Easter Basket Cake
Make the 'Rainbow Cake' layers, but do not tint. For handle, we painted one removed from an inexpensive basket.
Servings: 12
Ingredients:
| 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% |
Suggested Recipes
-
Butter icing (see recipe)
Rainbow cake Layers, untinted (see recipe)
Fluffy icing (see recipe)
Painted sugar cookies (see recipe)
marshmallows
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.
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