This is the one I’m most excited about, which is why I’m posting it several days before Easter so that if you want or NEED to make it, I’m all yours. What do I love about it, other than everything? My favorite thing about it is that it reminds me of the Little Debbie snack cakes of my youth. I see them at the store now and I always am tempted to buy them, but then I see that they have 4,000 ingredients and I pull my hand back. I say, “No, Tamara. Don’t go down that road. It would be like when you were pregnant and you hadn’t had fast food in ten years and you were craving Burger King fries and you called your mom to talk you out of it.” And she did, and it was fine, but I bought them and sat in the parking lot and ate one. They were terrible!
Please tell me they remind you of the snack cakes you buy at stores. They taste so much better, though! The “icing” is made from pure melting chocolate, and you can use any color you want. White chocolate! What’s not to love? Taste, consistency, adorability factor = why this is my favorite Easter recipe. It’s so easy. Wow your kids. Wow your adults. Speaking of wowing your kids, how are you all doing on Easter shopping? I’m proud to say I’m done. No more picking through the stormy remnants of the aisles of Target and Walmart, after the last minute shoppers are done with it. My kids are getting a few quality items.
Also, we had our annual Passover Seder last night, and it gets more meaningful every year, as the kids grow, and can better understanding the story and the meaning. Cassidy explains it so well, and the kids are gripped by it! Scarlet was obsessed with onion-less latkes (yes, we have them on Passover too apparently) and Des was obsessed obsessed obsessed with green beans. You just never know, huh? I would LOVE to share Passover recipes the way I do with Easter, but it’s more about writing what you know. Right now? I know Easter cakes pretty well. With time, I hope to share Cassidy’s delicious family Passover recipes.
- 16 oz. Sara Lee Frozen Pound Cake (Keep in freezer until ready to use)
- Wilton White Chocolate Candy Discs
- Egg Shaped Cookie Cutters
- Cut the cake in half horizontally, so you have 2 even layers
- Using the egg-shaped cookie cutters, press into cake and gently remove the cake from the cookie cutter and set on a parchment lined baking sheet
- Take your candy discs and put in a microwave safe bowl
- Microwave for 30 seconds, then stir
- Continue to do this until all discs are melted
- Dip the egg cakes into the melted chocolate one at a time until completely covered and set back onto the baking sheet
- Let sit for about 20-30 minutes until chocolate hardens
- Using a utensil or piping bag, put dots or lines of melted chocolate onto the top of the cake and sprinkle with sprinkles
- Make different fun designs
- Let sit again for about 20 minutes until firm, and ready to eat