Dessert Recipe: SEMI-HOMEMADE EASTER CAKE WITH RASPBERRY BUTTERCREAM FROSTING

Semi-homemade Easter Cake

Ok, I’ll be the first to admit that this is not the best decorated Easter cake you have ever seen but I can tell you that it sure does taste good! That’s what counts the most, agreed? I started out with an idea on how I wanted the decorated cake to look like but it somehow turned into something else. I wouldn’t say the cake was an epic fail but the decoration I had in mind somehow didn’t come out the way I had envisioned it. Don’t you just hate when that happens?

So my idea was to make a yellow cake with a pink buttercream frosting and decorate the cake with a chocolate shaped bird’s nest filled with white candy coated milk chocolate eggs. Sounds pretty, right? Well let me tell you what went wrong…

I melted some Nutella (you can use any preferred chocolate) and spooned it on parchment paper. Mistake #1, use a squeeze bottle to do this! I took a fork and scraped the Nutella round, trying to create what was suppose to resemble a bird’s nest. I then took the chocolate topped parchment paper and placed it in the freezer overnight. Mistake #2, my way caused the “nest” to look flat in shape. To make a more rounded nest, try spooning your chocolate in a small bowl or muffin tin pan and swirl it around so that the sides are covered, then freeze it. While decorating the cake, I noticed the chocolate melts fast, causing my lack of a nest design to flatten even more. Hurry! Someone grab the camera!

While mixing the ingredients to make the buttercream, I mistakenly grabbed yellow food coloring! Urgh! Now while the color was a pretty canary yellow, it’s a raspberry flavored buttercream, so it can’t be yellow. Rather than wasting what I already made in order to make another batch, I decided to add 2-drops of red food coloring only to see that I just made the color peach! Oh well, close enough! So lesson #1, always be sure to pull out all the ingredients you need first, not while you are in the process of baking or cooking a recipe. I normally do this but I took the box out instead of pulling the color I needed out of the box.

I didn’t like how the all-white milk chocolate eggs looked, so I instead used a variety of pastel colored eggs. I then added a few strands of edible easter grass because at this point…why the hell not?!

Semi-homemade Easter Cake recipe

Semi-homemade Easter Cake

Semi-homemade Easter Cake

Semi-homemade Easter Cake

If I had to do it all over again, I was skip the chocolate shaped nest and simply add a stack of the edible easter grass and filled it with plenty of candy coated milk chocolate eggs. I would have also pulled out my decorating cake tips and pastry bag to decorate the frosting with. Well Easter is still a few days away so I maybe, just maybe, I’ll try it again. After all it did taste GOOD!

I’ve included a recipe card below if you care to try out this recipe, wink!

Dessert Recipe: SEMI-HOMEMADE EASTER CAKE WITH RASPBERRY BUTTERCREAM FROSTING
 
Author:
Recipe type: Dessert

Ingredients
  • 1 box, Yellow Cake Mix
  • 2 Tbsp, Smucker's Seedless Red Raspberry Jam
  • 1 stick, Unsalted Butter
  • 4 cups, Powdered Sugar
  • 1 tsp, Raspberry Bakery Emulsion (or you can also use Raspberry Extract)
  • 2-3 Tbsp, Heavy Whipping Cream
  • 2-3 drops, Pink Food Coloring
  • 10 oz, Hershey's Candy Coated Milk Chocolate Eggs
  • 1 oz, Edible Easter Grass

Instructions
  1. Follow the directions on the box to make the Yellow Cake
  2. To make the Raspberry flavored Buttercream Frosting, use a mixer to combine the butter, sugar, raspberry emulsion, heavy whipping cream and red food coloring. Mix until buttercream is smooth in texture.
  3. Frost your cake and top with the edible easter grass and candy coated milk chocolate eggs.

Photos + Recipe by Rose Angel Lopez

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One Comment on “Dessert Recipe: SEMI-HOMEMADE EASTER CAKE WITH RASPBERRY BUTTERCREAM FROSTING”

  1. You get an “A” for effort! I love anything with a raspberry filling. Yum.

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