Easter Egg Cake With Strawberry Frosting Food

EASTER EGG CAKE WITH STRAWBERRY FROSTING

Steps:

• Make the cake:
• Place a rack in middle of oven; preheat to 350°F. Butter and flour cake pans. Mix egg whites, milk, malted milk powder, and vanilla in a medium bowl. Whisk baking powder, salt, and remaining 2 1/4 cups flour in another medium bowl.
• Using an electric mixer on medium-high speed, beat sugar and remaining 3/4 cup butter in a large bowl until light and fluffy, 3-4 minutes. Reduce mixer speed to low. Add milk mixture in 3 additions, alternating with dry ingredients in 2 additions, beginning and ending with milk mixture.
• Divide batter between prepared pans. Bake cakes until a tester inserted into the center comes out clean, 45-50 minutes. Let cool in pans 5 minutes. Run a sharp knife around edges of cakes and invert on a wire rack. Let cool completely before frosting, at least 3 hours.
• Make the frosting:
• Preheat oven to 300°F. Toss strawberries, salt, 2 Tbsp. sugar, and 2 tsp. water in a small baking dish. Bake until sugar is dissolved and strawberries are bubbling and roasted, 12-15 minutes. Let cool 10 minutes.
• Transfer to a blender and pulse until smooth. Strain through a fine-mesh sieve into a small bowl (you should have about 1/2 cup). Whisk in malted milk powder and vanilla until smooth.
• Lightly whisk egg whites and remaining 1 cup sugar in a medium heatproof bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
• Pour hot egg white mixture into bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until very fluffy, 5-7 minutes. Fit stand mixer with paddle attachment. Reduce mixer speed to medium-low and beat, adding butter 1 cube at a time, until mixture is smooth and glossy. Continue to beat until mixture begins to look light and fluffy.
• Add 1/2 cup strawberry purée and food coloring, if using, and stir to combine.
• Assemble the cake:
• Using a sharp knife, cut chocolate into thin shards, then chill until ready to use.
• Place 1 cake layer on a cake stand or platter. Using an offset spatula, spread 1/2 cup frosting evenly over top. Arrange an even layer of sliced strawberries on top, pressing to adhere. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/2 cups frosting; chill 10 minutes.
• Spread remaining frosting over top and sides of cake, smoothing evenly. Chill at least 15 minutes or up to overnight to let frosting set.
• Arrange white chocolate shards in a round, nest-like shape on top of cake. Place chocolate eggs in center of nest. Slice and serve.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.

EASTER EGG CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly oil and flour two 8-inch round cake pans, tapping out any excess flour. Whisk the flour, baking powder and baking soda in a medium bowl; set aside.
• Melt the coconut oil and unsweetened chocolate in a small saucepan over medium-low heat, stirring occasionally; remove from the heat. Whisk the hot water and cocoa powder in a large bowl until smooth. Drizzle in the melted chocolate mixture, whisking until combined. Whisk in the granulated sugar and salt until smooth. Whisk in the eggs, one at a time, then add the vanilla. Whisk in the flour mixture just until smooth.
• Divide the batter between the prepared pans. Bake until the tops of the cakes spring back when lightly pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then run a knife around the edges and turn out onto the rack to cool completely.
• Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to medium and beat until combined. Add the vanilla and beat on medium-high speed until fluffy, 2 to 3 minutes. Beat in the milk until smooth.
• Assemble the cake: Trim the domed tops of the cakes using a long serrated knife; transfer the scraps to a bowl. Cut each cake into 2 equal layers (leave the layers stacked). Cut both cakes in half, about 1/2 inch off-center. You will have 4 slightly smaller half moons and 4 slightly larger ones.
• Stack the 4 larger half-moons, spreading frosting between the layers. Place the stack cut-side down on a piece of parchment paper. Repeat with the smaller half-moons to make another 4-layer stack, then turn the stack cut-side down and attach it to the larger stack using more frosting
• Trim the sides of the smaller cake sandwiches to make a slightly pointed shape. Transfer the cake scraps to the bowl.
• Trim the curved top of the cake so that it has an even, rounded shape; add the scraps to the bowl. Add 2 to 3 tablespoons frosting to the bowl of cake scraps and mash with a fork until moistened. Pat the scraps mixture around the top, bottom and sides of the cake to round it out and form an egg shape.
• Cover the entire cake in a thin layer of frosting (this is the crumb coat; it doesn¿t have to be perfect). Refrigerate until firm, about 30 minutes. Cover the cake with the remaining frosting, building out the egg shape where needed with more frosting. Cover the cake with rows of coarse sugar, nonpareils and candy-coated chocolates. Refrigerate until set, at least 20 minutes.

STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
• Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
• Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
• Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
• To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
• Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

STRAWBERRY CAKE AND FROSTING I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
• In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.

RICH WHITE CAKE WITH STRAWBERRY FROSTING

Steps:

• Cream butter and shortening, gradually add sugar, beating well on medium speed.
• Combine water and milk in small bowl, set aside.
• Combine flour, baking powder and salt, add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
• Stir in flavorings.
• Beat egg whites, (at room temp.), til stiff peaks form.
• Gently fold into batter.
• Pour batter into 3 greased and floured 9" round cake pans.
• Bake at 350º for 20 minutes, or til toothpick inserted in center comes out clean.
• Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
• Spread frosting between layers, sides and top of cake.
• Garnish with whole strawberries if desired.
• Strawberry frosting:.
• Thaw berries, place in a strainer.
• Slightly mash, and let drain to measure 2/3 cup strawberry pulp.
• Combine pulp and remaining ingredients in top of double-boiler, place over boiling water.
• Beat at high speed for 7 minutes.
• Remove from heat.
• Makes enough frosting for a 3-layer cake.

EASTER EGG NEST CAKE (OR SNOW STORM CAKE)

Steps:

• Place angel food cake onto a serving platter and cover hole in the cake with the sugar cookie, pressing the cookie down to create a slight depression for the nest. Frost cake with whipped topping.
• Press coconut all over the cake; decorate top of cake with edible Easter grass. Arrange mini candy eggs in the nest. Store cake in refrigerator.