Spring is coming, and so Easter is. So that parties are never deficient in this special occasion. Children love it so much and they must be looking forward to several delicious cakes and dessert. Let’s surprise them!

Making cupcakes doesn’t need any hard technique, with just some basic materials mixed together. In a medium bowl, combine flour, baking powder and salt and then set aside. In a large bowl, beat butter and sugar with an electric mixer until it smooth. Add eggs and mix well. Alternately add flour mixture and milk to butter mixture. Fill baking cups about 2/3 full with batter. It will be totally ready to bake. That’s all!

As we all know, one of the happy Easter symbols is baby animals. Baby animals born in the spring also represent spring and new life.

Therefore, my dear friends, the interesting step is making baby animals with fondant.

They look amazing and very complicated but they are actually very simple to make! Fondant (or sugar paste) is very easy to mold which makes it the ideal icing for both new and experienced cake decorators when making farm animals. We have all your animals covered here for the ultimate spring cake!

This short video below will show how to make very simple yet super cute animals.

After that, assemble it! Put buttercream into the top of the cute cupcakes. Then place the fondant animal and make it shine!

The cake is not difficult to make. So my dear, don’t worry about your bunny. Let us help you with our very convenient recipe. Come on!

With Easter, just a hop, skip, and a jump away, I decided it was time to work my magic at updating a classic – bunny ear cake! I’ve seen fondant ears, marshmallow ears, and piped chocolate ears, but today I choose fondant ones to help you do it more accessible. If you’ve been following along with my chocolate adventures for any length of time, then you’ve seen me use this technique to make all shapes of things. Lucky for us, it also makes the perfect set of edible and delicious bunny ears!

Firstly, remember to bake a cake. Maybe sponge cake or butter cake which depends on your choice and flavor. After you have the cake ready, cut 1 layer in half as shown in the diagram. Put halves together with frosting to make the body. Place the cake upright on the cut edge on the tray.

Cut out a notch about one-third of the way up one end of the body to form the head (small end), as shown in the diagram. Attach half of the cutout piece from the tail with toothpicks—Frost with remaining frosting, rounding body on sides. Make rabbit fur with buttercream cream.

About other details, place the fondant ears into the bunny’s head. Give her eyes, nose, and some mustaches. How cute she is!

Now we have done it! Look at our cute Bunny! Our hearts want to melt. Do you get ready to make it? We are waiting for you to show us your cake.

It's no secret that we love a silky smooth cheesecake. We have made several cheesecake flavors because we wanted to try other different surprises at the parties.

But today we're celebrating my supremely creamy cheesecake, and I've topped it off with a homemade fresh strawberry topping.

You guys, this is one swoon-worthy dessert. There's really nothing fancy with today's recipe. It's simple, light, and fresh. You'll probably be able to enjoy more than one slice without feeling bogged down and heavy.

And with strawberries coming into season soon, I can think of no better way to highlight this bright red, juicy fruit. If it's too hot to make a baked cheesecake, give this no-bake strawberry cheesecake a try! It's just as delightful.

We didn't choose the regular cookie crust placed at the bottom of the cake because we think oreo is a better choice for some new tasters. Oreo is an American sandwich cookie consisting of two wafers with a sweet crème filling. But today, we just need its wafers. You can remove its cream.

The base for this strawberry cheesecake is made with oreo cracker crumbs, sugar, and melted butter. Mix all this together until the mixture resembles wet sand. Press the crumb mixture into the bottom and halfway up a springform pan's sides. Just let it cool completely in the fridge.

There are we have already had some ingredients:

Cream cheese - choose a high-quality, full-fat cream cheese for the best results.

Sugar - regular granulated sugar works best for baked cheesecakes.

Whipping Cream - the secret ingredient to light and creamy cheesecakes.

Look at this cake and we can feel so clearly about how to love our life. Why do we say that? Because the cake has all you need to balance the difficulties in every day. We have macaron – sweet and adorable; butter cake – soft and moist; buttercream – light and melt; decorative rainbow – bright and hopeful! What an amazing decorating idea, just for you!

What are you waiting for? Let’s do it together!

STEP 1 - MAKE THE BUTTER CAKE

There are the ingredients that you should follow:

5 eggs

350-gram flour

250-gram sugar

200-gram unsweetened milk

250-gram yogurt

320-gram white chocolate

350-gram butter

12-gram baking powder

5-gram baking soda

Firstly, butter at normal temperature beats with sugar at a gentle speed for smooth butter. Then, slowly add each egg, beat at a light speed to blend. Slowly add a mixture of flour, baking powder, baking soda, and a mixture of milk, yogurt, and chocolate to mix.

When the mixture of all ingredients is smooth, blended, pour into molds and bake at 140 degrees C for 45 or 50 minutes.

STEP 2 - MAKE THE BUTTER WHIPPING CREAM

My dear friends, buttercream is so delicious and we think it is suitable for every cake. However, sometimes we should change the flavor a little bit to make our lovely people surprise. Our cream is made by butter mix whipping cream. Firstly, please prepare their materials as below:

200-gram soft butter

400-gram whipping Cream

190-gram icing sugar

Separate butter and whipping cream to beat into 2 different bowls. Beat soft, butter up, and do the same with whipping cream. After that, slowly add the two mixes to each other using a low-speed whisk. Sugar may go last.

STEP 3 – MAKE THE MACARON

Let’s prepare for the macaron, my dear friends. Macaron seems like an easy dessert but actually, it’s quite hard to make it perfect. So just follow our recipe:

100 grams white egg

110 grams almond power

110 grams icing sugar

100 grams sugar

Sift the almond flour and icing sugar over the bowl. Put the egg whites into the bowl and beat until the cotton is on, then lower the speed of the machine. Slowly add the sugar and continue beating until the egg whites reach a glossy state, pulling up to see a hard cotton tip. Divide the almond flour and sugar into the beaten egg white mixture. Mix the spatula using the folding technique after each addition of flour and sugar.

Put the dough in the ice cream bag. prepare a tray and baking paper. Cut the top of the bag, catching the dough into circles. After catching the dough, hold the tray and hit the table several times to allow the air bubbles to completely deflate.

Let the cake dry at room temperature. This is the most important step in determining the success of the cake. The cake is not dry but is baked, it will gradually crack or not form the perfect macaron. Dry wait time ranges from 30 minutes to 2 hours.

Bake it at 135 Celsius degrees in about 15- 17 minutes.

FINAL STEP: FINISH IT!

Take ⅔ of the buttercream and tint it whatever shade you’d like your background color to be. We didn't use any color. With your cake on the turntable, frost the cake with the buttercream that you’ve tinted for your background color. Use your icing scraper to smooth the sides of the cake, then create a sharp top edge by swiping the buttercream from the outer edges toward the center of your cake on top. When your cake is looking perfectly smooth, pop it into the refrigerator for at least 20 minutes to firm up. The buttercream makes a much better canvas to paint on when it’s firm to the touch.

On your frosted and chilled cake, use the rainbow-shaped cookie cutter to imprint the rainbow all around the cake in a random pattern. Next, use your piping bags to create tiny rosettes and stars within each rainbow imprint.

Sometimes in life, there are simple things that bring about great things. That is the explanation for our simple but delicate and delicious cake. Fresh fruit and sponge cake can make you feel dreamy with every bite.

This cake is made as simple and easy as it can be seen. A light cake with a fruity flavor is perfect for a light, moist cloudy cake. Normally, we usually put fruit jam between layers to increase flavor, but if fresh fruit is ready here, then putting fresh fruit between layers of sponge cake is one perfect choice.

Besides, to make the cake stand out but still gently, add a little yellow, pink, and very light orange into the frosting buttercream.

Mousse cake is very popular and incredibly simple to make. Creamy, sweet, and slightly tangy, it can be made with fresh or frozen fruit or even fruit jam. In today’s cake, we used several fruit preserves that were made with fresh kiwi and orange jam.

It is such an easy summer dessert. The recipe you all have been waiting for is finally here!

You see, it’s really hard to mess up passion fruit mousse. Yep, the recipe is that easy! A handful of simple ingredients and a blender are all that is between you and this tropical dessert. This recipe serves 6 but is easily doubled, tripled, quadrupled, making it perfect for feeding a crowd.

To make passion fruit mousse, you will need:

- FRUIT PRESERVES: Depending on your taste, you can choose any kind of fruit preserves that you like! However, make sure that your fruit preserves have lots of different colors to be more colorful when you serve a slice of cake.

- HEAVY CREAM: The ingredient that gives this dessert its creaminess. We use fresh heavy cream, but sometimes we can use Whipping cream instead!

- UNFLAVORED GELATIN: Just a little bit to help thicken the mousse. Usually, it can be omitted because putting in gelatin or not is an optional choice. Some people like their mousse gelatin free, which results in a looser – almost pourable – consistency. And others like it to have more stability, especially when using the mousse as an ingredient in other desserts, like this cake for example. However, we highly recommend that you have to use gelatin for this cake because of the stability requirement.

- WATER: A few tablespoons to dissolve the gelatin.

- ICING SUGAR: To make the cake sweeter. You can add more icing sugar or not.

A cake that is both cute and not difficult to make. You know, the pineapple flavor of the cake will make your summer even more fun. Because pineapples are not only delicious, colorful but also healthy. Your cake will be the star of the party.

Almost all of the cake is eatable unless the pineapple leaves. We think the combination of reality and animation is really interesting for people to discover. The look is perfect, but we also do not forget to elaborate on the taste inside the cake. We think there's nothing better suited to this cake than a jar of pineapple jam. Make jams from these fresh pineapples for a more complete taste with each bite.

Firstly, make the pineapple jam! Cut the pineapple into small pieces like pomegranate seeds and then put it with sugar and corn syrup into a pan. Heat the mixture over low heat until the pineapple softens and becomes jam. My dear friends, we promise that the wonderful smell of pineapple will approach all your kitchen.

As for frosting cream, we use buttercream. It is always yummy, but it needs a little food color to look like a pineapple. Before frosting the cake, remember that we need to put pineapple jam into the middle of the layered – butter cake, my dear friends. One more thing we have to take note of is that be patient when piping. If you pip the buttercream one by one, your cream is even.

CREATE THE BUTTER CAKE WITH BUTTERCREAM AND CARAMEL

The first thing is that we have to bake the butter cake perfectly. Let us give you a hand with our recipe. INSERT THE LINK HOW TO MAKE BUTTER CAKE.

Also, here is our recipe on how to make the buttercream. INSERT THE LINK HOW TO MAKE BUTTER CAKE.

Although the star of this cake is frosting meringue cream, buttercream still plays its role as flavor inside the cake. A cake that brings surprises inside and out will always be better than a cake with just a taste of frosting cream.

With each layered – butter cake, please put buttercream first and then pour melted caramel on the center. Make sure that the melted caramel doesn’t flow out of the cake.

MAKE THE MERINGUE CREAM

Meringue has three main types: French, Italian, and Swiss. French Meringue is lovely and humble, so the operation must be gentle and fast, though she is still easy to deflate. The Italian Meringue is stronger, thorny under the heat of the fire, immersed in wine and exuding an enchanting aroma. The Swiss Meringue is a hybrid of Italy and France. In today’s cake, we used the Italian method.

110-gram white egg

150-gram sugar

40-gram water

A little vanilla

For this recipe, the egg whites are also whipped with sugar, but the sugar here is the boiled sugar syrup. This technique produces a much more stable soft meringue so it can be used on different pastries without crumbling. Hot sugar is beaten with the whipped egg whites until they are hard and cooled. Bacteria in eggs are destroyed at a temperature of 70 degrees C, while the temperature of sugar is up to 112-115 degrees C (234-240 degrees F), so this is a completely safe meringue type. Italian Meringue has a creamy, pliable, non-fat, non-flowing texture, used to decorate the cream cake extremely perfectly.

Then, coat the cake with meringue cream and smooth it with the cream scraper. Use a knife to spread the cake one round of cream. The cake will become very classic and vintage.

Finally, use a blow-torch to burn your meringue cream. Hold flame about 6-8 inches away from the surface of the cake and do not keep the flame in the same place for longer than a couple of seconds. You can watch our video to see the

IS IT A BASIC SPONGE CAKE OR AN SURPRISING JELLY?

Or why it can not be included on your cake? – Yes, it totally can! A yummy sponge cake comes with a tasty jelly.

Let’s start at making the jelly first! Here we have two main materials to make sweet jelly – yogurt and mango. Jelly might be your fruit preserve of choice because we put fresh fruit on it.

Prepare these needed supplies:

For mango jelly:

250-gram mango jam (You can make your mango jam from fresh ones)

15-gram gelatin

And yogurt jelly:

3 containers of yogurt

6-gram gelatin

150-gram Whipping cream

For mango jam, just mix melted gelatin into the mango jam and wait for the gelatin to work. As for the remaining jam, you must first lightly whip and smooth the Whipping cream first. Then mix the yogurt and melted gelatin later. Both mixtures are poured into a ring mold to be circle-shaped. Freeze it in the fridge!

DON’T FORGET TO BAKE THE SPONGE CAKE

Sponge cake is simple but delicious. The moist cake feels like a cloud in your mouth.

Here is what we need:

5 Eggs

100-gram all-purpose flour

90-gram icing sugar

2-gram vanilla extract

100-gram fresh plain milk

30-gram oil

Preheat the oven to 150 degrees. Line bottoms of the cake pan with parchment paper). Sift flour and mix well with a spatula. Measure the milk and oil into the same bowl. Separate the yolks and egg whites into two different dishes. Add the egg whites to the bowl. For a low-speed beat until large bubbles are present, add salt and cream of tartar (optional). Beat until the bubbles are small, the mixture is as smooth as soap bubbles, add the sugar to the bowl (Use all the sugar in it, little by little, while keeping the sugar running at high speed). Keep beating until the eggs start to thicken, textures appear when running, and the ball becomes more flexible, then lower to a medium speed. Eggs need to be beaten a little too soft, but not hard. When you pick up the beat, the tip will pull, but this tip may turn slightly down. Keep the machine at low speed. Add each egg yolk, beat well (it takes about 5-10 seconds to beat 1 yolk). After beating all the yolks, you will have a very smooth and fluffy mixture, a light yellow color. Let the machine at the lowest speed, stir gently to mix the oil and milk, and slowly pour the yeast along the wall. Beat evenly to blend.

Keep the machine at the lowest speed. Divide the dough into 2-3 parts. Sift each part into the bowl. Beat until blended (take about 10-15 seconds to beat after each dough). You should sift the dough so that the dough covers the entire surface of the bowl, hitting it faster. Pour the dough into the mold. Tap your face down on the table a few times to let the large air bubbles burst. Immediately take it to bake at 175 degrees C or 165 degrees C (dark mold), two fires, for about 25-35 minutes. When the cake is ripe, when you lightly press on the surface of the cake, the indentation immediately bulges back.

BUTTERCREAM COMES LATER

The flavor of the cake is totally fine with milk buttercream. Just add some yellow color if needed. INSERT THE LINK HOW TO MAKE MILK BUTTERCREAM.

ASSEMBLE IT!

Place one by one: A layered – sponge cake, two-layered jellies, a layered – sponge cake. And then frost the cake with white buttercream. For a gentle highlighter, we streaked a bit of a yellow one.

Cleverly cut the pieces of mango evenly to arrange it on the cake. A beautiful mango ring with a beautiful ice cream ring. Finally, place a few gently and subtly dried cuttings.

“THE PRINCESS” SHOULD BE “GOOD” INSIDE – LIKE A BUTTER CAKE!

Buttercake is never rejected by loving hearts. It’s moist, sweet, and delicious. We know butter cake is quite popular, but everyone likes this tradition so we think no need to change. Let “the princess” be herself.

So, we will put the recipe below to make sure that we have had the right direction for you, my friends!

IT’S TIME TO DRESS UP!

There are so many clothes for our princess in her wardrobe. However, did we tell you that she’s having a party tonight? Can you guess what she needs? Yes, of course – The most beautiful dress for the special event.

With today’s cake, we choose white and green for buttercream. Don’t forget to make buttercream firstly, my dear!

https://wecakehanoi.com/how-to-prepare-breakfast-platter/

The first step is to cover the butter cake with smooth white buttercream. Use the cream scraper to do it. After that, catch some green buttercream rings around the bottom edge of the cake. We painted some emulsion colors to conceal the boundary between the blue and white patches.

DETAIL ON THE FLAVOR

The flavor of the cake is totally fine with butter cake and buttercream. But if you place some slices of grape, the taste will be better and mellow.

GET READY!

To make the cake the most impressive, prepare a part of the coconut to decorate. Since the cake cannot be proportionate enough for coconut, we will only use half. Place it in the middle of the cake and then create more small fruits around it for example pineapple, grape. Do you think the pineapple leaves are also very artistic to match the cake? If yes, let’s do it!

The macaron is always one of the most delicious and cute desserts. Imagine that if macaron is colored pink – double lovely! And we think the combination between macaron and flamingo can not be more perfect, my dear friends…

HAVE YOU KNOWN HOW TO MAKE BUTTER CAKE?

Butter cakes are always ready and suitable for everyone's taste. It was delicious, fragrant, and creamy. Take a look at our old story:

https://wecakehanoi.com/creamy-vegan-pumpkin-soup

LET’S FOCUS ON MAKING PINK MACARON

The pretty pink macarons are the most eye-catching set on this simple white cake. We all know how difficult it is to make a perfect macaron in the right way. Try it out, because you know the result will make you melt. The cute and sweet pink macarons will fill your heart and make your kitchen glow with dreams. Let’s begin!

100 grams white egg

110 grams almond power

110 grams icing sugar

100 grams sugar

A little pink food color

Mix icing sugar and almond in a bowl. whip the egg whites in the form of soap bubbles. Meanwhile, boil water and sugar at 118 - 121 degrees C. After the above mixture has reached the correct temperature, pour into the egg white mixture and continue to whip until the cream mixture reaches the tip. Divide the almond powder and icing sugar mixture into 3 parts, add each part in turn to the egg mixture just beat above until the mixture is even, smooth, lifting the cream flowing like a ribbon. Once the cream is ready, put the cream in the bag and squeeze it out onto the baking tray with a round shape. Add some color food. Put in the oven at 145 degrees C in the first 7 minutes. Then reduce the heat to 130 degrees for the last 8 minutes.

DON’T WAIT FOR MACARON WITHOUT DOING NOTHING

Dear friend, we have enough work for you to do in the meantime. Dear friend, we have enough work for you to do in the meantime. Do you see that just making flamingos with macaron is incomplete? The answer is of course yes! There is still something we have to do for them.

The flamingos need a long, beautiful neck and head. We can make it for them by fondant. Very easy to squeeze, very easy to eat. Show us how deft you are! And then, stick it with macaron

PAINTING WITH CHOCOLATE

It’s high time to show your drawing abilities of drawing. Green, yellow, and yellow-green are the colors that go well in summer. So why hesitate, use them to draw on leaves, pineapple, or any other image that you create. Remember to draw on a surface lined with mica or non-stick stencils, so that it can be easily removed when it dries.

FROST THE CAKE

We have to make buttercream before we move on. The flavor of buttercream depends on your choice. Ours is milk buttercream.

INSERT THE MILK BUTTERCREAM

Then, with the cream scraper, cover your layered - butter cake with milk buttercream.

PLACE IT!

After all the preparation, let's get it done. Place the flamingo on the cake in any way that looks best you want. then, attach each piece of chocolate shaped into a cake. Please do it while observing to decorate it most aesthetically.

BAKE THE PERFECT BUTTER CAKE

We will start by baking the perfect butter cake. We have shared lots of recipes and today we think some layered butter cake can be suitable with a flavor of lemon. Put a little lemon zest into your flour mixture and see how it works. It’ll be amazing!

We insert the link to the butter cake recipe in case you are not sure about how to make it perfectly: INSERT THE LINK HOW TO MAKE BUTTER CAKE

MAKE THE BUTTER WHIPPING CREAM

My dear friends, today we will show you how to make one of the most delicious creams to frosting your cake. It is made by butter mix whipping cream. Firstly, please prepare their materials as below:

200-gram soft butter

400-gram whipping Cream

190-gram icing sugar

Separate butter and whipping cream to beat into 2 different bowls. Beat soft, butter up, and do the same with whipping cream. After that, slowly add the two mixes to each other using a low-speed whisk. Sugar may go last.

FROST THE CAKE

We have always thought that white is the best choice to accentuate the gentle color of lemon yellow. Using a cake scraper, make the surface of the cream smooth. You don't need to make the top of the cake smooth, because the slices we'll decorate it. But first, let's draw more yellow-green streaks alternating on the edge of the cake. It looks like you are writing a painting.

LET’S DECORATE WITH SOME LEMON SLICES!

Let's peel a lemon and guess how we decorate it with those two separate parts. The cake decoration idea today will be very suitable for those who love simplicity but sophistication. Before we take a look at what we’ve done, pick up a brush and apply a hint of emulsion to the edges - where you didn't finish at the frosting step.

Summer Spirit Cake is a combination of color, coolness, and sweetness. If summer was an upbeat song, then this cake would be the highest notes of that song.

Our recipe is right down there, my dear! But firstly, let’s talk together, think together about how your summer is and what you want in this vacation.

We think this cake has everything you need: color inspires summer, taste brings a delicious, comfortable feeling.

Honestly, we should not talk too much about how wonderful it is because of its marvelous idea. Just help you feel it in real life by giving you our recipe! However, firstly, we will inspire you with the loving and chilling that flows in our hearts.

Can you imagine that inside this cake, it’s not a simple and basic sponge cake-like before? It is a real, fresh, and sweet watermelon covered with a creamy buttery cream on the outside. The buttercream is attractive and colorful enough to hide the surprise on the inside.

All you need is fresh watermelon. Then you have to peel it and give it a cylindrical shape. Make sure that it will look like a 5 layered – sponge cake.

For frosting the watermelon, we used our traditional buttercream but to make it more suitable and tasty with fresh fruit inside, we added some yogurt. It’s worth trying!

MAKE THE MAGICAL APPEARANCE

Our creation is endless, my dear! So can you guess how to make the amazing appearance of a cake that looks like a real coconut? We used a balloon and dark chocolate. First of all, melt the chocolate. Cool it in some seconds because if you put the balloon in hot melted chocolate, your balloon will boom immediately.

After that, let the chocolate balloon chill and harden. Use a fork to scratch lightly on the surface of the chocolate to give a coconut-shell texture.

And the most interesting moment is exploding the ball! It is really fun!

POUR THE MOUSSE MIXTURE INTO CHOCOLATE COCONUT

Here you are – our mousse recipe:

100 grams Whipping Cream

50 ml fresh milk

50 ml fresh coconut

A little salt

3 grams gelatin

60 grams grated fresh coconut

You should beat the whipping cream first until it’s smooth. Put other materials into whipping cream and mix.

MAKE A LAYER OF MELT CREAM ON THE SURFACE

Depending on our taste, it’s fine to make the melted cream by whipping cream or cream cheese. But we highly recommend you should use whipping cream because it will have a better effect.

FINALLY, DECORATE

MAKE THE CAKE POP SHAPED LIKE AN ICE CREAM

Look around your kitchen and find some remaining cakes. There is a baking tip for you to not waste your leftover cake. Take it and put it into bold. Add some melted chocolate or butter. Crush it by your hand until it is smooth, moist, and easy to shape.

Is your ice cream mold right here? Put the cake mixture into the mold and then chill it in the refrigerator for about 30 minutes to stable it.

PAINT THE ICE CREAM POP

Melt the white chocolate and add some color food like blue or yellow (because it’s the main color of the cake today). Dip the cake stick into the chocolate so that it has an eye-catching color. Draw it with your style!

MAKE THE CHOCOLATE SHAPED LIKE CLOTHES BUTTON

All you need to do is prepare a clothes button mold and pour melted colorful chocolate into it. If you can find that mold, please replace it with other ones. No matter because you are in the creative world!

MAKE THE MERINGUE

We’ve made it together once time: INSERT THE LINK HOW TO MAKE MERINGUE

FROSTING THE CAKE

Our amazing color is yellow today! Add a little food color to your buttercream. Take the buttercream and scraper it to smooth the sides of the cake, then create a sharp top edge by swiping the buttercream from the outer edges toward the center of your cake on top. When your cake is looking perfectly smooth, we’ve done this step.

FINALLY, DECORATE

From the top of the cake, pour melted chocolate to make the flowing chocolate effect. To create a contrasting effect, let the chocolate have a deep blue color.