Easter Basket Cake
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving (without cookies): about | - |
| cal | 781 |
| pro | 7 g |
| total fat | 33 g |
| sat. fat | 20 g |
| carb | 117 g |
| fibre | 1 g |
| chol | 155 mg |
| sodium | 508 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 19 |
| vit A | 32 |
| folate | 6 |
- Portion size: 12
Make the 'Rainbow Cake' layers, but do not tint. For handle, we painted one removed from an inexpensive basket.
Ingredients
- Butter Icing Recipe
- Rainbow Birthday Cake recipe, layers, untinted
- Fluffy Icing
- Painted Sugar Cookies recipe
- MarshmallowMarshmallows
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.
Source : © CanadianLiving.com
