This whimsical Easter Basket Cake is fun for kids as well as adults and simple to make. But don’t pick it up by the pipe-cleaner handle!
Ingredients
- 1 (18.25 oz.) chocolate cake mix
- 3 1/2 cups icing sugar, divided
- 1/4 cup of water
- 1 cup solid white shortening, divided
- 1/2 tsp clear vanilla
- 1 1/2 cups coconut, shredded
- 2-3 drops of green food coloring
- 24 speckled jelly bean eggs
- 2 white pipe cleaners
Instructions
Bake cake as directed on the box using 2 round pans. Set to the side to cool completely.
Frosting instructions:
Combine 2 cups icing sugar, water, 1/4 cup shortening and vanilla into a large mixing bowl.
Beat on low-speed until smooth (approximately 5 minutes).
Add the remaining sugar and shortening.
Beat on low for 5 minutes.
Scrape the sides and slightly stir, then beat on medium for 4 minutes.
Decorating instructions:
Center the bottom layer of cake on a dab of frosting on a platter.
Ice the top only, and then place the second cake layer on the icing.
Frost the top and sides of both layers.
Use a pastry bag to pipe a thick rope of frosting around the top edge of the cake.
Put coconut and green food coloring into a plastic bag. Seal and shake until the coconut reaches the desired shade.
Sprinkle the coconut onto the top of the cake (within the rope edging).
Add the speckled jelly beans to the top of the coconut.
Place a pipe cleaner into opposite sides of the cake. Bend them towards each other in an arc and twist them together to form the handle of the basket.
Serves 8.
Easter Basket Cake
Ingredients
- 1 18.25 oz. chocolate cake mix
- 3 1/2 cups icing sugar divided
- 1/4 cup of water
- 1 cup solid white shortening divided
- 1/2 tsp clear vanilla
- 1 1/2 cups coconut shredded
- 2-3 drops of green food coloring
- 24 speckled jelly bean eggs
- 2 white pipe cleaners
Instructions
- Bake cake as directed on the box using 2 round pans. Set to the side to cool completely.
Frosting instructions:
- Combine 2 cups icing sugar, water, 1/4 cup shortening and vanilla into a large mixing bowl.
- Beat on low-speed until smooth (approximately 5 minutes).
- Add the remaining sugar and shortening.
- Beat on low for 5 minutes.
- Scrape the sides and slightly stir, then beat on medium for 4 minutes.
Decorating instructions:
- Center the bottom layer of cake on a dab of frosting on a platter.
- Ice the top only, and then place the second cake layer on the icing.
- Frost the top and sides of both layers.
- Use a pastry bag to pipe a thick rope of frosting around the top edge of the cake.
- Put coconut and green food coloring into a plastic bag. Seal and shake until the coconut reaches the desired shade.
- Sprinkle the coconut onto the top of the cake (within the rope edging).
- Add the speckled jelly beans to the top of the coconut.
- Place a pipe cleaner into opposite sides of the cake. Bend them towards each other in an arc and twist them together to form the handle of the basket.
