2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup milk

3/4 cup vegetable oil

4 eggs

2 teaspoons vanilla extract, divided

1 box (16 ounce) confectioners's sugar

6 tablespoons butter

4-6 tablespoons light cream

Food coloring

1. Preheat the oven to 350˚F.

2. Coat a 13- x 9-inch baking pan generously with cooking spray and flour.

3. Combine the flour, granulated sugar, baking powder, and salt in a large bowl.

4. Add the milk, oil, eggs, and 1 teaspoon of vanilla; beat with an electric mixer on low speed until combined.

5. Increase the mixer speed to medium and beat the batter for 3 minutes.

6. Pour the batter into the prepared pan.

7. Bake the cake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

8. Cool on a wire rack for 10 minutes.

9. Turn the cake out of the pan and place right side up on a cutting board.

10. Trip the top and bottom (short edges) of the cake into an oval egg shape by using a serrated knife.

11. Combine the confectioners' sugar, butter, 4 tablespoons of cream, and remaining vanilla in a medium bowl; beat until smooth, adding more cream if necessary.

12. Place the cake on a serving tray to frost. (Tip: While applying frosting to the cake, dip your spatula in hot water; this will help the frosting go on smoothly and easily.)

13. Color the remaining frosting as desired and place in pastry bags fitted with star or writing tips.

14. Pipe desired designs onto the cake and border around the bottom of the cake.

If you are pressed for time, use a store-bought mix for the cake, then simply cut and decorate the cake to look like an Easter egg for a tastey and beautiful-thematic Easter dessert.

1 package (18 ounces) refrigerated sugar cookie dough

1 box (16 ounces) confectioners' sugar, sifted

6 tablespoons water

2 tablespoons meringue powder

Food coloring

12 large marshmallows

1 can (16 ounces) vanilla frosting

Pastel flower-shaped candy decors and pastel sprinkles

1. Preheat the oven to 350˚F.

2. Prepare 24 round cookies according to the package directions.

3. Place the cookies on baking sheets.

4. Bake the cookies until golden, 8-10 minutes.

5. Cool on wire racks placed over waxed paper.

6. In a medium bowl, combine the confectioners' sugar, water, and meringue powder.

7. Beat with an electric mixer on medium speed until smooth.

8. Divide the glaze amond several small bowls; tint with food coloring as desired. (I make yellow, light blue, light purple or lavender, and pink.)

9. Cut the marshmallows in half horizontally.

10. Place a marshmallow half, cut side down, in the center of each cookie.

11. Spoon the glaze over each cookie, coating the marshmallow and the cookie evenly; let dry.

12. Once the cookies are dry, divide the white frosting among several small blow.

13. Color the frosting as desired; place in pastry bags fitted with writing tips.

14. Pipe accents on the hat brims and crowns.

15. Decorate the hats with candy decors as desired, using frosting to hold them in place. **Note, if you are going to use sprinkles, apply the sprinkles in step 11 before the glaze dries on each cookie so the sprinkles will dry in the glaze.**

For an extra special touch, use colored fondant instead of the colored vanilla icing to shape hat bands, ribbons, and bows on the bonnets.