It's spring Bake Sale time again (also known as Fish Fry Season) and so I was fooling around with ideas for the bake sale.
I thought about Miracle Whip cake--but it is somewhat difficult to manage when it's a carry-in item. (Gooey cake, as it's always pretty moist for me, and the favored topping is whipped cream. Which also is kind of iffy for transport in my car.)
I thought about oatmeal cookies--but I did that last week, and wanted to do something different.
In this mood, I was walking through my local WalMart and saw the Easter baking display. Eureka! Various colors of "velvet cake" mixes! (Sorry, the mix with a pink layer and a yellow layer isn't online.) I bought the box with both pink and yellow inside--two packets--and made a marble velvet cake with it. It needed something, though. I knew there would be cream cheese frosting on top--almost can't lose with that--but I though we'd need more "stuff" for the table.
My eye fell on a container of 6 egg whites in the fridge. Aha. Kisses! But I didn't want to repeat the experiment of using the spring colored chocolate chips. Too many people thought the yellow ones looked like corn. So I ground up some pecans. And pulled the bag of unsweetened coconut out of the pantry.
In the end it looked like this:
|Spring marble velvet cake and Besitas de naranja|
|Besitas with the flavoring: Licor de Naranja|
Dropped by big spoonfuls onto silicone-covered baking sheets and baked at about 300F for 35 minutes or so. Turned off the oven for a few minutes while frosting the cooled cake. Then took out the cookies to cool.
These were actually surprisingly chewy in the end, with a good, light flavor. We sold them as garnishes to the cake pieces and the ones that were extra and didn't go to the bake sale were a hit with DH.