With Easter 2012 upon us, it’s time again to find great Easter desserts 2012 that all of your family can enjoy.
From these Easter desserts pictures, you can see they look simple, delicious and easy. And that’s because they are. These recipes are so simple you can say they are Easter desserts for kids.
1. Easter Sunday Cross Cake
Easter Sunday Cross Cake
1 (18.25 oz.) white cake mix
1 C of milk
3 T corn starch
1/2 C of margarine
3/4 C shortening
1 C fine white sugar
2 t clear vanilla
Yellow food coloring
Prepare the cake as directed on the package for a 9X13 size cake.
Allow the cake to cool in the pan for 7 minutes then invert onto a wire rack to cool completely.
Place the milk into a saucepan over medium heat.
Stir in the corn starch and stirring slowly cook the mixture until thick.
Remove the pan from the heat and continue stirring until the mixture cools.
Place the margarine, shortening and sugar in a bowl.
Beat with an electric mixer on low for 7 minutes or until creamy.
Add the cooled milk mixture and the vanilla and continue beating about 4 minutes or until the icing resembles whipped cream.
Remove 1 1/2 C of the prepared icing and tint with the yellow food colored until desired color is reached.
Remove the cake from the wire rack and place on a cutting board.
Cut the cake in half lengthwise.
Cut one side of the cake in half from side to side.
Place the longer piece of cake in the middle of a piece of flat cardboard.
Cover the piece of cake with the white icing.
Place the 2 shorter pieces of cake 1/3 down on each side of the longer piece to form a cross.
Spread the remaining pieces of cake with the white icing.
Using a pastry bag pipe the yellow icing around the outside edges of the cake at the bottom and around the top to form shell boarders.
Makes 12 servings
2. Delicious Easter Chrysanthemum Cupcakes Recipe from Martha Stewart
Rather than poke up through the soil, icing flowers emerge, petal by petal, from the shiny tip of a pastry bag. Still, each little bud, smelling of sweet butter, seems as miraculous as one of nature’s own.
With a pastry bag and a set of tips, you can fashion cakes as charming as fresh-picked bouquets. First, get comfortable with the equipment: Choose a pastry bag that isn’t too large, 10 or 12 inches, and fill it with no more than one cup of frosting. Twist the top of the bag, and use your writing hand to keep it closed as you apply pressure to pipe the shapes; with your other hand, you can steady the tip or rotate the cake. Don’t worry if those first attempts aren’t flawless — they’ll still be delicious.
Our 10-cup buttercream recipe is best made using an electric mixer with at least a five-quart bowl. You can also make it with a handheld electric mixer in a large heatproof bowl, but the mixing times will likely be longer than those listed here.
Disposable pastry bags are quite helpful: They are inexpensive enough to buy in quantity, and having many makes it possible to use one for each shade of frosting, so you can switch from color to color. There’s no need to buy an entire set of pastry tips; at a dollar or less per tip at cookware stores, you can buy just the ones you need. Fitting the bags with couplers allows you to change pastry tips without emptying the bag.
Having plenty of frosting on hand allows you to practice mixing colors and piping flowers before you begin decorating. To blend colors, first tint a small amount of buttercream by adding gel-paste food coloring a dab at a time. Blend after each addition, until the color is darker than you would like. (You can use a single shade of food coloring or experiment by mixing two or more.) Gradually mix the tinted frosting into more buttercream until you get the right shade. Pipe flowers onto parchment or waxed paper until you’re comfortable enough to try them on the actual cake.
Get our Butter Cake and Meringue Buttercream recipes.
Cupcakes make excellent canvases for beginners, since they’re easy to maneuver. A coupler, a plastic ring that screws onto the end of a pastry bag, allows you to change tips easily. As you pipe, wipe off the tip frequently for neat results. We piped the chrysanthemums directly onto the cupcakes.
Making a Chrysanthemum
Make the leaves first: With the No. 68 leaf tip and green frosting, hold the bag at a 45 degree angle to the cake with the tip’s flat side up. Squeeze bag, and pull out from the base of the leaf, releasing pressure and lifting to form the end.
With the coupler alone (or the No. 12 round tip) and frosting in the flower color, make a raised one-half-inch-wide dot to anchor the petals. Change to the No. 80 fluted tip; hold bag at a 45-degree angle against the edge of the dot, the tip forming a U.
Gently squeeze the bag while pulling out in a quick stroke. Repeat all around the dot; form two or more petal layers over the first, making petals shorter and pulling bag upward with each layer.
With the No. 3 tip and green frosting, pipe three dots in the center.
VIA Martha Stewart
3. Easy Easter Banana Pudding Recipes Your Kids Can Make
- 2 boxes vanilla instant pudding
- 3 cups cold milk
- 3 bananas
- about half a box of vanilla wafers
- 1 carton Cool Whip
In a mixing bowl, prepare pudding by whisking the pudding mixes into the milk.
Peel and slice the bananas and stir into the pudding. Gently fold in about half of the carton of Cool Whip.
Cover the bottom of a pretty glass serving bowl with the vanilla wafers and stand a few wafers upright around the edges (so they show from the outside). Layer the pudding by pouring in about a quarter of the pudding mixture. Add another layer of vanilla wafers and stand a few up around the edges. Pour in about half of the remaining pudding and repeat a layer of vanilla wafers. Pour in the rest of the pudding, then add some vanilla wafers around the edges. Top it all off with the remaining Cool Whip.
Cover and refrigerate for at least an hour, preferably a few hours or overnight. Serve and enjoy!
4. Easter Bunny Cake (The Most Delicious Variation)
EASTER BUNNY CAKE
2 (9-inch ) round cake pans
half sheet pan or cardboard cake base
double boiler or pot with a bowl that will fit tightly in the pot without touching the water
2 (9-inch) round cakes, completely cooled
2 bags frozen coconut flakes, thawed
1/2 cup sweetened flake coconut
2 or 3 drops red food coloring
black or red string licorice
FROSTING (Make 1-1/2 to 2 batches of this.)
2 egg whites, room temperature
1-1/2 cups confectioners sugar
1/4 teaspoon cream of tartar
few grains of salt
1/3 cup water
1 teaspoon vanilla extract
1. TINT THE COCONUT: In the small bowl, stir the sweetened flake coconut (not the frozen coconut) with the drops of red food coloring until all of the coconut flakes take on a pink hue. Set aside.
2. CARVE AND ASSEMBLE: Cut the cakes according to the diagrams below. Use the square as the body of the bunny and the cuts from the square as the ears. Use the small circle as the head of the funny and the cuts from the circle as the feet.
3. MAKE THE FROSTING: Bring water to a boil in the pot of the double boiler. Mix together the egg whites, sugar, salt, cream of tartar and water in the bowl. Place the bowl over the boiling water and beat with the and mixer for about 7 minutes, or until the mixture turns white and fluffy and has soft peaks. Stir in the vanilla extract and frost the cake immediately.
4. DECORATE: Sprinkle the thawed frozen coconut all over the surface of the frosted cake. Add the pink coconut for the inner ears, nose, and the paws. Add cut strings of licorice to the paws, mouth, and eyes. Add jelly beans for the mouth, eyes, and nose. You can add a bow as in the original or some other decoration around the neck.
Via – Andreasrecipes.com
5. Ice Cream Eggs for Easter, Covered with Chocolate
This recipe is very simple, though by name it may seem hard.
First, watch the following video. We will be using a restaurant technique called making quenelles. It’s French.
While any flavor of ice cream will work, vanilla is simply the best. Once you have your egg shaped quenelles perfected, add chocolate, candies, sprinkles and other goodies as your tastes desire. Throw the eggs in the freezer and serve them fresh in dishes.