Active Time: 40 Mins
Total Time: 40 Mins
Yield: Serves 12 (serving size: 1 slice)
If you’ve got frosting skills, whip up an Easter cake that’ll knock everyone out of the park. The secret’s all in the technique: Instead of preparing a complicated cake, you’re simply building things up with a frosting-based basket weave. To make this cake, you’ll need two round cake layers with an 8-inch diameter, so use a reliable box mix or your favorite spring cake recipe.
- 3pre-baked (8-inch) round cake layers
- 4 cups white vanilla frosting
- 1 cup sweetened shredded coconut
- Green liquid food coloring
- 1 cup Easter egg candy (such as Cadbury Coated Chocolate Mini Eggs)
- Mini marshmallows
- 12-inches of garden wire
How to Make It
Place 1 cake layer on a cake stand or serving plate. Top with 1 cup of the frosting, and spread evenly. Repeat procedure with second cake layer, and top with remaining cake layer.
Using a small knife, carve out a 1/2-inch deep hole in the top center of cake, leaving a 1-inch border. Use a spoon to remove the carved out cake from hole. Lightly frost sides and top of cake with 1 cup of the frosting, coating the top hole with a thin layer to hold in the crumbs.
Fit a large piping bag with a basket weave tip (such as Wilton No.47 tip) and fill piping bag with remaining icing. Pipe a basket weave pattern around sides of cake.
Place coconut and a drop of green food coloring in a plastic ziplock bag; toss to combine. Transfer green coconut to the hole on top of cake, covering entire hole. Top coconut with candy eggs.
Skewer mini marshmallows onto garden wire, leaving a 1 1/2-inch border of wire on both ends. Insert wire ends into top of cake to resemble a basket handle.
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