Easter is only two weeks away. Do you have your cutesy, themed, pastel dessert for the impending gorge of post-egg-hunt ham and sweets? Let the kids eat the jelly beans and Peeps. And especially the real Easter eggs. 'Cause, ugh, who wants to mow on a chicken fetus when there's a giant, mouthwateringly moist red velvet Easter Egg Cake on the dining room table? A thick shell of fondant icing protects the 3-layered spongy wonder on the outside, while two internal layers of white icing serve as cloud-like padding in between.
Williams Sonoma ships the Easter Egg Cake frozen. To serve, simply thaw and shut down the part of your brain that is cognizant of caloric intake. Cake dimensions are 8 1/2" x 5” x 2 3/4" high (serves 6 to 8).
If red velvet isn't your Achilles heel, don't breathe a sigh of relief quite yet. A Carrot Cake, shaped like Bugs' favorite chew toy, is also on the Williams Sonoma virtual rack for $65.