As is the case with any bundt cake, a key to its success is ensuring the baked cake releases nicely from the pan. I made sure to grease my fleur de lis pan really well with shortening and then coat it generously with a dusting of flour. My cake released beautifully and you could really see the beautiful design too.
April 7, 2021
Lemon Bundt Cake
March 29, 2021
Tangzhong Hot Cross Buns
When Easter rolls around there's nothing better than a really good hot cross bun. You can't beat the combination of a bread roll spiced with cinnamon and studded with raisins. My only complaint about traditional buns is the flour and water paste that adorns the top. When it bakes up I've found it to be too hard and too tasteless. I made this comment recently on Instagram and someone suggested making the cross out of an Asian bun topping. It was such a brilliant idea that I wish I had thought of it myself.
March 28, 2021
Bunny-Themed Easter Table

March 26, 2021
Speckled Egg Cake
The centerpiece for my Easter dessert table this year is a Speckled Egg Cake. Around spring time you'll see cakes similar to this as it's perfect for the Easter holiday or spring season. Even better, it couldn't be simpler to make. All you need is a frosted layer cake along with some vodka and brown food coloring for the "speckles."
I made four cake layers (by doubling this recipe of Martha Stewart's one-bowl chocolate cake) and then filled and frosted them with blue-tinted Swiss meringue buttercream. To achieve the "speckled" effect I mixed a little bit of vodka with brown food coloring and used a pastry brush to splatter the mixture all over the cake.
If you don't want to use vodka I've also seen recipes that used 1 tablespoon of vanilla extract mixed with 1 teaspoon of cocoa powder. For the cute bird's nest topping I combined about 1 cup of toasted coconut flakes with 1/3 cup of melted chocolate chips. Form into a nest shape and place a few Cadbury's mini eggs in the center. Chill until firm and then place at the top of the cake.
HAPPY EASTER!