Almond Cake with Amaretto Buttercream and Raspberries

426. This Easter we enjoyed a lovely brunch and a variety of delicious treats, along with this Almond Cake with Amaretto Buttercream and Raspberries.  

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The Amaretto was purchased at Trader Joes and brings such a perfect flavor to the batter.

The cake is lovely, moist and aromatic.  Slicing it lengthwise is very easy and the sides are not crisp.

The buttercream is very soft and perfect for spreading.

What an absolutely lovely cake this is, moist with delicate flavor.  Each bite is so very satisfying and  light.  It is not a heavy cake as most scratch cakes can be.  And, I must say, I am most proud of the finished product.

"Cake baking has to be, however innocently, one of the great culinary scams:  it implies effort, it implies domestic prowess; but believe me, it's easy."

~Nigella Lawson

Rainbow Cupcakes

283.  My daughter had a brilliant idea to create Rainbow Cupcakes.  We had purchased "Neon" food coloring and she wanted to be inventive.  So we mixed up our favorite cake batter.  You can find the recipe on Martha's site here:  Yellow Cake.

Then we separated the batter into four bowls then added the neon food color to each bowl creating a rainbow of colors.

I used a cookie scoop to add the first layer of purple batter in the bottom of cupcake liners.  Then pink...

then green...

And lastly...blue.  I baked them as the recipe directs and this is the beautiful cupcake that was produced!

 
 We frosted them with yummy buttercream frosting...and ohhhhh.....

 this is the finished prize!

 They were delicious, beautiful and fun!

"And when it rains on your parade, look up rather than down.  Without the

rain, there would be no rainbow."

~G. K. Chesterton