Introduction
Get ready to celebrate Easter with a delightful three-layer vanilla cake adorned with a colorful buttercream frosting and festive decorations. This cake features a beautiful pastel blue hue, speckled frosting, toasted coconut, and charming Easter eggs, making it a perfect centerpiece for your holiday gatherings.
Ingredients
Vanilla Cake:
– 3 layers of 20 cm (8″) cake (or other cake of choice)
Buttercream Frosting:
– 340 g (3 sticks) unsalted butter, softened to 18°C (64°F)
– 750 g (6 cups) soft icing sugar (powdered sugar), sifted
– 3 teaspoons vanilla extract
– 1–2 drops blue gel food coloring (or 1–2 teaspoons blue food coloring)
– 1/8 teaspoon salt
Speckle Mixture:
– 1 tablespoon cocoa powder (unsweetened or sweetened)
– 3 tablespoons boiling water
Toasted Coconut:
– 2 cups coconut flakes (or shaved)
Decoration:
– 200 g (7 oz) small Easter eggs (pastel-colored speckled ones)
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Yield
12 servings
Enjoy your festive Easter cake!
Detailed Directions and Instructions
Prepare the Cake:
– Trim the tops of the cake layers if necessary to ensure they are level.
– Place the cake layers in the refrigerator until thoroughly chilled; this makes frosting easier and prevents crumbs from mixing into the frosting.
Toast the Coconut:
– Preheat the oven to 160°C (325°F) or 140°C (285°F) for fan-forced ovens.
– Spread the coconut flakes evenly on a baking tray.
– Bake for 6–10 minutes, stirring every couple of minutes, until the coconut is golden brown.
– Remove from the oven and let it cool completely.
Prepare the Buttercream Frosting:
– In a stand mixer, beat the softened butter on medium-high speed (Speed 8) for 3 minutes until it becomes pale and almost white.
– Add the sifted icing sugar in three batches, starting the mixer on low speed to prevent sugar from flying out, then increasing the speed until each batch is mostly incorporated.
– Add the vanilla extract and salt, then beat on medium-high speed for another 2 minutes until the frosting is fluffy and almost white.
– To achieve the pastel blue color, remove 1 tablespoon of frosting into a small bowl and mix in 1 drop of blue gel food coloring.
– Add 1 teaspoon of the colored frosting back into the main batch and beat until the color is evenly distributed.
– Continue adding the colored frosting, 1 teaspoon at a time, until the desired shade of pastel blue is achieved.
Prepare the Speckle Mixture:
– In a small bowl, mix the cocoa powder with the boiling water until smooth.
Assemble and Decorate the Cake:
– Place one cake layer on a serving plate or cake stand.
– Spread approximately 3/4 cup of frosting evenly over the top.
– Repeat with the second layer, then place the third layer on top.
– Use the remaining frosting to cover the sides and top of the cake, smoothing it out as desired.
– Dip a clean toothbrush or basting brush into the speckle mixture.
– Hold the brush close to the cake and flick the bristles to create a speckled effect on the frosting.
– Allow the speckled frosting to set for a few minutes.
– Press toasted coconut around the base of the cake and create a nest on top.
– Place the small Easter eggs into the nest and around the base for decoration.
Serve:
– Once decorated, the cake is ready to be served.
Notes
Temperature for Butter:
– Ensure that the butter is at room temperature (about 18°C/64°F) for optimal mixing.
Frosting Color:
– Adjust the amount of food coloring to achieve your desired shade of blue.
Coconut Toasting:
– Watch the coconut closely while toasting to prevent burning, as it can go from golden to burnt quickly.
Decoration Tip:
– Use a variety of colored Easter eggs for a more vibrant appearance.
Cook Techniques
Chilling Cake Layers
Chilling the cake layers before frosting helps to achieve a smoother finish and minimizes crumbs from mixing into the buttercream.
Toasting Coconut
Toasting coconut enhances its flavor and adds a crunchy texture. Bake at 160°C (325°F) or 140°C (285°F) for fan-forced ovens, stirring frequently to prevent burning.
Making Buttercream Frosting
Beat softened butter until pale and fluffy before gradually adding sifted icing sugar. This method ensures a light and airy texture.
Coloring Frosting
For achieving pastel colors, start with a small amount of gel food coloring and gradually mix it into the frosting until the desired shade is reached.
Creating Speckles
Use a toothbrush or basting brush dipped in a cocoa powder and water mixture to flick speckles onto the cake for a decorative effect.
Assembling the Cake
Layer the cake with frosting between each layer and cover the entire cake, smoothing out the frosting for a polished finish.
Decorating with Coconut and Eggs
Press toasted coconut around the base and create a nest on top, then add small Easter eggs for a festive touch.
FAQ
Can I use other types of cake for this recipe?
Yes, you can substitute the vanilla cake with any flavor of your choice.
How do I store the cake after decorating?
Store the decorated cake in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
Can I make the buttercream ahead of time?
Yes, buttercream can be made ahead of time and stored in the refrigerator. Just make sure to re-whip it before use.
What if I don’t have blue gel food coloring?
You can use regular blue food coloring or adjust the color as per your preference with other colors.
Is it necessary to toast the coconut?
Toasting is optional but recommended, as it adds a richer flavor and enhances the texture.
Conclusion
The vanilla cake adorned with pastel blue buttercream frosting and a delightful sprinkle of toasted coconut is a perfect centerpiece for any celebration, especially Easter. The contrasting textures and flavors, from the creamy frosting to the crunchy coconut and the chocolate speckles, create a visually appealing and delicious dessert. Adorned with colorful Easter eggs, it’s sure to bring a festive spirit to your gathering.
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