a quick and easy easter cake

In today's Newsletter: 

• Sign up for our Easter Wreath class
• Enroll in our Earth Day Cookies class
• Free Easter Cake Recipe

Hello everyone,

Here is me with my mom in 1971 looking for Easter eggs in Germany.

And since I love baking for this time of the year I wanted to share a simple cake recipe with you. 

If you make it, I would love for you to share a photo in our Facebook group - or with me!

​Enjoy,
Chef Pascal

SIGN YOUR KIDS UP FOR OUR BRAND NEW CLASS OFFERINGS:

This coming Saturday we will make these lovely Easter Wreaths made from delicious yeast dough and an egg baked into the wreath. 

Saturday April 16th 10am-12pm
​
Free for new students!
Discounted price for established students

Join us the following Saturday to make Earth Day cookies. Your kids can use their knowledge of geography to make them extra special. 
​
Saturday, April 23rd 10am-11am

​Free for new students!
Discounted price for established students

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A Quick and Easy Easter Cake​

7 MINUTE FROSTING
​(this is THE best icing EVER)

INGREDIENTS

• ​1 1/4 cups sugar
• 1/4 tsp cream of tartar
• 4 egg whites
• 1/4 cup water​

INSTRUCTIONS

1. Fill a saucepan halfway with water and bring the water to a boil. Reduce heat to s simmer.
2. Separate 4 eggs and add the clean egg whites to a heatproof bowl. Add sugar, cream of tartar, and water, and break everything up with a whisk.
3. Set on top of the simmering water and keep stirring until the sugar is dissolved.
4. Now transfer the mixture to your mixer and whisk on high speed for 7 minutes until a stiff peak forms!
   YUM!

FIRST BAKE SOME CAKES
(or get some from the store) 

INGREDIENTS

• 1 1/4 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1 stick unsalted butter softened
• 3/4 cup sugar
• 2 large eggs at room temperature
• 3 tsp pure vanilla extract
• 1/2 cup milk
• 1/2 tsp lemon juice

INSTRUCTIONS

1. Preheat the oven to 350°F and grease and line 2-3 6" cake pans with parchment paper rounds.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until thick and fluffy, scraping down the bowl as needed.
4. Add eggs one at a time.
5. Add vanilla and beat to combine.
6. Add the flour mixture in thirds alternating with the milk & lemon juice, mixing to incorporate with each addition.
7. Scrape down the bowl as needed and mix until just combined and smooth.
8. Divide the batter evenly between the cake pans until 34 full.
9. Bake for 25-30 minutes at 350 °F, or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool before assembly. 

Fill your cakes and ice the outside.

Remember this icing is like thick marshmallow cream and will set rather quickly so keep working until your cake is iced.
​
Don't worry about making it too perfect as you are able to hide any imperfections with the decorations. 

Place the chocolate bunnies around the cake and press gently so they stay in place.

Top the cake with the Jordan Almonds and dyed shredded coconut. 

Enjoy! 

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