Friday, April 10, 2015

Simple Cocoa Layer Cake

When I told my mom that I was going to make jelly bean fudge for Easter, she didn't think that was enough and suggested I make a cake. So I turned to my plethora of cookbooks in search of a chocolate cake recipe (because who doesn't like chocolate? Plus, I had given up chocolate again for Lent). I finally settled on a fairly simple recipe from the Hershey's 1934 Cookbook.

I also searched for decorating ideas. Because bringing a plain cake seemed boring. Sadly, I wasn't able to execute the main idea I liked as it involved bunny Peeps and all I found at Target was chicks. Still, I did my best with drug store and dollar store finds, plus a prepared decorating bag (already filled with frosting - you can find them in the baking aisle) that I wasn't able to use for decorating St. Patrick's Day cookies. I might've gone overboard on decorating.

Jelly Bean Fudge

When my aunt asked me to bake for Easter this year, I decided to do something different. So I started searching online for recipes. Specifically, Easter desserts. I noticed a few flavor trends: 
  • Coconut (nope, couldn't do that - only Mom and Nonni like that)
  • Peanut butter (no, not that - Carly's allergic)
  • Fruits, such as lemon and raspberry (just did the lemon cupcakes so might need to stay away from fruit for a while)
I also saw a lot of jelly beans, which to me screamed "Easter," so I started to focus on that. Eventually, I found an easy recipe for Jelly Bean Fudge. Just 3 ingredients. The results were ... interesting, to say the least.


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