Easter Basket Cake Easter Basket Cake

Author: Canadian Living

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



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


  • Iron 19.0
  • Folate 6.0
  • Calcium 8.0
  • Vitamin A 32.0
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Baking & Desserts

Easter Basket Cake