15 Easter Baked Goods to Fill Your Holiday Dessert Table

Mix dry ingredients

In a large mixing bowl, combine 500g strong white bread flour, 7g instant yeast, 50g caster sugar, 1 teaspoon salt, 1 teaspoon ground cinnamon, zest of 2 lemons, and 2 tablespoons dried culinary lavender. Mix well to distribute the lavender and lemon zest evenly.

Form the dough

Add 50g softened unsalted butter, 250ml warm whole milk, and 1 beaten egg to the dry ingredients. Mix until a rough dough forms, then knead for 8-10 minutes using a stand mixer with dough hook or by hand until smooth and elastic.

Add fruit and proof

Fold in 100g dried cranberries or raisins until evenly distributed throughout the dough. Shape into a ball and place in a lightly greased bowl.

Cover with a clean tea towel and let rise in a warm place for 1 hour 30 minutes until doubled in size.

Shape the buns

Knock back the dough and divide into 12 equal pieces (approximately 75g each). Shape each piece into a smooth ball by tucking the edges underneath.

Place on a lined baking tray, spacing them 2cm apart. Cover and let rise for 30 minutes until puffy.

Prepare and pipe crosses

Preheat the oven to 200°C (180°C fan/400°F/Gas Mark 6). For the crosses, mix 75g plain flour with 6 tablespoons water to form a thick paste.

Transfer to a piping bag and pipe crosses over the top of each bun.

Bake the buns

Bake in the preheated oven for 20 minutes until golden brown and the buns sound hollow when tapped on the bottom. Remove from oven and let rest for 10 minutes.

Glaze and serve

While the buns rest, heat 3 tablespoons apricot jam with 1 tablespoon lemon juice in a small saucepan until melted. Brush the warm glaze generously over the hot buns for a glossy finish.

Serve warm or at room temperature.

Prepare pan

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

Mix dry ingredients

In a large bowl, whisk together 1 1/2 cups flour, 1 cup sugar, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt until well combined.

Make carrot batter

Add 1/2 cup vegetable oil, 2 eggs, and 1 teaspoon vanilla extract to the dry ingredients. Mix until just combined.

Fold in grated carrots and chopped walnuts until evenly distributed.

Layer carrot batter

Spread the carrot cake batter evenly into the prepared baking pan, reserving 1 cup of batter for topping. Set aside.

Prepare cheesecake filling

In a medium bowl, beat 16 ounces softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and creamy, about 2 minutes. Add 2 eggs and 1 teaspoon vanilla extract, beating until fully incorporated and smooth.

Layer and swirl

Pour the cheesecake mixture over the carrot cake layer in the pan, spreading evenly. Drop spoonfuls of the reserved carrot cake batter on top and gently swirl with a knife to create a marbled effect.

Bake bars

Bake for 45-50 minutes until the cheesecake is set and the edges are lightly golden. The center should have a slight jiggle.

Remove from oven and cool completely at room temperature for 1 hour.

Chill bars

Refrigerate the bars for at least 4 hours or overnight until fully chilled and set.

Make cream cheese frosting

For the frosting, beat 4 ounces cream cheese and 2 tablespoons butter until smooth. Gradually add powdered sugar, 1/2 teaspoon vanilla, and heavy cream, beating until light and fluffy, about 2 minutes.

Frost and serve

Using the parchment overhang, lift the chilled bars from the pan. Spread the cream cheese frosting evenly over the top.

Cut into 12 equal bars and serve chilled.

Preheat and prepare

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Mix dry ingredients

In a medium bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.

Cream butter and sugar

In a large bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar with an electric mixer on medium speed for 3 minutes until light and fluffy.

Add eggs and vanilla

Add 2 eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.

Combine wet and dry

Alternate adding the flour mixture and 1/2 cup milk to the butter mixture in three additions, beginning and ending with flour. Mix until just combined.

Fold in 1/2 cup shredded coconut.

Fill and bake

Divide batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.

Cool cupcakes

Remove cupcakes from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make buttercream frosting

For the frosting, beat 1 cup softened butter with an electric mixer on medium speed for 2 minutes until creamy. Gradually add 4 cups powdered sugar, 1 cup at a time, beating well after each addition.

Finish frosting

Add 3 tablespoons heavy cream and 1 teaspoon vanilla extract to the frosting. Beat on high speed for 3 minutes until light and fluffy.

Frost cupcakes

Generously frost each cooled cupcake with buttercream, creating a rounded dome shape on top.

Add coconut coating

Press 2 1/2 cups shredded coconut onto the frosted cupcakes, covering completely to create a nest appearance.

Add candy eggs

Make a small indentation in the center of each coconut-covered cupcake and place 3 candy eggs in each nest. Serve immediately or refrigerate until ready to serve.

Preheat oven

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.

Make choux base

In a large saucepan, combine 1 cup water, 1/2 cup butter, and 1/4 teaspoon salt. Bring to a rolling boil over medium-high heat, stirring occasionally until butter melts completely.

Add flour

Remove from heat and add 1 cup flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from sides of pan, about 1 minute.

Cook dough

Return pan to low heat and cook, stirring constantly, for 2 minutes to dry out the dough slightly. Transfer to a mixing bowl and let cool for 5 minutes.

Add eggs

Add eggs one at a time, beating well with an electric mixer after each addition until dough is smooth and glossy. The dough should be thick but pipeable.

Pipe swan necks

Transfer about 1/4 of the dough to a piping bag fitted with a small round tip. On one prepared baking sheet, pipe 12 S-shaped swan necks, about 3 inches long.

These will be the swan heads and necks.

Pipe swan bodies

Transfer remaining dough to a piping bag fitted with a large round tip. On the second baking sheet, pipe 12 oval mounds about 3 inches long for the swan bodies, spacing them 2 inches apart.

Bake pastries

Bake swan necks for 10 minutes until golden and crisp. Bake swan bodies for 25 minutes until puffed, golden brown, and crisp.

Do not open oven door during baking. Remove from oven and let cool completely on wire racks.

Prepare strawberries

Toss sliced strawberries with 2 tablespoons granulated sugar and let macerate for 15 minutes. Drain excess liquid and set aside.

Make strawberry cream

In a large bowl, beat 2 cups heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer on high speed until stiff peaks form, about 3-4 minutes. Gently fold in macerated strawberries.

Refrigerate for 1 hour.

Cut swan pieces

Using a serrated knife, carefully cut the top third off each cooled swan body horizontally. Cut each top piece in half lengthwise to create two wings.

Assemble swans

Fill the bottom portion of each swan body generously with strawberry cream using a spoon or piping bag. Insert a swan neck at one end, pressing gently into the cream.

Position the two wing pieces on either side, angling them upward.

Garnish and serve

Dust assembled swans lightly with powdered sugar. Serve immediately or refrigerate for up to 2 hours before serving.

Preheat and prepare

Preheat oven to 200°F (93°C). Line two baking sheets with parchment paper and set aside.

Beat egg whites

In a stand mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy, about 1 minute. Add cream of tartar and salt, and continue beating until soft peaks form, about 2-3 minutes.

Add sugar gradually

Gradually add sugar, 1 tablespoon at a time, while beating on medium-high speed. Continue beating until stiff, glossy peaks form and sugar is completely dissolved, about 5-7 minutes.

Test by rubbing a small amount between your fingers; it should feel smooth, not gritty.

Add vanilla

Beat in vanilla extract until just combined. If adding mini chocolate chips, gently fold them in with a rubber spatula.

Color the meringue

Divide meringue into separate bowls depending on how many colors you want. Add a tiny amount of gel food coloring to each bowl (use a toothpick to add color) and gently fold until desired pastel shade is achieved.

Pipe meringues

Transfer colored meringue to piping bags fitted with large star tips. Pipe 1-inch kisses or rosettes onto prepared baking sheets, spacing them about 1 inch apart.

Bake and cool

Bake for 1 hour 30 minutes, rotating pans halfway through. The meringues should be dry to the touch and easily lift off the parchment.

Turn off oven and let meringues cool completely inside the oven with the door closed for at least 1 hour or overnight for crispest results.

Store properly

Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate as moisture will make them sticky.

Make tart dough

In a food processor, pulse together 1 1/4 cups flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add 1/2 cup cold cubed butter and pulse until mixture resembles coarse crumbs.

Add egg yolk and 2 tablespoons ice water, pulsing until dough just comes together.

Chill dough

Turn dough onto a lightly floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll and fit dough

Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface to 11-inch circle, about 1/8-inch thick.

Carefully transfer to 9-inch tart pan, pressing into bottom and sides. Trim excess dough.

Blind bake shell

Prick bottom of tart shell with a fork. Line with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes.

Finish baking crust

Remove parchment and weights, then bake for additional 10 minutes until golden brown. Cool completely on a wire rack.

Prepare ganache

Place 10 ounces chopped white chocolate in a medium mixing bowl. In a saucepan, heat 3/4 cup heavy cream over medium heat until it just begins to simmer.

Pour hot cream over white chocolate and let stand for 1 minute.

Finish ganache

Whisk chocolate and cream mixture until smooth and completely melted. Add 2 tablespoons butter and 1 teaspoon vanilla extract, whisking until fully incorporated and glossy.

Fill and chill tart

Pour white chocolate ganache into cooled tart shell, spreading evenly with an offset spatula. Refrigerate for at least 2 hours until ganache is set and firm.

Add raspberry topping

Arrange 2 cups fresh raspberries decoratively on top of set ganache in concentric circles or desired pattern. Gently brush raspberries with 2 tablespoons warmed raspberry jam for a glossy finish.

Final chill and serve

Refrigerate tart for 30 minutes more to set jam glaze. Before serving, garnish with fresh mint leaves.

Remove tart from pan and slice with a sharp knife, wiping blade between cuts.

Mix dry ingredients

In the bowl of a stand mixer, combine 4 cups flour, 1/3 cup sugar, 2 1/4 teaspoons yeast, and 1 teaspoon salt. Mix on low speed to combine.

Add wet ingredients

Add 3/4 cup warmed milk (110°F), 2 eggs, and 1 teaspoon vanilla to the flour mixture. Mix on low speed until a shaggy dough forms, about 2 minutes.

Knead in butter

With mixer on medium-low speed, add 1/2 cup softened butter one cube at a time, allowing each piece to incorporate before adding the next. Continue kneading for 8-10 minutes until dough is smooth, elastic, and slightly tacky.

First rise

Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour 30 minutes until doubled in size.

Prepare spiced filling

While dough rises, make the filling by beating together 1/2 cup softened butter, 2/3 cup brown sugar, 2 tablespoons honey, 2 teaspoons cinnamon, 1/2 teaspoon cardamom, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves until smooth and creamy. Set aside at room temperature.

Prepare pans

Line two 9×5-inch loaf pans with parchment paper, leaving overhang on the sides. Lightly grease the parchment.

Roll out dough

Punch down the risen dough and divide it in half. On a lightly floured surface, roll one piece into a 12×16-inch rectangle with the short side facing you.

Spread filling

Spread half of the spiced filling evenly over the dough rectangle, leaving a 1/2-inch border on all sides.

Roll into log

Starting from the short end closest to you, tightly roll the dough into a log. Pinch the seam to seal.

Twist babka

Using a sharp knife, cut the log in half lengthwise, exposing the filling layers. With cut sides facing up, twist the two halves around each other 2-3 times, then tuck the ends under.

Place in pan

Carefully transfer the twisted babka to one prepared loaf pan. Repeat steps 7-10 with the remaining dough and filling for the second loaf.

Second rise

Cover both pans loosely with plastic wrap and let rise in a warm place for 1 hour until puffy and nearly doubled.

Preheat oven

Preheat oven to 350°F. Position oven rack in the lower third of the oven.

Bake babkas

Bake babkas for 40 minutes, tenting with foil after 25 minutes if tops are browning too quickly, until deeply golden brown and internal temperature reaches 190°F.

Make honey glaze

While babkas bake, make the honey glaze by combining 1/4 cup honey, 2 tablespoons water, 1 tablespoon butter, and 1/2 teaspoon vanilla in a small saucepan. Heat over medium heat, stirring until butter melts and mixture is smooth.

Keep warm.

Glaze while hot

As soon as babkas come out of the oven, generously brush the hot honey glaze all over the tops and sides. Let cool in pans for 20 minutes.

Cool and slice

Using the parchment overhang, lift babkas from pans and transfer to a wire rack. Let cool completely for at least 40 minutes before slicing with a serrated knife.

Preheat oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Mix dry ingredients

In a large mixing bowl, whisk together 2 cups flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda until well combined.

Cut in butter

Add 1/2 cup cold cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Combine wet ingredients

In a small bowl, whisk together 3/4 cup ricotta cheese, 1 egg, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until smooth and well combined.

Combine dough

Pour the ricotta mixture into the flour mixture and gently fold together with a spatula until just combined. Do not overmix; the dough should be slightly shaggy.

Add blueberries

Gently fold in 1 cup fresh blueberries, being careful not to crush them. The dough will be slightly sticky.

Shape and cut

Turn the dough out onto a lightly floured surface and gently pat into an 8-inch circle about 1 inch thick. Using a sharp knife, cut the circle into 8 equal wedges.

Prepare for baking

Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with 2 tablespoons heavy cream and sprinkle with 1 tablespoon turbinado sugar.

Chill scones

Refrigerate the scones for 15 minutes to help them hold their shape during baking.

Bake scones

Bake for 16-18 minutes until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Remove from oven and transfer to a wire cooling rack.

Make lemon icing

While scones cool, make the lemon icing by whisking together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1/2 teaspoon lemon zest until smooth. Add more lemon juice if needed for desired consistency.

Ice and serve

Once scones have cooled for 10 minutes, drizzle the lemon icing over the tops. Allow icing to set for 5 minutes before serving.

Mix dry ingredients

In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.

Cream butter mixture

In a large bowl, using an electric mixer, cream together 1 cup softened butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes. Beat in 1 egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until well combined.

Combine dough

Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.

Divide dough in half and shape into disks.

Chill dough

Wrap each disk in plastic wrap and refrigerate for 2 hours or until firm enough to roll.

Preheat oven

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Cut flower shapes

On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out cookies using flower-shaped cookie cutters in various sizes.

Place cookies 2 inches apart on prepared baking sheets.

Bake cookies

Bake for 8-10 minutes or until edges are lightly golden. Do not overbake.

Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare icing

To make icing, whisk together 3 cups powdered sugar, 3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Divide icing into separate bowls and tint with food coloring in spring colors (pink, yellow, purple, green).

Decorate cookies

Transfer icing to piping bags. Decorate cooled cookies with colored icing in flower patterns, adding sprinkles or edible flowers while icing is still wet.

Let icing set for 30 minutes before serving.

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide.

Flip parchment over so pencil doesn’t touch pastry.

Make choux base

In a medium saucepan, combine 1 cup water, 1/2 cup butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Bring to a rolling boil over medium-high heat, stirring occasionally until butter melts completely.

Add flour

Remove from heat and add 1 cup flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from sides of pan, about 1 minute.

Cook dough

Return pan to medium-low heat and cook, stirring constantly, for 2 minutes to dry out the dough. Transfer to a mixing bowl and let cool for 5 minutes.

Add eggs

Add 4 eggs one at a time, beating well after each addition until fully incorporated and dough is smooth and glossy. The dough should form a V-shape when dropped from the spoon.

Pipe ring

Transfer dough to a piping bag fitted with a large round tip. Pipe a ring of dough around the drawn circle, then pipe a second ring directly on top of the first.

Pipe a third ring in the gap between the two rings at the base.

Apply egg wash

Brush the ring gently with egg wash, being careful not to let it drip down sides. Sprinkle with sliced almonds.

Bake ring

Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 25 minutes until golden brown and crisp. Do not open oven door during baking.

Cool pastry

Turn off oven, pierce ring in several places with a knife tip to release steam, and leave in oven with door slightly ajar for 10 minutes. Remove and cool completely on a wire rack.

Prepare pistachio paste

For pistachio cream, blend 1 cup pistachios with 1/2 cup of the milk in a food processor until smooth paste forms. Heat remaining 1 1/2 cups milk in a saucepan until steaming.

Make custard base

Whisk together 6 egg yolks, 2/3 cup sugar, and 1/4 cup cornstarch in a bowl until pale and thick. Gradually whisk in hot milk, then return mixture to saucepan.

Cook pastry cream

Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil, about 5 minutes. Boil for 1 minute while whisking.

Remove from heat.

Chill cream

Stir in pistachio paste, 3 tablespoons butter, 1 teaspoon vanilla, and food coloring if using. Strain through fine mesh strainer into a clean bowl.

Press plastic wrap directly onto surface and refrigerate for at least 2 hours until cold.

Lighten cream

Whip 1 cup heavy cream with 2 tablespoons powdered sugar to stiff peaks. Fold into chilled pistachio cream until smooth and lightened.

Slice ring

Using a serrated knife, slice the cooled cream puff ring horizontally in half. Remove any soft dough from inside if needed.

Fill ring

Transfer pistachio cream to a piping bag and pipe generously onto bottom half of ring. Place top half over cream and press gently.

Garnish and serve

Dust with powdered sugar and garnish with chopped pistachios. Refrigerate until ready to serve, up to 4 hours.

Slice into 12 portions to serve.

Preheat and prepare

Preheat oven to 350°F (175°C). Thoroughly grease and flour a 12-cup Bundt pan, ensuring all crevices are coated to prevent sticking.

Mix dry ingredients

In a medium bowl, whisk together 3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons ground cardamom until well combined. Set aside.

Cream butter and sugar

In a large bowl, beat 1 cup softened butter and 2 cups granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy.

Add eggs and flavorings

Add 4 eggs one at a time to the butter mixture, beating well after each addition. Mix in 1 tablespoon orange zest and 1 teaspoon vanilla extract until combined.

Combine wet and dry

In a small bowl, combine 1/2 cup orange juice and 3/4 cup milk. Alternate adding the flour mixture and the milk mixture to the butter mixture in three additions, beginning and ending with flour.

Mix on low speed just until combined after each addition.

Bake the cake

Pour batter into the prepared Bundt pan and smooth the top. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean and the cake is golden brown.

Cool the cake

Cool the cake in the pan on a wire rack for 15 minutes, then carefully invert onto the rack to cool completely, about 1 hour.

Make and apply glaze

For the glaze, whisk together 1 1/2 cups powdered sugar, 3 tablespoons orange juice, and 1/4 teaspoon cardamom in a small bowl until smooth. Drizzle over the cooled cake, allowing it to run down the sides.

Bloom gelatin

Pour 1/2 cup cold water into a small bowl and sprinkle 4 packets of unflavored gelatin evenly over the surface. Let stand for 5 minutes to bloom and soften the gelatin.

Mix cream base

In a large mixing bowl, combine 4 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar. Add the scraped vanilla bean seeds and the empty pods.

Whisk together until sugar begins to dissolve, about 2 minutes.

Dissolve gelatin

Remove 1 cup of the cream mixture and microwave in a microwave-safe container for 1-2 minutes until very warm but not boiling. Add the bloomed gelatin to the warm cream and whisk vigorously for 1 minute until gelatin is completely dissolved with no granules remaining.

Combine panna cotta

Pour the gelatin-cream mixture back into the large bowl with the remaining cream mixture. Whisk thoroughly for 1 minute to combine.

Remove and discard the vanilla bean pods. Let the panna cotta mixture sit at room temperature while preparing other components.

Prepare berry mixture

In a medium bowl, combine 2 cups sliced strawberries, 1 cup blueberries, 1 cup raspberries, 3 tablespoons granulated sugar, and 2 tablespoons lemon juice. Toss gently to coat and let macerate for 10 minutes until juices release.

Soak ladyfingers

Break 2 cups of ladyfinger cookies into 1-2 inch pieces and place in a bowl. Drizzle with 1/4 cup amaretto liqueur or berry juice and toss gently to moisten the cookies slightly.

Create first layer

Begin layering the trifle: Spread one-third of the ladyfinger pieces evenly across the bottom of the trifle dish. Top with one-third of the berry mixture, spreading evenly.

Carefully pour one-third of the panna cotta mixture over the berries, allowing it to settle into the layers.

Complete layering

Repeat the layering process two more times: ladyfingers, berries, then panna cotta mixture, creating three complete layers total. The final layer should be panna cotta mixture on top.

Chill trifle

Cover the trifle dish tightly with plastic wrap, ensuring the wrap does not touch the surface of the panna cotta. Refrigerate for at least 4 hours or overnight until the panna cotta is completely set and firm to the touch.

Whip cream topping

Just before serving, prepare the whipped cream topping: In a chilled bowl, combine 1 cup cold heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed for 2-3 minutes until stiff peaks form.

Finish and serve

Spread or pipe the whipped cream decoratively over the top of the chilled trifle. Garnish with fresh mint leaves and any reserved berries.

Serve immediately, scooping down through all layers to ensure each serving contains panna cotta, berries, and ladyfingers.

Make pastry dough

In a food processor, pulse together 1 1/4 cups all-purpose flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Add 1/2 cup cold cubed butter and pulse until mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 1 hour.

Prepare almond cream

In a medium bowl, beat together 1/2 cup almond flour, 1/4 cup sugar, 2 tablespoons softened butter, 1 egg, 1/2 teaspoon vanilla extract, and 1/4 teaspoon almond extract until smooth and creamy. Set aside.

Prepare apricots

In a separate bowl, toss the halved apricots with 2 tablespoons sugar and 1 tablespoon cornstarch until evenly coated. Set aside.

Roll out dough

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll out chilled dough on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer to prepared baking sheet.

Assemble galette

Spread the almond cream over the center of the dough, leaving a 2-inch border around the edges. Arrange apricot halves cut-side up over the almond cream in a circular pattern.

Fold and brush

Fold the edges of the dough up and over the filling, pleating as you go to create a rustic border. Brush the pastry edges with egg wash and sprinkle with sliced almonds.

Bake galette

Bake for 45 minutes until the crust is golden brown and the apricots are tender and caramelized. Remove from oven and immediately brush the apricots with warmed apricot jam.

Cool and serve

Allow the galette to cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Prepare pan

Preheat oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.

Mix dry ingredients

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.

Cream butter and sugar

In a large bowl using an electric mixer, beat 3/4 cup softened butter and 1 1/4 cups granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.

Add eggs and vanilla

Add 4 eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract.

Combine wet and dry

With mixer on low speed, add the flour mixture in three additions, alternating with 1/2 cup sour cream, beginning and ending with flour. Mix just until combined.

Fold in sprinkles

Gently fold in 1/2 cup rainbow sprinkles using a rubber spatula, being careful not to overmix.

Bake cake

Pour batter into prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool cake

Cool cake in pan for 15 minutes, then turn out onto a cooling rack to cool completely, about 1 hour.

Make and apply glaze

For the glaze, whisk together 1 cup powdered sugar, 2-3 tablespoons milk, and 1/4 teaspoon vanilla extract until smooth. Drizzle over cooled cake and top with 2 tablespoons rainbow sprinkles.

Sift dry ingredients

Sift together 100g almond flour and 100g powdered sugar twice through a fine mesh sieve. Discard any large pieces that don’t pass through.

Set aside.

Make meringue

In the bowl of a stand mixer fitted with whisk attachment, beat 75g egg whites with 1/4 teaspoon cream of tartar on medium speed until foamy, about 1 minute. Gradually add 75g granulated sugar, 1 tablespoon at a time, and increase speed to high.

Beat until stiff, glossy peaks form, about 5 minutes.

Add flavorings

Add 1 teaspoon rosewater and 2 drops pink gel food coloring to the meringue. Beat on high for 30 seconds until fully incorporated and color is even.

Macaronage technique

Add half of the sifted almond flour mixture to the meringue. Using a rubber spatula, fold gently in a J-motion, scraping sides and bottom of bowl.

Add remaining almond mixture and continue folding until batter flows like lava and forms a ribbon that disappears within 10 seconds, about 50-60 folds total.

Pipe macaron shells

Transfer batter to a piping bag fitted with a 1/2 inch round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets, spacing them 1.5 inches apart.

Firmly tap baking sheets on counter 5 times to release air bubbles.

Rest shells

Let piped macarons rest at room temperature for 30-60 minutes until a skin forms and shells are no longer sticky to the touch. Preheat oven to 300°F (150°C) during the last 15 minutes of resting time.

Bake macarons

Bake macarons for 15 minutes, rotating sheets halfway through. Shells should have developed feet and not wobble when gently touched.

Let cool completely on baking sheets for 30 minutes before removing.

Make buttercream

For buttercream, beat 115g room temperature butter in stand mixer on medium-high speed until pale and fluffy, about 3 minutes. Gradually add 200g powdered sugar and beat for 2 minutes.

Flavor buttercream

Add 1 tablespoon heavy cream, 1 teaspoon rosewater, and pinch of salt to buttercream. Beat on high speed for 3 minutes until light and fluffy.

Assemble macarons

Match macaron shells by size. Transfer buttercream to piping bag and pipe a generous amount onto flat side of one shell.

Top with matching shell and gently press together. Repeat with remaining shells.

Mature macarons

Refrigerate assembled macarons in an airtight container for 24 hours to allow flavors to develop and texture to mature. Bring to room temperature 30 minutes before serving.