No idea what I’m making for Easter dessert tomorrow.
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Cinnamon roll baby bunny cakes were a fun use for that special Bundt pan. Note that the recipe’s 1/2 tsp of cinnamon filling per cake s/b 1/2 Tbls (about 2 tsp). I tinted 1/4 c of the frosting for inside the ears pink, frosted the tails with white, and kept all the extra frosting for buttering/dipping the bites of cake as we eat them. Half a cakelet each is a generous serving.
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Cute! That reminds me, I should pull out the beehive cakelet pan I received as a gift a few years ago again.
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So adorable!!! Love the pink ears! 
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This bread machine lemon loaf cake was easy and very good under berries, or with ice cream or just on its own. I used 1 tsp zest, 1 tsp lemon extract, and have made it twice with quick bread setting. I used more flour (300gm) the 2nd time and it kept the loaf shape nicely.
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Yeah the recipe is weird on the zest, I read it as 1 lemon’s worth, I’ve put in more than that and I think it was good with more. Glad to hear it was good with 1tsp. I think it’s the glaze that makes it
But did you eat the ears first?
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Of course! Ears first is the only way!
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We had ours without glaze and it was great that way, too.
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I always bake something fancy for holidays, and everyone in my family always eats it with zero complaints and no “Oh, I shouldn’t…”
However, I know my brother is extremely careful with his diet, and I suspect the desserts I serve him constitute 99% of the sweets he eats in his life, maybe 100%. His wife mentioned recently that anytime she asks if he wants a birthday cake, he’ll say “angel food,” which I’m sure he says because he perceives it as less decadent.
All that to say, I normally wouldn’t willingly make angel food cake, but I have a ton of egg whites in the freezer because of my ice cream-making hobby, so I might make a gussied-up angel food cake like this, which has a torched meringue topping. What really got me interested in the recipe was a commenter who said they split theirs in half and spread a layer of lemon curd in between. That seems like a thing I’d enjoy 
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I have always made angel food from a mix. We do gussy it up, sometimes. It’s a favourite cake at our house.
Can’t wait to see it!
I love angel food cake and make it whenever I have extra whites. We love it with whipped cream, and I’ve filled it with a raspberry and cream mixture that was delicious too. Lemon or passion fruit curd sound amazing too.
Has anyone made Goldtröpfchentorte? It’s a quark cheesecake with a shortbread base and meringue topping. Little gold drops on the meringue lead to its name.
I might make an adaptation of one today, with a cream cheese cake, instead of quark.
May attempt Gold Droplet meringue rhubarb tartlets later this month.
Those are freakin’ adorable!
Happy Easter to all who celebrate. We don’t, but it’s a good excuse to make one of my favorite calorie bombs.
For the dough: Violet Bakery’s recipe for Yeastless Cinnamon Bun with cardamom. For the filling: Chad Robertson’s recipe for Morning Buns with cinnamon and orange. I made an orange glaze for serving.
It’s a beautiful spring morning out there, folks. Enjoy your day!
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Third daughter’s birthday is about a week away but this was the better weekend to celebrate because all 4 kids are here for Easter.
She made herself a white gluten free layer cake with blueberries baked atop each layer, and a mango-orange sauce atop. Blueberries as the main liquid component for the frosting. Was really great and couldn’t tell it was GF.
Oh, and she made a blueberry-lemon jam like stuff to drizzle atop.
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Absolutely stunning!
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