Make the 'Rainbow Cake' layers, but do not tint. For handle, we painted one removed from an inexpensive basket.
- Portion size 12 servings
- Credits : © CanadianLiving.com
Ingredients
Method
Spread Butter Icing over top of cake layers. Place 1 of the layers on flat serving plate; stack remaining layers on top. Refrigerate for 1 hour or until icing is firm.
Remove 1 cup (250 mL) Fluffy Icing; set aside. Spread remaining icing over top and side of cake. While icing is still soft, make basket weave on side: Pull skewer vertically from bottom to top at 3/4-inch (2 cm) intervals. Pull skewer horizontally at 3/4-inch(2 cm) intervals from 1 line to next, stopping at each line and lifting at end of stroke.
Using piping bag fitted with 1/4-inch (5 mm) plain tip, pipe reserved icing into beads around top and bottom edges. Press cookies into top, propping with marshmallows.
Nutritional facts <b>Per serving (without cookies):</b> about
- Sodium 508 mg
- Protein 7 g
- Calories 781.0
- Total fat 33 g
- Cholesterol 155 mg
- Saturated fat 20 g
- Total carbohydrate 117 g
%RDI
- Iron 19.0
- Folate 6.0
- Calcium 8.0
- Vitamin A 32.0
