Easter is around the corner and I’ve been searching for Easter dessert recipes to get me inspired! This collection of creative Easter recipes blew me away so I’m sharing them here with you. These recipes welcome spring with beautiful pastel colors, eggs, bunnies and chicks. They are perfect for an Easter dessert, event or a fun project with the little ones.
Top right (above): Robins Egg Speckled Cookies from The Miniature Moose
Top left (above): Speckled Easter Cupcakes from Urban Bakes
Middle right (above): Flower Pot Cookies from The Gunny Sack
Middle left (above): Cadbury Mini Eggs Layer Cake from The Gunny Sack
Bottom (above): Easter Egg Nest Macaroons from Yummy Healthy Easy
Top left (below): Mini Easter Carrot Cakes from Food Faith Fitness
Top right (below): Green Tea & Honey Cake from Love and Duck Fat
Middle left (below): Bird, Chick or Duckling Cookies from Bake and Bait
Middle right (below): Chocolate Easter Bunny Cake from The Cake Blog
Bottom left (below): Lil’ Chick Cookie Cups from The Gunny Sack
Bottom right (below): Egg Cartons and Coconut Cupcakes from Handmade Mood
I hope this collection of spring-inspired Easter desserts got you ready to cook up some lovely desserts to celebrate this time of year. Check back next week for more inspiration as I begin this new series highlighting some of the best recipes from blogs I love on Love and Duck Fat.
Discussion: Which one of these dessert would you like to make for Easter? Do you have a favorite Easter dessert?
Tea is popular in this household. That’s an understatement. Tea is an obsession in this household. We have a very large drawer full of at least 30 kinds of tea, plus 5 or 6 tea-brewing devices and an electric tea kettle. We have a “tea station” where we make our daily selections, stocked with all of the fancy accoutrements. Honey, measuring spoons, mesh filters, towels and aerators are all present and accounted for. That’s why making this spring green tea cake with layers of honey sponge was such an event in this household.
I’m a black tea girl, preferring a loose leaf Earl Grey or Breakfast Blend with a little honey and milk. My husband drinks a whole pot or two of strong green tea a day. When I brought up the idea of a green tea cake recipe; he latched onto the idea and piped in with a few suggestions. The cake has an airy green tea mousse layered with honey-drenched sponge cake. The pale green color of this tea and honey cake almost screams spring. The flavors and textures are light; reminiscent of a tiramisu.
The bright, vibrant green color of matcha green tea is alluring and complex. This finely milled powder is the center of the Japanese tea ceremony. We all know it’s loaded with healthy stuff, but it can be a challenge to drink, which is why we had a perfectly good tin of matcha tea powder waiting to be made into dessert.
This is the first time I made a sponge cake and it was easier than I thought it would be. The batter mixed easily and the cakes came out of the oven perfectly. The mousse was a challenge for me, despite having made chocolate mousse many times in the past. The first recipe I used called for gelatin powder and all I had were sheets. The substitution didn’t work and I ended up trying to “fix” the mousse. In the end, I remade the mousse from scratch. Don’t you hate when that happens?
The first batch didn’t go to waste. I’ve been enjoying dollops of green tea cream on top of my Earl Grey. Aren’t I fancy?
The final cake was as beautiful as it was delicious. I decorated the top with lots of matcha tea. This may be a little too much tea for some. I recommend using just a little; applied with a stencil. You can also decorate the cake with pistachios, honey brittle or piped mousse as an alternative.
Preheat oven to 325 degrees F/ 65 degrees C.
Coat 2 8" cake pans with butter or cooking spray. Line the bottom of the pans with parchment paper.
In a mixing bowl, beat the eggs until frothy. Add the sugar and continue to beat on high speed until the eggs increase in size by 4x and the color is pale yellow. When you lift the whisk, the mixture should fall in ribbons.
Combine 5 tablespoons of the honey with 2 tablespoons of warm water, reserving the rest. Quickly add to the egg mixture until just combined.
Working in batches, add the flour to the egg mixture, mixing gently until just combined. Do not over mix at this point.
Divide the batter between cake pans. Carefully tap the cake pans on the counter a few times to remove air bubbles. Bake for 30 minutes, then open the oven door and bake another 5 minutes. The texture of the cakes should be spongy.
Remove the cakes from the oven and allow to cool for 10 minutes. Remove from the cake pans and cool completely.
Sprinkle gelatin powder over cold water into a bowl. Allow to soften for 1 minute. Add boiling water and stir until gelatin is completely dissolved. Allow to cool slightly.
In a mixing bowl, stir together sugar and green tea powder. Add whipping cream and beat on medium speed with an electric mixer until cream is stiff and forming peaks. Add the gelatin mixture and beat until completely blended. Place into the refrigerator to cool completely; about 30 minutes.
Using a bread knife, carefully cut sponge cake layers in half. Combine remaining 2 tablespoons of honey with 1 tablespoon warm water. Arrange the bottom cake layer on a cake stand. Lightly Brush with honey mixture. Add a layer of mousse. Alternate each layer, brushing the sponge layers with more honey.
You can make the cakes ahead; wrap in plastic wrap and refrigerate until assembly.
We recently went on a week-long trip to Puerto Rico, leaving a whole bunch of bananas sitting on the kitchen counter at home. We returned to find a whole bunch of very ripe bananas that needed to be used quickly or face the compost heap. Four bananas went into this tasty banana bread and two more ended up in the caramel on the top of this amazingly delicious banana bread upside down cake. It’s the best banana bread we’ve ever had and I’m excited to share the recipe!
If you read along in this blog (thank you if you do), you know I’m fond of upside-down cakes. They are easy to make and adapt well to all seasons. Living in the subtropics of Miami, we have access to all sorts of fruit. In my yard alone, there’s a papaya, coconut, starfruit, mango and sapodilla tree. Two of my favorite cakes to make with local fruit are this starfruit upside-down cake and kumquat upside-down cake.
The marriage of banana bread and upside-down cake was meant to be. Why isn’t this a thing? You end up with moist banana bread with a buttery-rich banana nut topping– similar to a Bananas Foster. It’s perfection. If you are in the mood for something really luxurious, add a bit of rum to the caramel topping. The alcohol cooks out in the oven, but the rum adds a little extra flavor. You can even take the recipe a step further and throw in some pineapple with the bananas.
I was limited in the ingredients available when I made this recipe, and walnuts were missing from my pantry. Given a choice between pine nuts or pumpkin seeds; I went with the pumpkin seeds. They worked out nicely, giving the cake a bit of crunch. Walnuts or pecans would still be my first (and second) choice.
Of course, you can make this easy banana bread upside-down cake recipe without nuts at all-it’s really up to you. However you make it, it’s a delicious treat the whole family will love—even the ones who don’t usually like banana bread. I hope you enjoy this recipe as much as we did and I’d love to hear about it in the comments below.
You can make the entire cake in an 8-inch cast iron skillet. If you don’t have a skillet, use a buttered 8-inch cake pan. You will need to make the topping on the stovetop and carefully pour it into the cake pan while it’s still hot.
Preheat oven to 350 degrees F/ 180 degrees C.
Melt the butter in an 8-inch cast iron skillet or saucepan. Add the brown sugar and orange juice or rum. Stir until the mixture begins to boil and the sugar is melted. Remove from the heat. If you are using a cake pan, immediately pour the caramel into the bottom of the pan.
Once the caramel is cooled, arrange the sliced bananas around the outside edge of the skillet in a pinwheel design. Sprinkle nuts in the middle or arrange them in a design as well.
In a medium mixing bowl, cream together the butter and sugar with an electric mixer. Add the eggs and mashed bananas and mix until well combined.
Sift together the flour, baking soda and salt and slowly add the wet ingredients. Add the vanilla. Stir in the nuts.
Carefully spoon the batter on top of the caramel layer and spread smooth. Bake for 40-50 minutes, until a tester inserted in the middle of the cake comes out smooth.
Allow the cake to cook in the pan for 10 minutes, then carefully flip the pan onto a serving platter, being careful not to burn yourself on the hot caramel that may leak out.
Banana bread recipe adapted from lkadlec’s Best Banana Bread
What says, “St. Patrick’s Day” better than Guinness beer…in a cake…drenched with Bailey’s Irish Cream?
Don’t scoff. You know you want to try it.
My goal here was to create a triple chocolate Bundt cake so moist you could eat it without icing or frosting and that’s exactly what this cake is. It’s even better if you warm a piece up before you eat it. Its chock full of dark chocolate chips that get all gooey-melty (my eyes roll up in my head just thinking about it).
You can make this triple chocolate Guinness cake with a lot of beer taste or just a little. It’s up to you to add 1 or 2 cups to the batter. With 1 cup of beer, you can barely taste it. If you know it is in there, and think about it, you get a little malty, dark beer aftertaste, which goes nicely with the chocolate. With 2 cups, you can smell it and taste it–wonderful for beer lovers like me.
If you really want to go over-the-top, drench a piece of cake with Bailey’s Irish Cream Anglaise. I insist you not skip on the Bailey’s because it makes such a big difference. You get that delicious boozy flavor, taking a homemade cake to 5-star-restaurant status.
Crème Anglaise is a fancy French dessert sauce that’s pretty much the same thing as ice cream before its frozen. If you reverse that process with your favorite store-bought vanilla ice cream flavor, voila! You just made Crème Anglaise. It’s as easy as letting ice cream melt and stirring in a few tablespoons of Bailey’s Irish Cream. Everyone will be impressed for your efforts.
I won’t tell if you don’t.
This triple chocolate Guinness cake with easy Bailey’s Irish Crème Anglaise is a really lovely way to celebrate St. Patrick’s Day, or any day. I hope you enjoy it as much as we did.
Preheat oven to 350 degrees F/180 degrees C.
Spray Bundt pan with vegetable oil spray or use a paper towel to rub the inside of the pan with neutral-tasting oil.
In a heavy saucepan, melt the chocolate on low heat, stirring constantly. Alternatively, you can melt the chocolate in a glass bowl in the microwave. Stir until smooth, and then scrape the chocolate into a medium-sized mixing bowl. Allow to cool slightly so the chocolate is still warm but not hot.
Add the oil and sugar to the melted chocolate and whisk until smooth. Beat in the egg.
In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Sift if necessary to remove any lumps. Add half of the flour mixture to the chocolate mixture, half of the beer and half of the buttermilk. Whisk until smooth. Add the remaining dry and wet ingredients and whisk until smooth. Stir in the chocolate chips.
Pour the batter into the Bundt pan and bake in the lower third of the oven approximately 45 minutes or until a tester comes out with crumbs. Allow to cool for 10 minutes, and the turn out onto a cooling rack.
Allow ice cream to melt at room temperature or warm in the microwave for 30 seconds. Stir in Bailey’s Irish Cream. Serve on the side, drizzle on top of cake.
Recipe adapted from Food & Wine Magazine’s Double Chocolate Bundt Cake (contributed by Kate Neumann)
I made my first Love and Duck Fat post on July 27th of 2013, almost five months ago. Looking back, I was a new stay-at-home mom without a purpose besides caring for my little one. Lost in my new routine of baby feeding, housework and preparing meals; I needed something to funnel my creativity into – something that wasn’t all about baby. At my husband’s urging, Love and Duck Fat was born.
I’m still a stay-at-home mom, with a 14 month old little guy who makes messes faster than I can clean them up. Even so, a lot has changed in 5 months (that’s all?). I’ve learned a lot from writing this blog (like how to make a really good cake) and I look forward to my next big milestone: my 1 year anniversary post.
To celebrate my 100th post, I baked myself a chocolate chip cake. Yay me! It’s a simple cake recipe that reminds me of being a kid. I remember making chocolate chip cakes using yellow cake mix and store-bought chocolate fudge frosting. This cake is way better. The yellow cake batter has that perfect birthday cake smell and taste. The chocolate chips are rich and flavorful, and the frosting is to die for.
A quick note on the frosting: I originally made an American-style chocolate butter cream for this cake but tossed it because it was too sweet. Instead, I made a dark chocolate frosting that is so delicious (and easy to make) you will be licking the spatula like I did.
To celebrate my 100th post, I’m sharing ten of my personal favorite recipes to date, in no particular order.
Yellow cake recipe adapted from Best Birthday Cake by Smitten Kitchen.
Yield: Two 9-inch round layers or 24 cupcakes.
Preheat oven to 350° F/ 175° C
Butter and flour two 9-inch cake pans. For extra insurance, butter and line with parchment paper.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In a large bowl, cream the butter and sugar with an electric mixer at medium speed until light in color and fluffy. Add the vanilla extract and blend. Beat in the eggs, one at a time. With the mixer on low speed, slowly add the buttermilk. The mixture will look curdled at this point. Add the flour mixture in batches, mixing on low speed until completely incorporated. Scrape down the sides of the bowl and mix again, do not over mix.
You should have a nice, thick batter at this point. Fold in the chocolate chips.
Divide the cake batter evenly between the cake pans and tap on the counter to remove air bubbles. Bake 35-40 minutes until golden brown and a wooden pick (I like to use bamboo skewers) inserted into the center comes out clean of cake batter (melted chocolate is okay).
Allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely before frosting. You can make the layers a few days ahead, wrap in plastic wrap and store in the refrigerator.
In a heavy saucepan, bring the cream, espresso powder and sugar to a simmer over medium heat. Reduce heat to low and stir, about 6 minutes, until the sugar melts completely and the mixture thickens slightly.
Add the chocolate, butter, vanilla extract and salt to a mixing bowl. Pour the hot cream mixture on top. Allow to come to room temperature, stirring occasionally.
Set the mixing bowl with the chocolate inside a larger bowl with a layer of ice cubes on the bottom. Beat the chocolate, using a handheld mixer, until thick and glossy. Scrape the sides of the bowl with a spatula until combined.
Frost the cake layers right away. The frosting should have a lovely, spreadable consistency.
I have a treasured star fruit tree in my yard, which produces a crop of fruit several times a year. I end up with so much of this delicious tropical fruit; I’m forced to think of new ways to use it (even though my neighbors are very happy to accept my fruity gifts).
A few months ago, I wanted to make a star fruit upside-down cake, but the fruit on my tree wasn’t ripe enough. Instead, I made this delicious kumquat upside-down cake. The kumquat cake was better than I thought it would be. The tart kumquat skins, though a little chewy, were perfect with the sweet caramel-covered cake.
With my star fruit tree loaded with ripening fruit, I anxiously awaited the moment when I could make the upside-down cake again. Unfortunately, my waiting was prolonged, because one of my neighbors decided to take it upon herself (without asking) to pluck the ripest fruit from my tree as she walked her dog. She isn’t very tall, though, so the top branches were left untouched and I was able to find 2 tree-ripened fruit to make the long-awaited cake.
Visually, the star fruit upside-down cake is stunning, with drippy caramel and cake squeezed between the thick slices of fruit. Despite its fragile appearance, star fruit holds up well to cooking. It keeps its distinct star shape even in sauces. The flavor, however, is very subtle. Star fruit is very juicy, mildly sweet and a little tart, reminiscent of a kiwi.
I used a different recipe for the cake batter this time, and made a richer caramel topping. The cake is more substantial and buttery. It is very moist, with a touch of nutty flavor from the addition of ground almonds. The caramel topping could easily be made with a touch of rum to accent the tropical fruit even more.
So which cake is better, Kumquat or Star fruit upside-down cake?
I’ll just have to make them both again to have a real taste test.
You can make the entire cake using a large (10”) cast iron skillet. If you don’t have one, use a standard 9-inch cake pan. It’s up to you how much fruit to use. I recommend cramming as much as you can into the pan, because it will shrink together when it cooks.
Melt the butter and brown sugar (and rum if using) over medium heat in your skillet or a heavy saucepan, until the sugar is melted and bubbly, about 5-10 minutes. If you added rum, cook 5 minutes longer on low heat. Try not to stir it around too much, because it isn’t necessary. Remove from the heat. If you are using a cake pan instead of a cast iron skillet, pour the caramel into the bottom of the cake pan.
When the caramel is cool, arrange the fruit from the outside-in. Squeeze as much fruit in the bottom as you can. Set aside.
Preheat the oven to 325° F/ 170° C
Combine the flour, ground almonds, baking powder and salt in a large mixing bowl. In a separate bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add the eggs to the butter mixture one at a time, beating until combined. Add the vanilla extract. Alternate adding the dry ingredients and the yogurt everything is blended.
Pour the cake batter over the fruit layer and spread evenly (it will be thick). Bake 50 minutes to 1 hour, until a cake tester inserted into the middle comes out clean. Cool for 15 minutes.
Carefully turn the cake out onto a large platter, taking care as there will be hot caramel that may drip through the sides of the pan. Best served warm or room temperature.