I spent part of the day today testing yummy cake recipe for Easter. For the cake itself, I used Miss Jones’ Organic Vanilla Cake Mix, which is just as good as making it from scratch, in my opinion. (Miss Jones' is available at Target.) To the mix, I added 3 eggs, milk and melted butter. I then used a cookie sheet that was buttered and floured as my baking vessel. I poured the batter straight on the cookie sheet. I’ve never done this before, but I’ve seen it done on “Chopped” and other cooking shows. It’s a great way to bake a cake fast! It was done in about 15 minutes. And when it was done, the cake was about 1” tall. I let the cake cool for a few minutes and then used a round biscuit cutter to cut out as many circles as I could from the cake. I got about 12 cut, so that means I would have 6 little 2-layer cakelets in all.
I put these on a cooling rack and iced them with this amazing white chocolate buttercream frosting that’s soooo easy to make! It’s just cream, butter, powdered sugar and white chocolate (I used about ½ a package of Baker’s Brand white chocolate chips). My neighbor Clare, who’s a fabulous baker and caterer gave me this recipe, which she also tops with toasted coconut! I used organic, unsweetened large flakey coconut and toasted it in the oven. I then finished the cakelets off with 3 little speckled malted milk egg candies in a variety of colors. The end result is adorable, and so delicious!! The sweet white chocolate frosting with the toasted coconut is a divine combination! I will definitely make these again for Easter.
Clare’s White-Chocolate Butter-Cream Frosting
1. Microwave chocolate and cream in large microwave-safe bowl on high power 1-1/2 minutes, stirring halfway. Stir to melt chocolate. Let cool to room temperature, 15 minutes.
2. Beat butter, sugar gradually into cooled chocolate on high speed until smooth and fluffy, 2 minutes. Makes 3-1/2 cups.
3. Don't forget to add the toasted coconut flakes on top!
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