Easter Egg Carrot Cake♥

 Ingredients:

- All-purpose flour (315 ml)
- Baking Powder (8 ml)
- Salt (2 ml)
- Cinnamon (5 ml)
- Nutmeg (1 ml)
- Ground cloves (1 ml)
- Vegetable oil (190 ml)
- 2 Large eggs
- Granulated sugar (250 ml)
- Vanilla (5 ml)
- Finely grated carrots (250 ml)
- Walnuts finely chopped (80 ml)



Method:
1) Preheat the oven to 325°F. Spray non-stick spray onto the pan molds and dust with flour.
2) Mix the flour, baking powder, salt, cinnamon, nutmeg, and cloves together in a medium bowl.
3) In another bowl, mix the oil, eggs, sugar, and vanilla together until they are well blended.
4) Add the carrots and walnuts and mix until blended.
5) Spoon the batter evenly into molds. Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a cake. Cool for 5 minutes before removing the little cakes from the molds. Trim the edges with kitchen shears if needed for a neat presentation.
6) After completly cooled, decorate them with icing


Comment:

I had a great time decorating the egg shaped cakes :) I used a lot of easter colours ( mostly pastel colours) and I think it came out great! I'm really satisfied with the result :D

Lovely Lovely Lovely♥

 

Yes, it's a Bunny :')

 



 

A full view :)

 

Ukrainian Easter Egg♥

Easter is almost coming! I have followed Ukrainian Easter Egg tradition and had lots and lots of fun :) It was really interesting that they make it with a raw egg. It took me such a long time covering the white background (almost an hour!) but after the background, the rest was easy as a pie :D

 

Here are my processes and finished product! Enjoy~!

(I personally think that my egg is really pretty haha :D)

 

 

Pulla♥

Ingredients:

- Milk (250 ml)
- Warm water (60 ml)
- White sugar (5 ml)
- Yeast (8 ml)
- White sugar (60 ml)
- Salt (3 ml)
- Ground cardamom (3ml)
- 2 eggs, beaten
- all- purpose flour (1 L)
- Margarine or butter, melted (60 ml)
- 1 egg, beaten
- course white sugar (15 ml)



Method:
1) Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

2) Dissolve the yeast in the watm water and the 5 ml sugar. Stir in the lukewarm milk, 60 ml sugar, salt, cardamom, eggs and enough flour to make a sticky batter. Add the melted butter and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is slightly sticky.

3) Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hr. Punch down, and let rise again until almost doubled.

4) Turn out again on to a floured surfacem and divide into 4 parts. Divide each third into 3 again. Roll each piece a strip. Braid 3 strips into a loaf. Lift the braids onto greased baking sheets. Let rise for 20 minutes.

5) Brush each loaf with egg wash and sprinkle with sugar.

6) Bake at 400°F for 25 to 30 min. Check occasionally because the bottom burns easily.

Here is my finished priduct :) Enjoy~!

The smell was really good when it was in the oven :)
and when it came out... I was so into it :D

Cherry Pie Cake Stacks♥

Ingredients:
Pound Cake:
- 3 Large eggs, room temperature
- Milk, room temperature (45 ml)
- Vanilla (7 ml)
- Sifted cake flour (150 g)
- Baking Powder (5 ml)
- Salt (1 ml)
- Granulated white sugar (190 ml)
- Margarine, room temperature (200 ml)

- Cherry Pie Filling (250 ml)
- Whipping Cream (250 ml)

- Nesquik chocolate syrup


Method:
Pound Cake:
1) Preheat oven to 350°F and place rack in center of oven. Line the bottom of the pan with parchment paper and spray the paper with non-stick cooking spray

2) In a medium bowl, whisk together the eggs, milk, and vanilla extract

3) In the bowl of your electric mixer, place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the margarine and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and neat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.

4) Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 30 to 35minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

5) Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

 

 

Decoration:

Cut the cake with a can shaped cutter (round can). Then slice them into 3 pieces to make 3 circles.
Fill the insides with the cherry filling and wipped cream and decorate the top with chocolate syrup and cherry.

Here is my lovely finished product :)