Happy Easter weekend! I thought I would share my decor, table setting details and some great recipes I'm using this weekend.
For these cute coconut macaroon nests find the recipe here. I then put some of the new white mini cadbury eggs in them.
Instead of a table runner I found a really great wrapping paper and used that instead of a runner or tablecloth. It’s an easy option to add a little pattern to your table that doesn’t cost a lot! I also picked up those cute little bunny place card holders in the Target dollar spot. They were $3.00 for two!
Placemats from ZGallerie
For the cake topper I found a bunny ear wire headband at Target and then wrapped it in a cute yarn and made a base to attach flowers to. You could also achieve a similar look with pipe cleaners!
This cake is a Paleo Maple Carrot Cake. It was created by Jenni Hulet of the Urban Poser. If you eat Paleo you must get her cookbook for baked goods… The Paleo Patisserie. It is so good!!! Below is the recipe. For my cake I changed the icing to a maple buttercream. I just used Kerry Gold butter, maple syrup, and a little arrowroot powder to create it. I also used a smaller shredded coconut on the outside.
Instructions care of the Mommypotamus.
For this recipe you will need three 6-inch (15-cm) round cake pans, as the recipe is written for that amount of batter. However, this amount of batter will also make one 9-inch (24-cm) round cake for a nice single-layer cake if desired. I just used two 6-inch because I didn’t want as tall of a cake.
Author: Jenni Hulet from My Paleo Patisserie
Recipe type: Dessert
Cuisine: American
Serves: One three-layer (6-inch/15-cm) round cake (serving 12 to 15)
For this recipe you will need three 6-inch (15-cm) round cake pans, as the recipe is written for that amount of batter. However, this amount of batter will also make one 9-inch (24-cm) round cake for a nice single-layer cake if desired. I just used two 6-inch because I didn’t want as tall of a cake.
Author: Jenni Hulet from My Paleo Patisserie
Recipe type: Dessert
Cuisine: American
Serves: One three-layer (6-inch/15-cm) round cake (serving 12 to 15)
INGREDIENTS
For the cake:
¼ cup (45 g) palm shortening or ghee
4 large eggs
1 large egg white
1 cup (200 g) firmly packed maple sugar (where to buy maple sugar)
1 teaspoon lemon juice
3 cups (350 g) almond flour (where to buy almond flour)
1 teaspoon ground cinnamon (where to buy organic cinnamon)
¾ teaspoon ginger powder (where to buy organic ginger powder)
½ teaspoon ground nutmeg (where to buy organic nutmeg)
½ teaspoon baking soda (where to buy baking soda)
½ cup (40 g) unsweetened shredded coconut (where to buy shredded coconut)
⅓ cup (50 g) raisins (where to buy organic raisins)
⅓ cup (60 g) chopped pineapple
⅓ cup (40 g) chopped pecans (where to buy pecans)
3 medium carrots (260 g), grated
3 cups (170 g) coconut flakes, for garnish (where to buy organic coconut flakes)
For the buttercream:
3 large egg whites, room temperature
¼ teaspoon cream of tartar or lemon juice
¾ cup (180 ml) maple syrup (where to buy maple syrup)
1½ cups (270 g) palm shortening*, room temperature
1 teaspoon vanilla extract (where to buy gluten-free vanilla extract, how to make vanilla extract)
For the cake:
¼ cup (45 g) palm shortening or ghee
4 large eggs
1 large egg white
1 cup (200 g) firmly packed maple sugar (where to buy maple sugar)
1 teaspoon lemon juice
3 cups (350 g) almond flour (where to buy almond flour)
1 teaspoon ground cinnamon (where to buy organic cinnamon)
¾ teaspoon ginger powder (where to buy organic ginger powder)
½ teaspoon ground nutmeg (where to buy organic nutmeg)
½ teaspoon baking soda (where to buy baking soda)
½ cup (40 g) unsweetened shredded coconut (where to buy shredded coconut)
⅓ cup (50 g) raisins (where to buy organic raisins)
⅓ cup (60 g) chopped pineapple
⅓ cup (40 g) chopped pecans (where to buy pecans)
3 medium carrots (260 g), grated
3 cups (170 g) coconut flakes, for garnish (where to buy organic coconut flakes)
For the buttercream:
3 large egg whites, room temperature
¼ teaspoon cream of tartar or lemon juice
¾ cup (180 ml) maple syrup (where to buy maple syrup)
1½ cups (270 g) palm shortening*, room temperature
1 teaspoon vanilla extract (where to buy gluten-free vanilla extract, how to make vanilla extract)
INSTRUCTIONS
Preheat the oven to 325°F (163°C). Grease and line the cake pans with parchment paper circles cut to fit the pans.
Melt the shortening in a small saucepan over low heat, then set aside to cool. In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, egg white, sugar, and lemon juice on medium-high speed for 15 minutes. The mixture should become thick and voluminous. Always beat it for the whole 15 minutes, though.
While the egg mixture is beating, whisk together the flour, spices, and baking soda in a large bowl till blended. Add the shredded coconut, raisins, pineapple, pecans, carrots, and melted shortening, then toss to combine.
When the egg mixture is ready, gently fold it into the flour mixture till completely incorporated. Divide the batter evenly among the prepared pans and bake for 30 to 35 minutes or till the tops spring back when gently pressed. (Bake for 35 to 40 minutes if using a 9-inch/24-cm round cake pan.)
Remove from the oven and let cool in the pans for about 10 minutes. Loosen the edge of each cake with a sharp knife, then turn the cakes out onto a wire rack and let cool completely before assembling.
Once the cakes are have cooled, prepare the buttercream. Combine the egg whites, maple syrup, and cream of tartar in a large heatproof bowl. Place the bowl over a small or medium-sized saucepan with 2 inches (5 cm) of simmering water in it. It is important that the bottom of the bowl does not touch the water. Heat the mixture till it reaches 160°F (71°C) on a candy thermometer, whisking constantly so the eggs don’t curdle or seize.
Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment, or use a metal bowl and a hand mixer. Start whipping on low speed, gradually increasing to high over the course of 30 seconds. Continue to beat the mixture on high speed till stiff and completely cool. This could take up to 8 to 10 minutes, or longer if using a hand mixer.
When the meringue is ready, switch to the paddle attachment on the stand mixer. Add the shortening bit by bit, beating on medium-high speed till thick and smooth. Beat in the vanilla.
If the buttercream becomes loose and liquid, your meringue may not have been sufficiently cool when you added the shortening. Chill the mixture slightly in the fridge, then resume beating. It will emulsify eventually. If it curdles, the shortening may have been too cold. No worries! Don’t fret or throw it out; just keep beating! Beating the mixture fixes pretty much everything.
To assemble the cake: Place the first cake layer on a plate or cake stand. Spread about a ¼-inch (6-mm)-thick layer of buttercream evenly over the cake. Place the second cake layer on top of the buttercream, then spread more buttercream on top. Finally, place the last cake layer, then frost the top and sides of the cake with the remaining buttercream. You don’t need a super thick layer, but you want enough buttercream to press the coconut flakes into.
Scoop up handfuls of coconut flakes and gently press them into and all over the surface of the cake.
For best results, chill the cake, uncovered, for about 30 minutes to secure the coconut flakes. If needed, fill in gaps by placing a little frosting on the back of a coconut flake and securing it to the area.
NOTES
*To substitute ghee, use an equal amount by weight. If measuring by volume (cups), reduce the amount of fat used to 1 cup plus 2 tablespoons.
Preheat the oven to 325°F (163°C). Grease and line the cake pans with parchment paper circles cut to fit the pans.
Melt the shortening in a small saucepan over low heat, then set aside to cool. In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, egg white, sugar, and lemon juice on medium-high speed for 15 minutes. The mixture should become thick and voluminous. Always beat it for the whole 15 minutes, though.
While the egg mixture is beating, whisk together the flour, spices, and baking soda in a large bowl till blended. Add the shredded coconut, raisins, pineapple, pecans, carrots, and melted shortening, then toss to combine.
When the egg mixture is ready, gently fold it into the flour mixture till completely incorporated. Divide the batter evenly among the prepared pans and bake for 30 to 35 minutes or till the tops spring back when gently pressed. (Bake for 35 to 40 minutes if using a 9-inch/24-cm round cake pan.)
Remove from the oven and let cool in the pans for about 10 minutes. Loosen the edge of each cake with a sharp knife, then turn the cakes out onto a wire rack and let cool completely before assembling.
Once the cakes are have cooled, prepare the buttercream. Combine the egg whites, maple syrup, and cream of tartar in a large heatproof bowl. Place the bowl over a small or medium-sized saucepan with 2 inches (5 cm) of simmering water in it. It is important that the bottom of the bowl does not touch the water. Heat the mixture till it reaches 160°F (71°C) on a candy thermometer, whisking constantly so the eggs don’t curdle or seize.
Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment, or use a metal bowl and a hand mixer. Start whipping on low speed, gradually increasing to high over the course of 30 seconds. Continue to beat the mixture on high speed till stiff and completely cool. This could take up to 8 to 10 minutes, or longer if using a hand mixer.
When the meringue is ready, switch to the paddle attachment on the stand mixer. Add the shortening bit by bit, beating on medium-high speed till thick and smooth. Beat in the vanilla.
If the buttercream becomes loose and liquid, your meringue may not have been sufficiently cool when you added the shortening. Chill the mixture slightly in the fridge, then resume beating. It will emulsify eventually. If it curdles, the shortening may have been too cold. No worries! Don’t fret or throw it out; just keep beating! Beating the mixture fixes pretty much everything.
To assemble the cake: Place the first cake layer on a plate or cake stand. Spread about a ¼-inch (6-mm)-thick layer of buttercream evenly over the cake. Place the second cake layer on top of the buttercream, then spread more buttercream on top. Finally, place the last cake layer, then frost the top and sides of the cake with the remaining buttercream. You don’t need a super thick layer, but you want enough buttercream to press the coconut flakes into.
Scoop up handfuls of coconut flakes and gently press them into and all over the surface of the cake.
For best results, chill the cake, uncovered, for about 30 minutes to secure the coconut flakes. If needed, fill in gaps by placing a little frosting on the back of a coconut flake and securing it to the area.
NOTES
*To substitute ghee, use an equal amount by weight. If measuring by volume (cups), reduce the amount of fat used to 1 cup plus 2 tablespoons.
