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When I think of Easter I think of pretty colours, Easter eggs, and flowers.  I’m going to combine all of these elements in my Easter Macaroon Cake for How To Cake It (don't forget to subscribe!).  The cake layers will be dyed beautiful shades of green, pink and yellow.  The buttercream will be flavoured with orange blossom honey, and the simple syrup will be infused with lavender.  

I’m baking my favourite coconut macaroons as cake layers and coating them with lavender coloured chocolate.  To top it all off, a macaroon bird's nest filled with chocolate eggs!

 

Where Do I Get My Ingredients & Tools???

Hunting around to find Easter chocolate? Great! Hunting around to find caking supplies? Not so much...I've organized all of my ingredients and tools for you on my Parsel page right here

 

Baking Your Cake!

Ingredients & Tools You Will Need:

6lb portion of Yo’s Ultimate Vanilla Cake - find my recipe here

3 x 8” round cake pans, lined with parchment paper

Wilton Pink Icing Color

Wilton Golden Yellow Icing Color

Wilton Lemon Yellow Icing Color

Wilton Leaf Green Icing Color

Rubber Spatula



 

Once your vanilla cake batter is prepared, divide it into three equal portions.  Dye the first portion pink by adding ¼ teaspoon of pink food colouring.  Dye the second portion yellow by adding 1/8 teaspoon of golden yellow and ¼ teaspoon of lemon yellow.  Finally dye the last portion green by adding 1/8 teaspoon of leaf green.

Bake your cakes at 350º for 40 minutes or until a toothpick inserted in the centre comes out clean.  


Baking Your Coconut Macaroon Layers!

Ingredients & Tools You Will Need:

6 ½ cups sweetened shredded coconut

2 ½ cups condensed milk

1 ½ teaspoons vanilla

5 egg whites

¾ teaspoon salt

2 x 8” round cheesecake pans with removable bottom, lined with parchment paper along the sides and bottom

4” round metal cookie cutter, greased and lined with parchment paper

Baking tray, lined with parchment paper or a silicone mat


Mix the shredded coconut, condensed milk and vanilla in a large bowl.  Place your egg whites in the bowl of a stand mixer fitted with a whip attachment.  Beat the egg whites on medium high speed until frothy, then add the salt.  Beat the mixture until soft peaks form.

Fold the egg whites into the coconut mixture and divide between the two cake pans reserving 1 cup for your bird’s nest.  

Place your prepared metal cookie cutter onto your lined baking tray.  Press the coconut mixture into the bottom and up around the sides.  

In a 350º oven, bake you nest for about 15-20 minutes, and the two 8” macaroon layers for 40 minutes until they are nice and golden brown.  Cool the macaroons completely in their pans.


Assembling Your Easter Macaroon Cake!

Ingredients & Tools You Will Need:

Italian Meringue Buttercream - find my recipe here

½ cup Orange Blossom Honey

Simple Syrup - find my recipe here

2 tablespoons Dried Lavender

8 oz Lavender Candy Melts

4 oz White Candy Melts

Serrated Knife

Ruler

Offset Spatula

Small Offset Spatula

Rubber Spatula


To make my lavender simple syrup I simply added dried lavender to my usual simple syrup recipe found here.  Add the lavender before boiling.  If you have a simple syrup soaker bottle, aka Sir Squeeze A Lot you can pour your syrup into it with the lavender.  If you brush on your syrup, you may want to strain it before you begin.

Carefully remove the two macaroon cakes from their pans.  Melt the candy melts together to create a pretty lavender colour.  You can melt candy melts in the microwave in 20 second increments, stirring in between.      

 

 

Turn the two macaroon cakes over so that the bottoms are facing up.  Pour some of the candy melts onto the surface and spread evenly with an offset palette knife.  You want to spread the melts right to the edges and let them drip over the sides.

 

      

 

While your at it, you can also coat the bottom of your coconut nest after removing it from the cookie cutter very carefully.

Remove your three colored cakes from their pans and level them. You can watch me do this here! Cut the layer of caramelization off the bottom and all along the sides.  We want to reveal all of the beautiful Easter colours! Now give all three layers a shower of simple syrup.

 

      

 

To make the orange blossom honey buttercream, I mixed 3 cups of buttercream with 1/2 cup of honey. You can flavour your buttercream according to your taste.

 

 

Begin assembling your Easter Macaroon Cake.  If you are presenting this cake at home, I suggest building it on your cake stand or platter, rather than trying to move it later.

Lay the green cake layer down and spread on a layer of orange blossom honey buttercream.  Top the buttercream with one of the macaroon cake, right side up so that the lavender chocolate is on the bottom.  

 

      

 

Repeat this process adding the pink cake layer next, and top the entire cake with the yellow cake and layer of buttercream.  


Adding Eggs to you Easter Macaroon Cake!

Ingredients & Tools You Will Need:

Chocolate Mini Eggs

Chocolate Cream Eggs

Jelly Bean Eggs

Yellow Luster Dust

Green Luster Dust

Pink Luster Dust

Paint Brush


Add your macaroon nest on top in the centre of the cake.  Paint each chocolate cream egg with a different shade of dry luster dust, and arrange them in your nest.  Add some chocolate mini eggs around the painted eggs.

 

 

Place the jelly bean eggs here and there around the macaroon nest.  Place more jelly beans randomly around the sides of the cake, where there is enough buttercream to hold them.

 

 

I found two cute Easter egg bunny toppers at a local craft store that made my cake next level cute!  Happy Easter everyone!