TIP: Easy, Last Minute Easter Cake
 Our inspiration was this Easter cake from Black Jet Baking Co., a small San Francisco baking company committed to making nostalgic treats and baked goods. Photo courtesy Good Eggs | SF. |
No dessert inspiration for Easter? Here’s an easy last-minute fix:
SHOPPING LIST 1. BAKE the cake mix in two layers, per package directions. While the cake cools… 2. MAKE freshly whipped cream—classic, flavored with vanilla; lavender whipped cream, rum-accented, salted caramel whipped cream or other favorite flavor (recipes). 3. DECORATE decorate with jelly beans and sprinkles. |
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RECIPE: STABILIZED CHOCOLATE WHIPPED CREAM If you’re going to fill and frost a cake, you need whipped cream that’s been stabilized with gelatin to keep its shape. If you want vanilla whipped cream, substitute 1 teaspoon vanilla extract for the chocolate and skip Steps 1-3 and add the gelatin to both cups of cream in Step 5. Ingredients 1. PLACE the chocolate in a medium bowl; set aside. 2. COMBINE the sugar and 1 cup of the cream in a small saucepan. Cook over medium heat until the sugar has dissolved. |
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3. POUR the hot cream mixture over the chopped chocolate and stir until chocolate has melted. Transfer to the bowl an electric mixer and let cool.
4. COMBINE the gelatin and cold water in a small pan and let stand until thick. Then place over low heat, stirring constantly, until the gelatin dissolves. Remove from the heat and cool, but do not allow the gelatin to set. 5. ADD the second cup of cream and whip on medium speed (ideally with whisk beaters). While slowly beating, add the gelatin to the whipping cream mixture. Whip at high speed until stiff. Ingredients |
 For a cake filling, make a stabilized whipped cream with gelatin. Photo courtesy CookieMadness.net. |
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Preparation 1. PLACE the chocolate in a medium bowl; set aside. 2. COMBINE the sugar and 1 cup of the cream in a small saucepan. Cook over medium heat until the sugar has dissolved. 3. POUR the hot cream mixture over the chopped chocolate and stir until chocolate has melted. Transfer to the bowl an electric mixer and let cool. 4. ADD the second cup of cream and whip on medium speed (ideally with whisk beaters) until thick.
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