By
Woman's Day Kitchen, CountryLiving
These are playful and beautiful Easter treats that you can make ahead for a party or have fun making with the whole family.
Total Time:
Prep:
Level:
Moderate
Yield:
40 (cost per cake of $0.13)
Ingredients
Cakes
- 1½ c. all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. Kosher salt
- ½ c. unsalted butter
- ¾ c. granulated sugar
- 2 tsp. lemon zest
- 2 large eggs
- 2 tbsp. whole milk
- 2 tbsp. lemon juice
- 2 silicone oval pans
- Poured fondant (see recipe below)
- Royal Frosting (see recipe below)
Poured Fondant
- 1 lb. confectioners' sugar
- ¼ c. light corn syrup
- 3 tbsp. water
Royal Frosting
- 3 large egg whites
- 1 tsp. pure vanilla extract
- 1 tsp. cream of tartar
- 1 lb. confectioners' sugar
- Gel food colors
Directions
- Heat oven to 350 degrees F. Lightly coat two silicone oval pans with cooking spray. In a bowl, whisk together the flour, baking powder, and salt.
- Using an electric mixer, beat the butter, sugar, and lemon zest in a bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Reduce the mixer speed to low and alternately add the flour mixture, milk, and lemon juice, mixing just until incorporated.
- Divide the batter among the prepared pans (1 tablespoon per hole). Place on baking sheets and bake, rotating the positions of the sheets halfway through, until a wooden pick inserted in the center comes out clean, 15 to 17 minutes. Transfer to a wire rack, rounded side up. Rinse pans and repeat with the remaining batter.
- Meanwhile, prepare the Poured Fondant (recipe below). Keep the pan over very low heat (remove from heat if the frosting becomes too runny). Hold one cake on a fork and spoon frosting over the top, being careful to coat all the sides. Tap off any excess fondant, then transfer to a wire rack. Repeat with the remaining cakes and fondant. Once dry, decorate with Royal Frosting (recipe below).
- To make the fondant: In a small, deep, heavy-bottomed saucepan on low heat, combine the sugar, corn syrup, and water. Stir until melted and warm but not hot to touch, 3 to 4 minutes.
- To make the frosting: Using an electric mixer, beat the egg whites, vanilla, and cream of tartar on medium-high speed until foamy, about 1 minute.
- Turn of the mixer and add the confectioners' sugar. Beat on low until incorporated. Increase the speed to high and beat until medium-stiff glossy peaks form, 5 to 6 minutes. Separate into bowls, tint to desired colors, then place in pastry bags fitted with fine round tips and decorate as desired.
