20 MARCH 29, 2018 RIDGEWOOD TIMES WWW.QNS.COM
EASTER
Pack your easter basket full of treats
Spring into action and surprise
guests at your Easter gathering
with eggcellent desserts and
treats. From pastel-colored cakes
to homemade kid-friendly candies,
Wilton has simple ideas to brighten
any holiday table and help you make
delicious sweet treats that will have
your guests hunting for more.
“Holiday get-togethers are the
perfect time to try new recipes, have
fun in the kitchen and showcase your
baking skills,” says Nancy Siler, vice
president of consumer aff airs at Wilton.
“Get the kids involved with candy
molds and Easter-themed cupcake kits,
or add an element of surprise with a
festive cake that reveals its pastel
perfection when sliced.”
Try these tips from Wilton to make
your desserts hop off the table:
Celebrate Spring Fashion: Play up
seasonal pastel colors by using an ombre
technique. Fade through shades of
rose, aqua or mint to add personality
and chic spring fl are to your cake.
Some ‘Bunny’ Special: Involve
kids in the process; let them put their
creativity to work by adding fi nishing
touches like seasonal nonpareils,
bunny with jelly bean icing decorations
and sprinkles.
Lollipop, Lollipop: Impress guests
by creating your own candy lollipops
with Wilton’s Easter Candy Making Kit
Mega Pack. From Easter eggs to butterfl
ies, there are fun and tasty shapes to
tempt guests of all ages.
Basketful of Fun: Display your
Easter candies and sweets in spring
fl oral themed baking cups, and send
guests home with left overs in bunny
treat bags and boxes for a festive touch.
For more Easter recipe ideas, baking
tips and inspiration, visit www.wilton.
com.
SPRING OMBRE
LAYER CAKE
• 4-1⁄2 cups sift ed cake fl our
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1-1⁄2 cups (3 sticks) butter or margarine,
soft ened
• 2-1⁄4 cups granulated sugar
• 1-1⁄2 teaspoons Imitation Clear Vanilla
Extract
• 1-1⁄2 teaspoons almond extract
• 6 egg whites
• 1-1⁄3 cups milk
• Rose Icing Color
• Homemade Marshmallow Icing
• Bunnies with Jelly Beans Icing
Decorations
• Preheat oven to 350°F. Spray two 9
inch round pans with vegetable pan
spray.
In medium bowl, sift together fl our,
baking powder and salt; set aside. In
large bowl, beat butter and sugar
with electric mixer until light and
fl uff y; add extracts and beat well. Add
egg whites, 2 at a time, mixing until
well blended. Add fl our mixture to
butter mixture in three additions
alternately with milk, beating well
aft er each addition and scraping bowl
as needed.
Divide batter into 4 equal portions
(about 1-2/3 cups batter each). Add a
small amount of icing color to one portion
of batter. Add increasing amounts
of color to each additional portion of
batter to create shades of increasingly
darker rose. Fill pans with batter.
Bake 17-19 minutes or until toothpick
inserted in center of cake comes out
clean. Cool 10 minutes in pan on rack;
remove and cool completely. Wash and
dry pans completely. Bake remaining
batter as directed above.
To decorate, stack layers on cake
board or serving platter, fi lling between
layers with marshmallow icing.
Spoon ice cake; press icing decorations
around cake into icing.
HOMEMADE
MARSHMALLOW ICING
• 3 tablespoons Meringue Powder
• 1⁄2 cup cold water
• 2 cups granulated sugar
• 1⁄3 cup water
• 1⁄4 cup light corn syrup
• In large bowl, whip meringue
powder and 1/2 cup cold water with
electric mixer until stiff peaks form,
about 3 minutes.
In medium saucepan, bring sugar,
1/3 cup water and corn syrup to a boil
over high heat. Reduce heat to medium.
Stir constantly while sugar boils
rapidly for 4 minutes. With mixer on
high speed, slowly pour syrup down
the side of the bowl into meringue,
being careful not to let syrup hit the
whip or meringue mixture. Continue
beating on high speed for 4 minutes.
Use immediately to fi ll and ice cake.
Makes about 16 servings.
Courtesy Family Features
/www.wil-ton.com
/www.wil-ton.com
/www.wil-ton.com
