Spring is almost here, and with it the colourful celebrations of Easter, where chicks and bunnies seem to dominate dessert line-ups and décor.  However, if you really want to ‘wow’ your Easter dinner guests this year, something equally cute but slightly different may be required – like an adorable fluffy lamb cake!

This culinary creation looks like a lot of excessive work, but in actual fact is relatively simple and oh-so fun to craft! Just make sure you purchase a lamb shaped cake pan ahead of time (available at your local baking store) and there is very little that can stand between you and a prized Easter treat!

Courtesy of elizastan

The Things You’ll Need:

2 ¼ cups of all-purpose flour

1 ½ cups white sugar

4 egg whites

1 cup of milk

2 ½ tsp baking powder

½ cup melted butter

1 tsp vanilla extract (pure)

The Things You’ll Need to Do:

1. Before you forget, prep your cake pan. Coat it in vegetable oil, then wipe with a paper towel and grease/flour appropriately. (Make sure to get every nook-and-cranny so that you can make a perfect little lamb.)
2. Sift the flour to remove all bothersome lumps.
3. Cream together butter and sugar, then slowly add in flour, milk, and vanilla, continually creaming until mixture is soft and smooth.
4. In a separate bowl, beat together egg whites until firm peaks rise. Then fold the egg whites into the mixture a third at a time.
5. Fill the two halves of lamb tin with the now completed mixture. Gently run a wooden spoon through each half to relieve any lingering air pockets.
6. Bake at 375 F for about an hour. Remove from oven and allow to cool.
7. Remove cake halves from pan, ice one side of each and firmly stick together to create your very own 3D lamb cake.

Courtesy of Svadilfari

Decorating Tips:

In all honesty you can decorate your little lamb anyway you’d like, but I am personally a fan of smothering the entire cake surface in plain white butter-cream icing. Then add a semi-thick layer of white coconut curls (these look the most like a wooly coat.) Of course, coconut is an acquired taste, so an effective alternative to get the wool-like look is to use a fork and create concentric swirls in the white icing. Use black jelly-beans for the eyes, and a pink jelly-bean for the nose, then pipe on some extra dark icing for the whiskers.

And there you have it – you’re finished! The only challenge remaining is to see whether or not your can bring yourself to eat such an adorable cake. Baa ha ha!

As you know, a few days ago we published Valentine’s Day Cupcake Guide – Part 1. Now, it’s time for Part 2! Hope you like our choices!

Tart Bakery

Tart Bakery, located in Dallas, Texas was founded in November, 2004 by Executive Pastry Chef Kristen Massad, who trained at the French Culinary Institute of New York.

Kristen felt that Dallas could use a vintage bakery (everything is made completely from scratch with all-natural ingredients) with a modern touch.

Kristen’s business has grown significantly and Tart now ships goodies across the country.

Website: tartbakerydallas.com

Kara’s Cupcakes

Kara’s Cupcakes is the vision of executive pastry chef, Kara Lind.

For Valentine’s Day, Kara’s Cupcakes is offering the “Sweet Package”: a selection of four “lovely” cupcakes that will make you swoon. Presented in a custom white box adorned with Kara’s Cupcakes signature wrapping. The perfect gift for your sweetie!

Price: $15 per box

Location: Kara’s Cupcakes has five locations around the San Francisco Bay Area. More info on their website at karascupcakes.com

Dean & DeLuca

 Dean & DeLuca will be featuring the following cupcake treats for Valentine’s Day:

Melt My Heart Cupcakes: These cupcakes are filled with chewy chocolate caramel, which is sublime when gently warmed. The cupcakes are made from scratch in small batches. Made exclusively for Dean & DeLuca by Two Hearts Bakery in San Francisco. Nine cupcakes $55

Valentine Mini Cupcake Chocolates (in the image): Knipschildt Chocolatier in New York City created these chocolate confections to look just like miniature cupcakes. Three different ganache fillings: Champagne, strawberry, and passion fruit. Set of 9 $45

Website: www.deandeluca.com.

Cupcakes by Carousel

Cupcakes by Carousel is a new shop in Ridgewood, NJ.

Their Red Velvet is Oprah’s favorite in a cupcake form. They donate $1.00 per cupcake and red velvet cake with heart to the american heart association in the month of February.

Their Red Velvet cupcakes have cream cheese icing and sugar heart; their Chocolate and Vanilla cupcakes are decorated with rich buttercream topped with valentine picks or sugar hearts.

Price: $29.00 per dozen

Website: www.cupcakesbycarousel.com

Cakes for Occasions

Cakes for Occasions specializes in creating the finest gourmet cakes, cupcakes and sinfully delicious pastries. Owner Kelly Delaney and her creations have been featured in a wide range of media, including NBC’s Today Show and FOX25 Morning News in Boston.

Cakes for Occasions just came out with a heart-shaped box filled with a bakers dozen (13) mini cupcakes. The assortment of chocolate, vanilla, and red velvet cupcakes are all coated with chocolate. The delectable treats are packaged in a heart-shaped box and sell for $17.

Location: Danvers, Massachusetts. Website: www.cakes4occasions.com

Courtesy of http://familyfun.go.com

Looking for something a little bit different to serve at your next holiday party?  Why not try mug cakes! (Recipe compliments of Family Fun Magazine.)

These simple individualized desserts look just like a mug of hot chocolate, but bonus, won’t be ruined if turned cold.

All you need is a standard box of cupcake mix (preferably chocolate, of course), a canister of cooking spray and some marshmallow creme.

The Steps:

1. Use oven safe mugs, available at any kitchen supply store. Ideally you want to use glass mugs so that you can see the cake in all its glory once baked. Spray the inside of the mugs with cooking spray.

2. Fill the mugs approximately halfway with the chocolate batter.
3. Pay attention to the baking instructions on the cupcake package.  When the cakes are cooked, leave to cool for 10 to 15 minutes.
4. Next, put a generous (key word ‘generous’) dollop of marshmallow creme on top of each cake and serve with a fork or spoon.

Courtesy of Ssimpson13

(NOTE:  Depending on the type of cupcake batter being used, it is possible to whip up a batch of mug cakes in the microwave too!)

Any kind of cupcake mix will work for this fun and quirky dessert.  Feel free to use angel-food cake, vanilla, or even layer different kinds  of cakes within the mug if you’re feeling ambitious.  If marshmallow from a jar isn’t really your thing, go ahead and decorate with icing and sprinkles, ice-cream, or better yet, whipped cream!

Whatever you do, mug cakes are quick to make, handy and a little something different to offer guests this season.  The saying “easy as pie” should really be “easy as a mug cake.”

INGREDIENTS
1/2 cup vegetable oil
½ cup applesauce
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ginger powder
1/4 teaspoon salt
1/2 cup chopped walnuts

Frosting:
6 oz. cream cheese
3 tablespoons butter, soften
2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange rind
1 teaspoon vanilla extract
2 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
2. In a large bowl cream oil, applesauce, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves, ginger powder and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined, stir in chopped nuts.
4. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean.
6. Let cake cool in pan for 5 minutes then turn out onto a plate
7. In a mixing bowl, beat the cream cheese, butter, vanilla extract and the grated rinds smooth. Gradually confectioners’ sugar, and mix well. Add orange juice until frosting reaches desired spreading consistency. Drizzle over bundt cake.

About: This recipe is courtesy of Ms. Martine Sicard. For more yummy recipes, please visit her website.

This is a decadent dessert recipe for Thanksgiving dinner that won’t break the bank and will save you time in the kitchen. Carrot Cake Cheesecake is a scrumptious holiday treat with the added sweetness of pineapple frosting. This recipe is courtesy of Duncan Hines.  

photo courtesy of Duncan Hines

Ingredients – Carrot Cake:
• 1 box Duncan Hines Decadent Carrot Cake
• 1 cup hot tap water (for soaking carrots and raisins)
• 2 eggs
• ¼ cup vegetable oil
• 8 ½ oz can crushed pineapple, packed in juice, drained well, reserve juice
• ½ cup coconut (optional)
• ½ cup chopped walnuts           

Ingredients – Cheese Cake Filling:
• 2 – 8 oz pkg. cream cheese
• ¾ cup sugar
• 2 ½ teaspoons of vanilla extract
• 3 eggs
• 1 tablespoon flourBaking

Instructions For Carrot Cake:
Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins. In mixing bowl add dry mix, 2 eggs, ¼ cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 ½ Springform pan. Reserve remaining carrot cake. Backing Instructions For Cheesecake:In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs and flour. Spread ½ of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife. Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through. Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting (see recipe below). Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.

Ingredients – Pineapple Cream Cheese Frosting:
• 2 oz cream cheese (softened)
• 1 tablespoon butter (softened)
• 2 cups powdered sugar
• 1 ½ teaspoons vanilla extract
• 2 T pineapple juice

Baking Instructions For Cream Cheese Frosting:           
Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.

This moist cake combines the fruits, nuts, and spices from the New World that the Spanish conquistadores discovered in 1508. Chocolate was part of this Mesoamerican tableau. Brown sugar and ginger arrived much later, but this cake pays homage to the riches of the original jungles and river valleys.

Makes 1 (9-inch) bundt cake.

Cake Ingredients
2 cups cake flour
1 tablespoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 scant teaspoon grated fresh ginger
4 large eggs
2 cups firmly packed light brown sugar
1 cup vegetable oil
11/2 cups cooked pumpkin puree or 1 (15-ounce) can
1 tablespoon vanilla extract
1 tablespoon dark rum
1/2 cup cocoa nibs
1 cup pecans, broken into small pieces

Glaze ingredients
8 ounces milk chocolate, finely chopped
1/4 cup (1/2 stick) unsalted butter
2 tablespoons milk
1 tablespoon light corn
syrup
1 teaspoon kosher salt

Directions:
Preheat the oven to 350°F. Generously grease a standard Bundt cake pan with oil or butter, then dust flour on the greased inside of the pan. Fluted Bundt pans, especially, need a lot of grease for the cake to release.

To make the cake, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. In a large bowl, beat together the eggs and brown sugar with a whisk until light and fluffy. Add the vegetable oil and pumpkin puree and stir until smooth. Add half of the flour mixture and mix until it is absorbed. Then add the rest of the flour mixture followed by the vanilla, rum, cocoa nibs, and pecans. Switch to a rubber spatula to stir the mixture until smooth. Use the rubber spatula to scoop the batter into the prepared pan. Bake for about 45 minutes, or until a toothpick or bamboo skewer inserted into the center of the cake comes out with just a few crumbs, not batter. Allow the cake to cool in the pan to room temperature before inverting in onto a wire rack.

To make the glaze, combine the chocolate, butter, milk, corn syrup, and salt in a stainless steel bowl over a saucepan of simmering water over medium heat and stir as the ingredients melt together. Pour the glaze over the cake after the cake has cooled to room temperature. You’ll have extra glaze left over, which you can pour into the center of the cake or save to serve with plated slices.

Enjoy!

About: This recipe is courtesy of Susie Norris who just launched her new gift/recipe book Chocolate Bliss: Sensuous Recipes, Spa Treatments, and Other Divine Indulgences in bookstores nationwide.

Another yummy-licious recipe courtesy of our friends at Del Monte: Holiday Peach Upside Down Cake!

Peach Upside Down Cake. photo and recipe courtesy of Del Monte “Stretch Your Dollar” Campaign

Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Servings: 10+

Ingredients

· 2 cans (15-1/4 oz. each) DEL MONTE® Sliced Peaches
· 1 stick (4 oz.) unsalted butter plus 2 Tbsp. unsalted butter, softened
· 1/2 cup brown sugar
· 1/4 cup evaporated milk
· 2 tsp. ground cinnamon
· 1 cup chopped pecans
· 1 pkg. yellow cake mix

Directions

1. Drain peaches reserving syrup for sauce.

2. Combine 4 oz. unsalted butter, brown sugar, reserved syrup from peaches, and
evaporated milk; cook over medium heat until syrupy, about 5 minutes; set aside.

3. Preheat oven to 325°F. Use remaining 2 Tbsp. butter to grease 13×9x2 inch baking
pan. Pour caramel sauce in pan, and arrange peaches over bottom; sprinkle with cinnamon and chopped pecans.

5. Prepare cake mix according to package directions; pour over fruit. Bake 30 minutes.

6. Cool completely before serving.

We have featured Chocolate Inked Sweet Shoppe in our Chocolate Manufacturers – Guide for Chocoholics.

Chocolate Inked Sweet Shoppe is located in the historic Village of Metamora, MI. Metamora dates back to the 1800’s and is also known as “horse country.” The building that CISS is located in was built over 150 years ago and has quite a history. It was recently purchased by friends and has been in the process of a complete renovation, the chocolate shoppe is located in the back half of the building. The outside of the building is in the process of being completed now, though when you walk into the shoppe  you will be taken back to years gone by. It gives you a quaint, warm and cozy feeling when you see the signature colors of teal and brown. The fireplace will make you want to sit at one of three tables that remind you of a old fashioned ice cream shoppe. You can enjoy the warmth of the shoppe as you wit with your laptop to access the only shoppe in the village with WiFi or you can relax as you watch a favorite program on the large plasma T.V. 
 
Sharon and Kevin make a variety of handmade chocolates, which include their signature handmade salted caramels, molded caramels, molded chocolates, truffles, specialty chocolates, nutty and krispy barks, dipped nuts, fruits, pretzels, cookies, and so much more. They offer muffins, cookies, brownies, cupcakes, and even Sharon’s signature cake that will truly bring you back. The signature cake can be ordered in any flavor with infused ganache, a chocolate whipped cream, or a fruit filling. Each cake is then drizzled with dark, milk and white chocolates. It is a mouth watering cake that will have you wanting more. “CISS” also does gift baskets for all occasions. One unique product that they have is chocolates that can be printed with photos, logos, and text. These chocolates are not made by Sharon and Kevin, they are made by their supplier in a nut free facility. They do personalized chocolates for all occasions, weddings, graduations, birthdays, funerals, etc. “CISS” also offers Cook’s Farm Dairy Ice Cream. Cook’s is a  working dairy farm and is well known in the Metamora area. You can order ice cream cones, handmade waffle cones and bowls that are dipped in chocolate, great tasting shakes, smoothies, sundaes, parfaits. Coffee, sweet tea, lemonade, canned soda, bottled water are other items that are available. You never know what may be available on any given day, there is always something different.
 
Chocolate Inked has a website for the personalized chocolates and you can call them with any questions and to place your orders. You can access the website at: www.chocolateinked.com
 
You will be pleasantly surprised when you enter the world of “CISS.”  With a tag line of “Have you been CISS’d today?” first time customers will leave with a special chocolate “CISS” so that they too,  “Have been CISS’d today!”
 
Chocolate Inked Sweet Shoppe
70 E. High St.
Metamora, MI. 48455
810-678-2022
Fax: 810-678-2022

We featured Bake Me A Wish! in our Chocolate Manufacturers – Guide for Chocoholics.

Founded in 2004, Bake Me A Wish! is a premiere on-line bakery offering handmade cakes based on award-winning family recipes.  Perfected by master pastry chefs and using the freshest and most decadent ingredients available, the cakes are priced between $20 and $66,  including shipping.  The fresh and mouth-watering delights arrive beautifully packaged in a customized box with a personal note.

Bake Me A Wish! has unveiled its Holiday Gift Cakes 2009.  Now you can celebrate the season by sending delicious cakes to your family, friends, clients and colleagues!  All of the cakes are decorated with an imported Belgian chocolate plaque, a “season’s greetings” salutation and are specially packaged in an elegant gift box to guarantee freshness. For corporate clients, Bake Me A Wish includes a customized gift card with the company’s logo accompanied by a personal message of gratitude. Best of all, Bake Me A Wish! cakes are both kosher and certified by Chof-K, perfect for this holiday gift giving season.

Here a few of the Holiday Gift Cakes 2009 offered that are under $35:

Caramel Apple Crumb Cake

A moist golden cake layered with apples, cinnamon and topped with a layer of thick, delicious, tender streusel.

Then, a layer of creamy caramel is drizzled on top.

Serves 6-8 people (7” diameter)

Price: $29.99

Cookies and Cream Cake

A moist and fudgy brownie cake topped with crunchy chocolate sandwich cookie pieces .

Topped with a festive drizzle of white chocolate.

Serves 6-8 people (7” diameter)

Price: $34.99

Double Fudge Crunch

A moist and fudgy brownie cake enrobed with mouth-watering chocolate chip and cinnamon oat streusel, with ribbons of dark chocolate glaze.

AS SEEN ON RACHEL RAY!

Individual Serving (4” diameter)

Price: $15.00

To order your gourmet cake gift or to inquire about Bake Me A Wish’s corporate loyalty programs, please call 888-987-9474.

Would you like to create astonishing cakes in no time? The CakeVase can help you!

For those of you who haven’t heard of the CakeVase, here are some details:

The CakeVase is a fun tool that you can use to create a gorgeous top for your cake!

The CakeVase is a dishwasher safe item (top shelf only), clear, food safe plastic (clarified polypropylene), that stacks compactly. It comes in a set of three to fit on standard 6” and 8” inch cakes and any size sheet cake. The set includes a 5.5” plate, a 7.5” plate and a 7.5” ring. You can use your CakeVase again and again!

Now, let your creativity go wild! For photo examples and ideas, please visit www.CakeVase.com.

The CakeVase is available online at Amazon for $19.96.

Giveaway

CakeVase.com has generously offered a set of three CakeVases and a separate 6″ CakeVase  for a giveaway. 

Open to: US residents only.

Winners: 2: the first winner will receive a set of 3 cakevases; the second winner will receive a 6″ cakevase.

How to enter: Visit the “Idea Photos” or the “Photo Gallery” at CakeVase.com and then come back and leave a comment telling us the name of your favorite floral arrangement.

For additional entries (leave a new comment for each additional entry):

- one additional entry if you follow us on Twitter;
- one additional entry if you send a tweet about this giveaway, please post the link (once a day only);
- one additional entry if you fave us in Technorati;
- one additional entry if you StumbleUpon our Founder;
- one additional entry if you blog about this Giveaway with a link back to 1HappyCorner.com and chicBuds.com
- one additional entry if you follow 100CafeStreet.com via email.

The giveaway ends on May 10, 2009. CakeVase.com is responsible for shipping the prizes.

*Please make sure you leave a comment for each additional entry so you get credited.
*Also, please make sure you typed in the correct email address.
*The 2 winners will be announced via e-mail and have 3 days to get back to us or other names will be chosen.

Thank you, CakeVase.com! Good luck, everybody!:)

#########

AND THE WINNERS ARE…..

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Here are your random numbers:

41
113

Timestamp: 2009-05-11 16:36:53 UTC
Thank you all for participating! Congratulations, Catherine Frausto (you won a set of 3 cakevases) and Nanette O (you won a 6″ cakevase)!! Please claim your prize within 2 days or other names will be chosen.