Easter is right around the corner and what could be better than a delicious spring dessert to add to your Easter family dinner? Since posting the Strawberry Shortcake Scones that I made with a mold that I purchased at Williams Sonoma, I decided to try a similar recipe inside of a larger cake mold from Williams Sonoma. Using molds when baking can be tricky; first off, you need to make sure you completely spray down the mold with cooking oil before pouring cake mix into it. The Williams Sonoma associate that assisted us recommend that we use Vegalene, which we used for both the Strawberry Shortcake Scones and this floral mold. The associate explained that, in his opinion, this is the best and will give you the best results. Let me know in the comments if there is another oil you use that you think is better. Another tip to note is to make sure that you FULLY cool off the cake before removing it from the cake mold. The first cake I made basically cut in half, because of my impatience. At the end of the day, cake molds (specifically the ones from Williams Sonoma) have now become my favorite and I couldn’t be happier with how both my recipes turned out. This dessert will definitely be added to our Family’s Easter Dinner this year! ENJOY!
- 3 ¼ Cups of Flour
- 9 Eggs
- 2 Cups of Sugar
- 2 Cups of Butter (softened)
- 1 Tablespoon of Vanilla Extract
- Fresh Strawberries (for toppings)
- Powdered Sugar (for toppings)
- Whipped Cream (for toppings)
- Preheat over to 350 degrees.
- Spray cooking oil on cake mold pans. (Note that this recipe will be able to make 2 molds).
- In a mixing bowl, mix softened butter and sugar until smoothed.
- Add the eggs, one at a time until mix is smooth.
- Slowly add in the flour and mix until smooth.
- Pour into greased cake mold. (Make sure to not overfill. Only fill up a little over halfway.)
- Place mold on a baking sheet. (This is so that if it accidentally overflows, you have a back up plan.)
- Place in oven and bake for 40-50 minutes, depending on your oven. I would also recommend setting your timer to check it about halfway through, just to make sure its not overflowing.
- To ensure that it is done at 35-40 minutes, I would recommend sticking a small knife through it to check that it cooked thoroughly.
- Once baked, let cool for 20 minutes.
- Take a butter knife and outline the pound cake to release it from the mold.
- Place on serving dish, sprinkle with powdered sugar, add whipped cream and top with strawberries!
- Bon Appétit!
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