Food Network star Sandra Lee will share ideas for making a semi-homemade Easter brunch on WTVQ-TV (Channel 36) on Wednesday, March 31. The show airs at 8 a.m.
The editor of Semi-Homemade magazine and the host of Food Network’s Sandra’s Money Saving Meals and Semi-Homemade Cooking, will viewers how to make savory bread pudding, maple sausage springtime quiche, and buttermilk cakes which blossom in minutes into a beautiful bouquet of cupcakes for an edible centerpiece.
Here are her instructions for making an edible Easter centerpiece.
1 (16-ounce) box pound cake mix
11⁄4 cups whole buttermilk
2 large eggs
1⁄2 teaspoon vanilla extract
1 (16-ounce) container classic white frosting
Yellow food coloring
Preheat oven to 350 degrees. Line muffin pans with white paper liners.
In a large bowl, combine cake mix, buttermilk, eggs, and vanilla; beat at low speed with an electric mixer until combined. Increase speed to medium, and continue beating for 2 minutes. Divide batter evenly among prepared muffin cups, filling about two-thirds full. Bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. In a medium bowl, place frosting; gradually tint with food coloring, stirring to achieve desired color of yellow. Pipe or spread frosting over cupcakes. Makes 24 cupcakes.
1 recipe unfrosted buttercup cupcakes (24 cupcakes)
1 (8-inch) Styrofoam® sphere
1 container to hold sphere
1 box round wooden picks
Green cupcake liners
Place sphere in desired container and secure as needed. Starting at the bottom of the exposed sphere, press 2 wooden picks halfway into Styrofoam®. Gently press unfrosted cupcake onto picks and continue around the top rim of the container.
Continue attaching remaining cupcakes up the sphere until the exposed area of the sphere is covered. You will have to adjust your spacing between cupcakes as you go. The bouquet pictured here used 24 cupcakes.
Pinch cupcake liners in the middle from the underside to form a cone-shape and tuck in between cupcakes to fill the empty spaces. If your cupcake liners are too tall, fold the pointed end to match the height of the cupcakes. Also, if liners fall away from sphere, press wooden picks through them to hold them in place. Finish by piping or spreading frosting over cupcakes.
Source: Sandra Lee Semi-Homemade magazine