Easter Tea Cakes
Easter Tea Cakes – Dipped in poured buttercream frosting. Huh? Yep, that’s right Fancy Folks, poured fondant kicked to the side. These petite and dainty little tea cakes have been themed with a pastel color palette for Easter. Keep your teacakes fancy like these or crash the porcelain-tea-sipping party with some different shapes and colors.
First let me confess, this is The Cheat version of my Easter Tea Cakes. Generally, when I make tea cakes I use Joy of Baking’s Pound Cake recipe. But with the Hub in the hospital and waiting on oven repairs, I wasn’t able to. Out of time and without an oven. . . .Sara Lee to the rescue.
For those who follow me you already know what Cheats are and that they usually follow a Purist version, that is recipes made from scratch
There was a time in my life when I use to really turn my nose up to boxed or pre-made bake goods—my one snobbery in life (okay, that and books). Then my family came along and between them and sometimes having a 50 hour work week, I’ve come to embrace some of my cheating recipes.
However, I will say, for me there’s just not the same satisfaction in using The Cheats. Yeah, it’s timesaving, but I love baking because I love creating, testing and discovering.
That being said, using the “The Cheat” Sara Lee pound cake, led me to my latest discovery. I originally planned to use CakeJournal’s poured fondant, but had to think of an alternative when I realized I did not have white fondant on hand.
Frustrated at first, but determined not to be completely beaten out of making my Easter Tea Cakes. I melted some buttercream for a poured version. After a few failed attempts that ranged from a lumpy mess to an oily and milky drool-like consistency and two pound cakes later, I finally hit it right. The key is to melting it slowly.
And boy do I love it! It’s so easy and so perfectly smooth. But the absolute best part—it taste so much better then fondant.
Much like my Irish Cake Bombs post the table below outlines the components for both The Purist and The Cheat version.
|The Purist||The Cheat|
|Pound Cake||Sara Lee Pound Cake (found in the freezer section)|
|Poured Fondant or Poured Buttercream||Pre-made Frosting (Betty Crocker’s Creamy style works best)|
A few notes:
1. Use your favorite buttercream recipe.
2. For a pound cake, I like Joy of Baking’s recipe found here: http://bit.ly/cB6lyyShape cutters – Use any shape you prefer, but for pouring and decorating unless you have a deft hand try to stay away from intricate cutters and use simple shapes.
3. Any dense cake recipe will work well. Since I’m a novice at this, I like the density and hardiness of pound cake when I’m doing small detail work. That is, less room for my klutzy hands to ruin my cut-outs.
4. Work near a microwave as you will need to reheat your buttercream as you work to keep its pouring consistency. Mine is above the oven unit. If yours is as well, remove all moveable hardware like grates and throw down some foil over your work surface- this will make for a really easy clean up.
5. Use little ramekins as they are easier to work with.
6. Use plastic microwaveable spoons, so that you do not have to remove them when re-heating. I use Baby’s First spoons since they are non-toxic plastic and you can feel safe about placing them in the microwave.
7. Have everything you need in place and close at hand to work quickly. The fat content in the melted buttercream causes it to thicken quickly.
8. Heat your buttercream slowly. Start with heating in your microwave for 10 seconds. It should look like the consistency of heavy cream. If in doubt, heat at 5 second intervals to prevent overheating and separating. If it does separate, gently re-combine with a whisk and let rest.
9. Stir gently and slowly when heating to prevent air bubbles from forming in the melted buttercream.