I haven’t baked at home in a while. I always bake something yummy for Easter, and I would have done the same this year too, but
we went out of town for my cousin’s wedding that weekend. We got back just in time to change clothes and head to a concert on Sunday.
With all the activity that weekend I just didn’t have the energy to celebrate Easter. We are not religious so our celebration normally includes spending time with family, dying eggs, cooking, eating and lots of chocolate bunnies in the kids’ baskets.
I was excited to make this cake after Easter, but decided to make cupcakes instead. Of course my usual helper was excited too. (Cider was mine, not his) 😉
The cake was fun and easy to mix up and everything was smooth sailing…
Until I got to the frosting. I was planning on preparing all four colors…ok, well at least two, and I was excited to practice piping with a couple of different tips. I’ve piped the egg shape before and it’s fun.
I warmed the egg whites and sugar and whipped them, everything was fine. I added the butter, that was fine. I added the rest of the ingredients, and the buttercream started to look broken.
I kept mixing hoping it would come together, but no such luck. I chilled it more, I beat it more, I added more butter…but nothing changed. I folded in coconut flakes and dyed it green hoping the wonky texture wouldn’t matter.
The buttercream piped ok but still looked weird and watery, so I threw a discounted kiss on top and called it a day.
So what am I going to do with all these yolks?
Go see if my fellow bakers had better buttercream than I ended up with!
Next up: Buttery Pound Cake with Salty Caramel Glaze. OMG.
GlimmerMama 
I’ve had trouble with that buttercream too! This is the first time I’ve had it actually come together. Do you have an ice cream maker? I made this with the extra yolks -http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/
It takes a few times to get that buttercream…I finally am at the place where mine turns out everytime. Don’t give up on it!
Ugh, the buttercream. Mine turned out okay, but it started to curdle towards the end. It ended up smooth, but still kind of wet. I’m going to make lemon curd with some of my egg yolks, and I think I’ll make ice cream too as Liz mentioned above!
When life gives you egg yolks, make ice cream! I’ll have to make this one up. It’s delicious by all accounts.
Yeah, the BAKED buttercreams can bring a baker to her knees sometimes! Sorry this one didn’t turn out the way you wanted, but it’s great that you managed to salvage it and the cupcakes are still cute. Your little helper is such a cutie! 🙂 I have a suggestion for the eggs: I started freezing egg whites in ziploc bags any time I make a recipe that calls for egg yolks only. Now I have tons of egg whites saved up, so I didn’t have to waste egg yolks to make this cake.