Chefs Corner: Easter Egg

NEW YORK (Ivanhoe Newswire) -- Easter comes early this year, so if you are preparing the holiday meal, don’t leave dessert for last. Recipes follow report!

From the blaring horns and traffic outside the grungy looking Cupcake Café … you’d never think inside you would find such works of edible art. They are the masterpieces of baker Ann Warren. “Baking is fun, because you start off with ingredients which are so unique from what you end up with at the end. And there is something very magical about that.”

Today Warren shows us how to decorate an Easter egg cake with chicks. She starts by adding food coloring to her frosting. She has already baked a basic cake in egg molds. "The first thing we're going to do is put the cake together. This one was made with two halves of an egg. You can also make a smaller cake with one half."

Now it's time for icing. Warren says any frosting is good, even from the can. She uses a pastry bag with tip number five to make circles and pipes for the chick’s body. “Next thing I do is a mound, which is the head, then two little wings."

The eyes are added with chocolate frosting and some orange for the beaks. If this seems too hard, Warren says don’t sweat it. "Presentation is important, but you should never lose sight. You should use a recipe. Make sure the cake is a good recipe you are comfortable with and hopefully the inside is as good as the outside,” Warren says. It’s her sweet recipe for success.

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If you would like more information, please contact:

Ann Warren
Cupcake Café
(212) 465-1530