The first is a from scratch strawberry cake with fresh strawberry filling and whipped buttercream icing. I am only beginning to experiment with from scratch cake recipes. I learned on this one that I should have let it bake 5 minutes longer BEFORE opening the oven, as my gorgeous puffy cake sunk in just moments when I opened the oven to check it and take it out. Sad. It did prove, however, the cake decorator's mantra: "Frosting can fix anything". In this case, a LOT of frosting in the middle of your sunken cake will smooth over your experimental baking woes!
But, I am told the strawberry cake was yummy and I was loving it with strawberry ice cream! I also misquoted the hymn... "Sing ye heavens and earth reply... Alleluia!" were the intended lyrics. But I suspect heavens and earth were both rejoicing on Easter morning, so I think we're good. Here it is:
The second is a quick Easter egg-shaped cake that Meg and I made for our Palm Sunday Easter celebration with the hubby's extended family. Cute, quick (ignore the pulled crumbs... whoops!) and fun! These pans will also make great footballs next fall!
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