Cookie cutters are the secret to making these adorable Dainty Easter Cakes. Makes about 35 pieces for a large get together.
- 2 cup of flour
- 1 1/2 cup sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup of shortening
- 1 cup of milk, divided
- 2 tsp vanilla, divided
- 4 egg whites
- 9 cup sifted confectioners’ sugar
- 1/2 cup of water
- 1/2 cup light corn syrup
- 1/2 tsp almond extract
- Pastel food coloring
Preheat the oven to 350F degrees.
Spray with non-stick cooking spray and flour a full sheet cake pan (15 1/2 x 10 1/2 x 1).
Combine flour, sugar, baking powder and salt into a large mixing bowl.
Add shortening, 2/3 cup of milk and a tsp of vanilla.
Beat on low-speed for 1 1/2 minutes, constantly scraping the sides.
Increase to high and beat for 2 more minutes.
Add the remaining milk and eggs. Beat for another 2 minutes on high.
Put the batter into the prepared pan and bake for 25 minutes or until the cake springs back when touched.
Allow to cool completely.
Put water in the bottom of a double boiler.
Combine the confectioners’ sugar, water and corn syrup into the top of the double boiler.
Stir in the remaining vanilla and the almond extract.
Heat the pan to lukewarm over low and remove quickly from heat. Do not over cook the icing or it will dull. Keep the icing spreadable by adding a few drops of hot water and stirring.
Separate the icing into bowls for various colors.
Add desired amount of food coloring to each bowl.
Use Easter-themed cookie cutters to make individual cakes. You should be able to get about 35 pieces.
Arrange the cakes on a wire rack with a piece of wax paper underneath.
Pour the icing over the cakes.
Move the cakes to wax paper and allow to cool at least an hour.
Further garnish as desired with candies, colored sugars and so on.
Serves about 35.