White Chocolate Easter Basket Recipes

HOW TO MAKE EASY AND EDIBLE EASTER NEST EGGS

Steps:

• Line a 6-cup muffin pan with plastic wrap. Melt 1 cup baking chips (dark, milk or white chocolate, or butterscotch, depending on which you choose above) in the microwave. Stir in 1 1/2 to 2 1/2 cups dry ingredients (depending on which you choose above).
• Scoop the mixture into the muffin cups and make an indentation in each to form nests. Refrigerate until set, about 10 minutes. Remove and fill with blue jelly beans and chocolates or other treats.

WHITE CHOCOLATE EASTER CANDY IN 10 MINUTES!

Steps:

• In a microwave safe medium size bowl, add white candy melts or white chocolate chips. If using white chocolate chips, add 2 tablespoons of vegetable shortening.
• Microwave, stirring every 30 seconds until completely melted, OR place chocolate into a stainless steel bowl and melt in a double boiler on the stove top.
• Use your fingers or a fork to dip pretzels into and out of chocolate. It's hot, so be careful! Let excess chocolate drip off back into the bowl.
• Place pretzels onto sheets of parchment or wax paper to dry.
• Add sprinkles while chocolate is still wet.
• Store pretzels between layers of parchment paper in a well sealed container.
• Coat a 9-by-12 1/2-inch rimmed baking sheet with non-stick cooking spray, and line with parchment, leaving an overhang on ends. Melt chocolate using the same method mentioned above. Pour chocolate onto the baking sheet, and use an offset spatula to spread in an even layer.
• Immediately place sprinkles, jelly beans, and any broken pretzel pieces over chocolate. Once the bark has cooled and set, peel off the parchment paper and break into wedges.
• Store bark between layers of parchment paper in a well sealed container.

CREAM-FILLED WHITE CHOCOLATE BASKETS

Steps:

• In a large bowl, combine cream, confectioners' sugar, vanilla extract, zest, and juice. Beat at medium speed with a mixer until soft peaks form. Divide mixture among white chocolate baskets. Garnish with sugared flowers and lavender handles, if desired.

EASTER BASKET CAKE

Steps:

• Prepare the cake mix and bake the cake in two 8 inch rounds according to package directions. Cool completely.
• Cut a circle out of the center of one of the layers, leaving a ring that measures 1 1/2 inches from the outer to the inner edge. Place the uncut layer on a serving platter and frost the top. Place the ring layer on top of the frosted layer, and frost the sides and top of the basket. Decorate the sides and top by pressing candy pieces into the frosting.
• To tint the coconut, combine water and green food coloring in a medium bowl. Stir in coconut with a fork until evenly tinted. Place green coconut grass in center of cake basket.
• To make a handle, cut a piece of aluminum foil 8x16 inches. Fold in half lengthwise 4 times. Wrap with ribbon, securing the ends with tape. Insert ends of the handle into the cake top. Fill basket with Easter candy and goodies, if desired.

WHITE CHOCOLATE EASTER EGG CANDIES

Steps:

• In a microwave-safe bowl, melt the chips at 50% power. Add the cream cheese, water and vanilla; stir until blended. Chill until easy to handle, about 1 hour. Quickly shape into 1-1/4-in. eggs. Roll in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator.

EASTER BUNNY TREATS

Steps:

• Place frosting in piping bag. For each bunny, cut 2 mini marshmallows in half and use frosting to attach them to a large marshmallow to form arms and legs. For the face, attach 2 mini marshmallow halves for cheeks. Use white jimmies, black nonpareils and heart-shaped sprinkles to form whiskers, eyes and nose. For the ears, cut a large marshmallow in half diagonally. Dip each sticky side in colored sugar and use frosting to attach the ears to the top of the large marshmallow. Use frosting to connect the 2 large marshmallows; let stand until dry.

WHITE CHOCOLATE EASTER CAKE WITH STRAWBERRIES

Steps:

• To make cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides.
• Bring half and half to simmer in small saucepan. Remove from heat. Add chocolate and vanilla and stir until smooth; cool to room temperature.
• Finely grind pistachios with flour and baking powder in processor. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition. Beat in flour mixture alternately with white chocolate mixture in 2 additions each. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 2 additions.
• Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool 10 minutes. Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely.
• Hull and slice 2 baskets strawberries. Place 1 cake layer on platter. Spread 1 cup buttercream over. Arrange enough berry slices over to cover. Spread 1 cup buttercream over. Arrange another layer of sliced berries over to cover. Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere. Spread remaining buttercream over top and sides of cake. Chill cake until buttercream is firm, about 1 hour.
• Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2-round. Place on cake; press to adhere to top and gently press overhang onto sides of cake.
• Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks. Transfer to large pastry bag fitted with medium star tip. Pipe cream in side-by-side columns up sides of cake. Pipe border of rosettes around top edge of cake. Refrigerate cake until cold, at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 30 minutes before continuing.)
• Arrange remaining whole strawberries in center of cake.
• To make frosting:
• Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture. Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours.
• Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)