Easter

Easter Cake

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Makes: 3 Layer 6” Cake (or 2 Layer 8” Cake)

Ingredients:
2 boxes Simple Mills Vanilla Cake Mix
3 Jars Simple Mills Vanilla Frosting
1 packet ColorKitchen Blue Food Color
1 packet ColorKitchen Green Food Color
1 packet Color Kitchen Orange Food Color
1 packet ColorKitchen Rainbow Sprinkles

Directions:
Follow the directions on the back of the box to bake the cake mix and pour into either 3 6” cake pans or 2 8” cake pans.

Once the cake is cooled, remove from pans.

In a mixing bowl, or in your stand mixer fitted with the paddle attachment, add 2 jars of frosting and 1 packet of ColorKitchen Blue and mix to combine completely.

On a cake stand, plate or spinner, add a small dollop of frosting and place the first cake layer. Add a generous amount of frosting and spread to cover the layer evenly. Top with the second cake layer, and repeat this process. Frost the rest of the cake with the blue frosting.

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Divide the last jar of frosting into two bowls. In the first add ColorKitchen Orange packet and stir to combine completely. In the second, add the ColorKitchen Green packet and stir to combine completely.

In a piping bag with decorating tip #133, add the green frosting. You will use this for the grass and for the carrot tops. Set aside.

In a piping bag with a coupler, add the orange frosting and decorating tip #104. This will be used for the carrots.

First, pipe grass all the way around the boarder of the cake.

Next, with the larger side of tip #104 up against the cake and the smaller side closer to you, pipe a line going back and forth to create a carrot shape. Do this around the entire cake, or anywhere that you want carrots. You can make them varying sizes and heights, have fun with it

Using the green frosting, pipe little dollops on the tops of all carrots to create the tops.

Switch out the decorating tip #104 for #96 in the orange and pipe a boarder around the top of the cake.

Sprinkle the top with ColorKitchen Rainbow Sprinkles.

Flower Cupcakes

Makes 2 Dozen Cupcakes

Ingredients-Cupcakes
2 sticks (226 g.) organic butter, softened
340 g. organic sugar
1 T. + 1 tsp. organic lemon flavor
4 organic large eggs
1 cup organic heavy whipping cream
340 g. all natural cake flour
1 tsp. baking powder
1 tsp. sea salt

Ingredients-Frosting
3 sticks (340 g.) organic butter, softened
680 g. (24 oz.) organic powdered sugar, sifted
1 T. organic coconut extract
ColorKitchen-Pink, Blue and Yellow Dyes

Ingredients-Chocolate Frosting
2 T. organic butter, softened
15 g. organic Dutch cocoa, sifted
42 g. organic powdered sugar, sifted
1 tsp. water

Tools
Piping Bags
Decorating tips #127, 864, 846, 56

Directions
Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and lemon flavor. Mix on low until all ingredients are combined.

Add the eggs and mix until combined.

In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

Add the cake flour and and cream in together and mix on low until you have a smooth cake batter.

Line two cupcake pans with liners, and fill cupcakes three-quarters full.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Allow cupcakes to cool before frosting.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and coconut extract. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

flower cupcakes

Separate the frosting into four separate bowls, each bowl should weigh about 255 g.

In one bowl, color it pastel yellow by adding ½ tsp. ColorKitchen Yellow Dye. Stir to combine completely. Put in a piping bag with decorating tip #846.

In the second bowl, make pastel purple by adding ⅛ tsp. ColorKitchen Pink Dye and  ⅛ tsp. ColorKitchen Blue Dye. Stir to combine completely. Put in a piping bag with decorating tip #127.

In the third bowl, make pastel pink by adding ¼ tsp. ColorKitchen Pink Dye. Stir to combine completely. Put in a piping bag with decorating tip #846.

In the last bowl, add ⅛ tsp. ColorKitchen Pink Dye and ¼ tsp. ColorKitchen Yellow Dye to create a pastel orange. Stir to combine completely. Put in a piping bag with decorating tip #864.

In your stand mixer fitted with paddle attachment, add the butter, powdered sugar, cocoa and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Put the chocolate frosting in a piping bag with decorating tip #56. Set aside.

We've included a video below on how to pipe beautiful flowers onto your cupcakes using our plant-based food coloring. 

To frost the pink and yellow cupcakes (like Roses), start in the middle and work your way to the outer edge in a circular motion.

To frost the pastel orange cupcakes, make dollops around the boarder, then in between each dollop, make another dollop on top, finally make the last dollop in the center.

To frost the lavender cupcakes, start with the piping bag in the center of the cupcake, with the smaller end of the tip towards the inside and the larger part of the tip towards the outside. In a swooping motion, make a petal. Right next to it, make another, and another until you’ve gone around the entire cupcake. In between the first two petals, make another petal and complete a second row on top.

Using the chocolate frosting, pipe small dollops in the center of the flower in a circle to cover up the beginning parts of the petals.

Eat flower cupcakes!

Store in a cake dome.

Baker’s Note: To make brighter colors you can double the amount of food coloring. You can also make different colors! To make these cupcakes gluten free, just substitute the cake flour for an organic gluten free flour blend.

 

 Recipe by Mimi's Cookie Bar

Learn how to pipe beautiful flowers using our natural food coloring. 

Easter Bunny Cookies

Bunny Easter Cookie

Jes Best Cutout Cookies-Recipe by Jes Lahay

Makes: 24 cookies
Prep 1 hour
Cook 12 mins
Inactive 2 hours, 30 mins
Total 3 hours, 42 mins

Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
¼  teaspoon kosher salt
+
1 ¼  cups chilled unsalted butter, cut into ½" cubes
1 cup sugar
1 large free-range egg
1 large free-range egg yolk
1 tsp. vanilla or lemon extract

Directions

  1. Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside.

  2. Using an electric mixer with the paddle attachment, beat butter and sugar on high speed until well combined (butter does not need to be fluffy), about 3 minutes.

  3. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until dough comes together.

  4. Separate dough in half and form two smooth discs for rolling.

  5. Roll each disc to desired thickness (⅛"-¼ ") between two pieces of lightly floured parchment paper on a Silpat mat or flexible cutting mat. Continue to flour top of dough so parchment doesn't stick or crease.

  6. Transfer mat and rolled dough to refrigerator to chill for about 2 hours.

  7. When ready to cut shapes, flip chilled dough so floured side is down. This will help cookies "release" easily.

  8. Cut dough to desired shapes and place on baking sheet pans lined with parchment paper.

  9. Re-roll scraps only once to avoid tough cookies. If dough becomes soft and sticky, return to fridge to chill until shapes cut easily. Chill again until ready to bake. Ideally, 20-30 minutes.

  10. Preheat oven to 325º

  11. Bake until edges are slightly golden, about 12–16 minutes, depending on size. Rotate sheet pans half way through to avoid dark edges.

  12. Let cookies cool slightly on pans then transfer to wire racks to cool completely.

Notes

Do Ahead: Cookies can be baked (left undecorated) 2 weeks ahead; separate cookies with wax paper, place in air tight containers and freeze.

Jes Best Royal Icing-Recipe by Jes Lahay

Prep 20 mins
Total 20 mins

ColorKitchen natural food colors

Ingredients
970 g [2 lb bag] confectioners' sugar, no need to sift
80g [or 8-10 tablespoons] meringue powder (CK or Henry & Henry)
+
½ cup water
4 tablespoons water
ColorKitchen color packets

Directions

  1. Using a stand mixer fitted with the paddle attachment, mix sugar, meringue powder and salt on low for just a bit to incorporate evenly.

  2. Slowly add ½ cup water while mixing at a low speed. Add water 1 tablespoon at a time until sugar is just wet.

  3. Scrape sides of the mixing bowl. Increase speed one notch (#2 on Kitchenaid stand mixer). Mix for five minutes. When finished icing should have a matte (not glossy) finish and hold it's shape on the paddle when pulled up/out of the bowl.

  4. Separate into clean, oil-free containers and tint with gel food coloring.

  5. This recipe yields "stiff" consistency for piping details. Add water as needed to achieve flooding consistency.

  6. Keep covered tightly and store for up to a week in a cool dry place or 10 days in the refrigerator. Mix well when ready to use.

Recipe: whisk & wander

Easter Egg Sprinkle Cookies

Makes: 3 Dozen Cookies

Ingredients-Cookie
2 sticks (227 g.) organic butter, softened
142 g. organic powdered sugar, sifted
2 tsp. organic almond extract
255 g. organic flour
3 packets ColorKitchen Foods Rainbow Sprinkles

Ingredients-Topping
340 g. (12 oz.) organic white chocolate, chopped
ColorKitchen Foods Pink, Yellow, Blue Food Dyes 

Directions
Preheat oven to 350 degrees.

In a shallow bowl, add the sprinkles. Set aside.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and almond extract. Mix on low until all ingredients are combined.

Add the flour and mix until combined.

On a baking sheet fitted with parchment paper, hand form egg shaped cookies. This is really simple, just make a ball and then squeeze each side a little to create a point. Each dough ball should be about 1.5” in diameter.

Dip each egg shaped dough ball into the sprinkles, and space them at least 1” apart on the baking sheet.

Bake for 13 minutes.

Allow cookies to cool before beginning next step.

In a double boiler, add the white chocolate and melt until three-quarters melted. Remove from heat and stir vigorously until completely melted.

Separate the white chocolate into four bowls.

Sprinkle a little bit of pink dye into one bowl, yellow in another, blue and yellow to create green in another and pink and blue to create purple. Use equal parts of each when combining the colors. To get pastel colors, it is too little of an amount to measure so be careful not to sprinkle too much or you’ll end up with a brighter color.

Stir each bowl of chocolate to combine the dyes completely.

Dip the bottom (the non sprinkle side) of each cookie in different colored chocolate. Set them chocolate side down on a baking sheet with parchment paper.

Allow to set until cool or in the fridge.

Eat cookies!

Store in a cool dry place, or in the fridge.

Baker’s Note: To make these cookies gluten free, substitute the organic flour for 227 g. organic gluten free flour blend and 57 g. organic coconut flour.

Mammoth Lakes – bake at 350 for 11 minutes

- Recipe by Mimi's Cookie Bar