Marla’s Piece of Cake Tip
Marla’s letting you in on her own easy little decorating secret… After she prepares the Mock Lemon Meringue Cake [See Recipe] (p. 26, Season’s Best Fall/Winter 2009), she grabs a bag of yellow marshmallow chicks and places them around the edge of the cake for a cute, spring-themed dessert.
This sweet treat is even easier to make in the Small Batter Bowl. Make your favorite packaged cake mix (15.25 - 18.25 oz.) according to its directions. Coat the bowl with nonstick cooking spray, then pour in half the batter. Bake at 350°F for 35 - 40 minutes. Invert onto the Stackable Cooling Rack and cool completely. Evenly trim the cake’s wide end and cut the cake in half lengthwise. “Glue” the wide ends together with prepared frosting. Place on a serving platter and decorate.
Tip: Use the leftover batter to make a second cake or six mini cakes in Prep Bowls! Adjust the bake time to 20 – 25 minutes.
Dress up Easter brunch with this new take on deviled eggs and still use Grandma’s famous recipe. Use the V-Shaped Cutter on cool hard-cooked eggs and gently remove the yolk. Pipe that favorite filling into the bottom egg white with the Easy Accent® Decorator. Cap with the egg-white tops. Make chickadee eyes and beaks out of black olive and carrot pieces.
With fun Easter cocktails, your customers are sure to add Itty Bitty Bevs® to their orders. Using the Drink Rimmer Set, dip the tops of Frosted Dots Stemware in colored sugar. Then stir up a batch of Itty Bitty Bevs® Lemon Drop Martini or Strawberry Daiquiri Drink Mix and pour into each glass. Add a marshmallow bunny for a garnish and … clink! Cheers!
Build a little breakfast fun with Crispy Potato Nests. Prepare 3 cups of thawed, frozen hash browns with ¼ cup melted butter and a little salt and pepper. Spray the Deluxe Mini-Muffin Pan with nonstick cooking spray and divide the hash browns evenly into each cup. Shape nests with the Mini-Tart Shaper and bake at 400°F for 22 - 25 minutes or until golden brown. Fill them with breakfast foods like scrambled eggs, cheese and chopped bacon or breakfast sausage.
The Trifle Bowl works as an elegant centerpiece for just about every occasion, and Easter is no exception. Fill the Trifle Bowl with your favorite springtime flowers (we like tulips and daffodils), Easter marshmallows, jelly beans and your favorite candy
Store-bought cinnamon rolls are a true crowd-pleaser, so give them an Easter makeover by shaping them into bunnies. Use two 12.4-oz. packages of Pillsbury® Cinnamon Rolls (do not use flaky cinnamon rolls) and place four of them onto the Cookie Sheet lined with Parchment Paper, spacing three inches apart. Cut each remaining roll in half with Professional Shears and arrange on top of each roll to resemble bunny ears. Makes eyes, noses and teeth with raisins and sliced almonds. Repeat with remaining rolls and bake according to package directions.
Crispy Rice Easter Nests
Find your favorite recipe for crispy marshmallow rice treats using crispy rice cereal. Spray Muffin Pan with nonstick cooking spray. Then, using the Large Stainless Steel Scoop, scoop the mixture into cups. Press down on cups using the back of the scoop to create nests, then let stand five minutes. Repeat with remaining crispy rice treat mixture (makes 24 nests). Then the fun begins – get creative by filling each with fun candy. We like pastel-colored chocolate candies and jelly beans.
Crispy Rice Easter Eggs
Give the classic kids’ treat an Easter spin. Just follow your favorite recipe for crispy marshmallow rice treats using crisp rice cereal. Transfer cereal and rice mixture to large bowl and let stand until cool enough to handle. Form cereal mixture into 16 egg shapes and place on piece of Parchment Paper. Microwave 16 ounces of any flavor Almond Bark, uncovered, in the 3-Cup (750 mL) Prep Bowl for about two minutes, stirring halfway through. Dip the wide eggs of rice crispy eggs in the melted Almond Bark. Place on Parchment Paper and sprinkle with pastel-colored sprinkled or colored sugar; cool completely.
Fresh From the Garden
Disguise sweet strawberries as bunny-friendly carrots for a fun treat table addition. Just microwave 12 ounces of vanilla Almond Bark, uncovered, in a 2-Cup (500 mL) Prep Bowl, stirring halfway through, for about one minute total. Stir in orange gel-based or oil-based food coloring. (Do not use water-based food coloring.)Then, dip 16 fresh strawberries (elongated ones look best) in the melted bark and place on a piece of Parchment Paper. Using a wooden pick, create a few lines on strawberries to resemble a carrot, then cool completely before your little bunnies start munching.
Forget peanut brittle — this seasonal version of candy bark is just what you’d want to find in your Easter basket. Simply microwave 16 ounces of vanilla almond Bark, uncovered, in the Large Micro-Cooker® for about 2 minutes, stirring after every 30 seconds. Immediately pour onto a sheet of Parchment Paper and top with jelly beans or other pastel-colored small candies. Cool completely, then break into pieces.