted green, around base for “grass.”