Easter Basket Cake
This recipe makes 12 servings
|Per serving (without cookies): about||-|
|total fat||33 g|
|sat. fat||20 g|
- Portion size: 12
Make the 'Rainbow Cake' layers, but do not tint. For handle, we painted one removed from an inexpensive basket.
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.
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