Recipe courtesy of Sandra Lee
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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.

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