Serious Eats: Recipes
Cakespy: Homemade Easter Corn
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
It's time to let you in on a little secret: Easter Corn is the same thing as Candy Corn, but colored differently. And like Candy Corn, it tastes better when made at home.
Of course, you can make the most of this festive treat by coloring it creatively. Instead of tricolors, why not go for five stripes of pastel sweetness? And, going even further, why not serve it in overturned baby-food jars to form the cutest enchanted forest-style terrarium treats you've ever seen? With all that magic, you might just give the Easter Bunny a run for its money.
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.