The chart features two Easter eggs, one with hibiscus flowers and the other with plumeria (not shown). The model was stitched on 14-count Harmony fabric from Picture this Plus. Check out their website at www.picturethisplus.com; they have some beautiful fabrics!
It doesn't show up in this scan, but I used Balger blending filament (one strand) with the dark pink backstitching on the decorative stars. Leave off the outline backstitching of the egg, cut out the design in an egg shape, add a pretty backing, stuff and trim the seam with a decorative ribbon or braid (don't forget to add a loop for hanging) and this would make a lovely ornament for an Easter tree. Next time, I plan to add green and yellow beads to the garlands for more bling!
Click to download the chart.
3 cups unbleached all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1/2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups walnuts, chopped
1-1/2 cups shredded coconut
1-1/3 cups grated carrots
3/4 cups crushed pineapple (the original recipe calls for drained pineapple; I add the juice, too)
Cream-Cheese Frosting (recipe follows)
Preheat oven to 350 degrees. Grease two 9-inch layer cake pans lined with wax paper. (I use a 9" x 13" cake pan and don't line it with wax paper.)
Sift dry ingredients into bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple (and juice).
Pour batter into prepared pans. Set on the middle rack of the oven and bake for 30-35 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean. (A cake baked in a 9" x 13" pan will take longer to cook. Just keep checking it.)
Cool on a cake rack for 3 hours or until completely cooled. Fill cake and frost sides with cream-cheese frosting.
Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
6 tablespoons sweet butter, at room temperature
3 cups confectioners sugar
1 teaspoon vanilla extract
juice of 1/2 lemon (optional, I leave out)
Cream together cream cheese and butter in a mixing bowl. Slowly sift in confectioners sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla and lemon juice, if you use it.