Easter baking

Bottom
150g digestive biscuits
75g melted butter
Set oven to 175° C

Pin a sheet of baking paper between the edge and bottom of a springform pan.
Crush biscuits into a fine dust and mix with the melted butter.
Flatten the paste onto the pan with a spoon.
Put in oven for 10 minutes. After 10 minutes, take it out and reduce heat to 150° C

Filling
400g cream cheese (I use philadelphia)
45ml cream
2 eggs, not small
1-2ml vanilla powder
1 lemon worth of zest
15-75ml pressed lemon juice. I love lemon. You can't have too much lemon. Go for 75ml.
75ml sugar

Mix all of the above at the same time.
(Assuming your bottom has been in the oven for 10 min and you have reduced heat to 150° C)
Pour filling on top of bottom and back into the oven for 40 minutes. After 40 minutes take out and let rest for 5-10 min

Topping
300ml sour cream
25ml sugar
Coloring of your choice. For easter I just used yellow food dye. Normally I crush like 9 blueberries through a fine sieve and mix with the sour cream. The miniscule solid bits will create brighter spots of color to make it look like a starry night, it's cool.
After letting the filling rest for 5-10 min pour topping on top of it and put back in the oven for another 10 minutes.
Put in fridge for the night. You can eat it right away but it is nowhere near as good as the next day.

Garnish
Whatever berries are in season or available.
Wait until cheesecake is completely cool, preferably the next day.
I like geometric patterns but it's easter so HERE'S A BUNNY

[image: i.imgur.com]

[image: i.imgur.com]

Aww yiss look at those crisp layers
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The Cake is not ready to be posted yet so The Easter Bunny is waiting patiently! :D
(fondant)


[image: i.imgur.com]

Carrot cake with the Easter Bunny on nice fluffy cream cheese frosting - marzipan golden egg and carrots - lime zest.

[image: i.imgur.com]

Edit: April 9th Easter Sunday, and also my youngest son his birthday.
He wanted a home made apple pie... you can find the recipe of the pie here
I will post the recipe of the carrot cake later this week.

Edit: April 11th - Carrot Cake

I made a tiny one as i already baked so much this weekend.
I usually just add ingredients without weighing them because i bake so much so i will try to recall the exact measurements. :)

150 gram Butter
175 gram Sugar
3 eggs M
150 gram all purpose Flour (fine)
1 tsp Vanilla extract
0,5 tsp salt
1 tsp baking powder
1,5-2 cups grated carrots (light packed)
optional:
A hand full of,
Chopped wallnuts / Pecan and or raisins (you do need to well the raisins if you want to add them)


I always start off with whisking the butter till it becomes silky smooth you see the colour change to almost white. ( i use a hand mixer )
Add sugar
Then add the eggs one at the time.
At this point add the vanilla.
Sift the flour, salt and baking powder in the bowl and fold it in with a spatula.
and last add the carrots and optional nuts and or raisins.

For my cake i used a small spring form.
Heavily buttered and dusted with sugar and flour.
This makes the crust a little bit crunchy.

Bake for 45 minutes at 165° celcius
Every over bakes different check the cake with a wooden pin to make sure its cooked

Topping,
I used 300 gram cream cheese and 300 gram powdered sugar and since i forgot to buy heavy cream i used whip cream stabilizer.
This was way to much for the little cake btw so start with half. ;)
I do recommend topping it with lime zest.

[image: i.imgur.com]

Happy Easter!

Edit April 12th:

Final cake is an Advocaat Cake - Dutch egg liqueur.

I have been baking this cake around easter time for over 20 years now.
Fun fact is if you translate advocaat you will get Lawyer in english, i have my own law firm ingame. :)
And Evolution is crime based and we do love our alcohol in faction!

Recipe is for a poundcake.

Equal parts of Butter, Flour, Sugar, Eggs and Egg liqueur.

250 gram Butter you can substitute with sunflowerseed oil
250 gram Sugar
5 eggs M
250 gram all purpose Flour
50 gram corn starch
1 tsp baking powder
1 tsp vanilla extract optional - i forgot to add it!
0,5 tsp salt
250 ml Egg Liqueur

I always mix the butter first ..and add in the next ingredient on the list from top to bottom.
But if you use oil you can just add everything in as it will be a wet batter.
Use a hand mixer or kitchen machine for a lump free result.

The mix will be enough to fill a 28 cm poundcake pan.
Line it with parchment paper or butter it well.
I used a 26 cm springform but i also made a little bit more batter
Filled with butter cream and raspberry jelly.
And on top marzipan with chocolate.

Bake at 160°C in the middle of the oven for 50-60 minutes.

[image: i.imgur.com]
[image: i.imgur.com]
[image: i.imgur.com]
[image: i.imgur.com]

Hugs Ane

Mmmm, Hot Cross Buns, Straight out of the oven, Warm Tender Soft, Yummy! Recipe Below . . .

SEE MY SECOND ENTRY BELOW . . . STRAWBERRY-RHUBARB CREAM MERINGUE PIE SERVED OVER CRÉME ANGLAISE ! ! !


[image: i.imgur.com]

Hot Cross Buns

Prep Time 10 minutes
Cook Time 25 minutes
Rising time 2 hours
Total Time 2 hours 35 minutes

Servings 15 rolls

Ingredients
For the Dough
3 2/3 cups all-purpose flour (440g) plus more for dusting
1/4 cup granulated sugar (50g)
1/4 cup light brown sugar (50g)
1 tsp salt
2 1/4 tsp instant yeast 1 package
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg freshly grated if possible
1 tbsp orange zest optional
1 egg large, room temp, lightly beaten
1 cup milk (240mL)
1 tbsp vanilla extract (15mL)
6 tbsp unsalted butter (85g)
2/3 cup raisins or mixed dried fruit
For the Egg Wash:
1 egg
1 tbsp cream
For the Cross:
1/3 cup all-purpose flour (40g)
1/4 cup water (60mL)
For the Glaze:
3 tbsp vanilla extract (45mL)
1 tbsp apricot jam (15mL)
1 tbsp water (15mL)
Instructions
For the Rolls:
Zest the orange and set aside then place the raisins or other dried fruit in a bowl and squeeze half of the orange's juice over them. Toss and warm in the microwave for about 45 seconds. The juice will help plump them up and infuse with flavor. You can also do this step with dark rum if you prefer. Drain before using.?
In a separate bowl add the mil and butter. Microwave until warm to the touch (about 110F) then stir in vanilla and orange zest. ?
In the bowl of your stand mixer add the flour, salt, spices, and sugars and yeast then whisk together to combine and set aside. ?
Attach a dough hook to the mixer and pour the wet mixture into the dry then run on low. Pour in the lightly beaten egg in while the mixer is running, then sprinkle in the drained raisins and mix until the dough comes together. It's ready to knead when it's tacky to the touch but won't stick to your fingers. ?
Dump dough out onto a floured surface and knead for about 5 minutes, sprinkling with additional flour as needed. The dough is ready when it's springy to the touch and has a nice smooth texture. Transfer to a large oiled bowl. Cover and allow to rise in a warm place. This is a very enriched dough so the yeast will take a bit of time to get going but the dough will more than double in size.?
On a lightly-floured surface divide the dough into about 14 equal pieces. If you're weighing on a scale then they'll be around 2.5oz or 70g.?
How to roll rolls: Pinch together the corners of your portioned dough then place the pinched side down on a clean surface so the stretched side is facing up. Cup your hand around the dough and move in a tight circular motion.?
Place the rolls on a parchment-lined baking sheet OR in a large baking dish allowing a little under two inches for the rolls to expand. You can group them more closely in a baking dish if you'd like them to be more of the pull apart rolls with soft sides.?
Cover with plastic, foil of a clean damp cloth and allow to rest in a warm place for about one to two hours for a final rise where they'll almost double in size. Make the flour paste while the rolls are rising.?
Once risen heat oven to 375F and brush the rolls with the egg wash, which you made by whisking the tablespoon of cream with an egg.?
To make the crosses
Whisk the flour and water in a bowl until smooth. You'll want a thicker pipe-able paste so add more flour or water if needed for the correct consistency.?
Transfer the Flour Paste To a piping bag and snip the tip off then pipe crosses onto each of the rolls. ?
Bake at 375F for about 25 minutes or until lightly browned on top. If your rolls are getting a bit too brown at the 20 minute mark then cover loosely with foil and continue to bake. ?
Heat the apricot jam and Strain into a bowl then whisk in the vanilla and water. Brush the glaze onto the warm rolls then enjoy!?

SECOND ENTRY . . .

Strawberry-Rhubarb Custard Meringue Pie with Créme Anglaise, I've posted my recipe, my fav crust, and my créme anglaise recipes below.
Okay, everyone scarfed down the pie, I just had this one little piece left to take the picture . . . then I finished it off . . . so Heavenly Good, I think even I can become Resurrected ! ! !


[image: i.imgur.com]


[image: i.imgur.com]

This is my favorite Rhubarb Pie, Especially at Easter. You can add strawberries or not. I like the fluffy pillowy Meringue at Easter. You can also top with lattice crust instead, or not. You have choices! Have Fun!

* * Remember, rhubarb leaves are poisonous, hint, stalks only ! ! ! . . . I’m not taking responsibility for your Torn Enemies ! ! !

Serve your Stawberry-Rhubarb Custard Meringue Pie chilled, I love it with a pool of Créme Anglaise on the plate.

Pie Dough / Crust / Pastry This is the Best, Easiest Period!

INGREDIENTS
2 2/3 cups All-Purpose Flour
1 pinch Salt
½ teaspoon Baking Power
9 ounces sweet VERY COLD Butter cut into approximately ½ ounce pieces
2 large cold Eggs
1/4 cup sugar for a sweet crust, omit for savory
INSTRUCTIONS
Makes enough for 2 Pies?
In the bowl of your food processor, add the flour, salt and baking powder, blend a couple second to mix. Scatter the COLD butter over the flour and process for 7 to 10 seconds until coarsely mixed. Beat the egg quickly and blend for a few more second until it looks like wet sand. DO NOT OVER WORK!
If too dry, beat another egg and add a little at a time or just grab some of that Vodka out of the freezer, and a splash at a time, in between shots, that is!?
Create a disk without too much handling, wrap with plastic film and refrigerate for at least 30 to 45 minutes. Take the dough out and let rest another 15 to 30 minutes to let it get to room temp again!?
Flour your work surface (I like to use bread flour for this so if you have some, otherwise regular all-purpose flour work well) generously and roll the dough into a 12 inch circle or about 1 ½ inch larger than the bottom of your removable bottom mold.?
Fill the mold with the dough making sure to press gently on the sides. Do not cut the excess yet the dough yet as it will shrink. Cover and refrigerate for about another 30 minutes. ?
Before baking cut off the excess dough on the edge. Cover the entire surface of the dough with parchment paper and top the paper with uncooked beans or rice.?
Bake for about 25 minutes or until the dough start turning light golden brown.?
Remove the beans and the paper and brush the dough with an egg white and bake for another 5 to 10 minutes until the entire surface is dry and light golden brown. ?
Take out and you are now ready to fill the dough with anything you like!

INGREDIENTS
PIE FILLING:
3 cups chopped fresh or frozen rhubarb (1/4” slices)
1 cup quartered strawberries (can do 2 cups)
1 cup sugar
3 tablespoons all-purpose flour
Dash salt
1/4 teaspoon freshly grated nutmeg (* * * okay, now, we can’t be friends if you use that jarred pre-grated stuff, sorry, just saying!)
3 large egg yolks
1 cup heavy whipping cream
MERINGUE:
4 teaspoons plus 1/3 cup sugar, divided
2 teaspoons cornstarch
1/3 cup water
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
Directions
1. Make dough above.
2. On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges.
3. Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes.
4. Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature.
5. In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
6. Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.

Créme Anglaise

INGREDIENTS
Yield: About 2½ cups
1 cup whole milk?1 cup heavy cream?
2 plump, moist vanilla beans, split lengthwise, pulp scraped out (once again, you may use vanilla extract, but vanilla beans are best, plus yo get that wonderful caviar floating in the sauce!)
?6 large egg yolks
?½ cup sugar
PREPARATION
Step 1? Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes, I do for 1 hour.
Step 2? Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
Step 3? Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
Step 4?Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.

The broken chocolate egg


[image: i.ibb.co]


Edit: Forgot the year so took another pic

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[image: i.ibb.co]
Bonus nest pic


Kaitafi nest, dark chocolate shell, cremeux cream, white chocolate mousse, passion fruit curd, limoncello spongecake, raspberry gel, cassis sorbet.

Czech Mazanec with custard (muffins - easter loaf)

200 grams of medium-coarse flour
300-350 grams of all-purpose flour
200 ml of full-fat milk
110 grams of melted butter
20 grams of yeast
60 grams of sugar
10 grams of vanilla sugar
1 egg plus 2 egg yolks
Lemon zest from an organic lemon
A pinch of salt
Sliced almonds

For the cream:
Vanilla custard with real vanilla
40 grams of butter
2 and a half tablespoons of sugar
300 ml of milk
2 teaspoons of rum


We cook the custard in milk with sugar and rum. When it thickens, add butter and let it dissolve while stirring constantly. Cover it with plastic wrap and let it cool down.

For the dough, prepare it in the same way as for brioche. After the dough has risen, divide it into 19 pieces (approximately 50g each) and shape them into smooth balls. After the dough has risen, divide it into 19 pieces (approximately 50g each) and shaped them into smooth balls.

Then flattened them out, filled them with the cooled custard, and wrapped them back into a ball shape. Some of them I left without any filling.
I lined silicone muffin molds with paper liners and placed the filled dough balls into them. Let them rise for another half hour. Brush all of them with egg white and sprinkled sliced almonds on top.
Bake in preheated the oven to 190 degrees Celsius for about 20-25 minutes until they were golden brown.

[image: i.ibb.co]

[image: i.ibb.co]

Well this is not the best cake at all Load image: cry
not going to lie but it got dropped so I tried my best to cover it but that went wrong also , was going put these items on top but would you really be happy to give this cake away :D so I thought I’ll save them for next cake :(
if there a prize for worst I think I’m in for a chance but good luck all just wanted to enter the Easter fun :D


would post the recipe but we have to be honest here no one is going to want to recreate this mess Load image: angel

sorry guys I tried ?






[image: i.vgy.me]

Easter Curd pie
Dough
2.5 dl milk
25g yeast
1 egg
0.5 tablespoon cardamom
1 teaspoon salt
1 dl sugar
7 dl flour
100g butter

filling
1 dl raisins
250g curd
1 dl cream
3 eggs
1 dl sugar
2 teaspoon vanillin sugar

1
Heat the milk to hand-warm. Crumble the yeast into the milk and mix in the egg. Add cardamom, salt and sugar. Add flour gradually and knead the dough well. At the end of initialization, add soft fat. Knead the dough until it comes away from your hand and the sides of the bowl. Let the dough rise in a warm place until almost double in size.

2
Roll the dough into a plate the size of a baking pan (approx. 30x40 cm). Put the dough in a baking pan lined with baking paper and lift up the edges. You can also roll it directly on the baking paper. Let rise under a cloth.

3
Mix the filling ingredients together. Spread the filling on the dough sheet. Brush the edges with egg. Bake the curd pie in the lower part of the oven at 200 degrees C for about 25 minutes.
[image: i.gyazo.com]

[image: cdn.discordapp.com]

Pastry:
100g of Type 00 flour
50g of unpasteurised butter
10ml of water

Mix:
150g ground chicken thigh
1/2 can of a tomato tin
Salt, cumin, paprika, chilli powder, onion powder, garlic powder to season the mix
1/4 of a bouillon cube

[image: i.ibb.co]
So I forgot to put the date and the cake was demolished shortly after the picture but I thought it was to cool not to share.

So... I have to give a little story first because the pictures are ridiculous.

Today, I present to you:

The Cheesy Cob-loaf Christ Grave.

Let me back up: I am proudly Jewish, and grew up around other Jews or mostly non-denominational people. I am very ignorant about most other religions. So, when I go to the make the loaf and inscribe it with the holy crucifix... I 100% forgot what it looks like, and realized I drew a "T". "Well, that's not right..." I thought... I did figure it out pretty quickly, and proceeded to add a little notch to the top to finish off the cross (bread doesn't really work like that, so it looks like a right mess!)

I also realized (after too much time) that I can also say maybe some part of me thought to put a "T" for Torn. The world may never know.

In the course of eating it, I also realized well CRUD.. I forgot to add my name and ID... so, please enjoy a picture of the leftovers with my name and ID.

Note this is a hideous conglomeration of two recipes. One for the bread (I had to google what a "cob loaf" was because I REALLY liked the whole Cheesy Cob-Loaf Christ CaveGrave name.) Speaking of names.. Further to my ignorance of Christianity, I didn't realize it was a "cave", so instead made a grave of cheesy bacony oniony deliciousness.

Please enjoy! I know we did!

Bread Recipe
Filling Recipe
[image: i.imgur.com][image: i.imgur.com][image: i.imgur.com][image: i.imgur.com]

Mcee's Easter Bakes

[image: i.imgur.com]


Sourdough Hot Cross Buns
Chocolate Sourdough Loaf
Fondant Egg Brownies
Carrot Cake Croissants
Pain au Chocolat

Happy Easter.

Hollidays is my bakery btw, so can't share the recipes. If I did, well...

Fraiser Cake with Torn Easter eggs


[image: i.imgur.com]

Credit: https://www.mondessert.co.uk/blogs/recipes/fraisier-recipe

Ingredients

• 125g sachet organic pastry flour
• 85g sachet caster sugar
• 85g sachet caster sugar
• 5g sachet gluten free baking powder
• 20g sachet custard powder
• 20g sachet custard powder
• 1/2 Madagascan vanilla pod
• 5g sachet raspberry powder
• 72g sachet ground almonds
• 108g sachet British icing sugar
• 40g sachet caster sugar
• 40g sachet caster sugar
• 40g sachet caster sugar
• Acetate strip
• Sticker
• 2 sheets of parchment
• 6 Organic eggs- 1 separated
• 300ml milk (dairy or plant)
• 300g strawberries
• 150g cubed soft butter (plant or dairy) plus extra for greasing
• Boiling water

MAKING RASPBERRY FLAVOURED MARZIPAN PART 1

1. Take the sachet of raspberry powder and pour on 10ml of hot water. Empty the ground almonds and half of the icing sugar in a large bowl.
2. Pour in half of the raspberry mixture and use your fingertips to create a dough, adding more raspberry as you go until a ball forms. You may need to add a touch more water, but go easy as the dough will become too sticky and hard to handle. Cover and pop this in the freezer.

CRÈME MOUSSELINE STAGE 1

1. To make the crème Mousseline, pour the milk into a pan and add the vanilla pod. Slowly bring to a simmer.
2. Whisk together the 1 egg yolk, 2 whole eggs, 1 sachet of 85g sugar,1 sachet of 40g sugar and the 2 sachets of custard powder into a large bowl until there are no lumps.
3. Pour the hot infused milk through a sieve into the egg mixture and whisk to combine. Take the vanilla pod, slit in two and scrape out the seeds, then add this to the egg mixture too. Keep the vanilla skin aside.
4. Pour the custard back into the saucepan and set over a medium heat. Whisk constantly.
   Cook the mixture until the crème is very thick and holds its shape. Stir in a third (50g) of the butter until it melts and is well incorporated into the crème.
5. Pour into a shallow dish and cover with a plastic lid or film so that it doesn't form a skin. This needs to be cold so once slightly cool, pop it into the fridge.

MAKING RASPBERRY FLAVOURED MARZIPAN PART 2

1. Take out the marzipan from the freezer. Roll out to fit a 20cm diameter circle between two layers of parchment paper- roughly 3mm thickness.
2. Unpeel the top layer of parchment and cut around the base of a 20cm mould for the perfect circle. Place the disc into the freezer.

GENOISE SPONGE

1. Preheat the oven to fan 180°c, 190°c if a normal oven. Grease the cake mould well.
2. Place one 40g and one 85g sachets of sugar into a large bowl or stand mixer. Add in three eggs and the remaining egg white. Whisk on medium to high speed for 10 minutes.
3. Sift in the flour and baking powder sachets a third at a time. Use a metal spoon or spatula to combine and fold the flour into the mixture, whilst trying to keep in as much of the air as possible.
4. Pour the mixture into the mould and bake for 20 minutes. Check to see the cake is cooked properly by inserting a skewer into the middle. If not, pop it back in the oven for another 5 minutes.
5. Once baked, turn out immediately onto a wire rack with parchment on it. Be careful as the cake is very fragile.

SYRUP

1. Boil a kettle and then take a medium bowl to pour in the remaining 40g sachet of sugar and the vanilla pod skins. Pour on 150ml water and stir until sugar granules have dissolved.

SLICING CAKE & STAWBERRIES

1. Take a serrated knife and carefully slice the cake into two equal layers.
2. Set aside around 5 of your prettiest strawberries for the decoration at the end. Then slice the remainder by firstly cutting off the leafy tops to ensure each strawberry has equal height and then slice in two.

PREPARE THE ACETATE TO GO AROUND AND HOLD THE LAYERS IN PLACE

1. Take your acetate and place this around the inside of a 20cm cake mould, holding it in place with your sticker. Then place a 20cm cake board in the bottom of the mould.

CRÈME MOUSSELINE STAGE 2

1. Start whisking the remaining 100g of squidgy room temperature butter in a stand mixer or bowl until very pale and fluffy for around 5-10 minutes
2. Slowly add in the now cold crème mouselline spoon-by-spoon, on a low to medium speed. Keep whisking for another 2-3 minutes until you have a fluffy and smooth crème mousseline.

ASSEMBLY

1. Brush this with more syrup and lay the marzipan circle on top of the cake so that it adheres. Trim off any acetate overhang.
2. Place one layer of sponge cake in the bottom of the cake mould, cut side up. Use the top of the cake first as this is likely to be not as flat. Then liberally brush the sponge with half of the syrup. With the back of a spoon, gently squash the edges of the cake down so that they are pushed directly against the sides of the acetate, creating the defined edges necessary for the Fraisier cake.
3. Form a circle of strawberries. cut side against the acetate. Get your crème mousseline bag and cover the exposed sponge completely. Then pipe between each of the strawberries so the gaps are filled. Cut any remaining strawberries and off cuts into 0.5cm cubes and scatter all over the crème. Pipe more crème on top of the cut strawberries to cover the whole surface. Then smooth with a palette knife.

SET IN THE FRIDGE

1. Gently press the top down quite firmly, so that the cake and filling push against the acetate to create the distinctive smooth and defined sides of the Fraisier cake, then put the whole thing back in the fridge to set for at least 2 hours or overnight.
2. You can weigh the whole thing down by covering the top with parchment and placing a couple of plates on top on the cake. When ready to serve, remove the cake from fridge.

UNMOULDING AND DECORATING

1. Very carefully flip upside down on a board and unmould, but leave the acetate. Flip the back the right way up and place onto a serving cake stand or serving plate. Carefully peel off the parchment from the marzipan topping.
2. Decorate with reserved strawberries and use the remainder of your icing sugar to create a striped patten. Finish off with the strawberries that you set aside earlier. Enjoy!
3. Serve chilled.

Enjoy!

Trash

I've just realised I forgot to put the year on! I haven't entered before so hopefully this will still be ok [image: i.ibb.co]
[image: i.ibb.co]
The recipie. Double the base mixture if you love the buttery biscuit base.
This obviously has the addition of crushed mini eggs in the mixture, whole ones on top scattered with mini egg dust.

Enjoy!
[image: i.ibb.co]

sorry I also forgot to put the year! please don't disqualify me for that I've never entered this competition anyway!

----

Cake 1: Pizza di Pasqua Civitavecchiese

Get ready to tantalize your taste buds with a delicious and traditional Easter dessert from Civitavecchia, Italy: the Pizza di Pasqua Civitavecchiese. This sweet and fragrant treat is a beloved tradition in the region and is sure to be a hit with anyone who loves the taste of anise.
Imagine a fluffy, aromatic cake infused with the delicate flavors of anise and citrus, with a golden and crispy exterior. It's the perfect accompaniment to a cup of coffee or tea, and it's guaranteed to satisfy your sweet tooth.
Now, let's get to the recipe!
Ingredients:

• 500 g (4 cups) all-purpose flour
• 100 g (7 tablespoons) unsalted butter
• 1/2 cup sunflower oil
• 1/2 cup dry white wine
• 1/2 cup milk
• 1/2 cup sugar
• 3 eggs
• 1 package of baking powder (16 g or 1 tablespoon)
• Zest of 1 lemon, grated
• 2 teaspoons anise seeds
• A pinch of salt

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, mix the flour, baking powder, sugar, grated lemon zest, anise seeds, and a pinch of salt.
3. In a separate bowl, whisk together the eggs, milk, sunflower oil, and white wine until smooth.
4. Add the wet ingredients to the dry ingredients, mixing until the dough comes together.
5. Melt the butter and add it to the dough, mixing until it is fully incorporated.
6. Grease a 9-inch springform cake pan with butter or cooking spray.
7. Pour the dough into the prepared pan and bake for about 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cake cool for a few minutes before removing it from the pan.
9. In a small bowl, mix the powdered sugar, milk, and vanilla extract together until smooth.
10. Drizzle the glaze over the cooled cake, spreading it evenly with a spoon or spatula.
11. Slice and serve the Pizza di Pasqua Civitavecchiese, and enjoy this sweet and fragrant Easter treat!

Buon Appetito!

[image: i.ibb.co]

***************

Cake 2: Colomba Pasquale

The "colomba pasquale" is a traditional Italian Easter cake that is shaped like a dove, representing peace and resurrection. It is made with a sweet, yeasted dough that is enriched with butter, eggs, and sugar, and then studded with candied peel or dried fruit. Once baked, it is topped with a crunchy sugar glaze and scattered with pearl sugar.
Here's a recipe for making a homemade "colomba pasquale" cake:
Ingredients:

• 500g flour
• 200g butter, softened
• 150g sugar
• 5 eggs
• 100g candied orange peel
• 100g candied citron
• 100g almonds, chopped
• 10g salt
• 25g fresh yeast
• 50ml warm water

For the topping:

• 100g sugar
• 50g almond flour
• 1 egg white
• Pearl sugar, for decoration

Instructions:

1. In a small bowl, dissolve the fresh yeast in the warm water.
2. In a large mixing bowl, combine the flour, sugar, and salt.
3. Add the softened butter and eggs to the dry ingredients, mixing until a smooth dough forms.
4. Add the candied peel, citron, and chopped almonds to the dough, mixing until evenly distributed.
5. Add the dissolved yeast mixture to the dough, and mix until fully incorporated.
6. Knead the dough on a floured surface for 10 minutes, until it becomes elastic and smooth.
7. Place the dough in a greased dove-shaped mold, or a round cake tin, cover with a tea towel, and leave to rise for 4-5 hours in a warm, draft-free place.
8. Preheat the oven to 180°C. Mix the sugar, almond flour, and egg white in a small bowl, and spread the mixture over the top of the risen dough.
9. Sprinkle the pearl sugar over the top of the dough.
10. Bake the "colomba pasquale" in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
11. Remove the cake from the oven, and let it cool in the mold for 10 minutes before transferring to a wire rack to cool completely.
12. Serve the "colomba pasquale" at room temperature, dusted with powdered sugar if desired.

[image: i.ibb.co][image: i.ibb.co]

Well, baking this set was a whole new challenge. No oven and the only real cooking source is a wood stove. So, be prepared for culinary chaos! I also had no way to a general store, so had to make do with whatever was on hand.

As this is my first baking competition for TC... I choose to go all out. I had a little time at home... and an opportunity to try new things was afoot. So... the theme is... Torn Easter. Just in general. Enjoy!

Pictured below are Fruit Punch Jelly Blood Bag, Pina Colada Xanax tea cakes, and Bannocks!

[image: i.imgur.com]


[image: i.imgur.com]

Just above are the Fruit Punch Jelly Blood Bags.

Special Equipment needed: Kitchen syringe and needle, Kitchen Scale.

Jelly Coating:
Strawberry Jello
Beetroot Powder (for color)
Water

Follow instructions on package, but omit half the water used. Once mixture is cool enough, fill tiny bags 2/3rds full and set upright in a container to set most of the way up.

Fruit Punch Center:
1 c Light Corn Syrup
1/4th c Fruit Punch Powder - Gatorade (That's a single scoop )
1 c Sugar
2 oz Pectin
Beetroot Powder (for color)
1/2 cup water

This is just like making a normal jam or jelly... just without the fruit. Heh. Get your sugars and water mixed together along with a few pinches of beetroot power (just for coloring only). Whisk until dissolved over low to medium heat. Add in the pectin and whisk until dissolved.
Now is the fun part. Allow the mixture to reduce. Keep the temp low (little to no bubbles in the pot), and don't let the sugar burn. That means keep whisking as needed to maintain temperature control.
Nope. I did not have a thermometer to use on this. Most of my cooking gear is packed away in storage right now. Use your senses. Sight, smell, taste. Allow the mixture to get syrup thick. Test by smearing a dab on a plate and tossing it in the freezer for 2 mins. Check the consistency. If it's as thick as you want it, take it off the heat and transfer to a glass jar to cool down.

Let's make Magic! Pull out the nearly set jello gummy and and cooled down filling. Slurp up some of that good filling into the kitten syringe. Open the baggies and inject the filling into the center of the gummy. It's okay to wiggle the needle around a bit to get more in. Just be careful and don't poke the outside! Put those sucka's back in the fridge and let them chill for a bit. Decorate the bag however you want to later. Stickers work awesome.

[image: i.imgur.com]
Pina Colada Xanax Tea Cakes. Ooooohh yeah. Went there alright. Well.... I had no vanilla... or almond. But I did have pina colada yogurt and cream cheese!

This recipe is best used as a mug cake... As I did cook it in the microwave. I'll transcribe the recipe for a large mug (10 oz... ish...).
Special Equipment needed: Kitchen Scale.

2oz Cream Cheese (1/4th the block you get from the grocery)
1 tsp lemon juice (fresh is always best, adding some zest with the juice is better)
1 oz pina colada yogurt
1 egg (or a single egg white)
2 TBS sugar
1 tsp Oil
1/2 to 3/4 cup baking mix (the stuff with bicarbonate... er... baking soda added). More makes it thicker like a banana bread. Less makes it thinner like a sheet cake.

Average time is 1 minute. Microwaves differ. If you can push on the center and it springs back, the cake is done. Or just use a toothpick. Whatever works for you.

Frosting:
Advise a mild cream cheese frosting, or a lemon buttercream.

I however just kinda mixed up some cream cheese, powdered sugar, and a spritz of lemon juice until I got a texture I needed to crumb coat the cakes. I then layered them with basic fondant. Would taste way better with just the frosting. Just saying. If you want a more palatable fondant... try a marshmallow base.

[image: i.imgur.com]

Ahhh..... Bannocks. A simple bread that can be cooked over a fire. So simple, with an oat flour base and pairs nicely with fruit, honey, and whipped butter.

I used a recipe found online linked right here. The recipe found is allergen friendly. I have to omit a lot of ingredients and keep things extremely limited.

Now... I had to use a coffee grinder to make the oat flour.... out of oats of course. Come on... ya really thought they were just for livestock? Psh! Oats are some of the best food for your diet. High in protein too.
I did not have legume flour, so I subbed it for 1 c of fine corn flour with 1 TBS arrowroot starch added.
Added in one egg white, just to help keep everything....... glued.
Didn't have currants... so used cranberries in their place.

Lastly, mostly just for looks... a gif of all the food bits taking place to create... temptations!
[image: media.giphy.com]