It's been a while since my last post, but I've finally gotten a bit of time off for Easter vacation, and I'm taking advantage by trying out lots of recipes and ideas. I also don't have to get up at 5:30 morning to do it, which is just wonderful.
I was excited to make some Easter food while I had the free time, so I started scouring the internet, and particularly Pinterest for inspiration, and inspiration is exactly what I found. It was hard to narrow down my choices, but I managed to pick two pins to try out in this month's Easter PinterTest baking special. These recipes can also be super fun to make with your kids!
The first PinterTest I attempted was for mini egg easter cake, which originally comes from Sainsbury's Magazine.
Sainsbury's beautiful cake is a combination of sponge cake, shortening-based icing, chocolate topping and chocolate mini eggs. You can find their recipes and instructions on how to make your own cake here.
Instead of copying their recipe, though, I decided to make my own version of their lovely cake, which you can see below.
I replaced their sponge cake with a plain vanilla cake, baked in layers. Instead of shortening-based icing, I made real buttercream with vanilla flavouring, which you can make by beating 250 g of butter and 500 -600 g powdered sugar and vanilla (or other flavour of choice) until light and fluffy.
The topping is a dark chocolate ganache, which is made with equal parts of cream and chocolate. Finely chop chocolate and add to a bowl. Heat cream to the boiling point, then pour over your chocolate. Allow the chocolate to melt and whisk together. Use as a topping, or refrigerate and roll spoonfuls in cocoa powder for homemade truffles!
I cooked down equal portions of strawberry and rhubarb (from frozen) with just a tablespoon of sugar, and a bit of lemon juice. I then blended it smooth, and cooked a bit of potato flour into the mixture until it was thick, and allowed the mixture to cool. I wanted this mixture to be really tart to cut through all the fat and sweetness of this cake.
I used mini marcipan eggs, which are super popular in Denmark, and added the fabulous sparkle of edible gold glitter to the top. The speckling on the cake is a mix of kirsch alcohol and cocoa powder, splashed on with a clean fan brush.
And there you have it! Remember that practice makes perfect, and cake decorating is an art form. My cake isn't nearly as pretty as the one found at Sainsbury's, but it packed a punch with flavouring.
Find the vanilla cake recipe I used below.
Vanilla cake recipe
Woven Bread Basket
No I don't mean a basket for my bread. I mean a basket MADE of bread. The next PinterTest is made using a simple bread dough, some aluminum foil, and a glass bowl to create a lovely little edible Easter basket.
Basket weaving is challenging enough, but you should really try it out with bread dough!
Ok, so mine didn't quite turn out like the one above, but the instructions were a bit confusing, and I'm just so crap at weaving. Hey, I tried!
As you can see, I made a basket...sort of. It was a bit thin, and crooked because the dough stretched out while trying to weave it, but I really liked it regardless. I could see myself making a much larger version for thanksgiving rolls. Of course, as I stated earlier in this post, practice makes perfect. If you want to make your own bread basket, try out the recipe below, and check out Wonderful DIY for instructions for this and other great projects.
Basic Bread Recipe
Thanks for joining me for this Easter PinterTest special. If you enjoyed this post, and would like to see more like it, feel free to leave a message below or find me on Facebook, Twitter, and Instagram as QuiteChefy.
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I hope you all have a wonderful Easter holiday, and if you don't celebrate Easter, then just have a wonderful week!
Until next time, lovelies, stay chefy!
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!