Easter Basket Cake
- Total:
- 8 hr 30 min
- Prep:
- 30 min
- Inactive:
- 8 hr
- Yield:
- 6 servings
- Level:
- Easy
Ingredients
HANDLE:
Cake:
Directions
Make the handle:
Separate the fondant into 2 pieces. Place 1 to 2 drops of pink color into half, and the purple into the other half. Knead the fondant until the color is uniform and the desired shade. Roll each color into a 14-inch long 1/4-inch thick rope. Roll the ropes together to create a "braided" effect. Curve the fondant so it will arc over the angel food cake basket. Lay on a flat surface and allow to dry overnight, until solid and firm.
Cut the top off the angel food cake horizontally so the cake is an even basket shape. Using a 3-inch round cookie cutter, enlarge the center hole.
Frost the entire cake with white frosting. Press cookies vertically around the outside of the cake to give it a basket look.
Fill the inside hole of the cake with Easter candies. Affix the handle onto the cake by pressing into the cake.
Spray with cake decorating spray.
My Private Notes
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