Easter Egg Hunt Cake Food

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EASTER EGG HUNT CAKE



Easter Egg Hunt Cake image

Hide a rabbit figurine or an almond in this cake: The person who gets it is the winner of the Easter hunt!

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup almonds
1 stick plus 1 tablespoon unsalted butter, at room temperature
1/2 cup plus 1 tablespoon granulated sugar
2 large eggs plus 1 egg yolk
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1 tablespoon orange liqueur (such as Grand Marnier)
2 sheets frozen puff pastry, thawed
1 heatproof rabbit figurine or whole almond (optional)

Steps:

  • Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until toasted, 6 to 8 minutes. Let cool, then finely grind in a food processor. (Leave the oven on.)
  • In a large bowl, whip the butter with a mixer on medium speed until smooth. Add the sugar and cream together until thoroughly combined. Add 1 egg and the egg yolk and mix until blended, scraping down the sides of the bowl occasionally. Fold in 1/2 cup ground almonds, the flour, almond extract, vanilla extract and orange liqueur with a rubber spatula. Stir the rabbit figurine into the filling, if using.
  • Unfold the puff pastry on a floured surface and roll out slightly. Cut 1 piece into an 11-inch circle and the other piece into a 12-inch circle. Place the 11-inch round on a baking sheet lined with parchment paper. Beat the remaining egg with 1 tablespoon cold water. Brush the edge of the pastry with the egg wash. Spread the almond filling in an even layer in the center, leaving a 1 1/2-inch border. Gently lift the 12-inch round and place it over the filling so the edges match up. Press down on all the edges so the egg wash acts as a glue to stick the pastry together. Crimp the edges with a fork to seal. Brush with any remaining egg wash. Place the cake in the refrigerator to firm up slightly, about 15 minutes.
  • Bake the cake until the pastry is golden brown and puffs up slightly, about 35 minutes. (Tent with foil if the cake is browning too quickly.) Let cool before serving; the cake will shrink as it cools.

EASTER EGG CAKE



Easter Egg Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 12 servings

Number Of Ingredients 17

3/4 cup coconut oil, plus more for the pans
2 cups all-purpose flour, plus more for the pans
1 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces unsweetened chocolate, chopped
1 1/4 cups hot water
1/3 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 teaspoon salt
5 large eggs
1 teaspoon pure vanilla extract
5 sticks unsalted butter, at room temperature
1/4 teaspoon salt
5 cups confectioners' sugar
1 tablespoon pure vanilla extract
3 tablespoons whole milk
Coarse sugar, nonpareils and candy-coated chocolates, for decorating

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.

EASTER EGG "HUNT" CAKE



Easter Egg

Provided by Alex Guarnaschelli

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

1 stick plus 1 tablespoon unsalted butter, room temperature
1/2 cup plus 1 tablespoon granulated sugar
1 egg plus 1 egg yolk
1/2 cup toasted ground almonds
1 tablespoon all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 miniature rabbit figurine (heat-proof)
2 circles pre-made puff pastry - one 11 inches and one 12 inches in diameter, both chilled
1 egg, whisked together with 1 tablespoon cold water, for egg wash

Steps:

  • In a large bowl whip the butter with a hand mixer until completely smooth. Add sugar and "cream" them together until the ingredients are thoroughly combined. Add the egg and the egg yolk and mix until blended. Scrape down the sides of the bowl occasionally to make sure everything is being integrated. Remove the bowl from the mixer and use a spatula to fold in the almonds, flour, almond extract, vanilla extract and orange liqueur. Stir until thoroughly combined. Stir the rabbit figurine into the filling.
  • Place the 11-inch round circle of puff pastry flat on a baking sheet lined with parchment paper. Use a pastry brush to brush the edge with the egg wash. Put the filling in an even mound in the center of the round leaving the edge clean. Gently lift the 12-inch round and place it over the filling and the bottom round so the edges match up. Press down on all of the edges so the egg wash acts as a glue to stick the top and bottom together. Using the tines of a fork, "crimp" around the edges to seal the top shut. Brush the top with any remaining egg wash.
  • Preheat the oven to 400 degrees F.
  • Place the cake in the refrigerator to firm up slightly as the oven heats, about 15 minutes. Place the baking sheet in the center of the oven and bake until golden brown, about 20 to 25 minutes.

EASTER EGG HUNT CAKE



Easter Egg Hunt Cake image

This clever sheet cake is a joy to decorate and a perfect project to do with your kids. It'll make a great centerpiece for a spring celebration and has the added bonus of being easy to serve.

Provided by Dan Langan

Categories     dessert

Time 4h5m

Yield One 9-by-13-inch cake

Number Of Ingredients 18

Nonstick cooking spray or unsalted butter, for greasing
3 ounces semisweet baking chocolate or chocolate chips
1 1/2 cups (150 grams) Dutch-process cocoa (use high fat cocoa, 22 to 24 percent fat)
4 teaspoons instant coffee or espresso
1 1/2 cups boiling water
3 cups (600 grams) granulated sugar
2 1/2 cups plus 2 tablespoons (330 grams) all-purpose flour
2 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons fine salt
1 1/2 cups buttermilk
3 large eggs
3/4 cup vegetable oil
1 tablespoon pure vanilla extract
5 cups buttercream
Green and yellow gel food coloring
27 rolled wafer cookies
24 speckled chocolate or jelly bean eggs

Steps:

  • For the devil's food cake: Preheat the oven to 325 degrees F. Grease a 9-by-13-inch cake pan and line the bottom with parchment with an overhang on the longer side. Grease the parchment.
  • Combine the chocolate, cocoa and instant coffee in a large bowl. Pour the hot water over to melt; let sit 2 to 3 minutes and then whisk until smooth. Let cool slightly.
  • Add the sugar, flour, baking soda, baking powder and salt to a stand mixer fitted with the paddle attachment and mix on low to combine.
  • Add the buttermilk to the chocolate mixture to cool it slightly more. Add the eggs, oil, vanilla and chocolate-buttermilk mixture to the stand mixer. Turn the mixer on low and combine until the dry ingredients are moistened. Increase the mixer speed to medium and beat for 2 minutes, scraping halfway through.
  • Pour the batter into the prepared pan and bake until a toothpick comes out with a few moist crumbs, 58 to 60 minutes. Allow the cake to cool completely in the pan, then wrap the whole thing in plastic wrap and chill for 2 hours in the refrigerator.
  • Unmold the by unwrapping the plastic, placing a fresh piece of parchment and a wire rack on top of the cake, then turning the cake out of the pan. (Cold sheet cakes are easier to unmold and have less chance of breakage.) Flip the cake onto a serving board. Trim the sides and level if necessary.
  • Mix the buttercream with 2 parts green and 1 part yellow gel food coloring until it's tinted light green. Transfer about 1 1/2 cups of the buttercream to a small microwave-safe bowl and microwave it about 5 seconds to soften. Frost the top of the cake and then the sides with the warmed buttercream. Use a scraper to square off the edges. Chill in the refrigerator until the buttercream is no longer sticky, 20 to 30 minutes. Frost the cake a final time and chill in the refrigerator until the buttercream is firm, about 30 minutes.
  • Fit a pastry bag with a grass tip. Divide the remaining green buttercream between two small bowls and darken 1 bowl with more green and yellow food coloring. Fill the pastry bag with the two colors, allowing them to mix slightly, then pipe grass on the top of the cake.
  • Cut the rolled wafer cookies pieces in half so they are about 1/2-inch higher than the top of the cake. Attach to the sides of the cake with a little bit of extra buttercream, leaving some space in between. Place the chocolate eggs in the grass.

EASTER EGG HUNT CARROT CAKE



Easter Egg Hunt Carrot Cake image

This Cake is Delicious and Beautiful whether you tint the coconut green to make an egg studded lawn or leave it white with like the Easter Bunny's tail.Bake time depends on pan used.

Provided by Barb G.

Categories     Dessert

Time 1h45m

Yield 1 Cake

Number Of Ingredients 19

1 3/4 cups granulated sugar
1 cup canola oil
3 large eggs
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
3 cups shredded carrots (about 3/4 pound)
1 cup chopped walnuts
1 lb cream cheese
1/2 cup butter
2 teaspoons vanilla
4 cups powdered sugar
2 cups sweetened flaked coconut
green food coloring (optional)
M&M's peanut chocolate candies or jelly beans, for garnish

Steps:

  • Preheat oven to 350 degrees.
  • Butter and flour 2 8-inch round cake pans or doughmakers 9-inch cake pan.
  • With a electric mixer, beat the sugar, oil and eggs until smooth.
  • Sift together the flour, baking powder, soda, salt, cinnamon, nutmeg, and allspice, add to egg mixture and beat until smooth.
  • Stir carrots and walnuts and pour into prepared pan (s).
  • Bake the 9 inch cake for 1 hour to 1 hour 10 minutes or the two 8 inch layers for 35 to 40 minutes, or until tester comes out clean.
  • Run a knife around edges and invert cake onto a rack, let cool completely.
  • Make Frosting; With electric mixer cream butter, add the cream cheese and vanilla and beat until smooth.
  • Gradually add the powdered sugar and beat until smooth and fluffy.
  • if using one layer, split it horizontally with a long serrated knife.
  • Spread the bottom layer with 1/3 of the frosting, top with the other layer and frost top and sides with the remaining frosting.
  • In a bowl, stir the coconut with a few drops of food coloring until all coconut is evenly tinted green.
  • Cover with coconut and scatter the candies on top to resemble hidden Easter eggs.

Nutrition Facts : Calories 10562.8, Fat 629.9, SaturatedFat 244.8, Cholesterol 1377.5, Sodium 5903, Carbohydrate 1177.8, Fiber 36.4, Sugar 922.3, Protein 106.6

EASTER EGG HUNT CAKE



Easter Egg Hunt Cake image

Make and share this Easter Egg Hunt Cake recipe from Food.com.

Provided by Milkmoon Kitchen

Categories     Dessert

Time 6h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

12 large egg whites, at room temperature
4 large whole eggs, at room temperature
4 cups whole milk, at room temperature divided
6 tablespoons vanilla
12 cups cake flour, sifted
6 cups granulated sugar
5 tablespoons and 1 tsp baking powder
4 teaspoons fine salt
3 cups unsalted butter, at room temperature
14 cups Milkmoon Meringue Buttercream for frosting

Steps:

  • Special Equipment Needed:.
  • Gel food coloring (I use Americolor gels in the Electric color line); set of nine round cookie cutters in graduated sizes; piping bags; Ateco piping tips #48 (ideally 2-4 of these) and #199; a silicone egg mold.
  • Bake Your Cake:.
  • Preheat your oven to 350°C Prepare eight 6-inch-round, 3-inch-deep (6"x3") cake pans by greasing with shortening, placing a baking paper round on the base, greasing again, and flouring. If you only have four that's fine, you can do your baking in two rounds; just divide your recipe listed above in two and make two rounds of batter.
  • In a medium-size bowl, combine your egg whites, whole eggs, 1/2 cup of your milk, and vanilla and whisk to combine. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine your cake flour, sugar, optional whole milk powder, baking powder, and salt and mix on low speed for a few minutes until combined.
  • Add in your butter and keep mixing to begin moistening your dry ingredients for about 20 seconds. Stream in your remaining 1 1/2 cups milk, half a cup at a time, continuing to beat on the lowest speed. Raise the speed to medium and continue to beat for about 1 minute.
  • Scrape your bowl, and then return the batter to low speed. Add your egg mixture in three batches, allowing each to incorporate fully before adding the next. Scrape again and mix briefly.
  • Divide your cake batter into four portions, with two portions being slightly larger and two slightly smaller. Color the larger portions light blue and pink, and the smaller portions a deeper blue and yellow. I use Americolor Electric Blue, Electric Pink, and Electric Yellow in small amounts to create soft but vivid pastel colors.
  • Split your light blue batter between half of your pans, alternating large spoonfulls of it with spoonfulls of your dark blue batter. Run a toothpick or a skewer through the batter, swirling gently. Repeat with the remaining cake pans using your pink and yellow batter.
  • Bake your cakes for roughly 30-35 minutes, but keep an eye on them starting at minute 25. You'll know they're baked through when you press down in the center of each cake and it springs back. You can also insert a cake tester, and it should come out clean with at most a few moist crumbs clinging to it.
  • Remove your cakes from the oven and allow to come to room temperature on a rack. Then, I like to wrap them up in plastic and put them in the fridge for at least half an hour, preferably overnight before I remove them from the pans. The cakes should be cold all the way through before attempting to trim them!
  • Prepare Your Layers:.
  • Level and torte each of the 8 small cakes into ½ inch layers.
  • The best way I found to create the embedded egg shape within the cake was to label my round cutters with numbers 1-9 (1 being the largest cutter, 9 the smallest) to keep organized. The shape is created by punching holes in the blue cake and filling the holes by inserting equally sized rounds of pink cake, some of which get a further hole cut in them to create the hollow we're filling with jelly beans. I created the layers of the cake as follows:.
  • Layers 1-3: Just regular blue cake layers.
  • 4th Layer: Blue cake layer with cutter #7 used to create the pink insert.
  • 5th Layer: Blue cake layer with cutter #3 used to create the pink insert, then the pink insert hollowed with cutter #8.
  • 6th Layer: Blue cake layer with cutter #1 used to create the pink insert, then the pink insert hollowed with cutter #5.
  • 7th Layer: Identical to layer six.
  • 8th Layer: Blue cake layer with cutter #1 used to create the pink insert, then the pink insert hollowed with cutter #7.
  • 9th Layer: Blue cake layer with cutter #3 used to create the pink insert.
  • 10th Layer: Blue cake layer with cutter #5 used to create the pink insert.
  • 11th Layer: Blue cake layer with cutter #9 used to create the pink insert.
  • 12th Layer: Regular blue cake layer.
  • 13th-14th Layer: Blue cake layer hollowed with the #1 cutter.
  • Stack Your Cake:.
  • Layer your cake in the order listed above, starting with Layers 1-3 to form the base and then working your way through to the 14th. As a rule of thumb, use blue buttercream to cover blue cake between layers, and pink buttercream to cover pink cake. You can be more precise if you use piping bags to lay down your buttercream.
  • Once you get to the final layer where the pink has been hollowed out, layer 8, fill the cavity you've created in the cake with jelly beans, pushing them down lightly to make sure you can fit in as many as possible. Continue with your layering until you reach the top.
  • Pipe a thin wall of blue buttercream along the inside of the lip of cake you've formed at the very top of the cake with your two hollow blue layers, just to give them a little extra stability. Smooth it out and place your cake in the refrigerator to firm up.
  • Ice Your Cake:.
  • Once your cake has had 15-20 minutes to chill, trim the caramelization off the sides. Apply a crumb coat of white buttercream and return to the refrigerator to allow it to firm up.
  • Fit four pastry bags with couplers and fit two of those with Ateco #48 small basketweave tips (if you have four #48s, go ahead and fix them to all four bags). Fill the bags with pink, white, green, and yellow buttercream.
  • Pipe your basketweave around the outside of the cake by creating vertical stripes alternating between pink and yellow all the way around the cake. Use your green and white to create alternating bands of buttercream "woven" into the stripes to create your basketweave look.
  • Cap the basketweave with a blue piped rope border using a small open star tip of your choosing-I used an Ateco #199. Refrigerate the cake.
  • Make Chocolate Eggs:.
  • Melt your candy melts in the microwave, stirring frequently until no lumps of chocolate are left. Using a paintbrush, paint thin strokes of chocolate into your silicon egg mold's egg-shaped cavities, vertically or horizontally, then freeze for at least 5 minutes to allow to firm up. Fill each cavity with a different color of chocolate all the way, or add just a dollop and paint that color in to create a 1/8th inch shell. Freeze again until firm, and if you've created hollow shells, fill these with jelly beans and dollop chocolate over the top to seal the candy inches Freeze until ready to use.
  • Finishing Touches:.
  • Pop your chocolate eggs out of their molds by pushing firmly from the bottom until they come free.
  • Pipe dollops of blue buttercream into the depression at the top of the cake and place 4-5 of your chocolate eggs inside, then sprinkle with more jelly beans to create a fun basket of candy.
  • When you're ready to cut the cake, remove your eggs first, then cut straight down halfway through the cake and remove the front half to reveal your hidden candy egg inside!

Nutrition Facts : Calories 2528.6, Fat 95.2, SaturatedFat 39.4, Cholesterol 192.2, Sodium 1848.9, Carbohydrate 396.4, Fiber 2.3, Sugar 275.5, Protein 20

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