Colored Butter Glaze For Easter Egg Cakes Recipes
COLORED BUTTER GLAZE
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Coats 6 egg cakes
Number Of Ingredients 4
Steps:
- Place the milk in a small bowl, and stir in the liquid paste color; set aside. Place 1 cup confectioners' sugar in a medium bowl, and set aside.
- In a small saucepan, melt 4 tablespoons butter over medium heat. Remove pan from heat, and immediately pour butter into the bowl with the sugar. Add 4 teaspoons colored milk, and whisk until smooth. Glaze three of the cakes; the mixture should be just thin enough so that it runs down the sides of the cake.
- Repeat the second step to glaze the remaining three egg cakes.
COLORED BUTTER GLAZE FOR EASTER EGG CAKES
This glaze is made in two batches, to prevent it from drying out.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Coats 6 egg cakes
Number Of Ingredients 4
Steps:
- Pour milk into a small bowl, and stir in food coloring until the desired shade is reached; set aside. Place 1 cup confectioners' sugar in a medium bowl, and set aside.
- In a small bowl, melt 4 tablespoons of the butter over medium heat. Remove pan from heat, and immediately pour butter into the bowl with sugar. Add 1 tablespoon plus 1 teaspoon tinted milk, and whisk until smooth. Immediately glaze three of the cakes; the mixture should be just thin enough so that it runs down the sides of the cake; if not, add a small amount of milk until thinned.
- Repeat Step 2 to glaze the remaining cakes.
BUTTER CREAM EASTER EGG CANDIES
My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.
Provided by FoodJunkie
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 5h
Yield 12
Number Of Ingredients 6
Steps:
- Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
- Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
- Line a baking sheet with waxed paper.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
- Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.
Nutrition Facts : Calories 568.4 calories, Carbohydrate 94.1 g, Cholesterol 40.9 mg, Fat 23.1 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 13.9 g, Sodium 113.9 mg, Sugar 90 g
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