Domino Sugar’s Sweet & Savory Easter Recipes
April 2022 Issue
by Lindsay Gifford
Recipes, Information and Photography Courtesy
of Domino Sugar
Domino Sugar isn’t just for desserts, though we must say it can really bake! However, this month we’re here to show you the savory side of sugar. (Don’t worry... we threw in a few sweets, too!)
As Easter approaches, family gatherings, filled with dreams of glazed ham and lamb chops, accompanied by a bounty of side dishes, are foremost in our minds. We all know the tried-and-true dishes, like mac-n-cheese, are bound to make the menu, but this year we suggest making room for a few new favorites, too.
Domino® Sugar products are the heart of thousands of beloved recipes that have been passed down generation after generation. A mainstay in pantries everywhere, Domino® Sugar has been dedicated to sweetening the lives of countless bakers (and their families) for more than a century. The wide variety of uses for Domino products go beyond brownies, bundt cakes and blueberry muffins. A little sugar adds the perfect touch for a decadent ham glaze and just the right hint of sweetness for a smooth sweet potato soufflé.
You’re going to love the recipes we picked for you this month. Turn the page for a sweet springtime spread—perfect for Easter and spring gatherings. Your family will delight in these delicious new recipes. To check out Domino’s huge collection of sweet and savory recipes and tips, log onto www.dominosugar.com. Happy Easter!
Carrot Cake Cupcake with Spiced Cream Cheese Frosting
Prep Time: 30 mins | Cook Time: 21-24 mins | Servings: 24
1 1/4 cups Vegetable oil
2 cups Domino® Golden Sugar
1 tsp Salt
1 1/2 tsps Baking powder
1 Tbsp Cinnamon
3 cups Carrots, finely grated
1/2 tsp Ginger
1 cup Walnuts or pecans, chopped
1/4 tsp Cloves
1/2 tsp Baking soda
4 large Eggs, at room temperature
2 cups King Arthur Unbleached All-Purpose Flour
1 tsp Vanilla extract
8 Tbsps Butter, softened
1/2 tsp Cinnamon
1/4 tsp freshly grated Nutmeg
1 (8 oz) pkg Cream cheese, softened
4 cups Domino® Powdered Sugar, sifted if lumpy
1/3 cup Water
1 cup Domino® Golden Sugar
3/4 cup Walnuts, coarsely chopped and toasted
Preheat the oven to 350°F. Lightly grease two standard muffin or cupcake pans; or line the pans with papers and grease the papers. Note: To make a loaf and cupcakes instead of 2 dozen cupcakes, see “tips,” below.
To Make the Cupcakes: In a large bowl or the bowl of your stand mixer, beat together the oil, sugar, salt, eggs and spices. Whisk the flour with the baking powder and baking soda and add to the bowl, stirring to combine. Add the carrots and nuts and mix until just blended. Scoop the batter evenly into the prepared pans. Each should be about 2/3 full; a muffin scoop works well here. Bake the cupcakes for 21 to 24 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean. Remove the cupcakes from the oven, and after about 10 minutes transfer them to a rack to cool. Allow them to cool completely before frosting.
To make the frosting: In a large bowl, or the bowl of your stand mixer, beat the cream cheese and butter at medium speed until smooth and creamy. Reduce the speed to low and add the powdered sugar, vanilla and spices. Return to medium speed and beat for 1 to 2 minutes, until creamy.
To Make the Topping: Line a baking sheet with parchment and set aside. In a small saucepan, combine the sugar and water and cook over medium-high heat until the mixture reaches 320°F. Do not stir. Remove the syrup from the heat and add the walnuts. Carefully transfer the mixture to the prepared pan. Cool completely before breaking into small pieces. Frost the cupcakes and garnish with the walnut brittle topping before serving. To store: Store, covered, in the refrigerator for up to one week; freeze for longer storage.
Additional Tips: To make a loaf + cupcakes: Lightly grease a tea loaf pan (or 9” x 5” loaf pan) and one standard muffin or cupcake pan. Prepare the batter as directed and spoon into the loaf pan, filling it about three-quarters full. Spoon the remainder of the batter into the muffin or cupcake pan. (You’ll make about six cupcakes if you’ve used a tea loaf pan, eight cupcakes if you’ve used a 9” x 5” pan.) Bake the tea loaf for 45 to 50 minutes; or the 9” x 5” loaf for 65 to 75 minutes, tenting after 45 minutes if the top is getting too dark. Bake the cupcakes as directed above. Cool, frost with the cream cheese frosting, and garnish with the walnut brittle.
Mini Pear, Bacon & Blue Cheese Quiches
Prep Time: 25 mins | Cook Time: 8 mins |. Servings: 30 quiches
4 oz Bacon, uncooked
¼ cup Water
¾ cup Heavy cream
2 Tbsps White wine
3 large Eggs
4 oz Blue cheese crumbles
¼ tsp Salt
1 Tbsp Onions, chopped
2 Tbsps Domino® Light Brown Sugar
¼ tsp Cracked black pepper
Fresh Parsley leaves, for garnish
30 Mini phyllo shells, store bought
1 medium Bartlett pear, diced in ¼-inch cubes
Preheat oven to 400°F. Place phyllo shells on a baking sheet lined with parchment paper or aluminum foil. Cut the bacon into long strips about 1/4 inch wide. Cook the bacon with water in a medium skillet. Water allows for uniform browning. Fry over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Set aside. Remove all of the fat rendered by the bacon in the skillet but 1 teaspoon. Do not discard the small pieces of bacon left behind in the skillet after cooking it. Deglaze the skillet with white wine (if you do not have white wine, you can use chicken stock). Add to the skillet the pears, onions and brown sugar. Cook until the onions are translucent and pears are tender. Remove from heat and set aside. In a large measuring cup, preferably with a pouring spout, whisk together cream, eggs, salt and pepper. Add pieces of bacon (set aside some pieces for garnish) and pear/onion mixture to each shell. Pour egg mixture over each shell. Add crumbles of blue cheese to each shell. Bake for 8 to 10 minutes until the center is set and the shells are golden brown. Garnish with pieces of bacon and parsley. Serve.
Mashed Candied Sweet Potatoes
1/4 cup (1/2 stick) Butter
1 cup Heavy whipping cream
1/2 tsp Salt
1/2 tsp Ground cinnamon
1 Tbsp Pure vanilla extract
3/4 cup Domino® Dark Brown Sugar
6 medium (approximately 3 cups) sweet potatoes, washed and dried
Preheat oven to 350°F. Lightly spray or brush sweet potato skins with vegetable oil. Place in oven on a foil-lined pan or cookie sheet and bake for approximately 50 minutes. Potatoes will be soft to the touch when done. Remove sweet potatoes from the oven and allow cooling to touch, and then peel off skins. In the meantime, add heavy cream and butter to a small saucepan and reduce by half. Reserve. In a large bowl, mash sweet potatoes. Add remaining ingredients and the cream mixture. Continue mashing either by hand or with a food processor until all ingredients are combined and purée is smooth. Transfer purée into a casserole dish and serve.
Prep Time: 5 mins | Servings: 3/4 cup
¼ tsp Oregano
½ tsp Garlic, finely chopped
½ tsp Salt
½ tsp Ground black pepper
1 Tbsp Dijon mustard
1 tsp Shallot, finely chopped
¼ cup Champagne vinegar
2 Tbsps Lemon juice, freshly squeezed
½ cup Extra virgin olive oil
2 Tbsps Domino® Light Brown Sugar
In a medium bowl, whisk together all the ingredients except the olive oil. Whisk until well combined. Slowly whisk the olive oil until incorporated. Additional Tip: This is a very versatile vinaigrette. Use it over a fresh salad or to finish grilled vegetables.
French Green Beans with Candied Pecans
Prep time: 5 mins | Cook Time: 15 mins | Servings: 6
For the Green Beans:
2 Tbsps Salt
1 lb. French green beans
4 cups Water
2 Tbsps Butter
1 Shallot, peeled and chopped
Salt, to taste Freshly ground black pepper, to taste
For the Candied Pecans:
1/2 tsp Kosher salt
1 1/2 cups Pecans
4 tsps Water
1/2 cup Domino® Powdered Sugar
For the Candied Pecans: Preheat oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, combine sugar, water and salt. Add the pecans to the sugar mixture and mix until all the nuts are evenly coated. Place the nuts on the lined baking sheet and bake for 8-10 minutes until pecans are golden brown and caramelized. Remove from oven and let the nuts cool until they reach room temperature. Chop roughly and set aside.
For the French Green Beans: Bring the water and salt to a boil. Add the green beans and cover the pot. Cook beans for 5 to 6 minutes until tender but still firm. In a large bowl, have ready about 2 cups of water with ice and transfer the green beans to the ice bath right after cooking. This will stop them from continuing to cook and give a bright green color to the beans. Heat the butter in a skillet; add the shallot and sauté for about 1 minute, until golden brown. Drain the beans and add to the sauté pan. Add salt and pepper, and sauté briefly. Sprinkle the chopped candied pecans and serve.
Lamb Chops with Mint Jelly
Prep Time: 30 mins | Cook Time: 12-15 mins | Servings: 4
For the rub:
3 Tbsps Salt
2 Tbsps Domino® Golden Sugar
2 Tbsps Garlic powder
1 Tbsp cracked Black pepper
1 tsp dried Rosemary leaves
1 tsp Onion powder
1 tsp dried Mint
1 tsp Parsley flakes
For the lamb chops:
2 racks Lamb, frenched and clean from most fat
2 Tbsps Vegetable oil
2 Tbsps Unsalted butter
5 springs Fresh rosemary
2 cloves Garlic
Mix all the ingredients of the rub. Cut the lamb racks into 2 half-racks and season the lamb generously with the rub. Set on a plate and let rest for 25 minutes at room temperature. Heat oil in a large skillet over medium-high heat. Lay the lamb racks in the pan, fat side down. Brown the lamb turning occasionally with tongs until all sides are golden brown. Reduce the heat to medium and add butter, 3 sprigs of rosemary and garlic to the skillet. Continue cooking, basting the lamb with butter and turning occasionally until lamb internal temperature of the lamb is 130°F for medium. Remove lamb from heat and allow to rest for 5 minutes. Cut the lamb chops and serve. Garnish the plate with fresh rosemary sprigs. Chef's Tip: Lamb is traditionally paired with mint jelly.
Ham with Apple Glaze
Prep Time: 15 mins | Cook Time: 25 mins | Servings: 20
1 Tbsp Dijon mustard
2 cups Apple juice or apple cider
1 tsp Ground cinnamon
1 cup Domino® Light Brown Sugar
½ tsp Ground cloves
1 (15 lbs) Bone-in ham, fully cooked
¼ cup Freshly squeezed orange juice
Preheat oven to 325°F. In a small saucepan, combine apple juice, light brown sugar, orange juice, Dijon mustard, cinnamon, and cloves. Bring mixture to a boil and reduce heat. Simmer for 15 minutes. Remove from heat. Remove ham from all packaging materials. Place in a shallow roasting pan flat side down. Put the apple glaze on top and cook uncovered for 25 minutes. Baste the ham with the glaze every 5 minutes. Remove from oven and enjoy. Chef's Tip: Add some apples cut in halves to the roasting pan and roast with the ham. You can serve the roasted apples as a side dish to the ham.
Pork Roast (Easter Roast)
Prep Time: 15 mins | Cook Time: 6 hrs | Servings: 8-10
1 Tbsp Kosher salt
1 tsp Ground pepper
1 (5-6 lbs.) bone-in Pork shoulder
4 Tbsps Unsalted butter
½ tsp Kosher salt 4 Garlic cloves, thinly sliced
1 medium Onion, thinly sliced
¼ tsp Ground pepper
¾ cup Domino® Light Brown Sugar
1 cup Water
½ cup Apple cider vinegar
¼ tsp Fennel seeds, slightly toasted and crushed
Preheat oven to 300°F. Sprinkle pork with 1 tablespoon of salt and 1 teaspoon of pepper. Place the pork in a large roasting pan, fat side up. In a medium saucepan, over medium-low heat, melt the butter. Add garlic, onion, fennel seeds, ½ teaspoon salt and ¼ teaspoon ground pepper. Stir until onion is translucent. Add sugar, vinegar and water. Cook until the sugar dissolves completely. Add the sugar-vinegar mixture to the bottom of the roasting pan. Cover the roasting pan with aluminum foil and place in the oven. Roast for 5 hours, basting with the sugar-vinegar mixture every 30 minutes. After 5 hours, remove the aluminum foil and increase the oven temperature to 350°F, roast for one more hour. Remove the roasting pan from the oven; baste with sugar-vinegar mixture. Allow the meat to rest for 25 minutes before carving. Serve with roasted carrots, onions, and fennel. Garnish with fresh tarragon.
Prep Time: 25 mins | Cook Time: 25 mins |. Servings: 1 (12.5-inch) pizza
For the Crust:
1 large Egg
1 1/2 cups Domino® Golden Sugar
1 tsp Pure vanilla extract
2 3/4 cups All-purpose flour
1/2 tsp Baking powder
1/8 tsp Salt
1 cup Unsalted butter, at room temp
For the cream cheese spread:
1½ tsp Pure vanilla extract
1 tsp Freshly grated lemon zest
11/2 cups Domino® Golden Sugar
1 (8 oz) pkg Cream cheese, at room temperature
1 (17.5 oz) container Greek yogurt, unsweetened
For the toppings:
Strawberries, sliced Pineapple, sliced
Kiwis, sliced Blueberries
Preheat oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, mix for 1 minute. In a separate bowl, whisk all the dry ingredients. Add dry ingredients to the butter mixture and mix at low speed until combined and a dough starts to form. Remove the dough from the bowl and form into a disc. Press dough evenly onto a 12.5-inch pizza pan. Bake for 25 minutes or until golden brown. Remove from oven and allow to cool completely.
While the cookie crust is baking, prepare the cream cheese spread. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and cream cheese until smooth. Add yogurt, vanilla, and lemon zest and mix until well combined. Spread the cream cheese spread onto the cooled cookie crust. Top with fruit and enjoy!
Lemon Meringue Tart
Prep Time: about 1 hr | Chill Time: min. 3 hrs | Servings: 1 (9-inch) tart
For the Tart Shell:
2 Tbsps Heavy cream
1 large Egg yolk
1 stick Unsalted butter, cold Pinch of Salt
1 1/2 cups All-purpose flour
3 Tbsps Domino® Golden Sugar
For the Filling:
1/3 cup Cornstarch
1½ cups Domino® Golden Sugar
2 tsps Fresh lemon zest
¼ tsp Salt
1½ cups Warm water
5 large Egg yolks
½ cup Lemon juice, freshly squeezed
4 Tbsps Unsalted butter, at room temperature
For the Meringue:
¼ tsp Salt
1 cup Domino® Golden Sugar
½ tsp Cream of tartar
5 large Egg whites, at room temp
Prepare the tart shell: Cut the butter into ½-inch cubes and refrigerate. Meanwhile, mix together the flour and salt. In a separate cup, mix the egg yolk and heavy cream. In a food processor, place cold butter cubes and sugar and pulse until sugar coats the butter. Add the flour mixture and pulse until the mixture resembles breadcrumbs. Add egg mixture and pulse until incorporated. The dough will look crumbly. Scrape the dough out onto a sheet of plastic wrap. Using the plastic wrap to knead the dough, form into a disc. Wrap it with more plastic wrap and refrigerate for 30 minutes. Preheat the oven to 325°F. Roll the dough about 1/8-inch thick and transfer it to the tart pan; gently press into the bottom and up the sides of the tart pan. Line inside of pastry with heavy duty foil. Bake for 10 minutes; remove from oven. Remove foil, prick bottom and sides of pastry, and return to oven for an additional 4 minutes or until golden brown. Cool slightly before filling.
For the pie filling: In medium saucepan, combine sugar, cornstarch and salt. Gradually stir in water and cook, stirring constantly, 2 to 3 minutes, until mixture is clear and thickened. Remove from heat. In a separate bowl, combine egg yolks, lemon zest and, juice; stir into hot sugar mixture. Cook, stirring constantly, 3 minutes longer. Remove from heat and stir in butter; cool. Pour into prepared tart shell.
For the meringue: In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites, cream of tartar, and salt and beat on medium speed until foamy. Gradually sprinkle in the sugar, beat at medium/high speed until incorporated, and stiff glossy peaks form. Spoon the meringue over the tart. Use the back of a spoon or a spatula to make peaks with the meringue. Using a kitchen gas torch, brown the meringue. If you do not have a torch to brown the meringue, turn on the oven to broil and brown the meringue for 30 seconds or until golden brown. Meringue will brown quickly so stay close to the oven until it reaches the desired browning. Refrigerate for at least 3 hours. Serve.
Golden Sweet Dinner Rolls
Prep Time: 2½ hours, including proofing | Cook Time: 15 mins | Servings: 24 rolls
1 cup warm Water
¼ cup Nonfat dry milk
½ cup (1 stick) Butter, melted, divided
1 tsp Salt
1 pkg (2 tsps) Active Dry Yeast
½ cup Domino Golden Sugar, divided
4 to 4 ½ cups Bread Flour, plus extra for cutting board and rolling pin
In stand mixer bowl, whisk water and nonfat dry milk together; then, whisk in yeast, salt and 1 tablespoon Domino Golden Sugar. Let yeast bloom for 5 minutes; then, stir in remaining sugar, egg, 6 tablespoons melted butter and 3 cups flour until the mixture forms a soft dough. Place the bowl on the stand mixer and use the dough hook attachment on low speed to knead the dough for 5-7 minutes, adding flour 1/4 cup at a time and scraping down the sides, until the dough pulls away from the sides of the bowl and is no longer sticky. Transfer dough to a clean, oiled bowl, cover with a clean damp tea towel, and let rise in a warm, draft-free location until doubled in size; about 1 hour.
While dough is proofing, cut parchment to line the bottoms of the two sheet pans; then, grease the bottom and sides of the pans. After proofing, punch dough down and turn dough out onto floured cutting board. Fold the edges toward the middle, two sides at a time, flip the dough over on the board, and pinch the bottom together with both hands, shaping the dough into a ball. Use a dough cutter or chef knife to cut the dough in half. Use rolling pin or floured hands to roll or pat each half out into an 8-inch square; then, use the dough cutter or knife to cut the dough into 12 pieces. Roll each piece of dough by hand into a ball. Place dough balls 1-inch apart in the baking pans, for a total of 12 per pan. Brush the tops of the rolls with remaining 2 tablespoons melted butter; then loosely cover the rolls with the damp tea towel and proof again 30 minutes. While dough is proofing a second time, preheat oven to 375°F. Bake rolls 15 minutes or until golden brown and centers reach 185°F for food safety.
Chef's Tip: The warm water should be 110°F for the yeast to properly activate. The dough is ready after mixing when a finger pressed in it leaves an indentation.
Golden Berry Chantilly Cake
Prep Time: 30 mins | Cook Time: 39 mins | Servings: 24
Berry Cake Filling:
1 Tbsp Cornstarch
1 Tbsp Water ½ cup Domino® Golden Sugar
2 tsp Lemon zest
1 Tbsp fresh Lemon juice
2 cups fresh or frozen mixed berries (raspberries, blackberries, blueberries etc.)
Golden Vanilla Cake Layers
3 cups Cake flour
1 tsp Salt
3 cups Domino® Golden Sugar
2 1/2 tsp Baking powder
1/8 cup Vegetable oil
1 cup Unsalted butter, room temp
1 tsp Vanilla extract
1 1/2 cups full-fat Sour cream, room temp
1 cup pasteurized Egg whites from a carton (or about 7 egg whites)
Mascarpone Cream Cheese Frosting:
2 tsp Vanilla extract
1/2 cup Cream cheese, room temp
1/4 tsp Salt
1 1/2 cups Unsalted butter, room temp
7 large Egg whites, room temp
1/2 cup Mascarpone cheese, room temp
2 cups Domino® Golden Sugar
Decorations: Mint springs, 1-2 cups fresh Berries, Edible flowers
Berry Cake Filling: Make the filling first, so that it has time to cool and thicken. Pour mixed berries and Domino® Golden Sugar into a large saucepan over medium heat and bring to a simmer. In a separate small bowl, stir together the cornstarch and water to make a slurry. Pour the slurry into the saucepan and stir to combine. Allow the berry mixture to cook for a several minutes, stirring constantly. Once the mixture has thickened, turn off the stove and mix in the fresh lemon juice and zest. Pour into a separate bowl and set aside to cool. To accelerate the cooling process, cover the bowl with plastic wrap and place in the fridge.
Golden Vanilla Cake Layers: Preheat oven to 325°F. Line and grease three, 8” pans or four, 7” pans with parchment rounds. Sift the dry ingredients (cake flour, Domino® Golden Sugar, baking powder, and salt) into the bowl of a stand mixer. Add chunks of room-temperature butter slowly with a whisk attachment on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly. Pour in egg whites, and mix on low until just incorporated Add the sour cream, oil and vanilla extract. Mix on a low speed until the batter is smooth. Scrape down the sides of the bowl with a spatula, then beat on low speed for a few more seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over mixed). Divide batter evenly between the prepared cake pans. Bake for 39-40 minutes or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a wire rack to finish cooling. Once fully cooled, use a serrated knife to level the tops of the layers. Set cake layers aside.
Mascarpone Cream Cheese Frosting: While the cake layers bake and cool, make the mascarpone cream cheese frosting. In a medium sized pot, add about 1 inch of water bring to a simmer. Before making the frosting, be sure to thoroughly clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue. Add the egg whites and Domino® Golden Sugar into your clean mixing bowl. Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot. Whisk the mixture constantly for about 3 minutes, until it reaches 160F. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch. Lift your bowl away from the pot, and dry the bottom with a towel. Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks. At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s still warm, it will melt your butter! Mix in the unsalted butter at a medium speed, 1 Tbsp at a time. In a separate bowl, whisk together the room temperature mascarpone cheese and cream cheese until fluffy and fully combined. Mix the whipped cream cheese mixture into the meringue mixture at a medium high speed. When the ingredients are fully incorporated, scrape the sides and bottom of the bowl with a rubber spatula. Add in the vanilla extract and salt and mix on a low speed for a couple minutes then set aside. The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick. Place 2/3 of the frosting into a large piping bag, and cut a 2 cm opening at the tip of the bag.
Assembling this Golden Berry Chantilly Cake: Build your cake on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board. Pipe a thick frosting ring around the edge of your cake layer to act as a frosting dam for the berry filling. Spread 1/3 of the cooled berry filling into the ring of frosting. Top with additional fresh berries (optional) and cover with an even layer of cream cheese mascarpone frosting. Repeat with remaining cake layers, being sure to flip the top cake layer upside down to make it easier to frost. Add a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch. Top the cake with fresh berries and edible flowers, then enjoy!
Chef's Tips: 1) Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable. 2) Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. 3) A frosted cake can last in the fridge for 2-3 days, or in the freezer for up to a week. The buttercream locks in all the moisture, keeping the cake fresh and delicious. 4) If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.the cupcakes as directed above. Cool, frost with the cream cheese frosting, and garnish with the walnut brittle.