Easter Recipes, Easter Modeling & Easter Cake Decorating

Chicken decoration made with French Meringue

French Meringue

1 lb. Egg-whites
2 lb. Sugar
Whip egg-whites with 1/3 of the sugar. Begin adding additional sugar at soft peak. Add additional sugar slowly, taking 2 - 4 minutes to put it all in. Whip until egg-whites is whipped stiff but not dry. It should look smooth and shinny.

Pipe as illustrated. Color some French meringue for decoration (reddish, yellow).

Bake meringue in a 250° F (120°C) oven for 15 minutes, turn off oven and let meringues dry overnight. If your oven has a pilot turn it off or it will generate to much heat and the meringue won't stay white.

Next day:
Let meringue cool, pipe eyes onto chicken using chocolate and decorate your pastries or cakes with it.
Cake Biscuit Bunny

These bunnies are baked in a special bunny baking pan and are filled with an almond paste cake sponge. Half the sponge is colored using cacao powder and the pans are then filled alternately with the white and dark sponge to create the colored effect.
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