BEST EASTER CAKE RECIPES

In a stand mixer we're going to add sugar, then melted butter and vanilla extract. Then add sour cream and mix everything together until it's nice and smooth. Then add flour which I have already sifted through and baking powder and mix everything together until it's combined. And keep adding flour one tablespoon at a time until it's all nice and mixed in. The dough will be nice and crumbly but that's okay. gonna take the dough out place it onto the counter and knead the dough together so it's just combined into a nice ball so just as much as you can make sure it's all in one piece wrap the dough in cling film nice and tight and we're gonna place this into the freezer for about one hour next thing we're gonna do is line our baking tray with some baking paper and I'm gonna use the larger grater and unwrap your frozen dough and you have to work quite quickly because it's easier to grate the dough when it's frozen and we're gonna start by just grating it until it's finished so you will see nice small pieces like that just keep grating it until you have the whole tray of the dough which is grated it should still be frozen just spread it around make sure it's even and we're going to bake this for about 35 to 40 minutes at 180 degrees Celsius or 350 Fahrenheit but keep an eye on it see how it goes because it depends on your oven next we're going to make our caramel sauce so add unsalted softened butter into your stand mixer and then we're going to whisk the butter for about five minutes until it's nice creamy and fluffy we want it completely fluffy and white then add one tablespoon of caramel at a time and just keep mixing that in we're going to keep adding caramel one tablespoon at a time until you finished your caramel and you can then scrape the bowl make sure that everything is incorporated together make sure that butter that's stuck on the sides is completely mixed in this process will take five to ten minutes altogether you want a nice and fluffy mixture This is optional but you can add some walnuts into a bag and crush the nuts by using a rolling pin or you can also use a food processor and then we're going to add these crushed walnuts into our caramel mixture. If you don't like nuts do not add the nuts at all that's absolutely fine but then give this all a good mix. Now when your cake is ready you will see that it's browned around the sides so that's perfect you're gonna get that crunchy layers now we're gonna take a rolling pin and bash the cookies all the way through until it becomes nice and crumbly texture just like that you want to have different types of cookies from smaller to large and then we're gonna add this into our caramel bowl keep adding your biscuits and then we're gonna mix everything together until it's completely incorporated you should have enough cookies and enough the sauce to make sure that the mixture is nice and sticky and still a little bit wet so you can shape it into any shape that you like but traditionally it has to be looking like an ant's nest so then take a large tablespoon into the presentation plate and just keep building it up and then I used my hands to shape it up into the shape that I want just like that next I'm grading some dark chocolate you can use any chocolate you want and this is gonna represent the little ants so we're gonna drop that on top and around and cover pretty much the whole cake in grated chocolate and it's fine if a little bit goes on a plate it just creates even a cooler effect that this is an ant's nest cake with little ants around so then we're gonna place this into the fridge for about one hour so it's nice and set and there you go beautiful beautiful caramel and cookie cake, муравейник in Russian and the knife should go through nice and well you know you're gonna have still some cookies that are harder than others but it should be quite a soft cake and just serve it like that and it goes so well with a cup of tea or coffee I have warmed up my milk to lukewarm and we're going to add sugar fast action dry yeast in there and about two tablespoons of flour you can see our yeast is nice and activated into a bowl add your melted butter vanilla extract add your eggs add your milk and yeast and your flour add your dough onto a floured surface the dough will be very nice and soft so just knead it for a little bit place your dough back into your bowl and I've oiled it with some vegetable oil just roll it around and turn it around and we're gonna leave it to rise so our dough has risen and doubled in size look at that beautiful dough add some flour onto your surface and we're gonna roll out the dough cut it in half we're gonna roll out each piece separately then add your poppy seed filling and spread it around We're going to leave a little bit of the dough here because we're gonna seal it with this side. I like a lot of poppy seed mixture but you can put less. All we do now is take it from the side and start rolling it up and down into a sausage. Roll your poppy seed roll just across. Use some egg yolk and coat the pastry. It's okay if some of the bits are coming out because it's all gonna be nice and baked. We're gonna add our flour and this is plain flour with a pinch of salt our sugar give it all a really good mix and we're going to add our cold cubed butter in here and it needs to be cold we're just gonna mix it all together and you want to get that sandy consistency now we're gonna add very cold water and we're gonna add a little bit at a time if you just keep moving it up and down it'll start to form a nice dough so once you have your dough we're just gonna cut one third off and we're gonna leave this for decoration that's where you're gonna create some magic we're gonna wrap this in cling film and place in the freezer Very easy. Peel some apples. Cut them in quarters. Juice from a quarter of a lemon. Pour all the sugar in. Yeah. And a teaspoon of cinnamon. Butter. And about a tablespoon and a half of flour. The smell that's coming off there is delicious. Put the tart on a plate. We're just gonna roll out a nice piece of dough. And big enough so it goes up the edges as well. Yeah, yeah, definitely. Perfect. You take a rolling pin and you just go around and that gets rid of any excess pastry. That's amazing! Great! Cut into different slices and figures. Yeah. Yeah, cool. Pastry is nice and cold just from the freezer And we're gonna fill it up with our apples. So last thing really is to get some egg wash Place your apple pie into preheated oven at 180 degrees for about 40 to 60 minutes. I'm gonna let you do that That smells delicious and this is such a great pie for Easter, you know You can just serve it up to your whole family with a big scoop of vanilla ice cream. So here it is! I am using 8 inch or 20 cm cake tins. We are going to spray each cake tin with some spray and then line it with some parchment paper. Into a bowl sift all your dry ingredients, your flour, baking powder, soda and all your spices. Mix well and combine everything together. In a stand mixing bowl we are going to add our eggs. extract, brown and caster sugar, your vegetable oil. We're going to mix it all until it's nice and smooth. Add your mixed flour, add your coconut shreds, your raisins, mix that in. Add your grated carrots, add your crushed walnuts, lemon and orange zest and lastly the pineapple. Give it all a really nice and gentle mix. So your cake mixture is nice and ready, look at that. Divide the mixture evenly. I like to weigh it so my cakes come out exactly the same. Take the cakes out of your tins and we're going to cut it in half and I'm using a serrated knife. Add the first layer of your cake, spread your buttercream around the cake, add your second layer on top and repeat with the buttercream and it doesn't have to be perfect. I like to give it quite a rustic look and then you can go around the edges and just smear all that buttercream together. Lastly I've got some crumbs left from the cake and we can just go around and decorate it. Use orange icing to do the carrots and then the green one to do the leaves. Once you've done all your carrots your cake needs to go back in the fridge so it's nice and set. I have warmed up my milk to lukewarm and we're going to add sugar, fast-action dry yeast in there and about 2 tablespoons of flour. You can see our yeast is nice and activated. Into a bowl add your melted butter vanilla extract and your eggs add your milk and yeast and your flour add your dough onto a floured surface the dough will be very nice and soft so just knead it for a little bit place your dough back into your bowl and I've oiled it with some vegetable oil just roll it around and turn it around and we're gonna leave it to rise to make your filling add your brown sugar with cinnamon add butter so our dough has risen and doubled in size look at that beautiful dough add some flour onto your surface and we're gonna roll out the dough spread your cinnamon sugar mixture all over your pastry and you want to leave a little bit around the edges here because we're gonna roll it up so then start rolling from the top and just up and down and then roll it up so usually what I do I mark it in the middle so just cut it in half so I have filled my tray and we're gonna leave it to puff up again for another half an four look at that they're all nice and risen so I'm just gonna brush it with some egg wash on top while our cinnamon buns are baking we're going to make the icing add your icing sugar with vanilla extract and milk and mix it through Drizzle your cinnamon buns with some icing. You need eggs, soda, vinegar, flour, sugar, sour cream and green Granny Smith apples. Add your eggs into a bowl, add your sugar. We're going to whisk that until it's nice and fluffy. Add a little bit of vinegar into your baking soda so it starts to bubble up and add that into your mixture. Add your flour, mix just until it's all incorporated, do not overmix the mixture. Add your apples to the pan, pour your batter, place your cake onto your cooling rack and just run a knife around the cake. Gently peel off the parchment paper.