(Cup)Cake Made Easy

This moist, tender, buttery yeast bread, lightly sweetened then drizzled with vanilla glaze, sprinkled with colored sugars, and sometimes crowned with candied cherries.

Inspired by the beautiful robins’ eggs that appear at the beginning of spring, the cake is coated with a lovely light blue buttercream spattered with chocolate flecks.

This bread is a not-too-sweet, orange-scented rendition of Italian Easter bread. We've chosen to braid it, form it into a ring, and top it with colorful sprinkles.

This recipe has all the quintessential qualities of a classic birthday cake: soft, tender texture; notes of vanilla and almond; a ribbon of chocolate filling; and a shower of colorful natural sprinkles on top.