I totally copied the cake from a lovely place I recently visited.Pops and Podge shared their fabulous Directions/Tips for making a beautiful Easter cake. They included a lovely lemon filling and egg-shaped cake pops covered in melting chocolate for the top.Check out their yummy blog!

Classic Spritz Cookies
PRINT RECIPEIngredients:1 1/2 cups (3 sticks) butter or margarine, softened (do not substitute vegetable oil spread)1 cup sugar1 egg1 teaspoon vanilla3 1/2 cups all-purpose flour (14 ounces)Colored sugar or sprinkles (optional)
Directions:1. Preheat oven to 375°F. Beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
2. Fill Cookie Press, fitted with disk of your choice. Press dough onto ungreased cookie sheet 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
3. Bake 10-12 minutes or until firm but not brown. Cool 2 minutes; remove to cooling rack. Repeat with remaining dough.

I didn't add the lemon filling.It calls for a white cake mix but I had only French Vanilla.A tub of frostingCandy bar with nuts ~ probably better without nuts to make chocolate curls but that's what I had.

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For detailed how-to and lots of great tips, head on over to Pops and Podge!
Linking to:Inspiration Friday @At the Picket Fence, Foodie Friday, Anything Goes @Bacon Time, Design Dazzle, Refresh Your Nest Friday @ Making Lemonade, Friday Food @ MomTrends
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