Pretty Pastel Easter Desserts
Create your own homemade Easter treats to brighten up baskets and buffets.
Your Easter basket deserves more than boiled eggs and candy. Add a homemade touch with these delicious baked goods. The process is easier than it looks. The results are memorable.
Lamingtons are an Australian treat that incorporate buttery sponge cake with icing and coconut. While typically coated in chocolate, I have coated these in dyed, white chocolate for Easter. The coconut is finely shredded, unsweetened coconut. For best results, avoid the sweetened longer coconut shreds commonly found in the baking section of most supermarkets.
- 8 tablespoons unsalted butter, melted
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- 3 eggs, separated
- 1 teaspoon vanilla extract
- 6 ounces white chocolate chips
- 3 tablespoons unsalted butter
- ½ cup milk
- 1½ cups confectioners’ sugar
- food coloring
- 2 cups finely shredded desiccated coconut
Coat an 8”x8” pan with butter and dust with flour. Set aside. Preheat oven to 350˚F.
Add flour, baking powder, and salt to a medium bowl and whisk together to fully combine.
Add egg yolks and vanilla to a small bowl and whisk until fully combined. Set aside.
Place egg whites in a mixer bowl and beat until foamy. Add sugar and beat to soft peaks.
Add egg yolk mixture to the egg whites and gently fold until combined. Add flour and gently fold until fully combined.
Pour the batter into the pan and bake for 18-20 minutes or until cake passes the clean toothpick test.
Remove the cake from the oven and cool on a wire rack for at least 20 minutes.
Invert the cooled cake on a cutting board and cut into 16 equal squares. Place the squares on a tray in the freezer for at least 30 minutes.
Make the icing by placing the white chocolate, butter and milk in a small saucepan over medium heat. Cook until the chocolate is melted.
Add the confectioners’ sugar and whisk until smooth. Divide the icing among three bowls and add coloring of your choice to the bowls. Make the colors slightly more saturated than you final desired color as the coconut will lighten the color slightly.
Add the coconut to a medium bowl. Insert a fork into a cake square. Use a spoon to completely cover the cake square with icing. Remove any excess icing.
Immediately dip the square into the coconut and cover. Press the coconut gently into the icing. Shake off any excess and place the finished lamington on a wire rack to cool/harden for at least 30 minutes before serving.
Package the lamingtons in plastic wrap or cellophane bags for Easter baskets or store in an airtight container.
Easter Mini Cakes
These tiny cakes are a delightful addition to any Easter basket. While I don’t usually advocate the use of store bought icing, it works great for this application and makes this treat super easy to make.
- 1¼ cups flour
- ½ teaspoon salt
- ¾ cup cocoa powder
- 5 ounces boiling water
- 2 sticks unsalted butter, at room temperature
- 1⅓ cups sugar
- 1½ teaspoons vanilla extract
- 4 eggs, at room temperature
- 2 tubs store bought vanilla frosting
- food coloring
Coat a loaf pan with butter. Set aside. Preheat the oven to 350˚F.
In a medium bowl, whisk together the flour and salt. Set aside.
Add the cocoa powder to a small bowl. Pour the boiling water over the cocoa powder while continuously whisking to form a cocoa paste. Set aside.
Place the butter and sugar in a mixer bowl and beat until light and fluffy (about 5 minutes). Add the vanilla and chocolate and beat until fully combined, scraping down the sides of the bowl with a rubber spatula as needed.
Add the eggs, one at a time, mixing until fully combined after each.
Add the flour and salt and beat on the lowest speed just until the flour is moistened.
Pour the batter in the loaf pan and bake for 45-55 minutes or until it passes the clean toothpick test.
Remove the cake from the oven and place on a wire rack to cool for 10 minutes. Remove the cake from the loaf pan and cool completely on the wire rack before proceeding.
Place the cooled cake on a flat surface. Using something that is ¾” to 1” tall as a guide, slice the cake horizontally with a serrated knife. Repeat for a second layer.
Use a cookie cutter to cut out egg shaped cakes from the layers. Discard the scraps.
Divide the icing evenly over 3 bowls and 1 plastic freezer bag.
Add your color of choice to each of the three bowls. Warm the icing in the microwave for about 30 seconds. Whisk the icing and color in each of the bowls until smooth and pourable. Heat the icing in the freezer bag for 20 seconds. Cut a small piece from one corner of the bag to create a piping tip.
Place the egg cakes on a wire rack over a baking sheet and spoon on the warm colored icing. Immediately use the piping bag to create squiggles, zig zags, lines, dots or other designs. Allow the icing to cool/harden completely (about an hour) before serving.