Using pipe cleaners as a handle, coconut for Easter grass and speckled jelly beans for eggs - this Easter basket cake is sure to delight the kids as a baking activity!
Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts
Speckled Egg Easter Basket Cake
Ingredients:
1 (18.25 oz.) chocolate cake mix
3 1/2 C icing sugar, divided
1/4 C of water
1 C solid white shortening, divided
1/2 t clear vanilla
1 1/2 C coconut, shredded
2-3 drops of green food coloring
24 speckled jelly bean eggs
2 white pipe cleaners
Preparation:
Prepare the cake as directed on the package for 2 round cakes.
Place 2 C of the icing sugar into a mixing bowl.
Add in the water and 1/4 C of the shortening.
Pour the vanilla into the bowl.
Using an electric mixer on low speed beat the ingredients for 5 minutes or until very smooth.
Add the remaining sugar to the bowl.
Add in the remaining shortening.
Beat the mixture on low for 5 minutes.
Scrape down the sides of the bowl well and continue beating an additional 4 minutes or medium speed.
Spread a dab of icing onto a cake platter or cake board.
Place one cake onto the icing.
Spread the cake evenly with the icing on the top only.
Place the second cake on top of the icing.
Cover the sides and top of the cake with the icing.
Using a pastry bag, pipe the icing around the outside edge of the top of the cake to form a rope.
Place the coconut into a sealable bag.
Add the green food coloring to the bag.
Close the bag and shake until the coconut reaches the desired color.
Spread the coconut over the top of the cake.
Sprinkle the speckled egg jelly beans over the grass.
Place one pipe cleaner into opposite sides of the cake.
Bend the pipe cleaners until the meet in the middle of the cake.
Twist together in the center to form the handle on the basket.