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Sixth Annual Easter Egg Roll at The Presidential Culinary Museum!

The inventor of the Annual White House Easter Egg Roll, Dolley Madison, was featured for her famous cake, china and egg ideas on CBS television on March 23 at WBTV in Charlotte. Originally held at the capitol for about 50 years - the egg roll and celebration was later moved to the White House.

Boys and girls off all ages enjoy the egg games and more annually during the Easter Egg Roll.
The White House

It was a true pleasure to showcase Dolley and James Madison (watch the footage on CBS) with help from five of our chefs, Stormy Mongiello, James T. Blakely, Seana Gallarini, Amber M. Messer (look for Harvey the rabbit) and myself. We represented Cleveland County and our hometown of Grover, NC quite well!

The Presidential Culinary Museum and Presidential Service Center will join in with all of our chefs to host the 6th Annual Easter Egg Roll complete with games and more on April 21, 2014 at 11 am in Grover, NC. For more information see the Facebook site! It's free for all to attend and we are well known for putting the $100.00 dollar bills into eggs for the hunt held after our roll. The days activities begin at 11 am with a

  1. Coloring and Drawing Contest on the sidewalk and driveway with colored chalk (basket prize free to best of show),
  2. Egg Races (bring a large spoon with you to race with a plastic egg that must cross the finish line first and be whole - basket awards and Grand Champion basket award),
  3. The Most Decorated Spoon Contest (Mathew Morrow (7) of Kings Mountain, NC was last years winner and his OCEAN STYLE SPOON has been on display all year in our glass case at the museum - be creative - basket award),
  4. The Largest Easter Spoon Contest (unloading a spoon from a truck? - get creative for the newspapers - basket winner and free vacation winner package),
  5. Easter Stories Read with Kids on the Porch,
  6. Peter Rabbit's Fantasy Bubble Land - kids try to catch a bubble without it popping in a magical wonderland filled with the air of illusion and music.
  7. Easter Egg Hunt with Cash and Candy Prizes (9 and under only - eggs with $100.00 dollar bills inside of Presidential Culinary Museum Commemorative Gold Eggs, other cash, coins and candy), this portion of the event also includes annually a complete White House set of Official Commemorative Eggs from Washington, DC made from HFC hardwood.
  8. Free Photos with Harvey the Easter Bunny on top of his Massive 10' Tall Pink Chair (kids climb up the ladder),
  9. Hula-Hoop Contest for LET'S MOVE!
  10. and this year we are adding in the Healthy Eating Show for Kids Only with Chef JT Blakely

See you soon! For all of our fans and subscribers, here is the cake we made on TV:

Dolley Madison Black Pepper, Ginger and Cardamom Cake


3-cups cake flour

2-teaspoons ground ginger

1⁄2-teaspoon baking powder

1⁄2-teaspoon baking soda

1⁄2-teaspoon salt

1-cup, two sticks, unsalted butter softened

1 1⁄2- cups granulated sugar

3 Large Eggs

1 1⁄2- tablespoons peeled and grated ginger root

1-teaspoon fresh lemon juice 1-cup milk


1⁄4-cup water

1⁄2-cup granulated sugar

3-cardamom pods or 1⁄2 teaspoon of ground cardamom

1⁄2 in thick slice ginger root 6-black peppercorns

Fresh Fruit or Confectioners' Sugar for dusting

Preheat oven to 350° F. Butter and flour the inside of a Bundt or Tube pan, or spray with nonstick cooking spray. Sift together flour, ground ginger, baking powder, baking soda and salt. With an electric beater beat the butter for two minutes at medium until creamy - add the sugar and continue to beat for two more minutes, or until mixture is light in texture and color.

Beat in the eggs one at a time beating for 30 to 40 seconds after each egg is added. Scrape down the side of the bowl frequently with a rubber spatula to keep the batter even. Beat in the grated ginger root and lemon juice. On low speed, alternately add the sifted mixture in three additions with the milk in two additions beginning and ending with the sifted mixture. Pour and scrape the batter into the prepared pan, smooth the top with a rubber spatula. Bake the cake for 50 to 55 minutes until raised and a wooden toothpick inserted into the cake withdraws cleanly.

To make the syrup: Combine the water, sugar, cardamom, ginger and peppercorns in a small non-reactive saucepan. Set over medium heat, and warm the mixture stirring frequently until the sugar melts 3 to 4 minutes. Remove the pan from the stove and let mixture stand for 10 minutes allowing the flavors to infuse into the syrup. Strain this the syrup through a medium sieve and into a small bowl. Use a pastry brush and dab the syrup over the surface of the warm cake allowing it to sink in before reapplying in the same area. Let

the cake cool completely. Garnish with fresh fruit, mint sprigs and confectioners' sugar. This can also be served with strawberry ice cream aside it.

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