Tested till perfect Easter Basket Cake

Easter Basket Cake

Make the 'Rainbow Cake' layers, but do not tint. For handle, we painted one removed from an inexpensive basket.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe1 out of 5 based on 1 ratings.
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  • Portion size 12

Ingredients

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Preparation

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 Information Per serving (without cookies): about

cal 781 pro 7g total fat 33g sat. fat 20g
carb 117g fibre 1g chol 155mg sodium 508mg

% RDI:

calcium 8 iron 19 vit A 32 folate 6
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