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cream eggs add the finishing touch to this Easter decoration. Follow directions as given in the recipe. A few tips to remember when melting chocolate. Chocolate that has not been frozen melts better. Also, keep the water boiling over low heat. The paraffin is added to give luster to the frosting. After dipping the eggshaped candy in the chocolate, place on waxed paper until the chocolate sets. Decorate with different colors of icing as desired. Place eggs around cake on the green coconut grass.
Finished at last! Stand back, admire your creation, and wait for the raves from your family!
Seven-Minute White Frosting
11/2 cups sugar
2 egg whites
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1/4 cup plus 1 tablespoon cold water
1 teaspoon vanilla extract
Combine sugar, egg whites (at room temperature), syrup and cream of tartar in top of a large double broiler; add water, and beat on low speed of electric mixer for 30 seconds or just until blended.
Place over rapidly boiling water; beat constantly on high speed of electric mixer about 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 to 3 minutes
or until frosting is thick enough to spread. Spread on cooled cake. Yield: enough for one (8-inch) 3layer cake.
Peanut Butter Easter Eggs
Submitted by Toni Updike
1 c. smooth peanut butter
1 lb. box lOx sugar
1 c. butter
1 tsp. vanilla
2 German Chocolate bars
IT. paraffin
Cream butter and peanut butter until smooth; add vanilla. Add lOx sugar, mixing until well blended. Shape into eggs. Chill at least one hour. Melt German Chocolate in top of double broiler over just boiling water. Add paraffin. Dip eggs to cover. Cool on waxed paper. When cool, decorate with different colors of icing as desired.
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