Happy (Early) Easter Everyone!
Today’s post is going to be short and sweet, as this weekend is filled with much to do! My little cousin is flying in from Cleveland, and as always, there is never enough time for us to catch up. So we’ve packed the weekend with things to do to make the most of her short trip here. But before I run off to our little weekend reunion, I thought I’d share the sweets I made for this Sunday’s Easter gathering with my family. Mini Robins Egg Pound Cakes.
Since cupcakes were the dessert of choice last year, I wanted to try something different this time around. However, I still like the idea of everyone having their own individual desserts on their plates, so I chose the route of mini pound cakes. And since this Sunday is Easter after all, I chose to keep it festive and turn them into chocolate covered Robin’s Eggs. Because how cute and Spring-y is that?
A few helpful tips when making these….First, I made my pound cakes the night before from scratch and froze them, but you can absolutely use a store bought if you are running short on time. Second, make sure you cover your surface with parchment paper before speckling the cakes….it tends to get a little messy. Which brings me to my third tip, wear some clothes that you don’t mind getting a little food coloring on. Because it WILL absolutely happen! Enjoy….
A Happy and Blessed Easter from me to you.
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 5 eggs
- 3 cups all-purpose flour, plus more for pan
- 3 cups sugar
- 1/2 cup vegetable shortening
- 1/3 cup vegetable oil
- 1/2 lb (2 sticks) butter, plus more for pan
- 1 cup milk
- 1 teaspoon vanilla extract
- 3-11 oz bags of white chocolate chips (one for each color)
- 6 tbsp vegetable shortening
- Brown food coloring
- 2 tbsp water
Preheat oven to 350°.
- Cream butter and shortening together.
- Next, add sugar a little at a time.
- Add eggs, 1 at a time, beating after each addition.
- Add vegetable oil and mix until incorporated.
- In another bowl, stir dry ingredients together then add to mixer alternately with milk, starting with the flour and ending with the flour.
- Mix in vanilla.
- Pour into a greased and floured pound cake pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
- Allow cake to cool, then cut in half lengthwise.
- Using am egg shaped cookie cutter, cut out individual cakes.
- Melt two tablespoons shortening over a double broiler on low heat.
- Once it has melted, add one bag of chocolate chips to the pot and stir until melted.
- Pour into bowl and add desired food coloring.
- Pour over mini pound cakes, remove any excess chocolate and allow to harden.
- Repeat with remaining bags of chocolate chips, using a different color for each batch.
- Once the chocolate has hardened, mix your brown food coloring with the water. Using a cooking brush, dip the ends of the brush into to brown color mixture and tap the brush over the mini cakes. (You may need to test once or twice on parchment paper before going to the cakes).
- Allow food coloring to dry, serve.