Sunday, April 20, 2014

“Easter Bunny wisdom says that you better not put all of your eggs in one basket.”

                                Confetti Egg Easter Cake






The sky is blue not a trace of clouds this early Easter morning here in Tennessee.  Many children are already up going through there easter basket to see what Mr. Bunny left for them.  Lucy looked for her basket this morning then I had to inform her that Stone caught him in our garden eating the lettuce and an told him to get.  So there is nothing for my Lucy.  As I'm writing this post she is in the kitchen bagging up her treats that she made earlier this week so we can deliver them this afternoon.  This seems to have made her happy.

For the cake I used The Perfect White Cake recipe from http://iambaker.net, also the bottom layer of this cake is the Decadent Homemade Brownies, also from http://iambaker.net. There is a layer of Sweet Chocolate Goodness (that's what I call it) that I put on top of the brownies that is from http://kitchenmeetsgirl.com/vintage-cake/, it on her Vintage Cake recipe.  Then to frost the cake I used a Cream Cheese Frosting also from http://kitchenmeetsgirl.com/vintage-cake/.  To decorate this cake I made confetti eggs, as I always did when my children where growing up, an all throughout their college years, then speckled them with a mixture of chocolate paint from http://thecakeblog.com. Then topped off the cake with the confetti eggs.  This cake is soooo good, I know you will want to make it soon.

The Perfect White Cake:

2 1/4 cups cake flour
1 cup milk at room temperature
6 large egg whites at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
1 1/2 stick unsalted butter, softened but still cool

1. Heat oven to 350'.  Prepare two 8" cake pans.
2. Make sure milk and eggs are room temperature.
3. Pour milk, egg whites, and extracts into medium bowl of electric mixer and mix with fork until blended.
4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed.  Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
5. Add all but 1/2 cup of milk mixture of flour mixture and beat at medium speed for 1 1/2 minutes.  Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
6. Pour batter evenly between two prepared cake pans.
7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
8. Allow cake to cool to room temperature, while doing so make the decadent homemade brownies for the bottom layer.

Decadent Homemade Brownies:

1 cup granulate sugar
1/2 cup brown sugar
1/2 cup unsalted butter, at room temperature
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/4 cup cake flour
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup semi-sweet chocolate (about 2 ounces) finely chopped.

1. Heat oven to 350', and prepare an 8" round cake pan.
2. In stand mixer, combine sugars, butter and vanilla and mix on medium speed until light and fluff, about 2 minutes.  Beat in eggs one at a time until well blended.
3. Sift flours, cocoa and salt in medium bowl.  Gradually add the flour mixture  to butter mixture with mixer on low speed and blend until ingredients are fully combined, (no more than one minute).
4. Remove bowl from mixer and food in finely chopped chocolate by hand using a spatula.
5. Pour battre into prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. 
6. While the brownies are still warm, place the brownie layer on a a cake stand.  Slowly pour the sweet chocolate goodness on top, letting it soak into the brownie.  Allow the sauce to soak in for at least 20 minutes.  Meanwhile, make the cream cheese frosting.

Sweet Chocolate Goodness:

2 squares (ounces) semisweet chocolate, finely chopped
7 ounces sweetened condensed milk (half of a 14-ounce can)
1 Tablespoon water

To make the sauce, place the chocolate, sweetened condensed milk and 1 Tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes).

Cream Cheese Frosting:

1 (8ounce) package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups confectioner's sugar
1/4 cup confectioner's sugar
1/4 cup milk

Combine the cream cheese, butter and vanilla in a a stand mixer and mix on medium speed until incorporated, about 1-2 minutes.  Add the confectioner's sugar 1 cup at a time, until the frosting is light and creamy.  For thicker/stiffer frosting, add more confections's sugar 1/4 cup at a time.  If the frosting is too stiff, add milk 1 Tablespoon at a time.

Chocolate Paint:

1 Tablespoon cocoa powder
1 1/2 Tablespoon vanilla extract
1 Tablespoon water

In a small bowl, mix together cocoa powder, vanilla extract, and water. stir well until cocoa is completely dissolved and you have a thin, chocolate paint. Use NEW toothbrush to splatter paint.

I alway serve Ice-Cream with cake.

                                                      Simple Vanilla Ice-Cream

Simple Vanilla Ice-Cream:
1 1/2 cup whole milk
1 1/8 cup granulated sugar
3 cups heavy cream
1 1/2 Tablespoon pure vanilla extract

In a mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes.  Stir in the heavy cream and vanilla.  Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20-25 minutes.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Recipe from http://www.cuisinart.com/recipes/desserts/95.html.


Have you ever made confetti egg?  If so what's your technique?