We can’t believe it is almost Easter! Already. I guess it’s that time of year – Spring has sprung, winter jackets are stored away and the flowers are starting to bloom here on the West Coast. Ahhhh, that’s what we’re talkin’ about.
We love any occasion and use it as an excuse to bake even more than we do normally! We be like, ‘Ohhh, it’s the finale of our favourite tv show. Let’s bake a deluxe chocolate cake to celebrate! Ohhh, the sun is shining! We’re so happy we must bake our Red Velvet cupcakes!’. Any reason to bake and eat it ya know! I believe we should celebrate even the little things. There’s always an occasion for cake. Which is wayyy too much especially when you’re watching what you eat and trying to stay on a healthy diet. Kinda impossible for 2 girls who love to bake… and love to eat the baking. Yikes! But that’s not what we’re talking about today! Nope. No healthy diet talk today. We wanna talk about delicious, sweet, don’t give a damn about calories, yumminess! Our biggest weakness is scrumptious baked goods. Yes, please. We have zero will power it’s true.
We decided to try these adorable little Easter shaped cakes. My mom… (Natasha’s Grandma), bought her this new Wilton Mini Cake Pan as a little ‘love you‘ gift. Awww, I know, the sweetest right? My mom’s the best mom and the best grandma to my kids. Hands down.
These adorable little cakes look great and infact got the Picky Kid Seal Of Approval from my little niece and nephew. However, they weren’t the easiest of baking ventures we’ve come across. We figured we’d take the easy way out and use a white cake mix we had in the cupboard (first mistake!) and spend the time decorating them. Which is very time consuming we’ve come to learn from doing our sugar cookies. Talk about learning the hard way!
Anyway, we have never used one of these shaped mini cake pans before so we had no clue that in order to achieve the features of the pans detailed indents you would need to use a firmer cake mix. This became clearly evident to us after taking the first batch out of the oven, cooled them and tried to remove them from the pans and half of the mini cake was stuck in the pan. The ones that did come out easily the details were barely recognizable. More like little blobs of cake. Basically it all was a hot mess.
We concluded that we needed to make a white cake of more substance, firmer batter in order to achieve the details required for decorating… the bunnies eyes, nose, ears etc. Of course this was taking place later in the evening. More specifically like, 10pm. We bake when we feel inspired! We are weird like that. All we knew was we had told our whole family we would be bringing these fabulous mini cakes for dessert to our family dinner at my parents the next day. Great.
After realizing we had no eggs left, we then had to put everything on pause and run to the store.
Shout out to our local late night stores… Thank you for being open so late! You rock!
Things just kept getting better and better (not) for us and our moods displayed as much. Happy Bakers turned quickly into Tired Cranky Bakers! The thing about us is it doesn’t matter what’s happening or how bad the situation is, we just turn up our favourite music and laugh hysterically at ourselves and forge ahead.
Let’s just say it took us many, many hours to complete these mini cakes including getting up early the next morning in order to complete the decorating. In the end it all turned out and everyone loved the mini Easter cakes. Especially the kids and that’s what matters most. If the kids like it, you’re doing something right!
For the Cake we used Wilton’s Basic Yellow Cake Recipe. And for the Icing, we used a Petit Fours Glaze with Royal Icing detailing.
- 1 1/2 cups hot water
- 3 cups sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 4 cups sifted powdered sugar
- Your choice of gel food colorings
- 4c. icing sugar
- 3tbsp. meringue powder
- 1/2 – 3/4c. warm water
- Combine the sugar, water and cream of tartar in a medium saucepan.
- Bring the mixture to a rapid boil over medium-high heat stirring constantly until the sugar is dissolved 5 to 7 minutes.
- Reduce heat to medium-low. Without stirring, gently swirl the pan if needed to wash down crystals from the sides, about 20 minutes.
- Remove the pan from heat.
- Cool at room temperature, about 1 hour.
- When the syrup cools to the desired temperature, add the vanilla.
- Stir in the powdered sugar with a whisk until the icing is smooth, lump-free and of good drizzling consistency.
- Divide the icing into bowls by the number of colors needed.
- Tint each bowl with gel food color to the desired shade.
- In an electric mixer beat icing sugar and meringue powder until combined. Add the water and beat on medium speed until very glossy and stiff. (approx 5-7 minutes)
- If necessary to achieve the correct consistency, add more icing sugar or water. Remember: To flood the entire cookie surface with icing, the proper consistency is a little more fluid. To do detailing the icing consistency should be much more firm.
We wish everyone a very special Easter.
Laura & Natasha xo.
(written by Laura)