April 8th, 2012
I can’t believe it’s already April and Easter is here! Seems like a lot of people took advantage of the nice weather to celebrate the Easter holiday because when I went out to run a few errands the streets were pretty quiet. Plus, a lot of stores were closed today. Besides going out for Easter breakfast and an afternoon run, I made an Easter Cake and decorated it with a cute Easter theme. The cake is chocolate genoise, filled with vanilla buttercream and iced with chocolate buttercream. I played with marzipan to make the Easter eggs and little chicks- aren’t they cute?
Easter chicks and eggs colored and molded with marzipan.
Piping a basket weave pattern all around the side of the cake.
Hope everyone had a fun and safe Easter Sunday!
Chocolate Genoise Recipe:
- 70g cake flour
- 15g cocoa powder
- Pinch of baking soda
- 15g butter
- 3 whole eggs
- 75g granulated sugar
- Butter 6-inch cake pan. Place parchment at the bottom of the pan. Set aside.
- Sift cake flour, cocoa powder, and baking soda three times.
- Melt butter in microwave.
- Place eggs and sugar in a mixer bowl. Heat over a double boiler, while whisking continuously.
- Once the mixture reaches about 110 degrees Fahrenheit remove it from the heat. Place a dollop of the egg mixture in with the butter, mix and set aside. Whisk the rest of the egg mixture with the mixer on high speed for about three minutes.
- Fold 1/3 of the dry ingredients into the egg mixture using a spatula.
- Fold another 1/3 of the dries into the batter. Also add the melted butter. Fold until streaky.
- Add the last 1/3 of the dries and fold until incorporated, while being careful not to over fold the mixture.
- Pour the batter into the 6-inch cake pan and bake immediately at 350 degrees Fahrenheit. I set the timer for 20 minutes and checked at every 5 minutes. Total time before the cake was done was about 32 minutes.
- Immediately invert the cake onto a cooling rack. Allow to completely cool.