Easter Cake

Every year we go up to my Aunt's house for Easter and she always makes wonderful, yummy desserts. This year I decided to bring the dessert and I wanted it to be extra special. I got the
idea of using Peeps on the top of the cake, sitting in a blue coconut "lake". Ian thought it would be neat if we added "sand" to the cake edges and graham cracker crumbs worked perfectly.

Hummingbird Cake (Martha Stewart & Paula Deen)

Ingredients

• Nonstick vegetable spray
• All-purpose flour, for pans
• 3 cups self-rising flour
• 2 cups granulated sugar
• 3/4 cup vegetable oil
• 1/2 cup finely chopped pecans
• 2 very ripe large bananas, mashed
• 1 (8-ounce) crushed pineapple, with juice
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 4 large eggs, beaten

Directions

1. Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
2. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
3. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
4. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

   

   

Coconut Cream Cheese Frosting (adapted)


Coconut-Cream Cheese Frosting
3 (8 oz) packages cream cheese, at room temperate
1-1/2 cups powdered sugar
1/4 cup heaving whipping cream
1/4 cup sweetened cream of coconut
1/2 tsp salt


To Make the Frosting:
Using a mixer fitted with a paddle attachment, beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute. Add the whipping cream, cream of coconut, and salt; beat until combined.

I also used food coloring dye to make different color coconut shavings. We used green on top of the frosting in between tier 1 and purple on top of the frosting on tier 2. We made extra blue coconut shavings for the "lake" on top. To attach the Peeps, I put a bit of frosting to help them stick to the coconut shavings. Also, I used graham cracker crumbs for the "sand" on the side of the cake (this was a messy process!).

Rice Krispies Footballs!

Ian and I are going to a Superbowl party this year (the first I have ever been to) and I decided to make Rice Krispies Footballs (minus the peanut butter). Ian did a fantastic job making and shaping the footballs and then pipping on the stitching. We had two last night and they were delicious!

Ingredients

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - OR -
• 4 cups miniature marshmallows
• 6 cups Cocoa Rice Krispies®
• Canned frosting or decorating gel

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Cool slightly. Using buttered hands shape mixture into sixteen 3-inch footballs. Decorate with frosting. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.