Easter Dessert Ideas
Looking for Easter Dessert Ideas? I’ve got you covered! =)
I’ve gathered some of my favorite dessert recipes that are extra perfect for Easter and spring celebrations!
In this post, you’ll find recipes and decorating ideas for cakes, cookies, cupcakes, trifles and more!
Whether you’re looking for something extra special to stretch your creative skills or something simple for a small gathering… I think you’ll find an Easter dessert recipe you’ll love!
As you scroll through, feel free to click on the image itself, or the title below the image to be taken to the complete blog post dedicated to that recipe.
Jelly Belly Flower Cake
Combine cake, candy, and fun colors… and this Jelly Belly Flower Cake is sure to brighten any celebration!
My family and I recently toured the (Fairfield, CA) Jelly Belly factory. It was so fun to see how these colorful and delicious little jelly beans are made! I came home from the factory with a few big bags of the newest addition to the Jelly Belly family, the Jewel Collection. These new Jelly Belly candies have a beautiful shimmery look. I was inspired to make a pretty dessert with my new “jewels” and this colorful Jelly Belly Flower Cake is what I came up with.
This cake just makes me smile, and I hope it has the same effect on you =)
After playing around with the pretty Jelly Belly candies a bit I came up with two different flower shapes to adorn the cake. Both flowers are made from 3 and 1/2 Jelly Belly, just cut in different ways.
How to make simple Jelly Belly flowers –
Each flower shown is made using 3 and 1/2 Jelly Belly. I used a small serrated knife and used a bit of a rocking motion to cut the Jelly Belly candies.
Flower 1 (more compact) is made by cutting Jelly Belly candies in half, across the shorter part of the bean.
Flower 2 is made by cutter the Jelly Belly in half lengthwise (as shown). The flower center for this shape is the same as the center (and petals) for Flower 1. (Disregard the sanding sugar in step three of this flower, we’ll get to that in the next set of photos.)
For each flower, cut the pieces, then just lay out the flowers as you would like, onto a piece of waxed paper. Mix and match colors as desired.
Next, attach the flower parts together, using royal icing (shown below).
I made a small batch of royal icing using 2 cups powdered sugar, whisked (in my electric mixer) with 2 tablespoons meringue powder and about 4 tablespoons warm water (yes, I know 4 tablespoons is 1/4 cup, but I like to add the water a tablespoon at a time, so it’s easiest to list it this way). Beat the ingredients together, and add a bit more water as necessary to create a thick royal icing. The icing should be about the consistency of toothpaste, not so thick that it’s too hard to squeeze from a bag, but not so thin that it just oozes out into a puddle. Put (some of) the royal icing to a small ziplock type baggie (or a plastic piping bag) and snip off the end (just a bit). Remaining royal icing should be kept covered at all times.
1. Squeeze a small dot/mound of royal icing onto a piece of waxed paper (as shown above). Place one Jelly Belly half in the center, and there should be icing all around the Jelly Belly.
2. Add the other “petals”, making sure they touch some icing.
3. Once you’ve formed the flower shape, sprinkle some sanding sugar (I used pale yellow) on top of the flower, this will hide any excess royal icing. Allow the flower to sit (with the sanding sugar on top) at least 4 hours (or more). Once the royal icing is dry, remove the Jelly Belly flowers from the waxed paper, shake off any excess sanding sugar, and use flower as desired.
I also made some simple Jelly Belly leaves (pictured above). For the leaves, I cut a green Jelly Belly in half lengthwise (images 1-2). Then cut each half at a diagonal, as shown (images 3-4). I made a bunch of leaves and just set them aside, then added them right to the cake after I added the flowers.
For the cake…
While the Jelly Belly flowers were drying I baked up an 8″ vanilla cake. For this cake, I used a boxed mix, which is rare for me, but my focus on this cake was the decorating. I do have a delicious Vanilla Cake recipe which would work great as well. I divided the batter into two 8″ cake pans (oiled and floured, with parchment paper on the bottom) and baked according to the directions listed.
For the frosting, I made a batch of American Buttercream Frosting (with the addition of 1/2 block -4oz- cream cheese). This was the perfect amount of frosting to fill between the two cake layers and frost the outside. I frosted the cake with white (uncolored) icing, then made up two very small bowls of green icing, one using (1 drop) Americolor mint green, and one using (1 drop) Americolor Electric Green. I added a bit of the green icing along the base of the cake, then used a small off-set spatula to swirl the icing around the sides of the cake.
(Above) I frosted/crumb coated the cake in white frosting, then put the cake in the freezer just as shown above. The icing does not need to be perfect at this stage.
(Above) After the frosted cake has been in the freezer about 15 minutes, I added the two different colors of green icing (in dots, as shown), along with the base of the cake. I also added a bit more white icing, as needed. Then, I used the offset spatula to smooth the icing on the sides of the cake, holding the offset spatula vertical.
(Above) After I smoothed the icing a bit, I added some texture by holding the offset spatula horizontally and dragging the end of the (rounded) blade through the icing (while turning the turntable). Work your way up the cake, then use the same motion to create a spiral in the icing on the top of the cake.
As soon as you’re happy with the icing (it does not need to be perfect, some texture adds to this look), add the Jelly Belly flowers as desired. I laid out the flowers ahead of time (on a piece of waxed paper) in the order I wanted to place them on the cake. Add a few leaves as desired.
This colorful cake could be a perfect farewell to summer, or used to brighten someone’s day most any time of year!
Happy baking and decorating!
Prop notes –
Colorful forks – Available from Shop Sweet Lulu.
Green cake stand – Purchased Spring 2013 at Costco, no longer available.
Disclosure – I was compensated by Jelly Belly with products and/or payment to create this post, but all text, images, and ideas are my own.
Lemony Lemon Bread
Lemon is such a perfect flavor to enjoy any time of year, but its sunny color is extra special as we head into spring. This pretty lemon bread would be perfect for a ladies brunch, or simply to enjoy for a special weekend breakfast. This recipe makes two loaves and freezes well, so you can enjoy one when you make it, and enjoy the other loaf at a later date. This bread takes a bit of time to prepare and requires at least 4 fresh lemons, but it is just as good (maybe better) the next day, so feel free to make it the day before you plan to serve it.
Lemony Lemon Bread
~ For the Lemon Cake ~
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, at room temperature
1/4 cup grated lemon zest (from about 4 lemons)
1/4 cup fresh lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract
~ For the Lemon Syrup ~
1/3 cup fresh lemon juice
1/3 cup sugar
~ For the Lemon Glaze ~
2 cups confectioners’ sugar
4-6 Tablespoons fresh lemon juice
Making the Lemon Cakes (Recipe yields two 9″x5″ loaves)
Preheat oven to 350*F. Spray sides and bottom of pans with non-stick cooking spray. Line bottom of pans with parchment paper and spray the paper as well.
Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
Blend the sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer and mix until combined. Slowly add the melted butter, while mixing. Add sour cream and vanilla and mix until just combined. Use a rubber spatula to fold in the flour mixture, one third at a time, until all the flour is combined. Do not overmix.
Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325*F and bake another 30-35 minutes, or until the toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.
Meanwhile, make the Lemon Syrup ~
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside.
Line a half sheet pan with parchment paper and invert the baked and (mostly) cooled loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
(The soaked, but unglazed loaves will keep well, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
Make the Lemon Glaze ~
In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice (a little at a time) and whisk again. Pour the glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
The glazed loaves will keep for up to 3 days, wrapped well in plastic wrap, at room temperature.
Recipe Source ~ Baked, New Frontiers in Baking
As with most food, the presentation is my favorite part! I baked one large loaf (9″x5″) but then used the remaining batter to make two smaller loaves in some pretty (paper) baking pans (from Garnish), perfect for sharing with friends and neighbors. I wrapped a piece of parchment paper around the small loaves (when the glaze had set), and then tied the paper with perfectly matched twine (from The Twinery). I also used The Twinery’s free printable labels (found here) to label the bread before sharing with friends.