Recipe courtesy of Sandra Lee

Easter Basket Cake

Name: Easter Basket Cake
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT8H30M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 1 package fondant; 1 drop pink food coloring; 1 drop purple food coloring; 1 store-bought angel food cake; 1 (16-ounce) container white frosting; Oval sandwich cookies; Easter candy; Cake decorating spray

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Level: Easy
Total: 8 hr 30 min

Prep: 30 min
Inactive: 8 hr

Yield: 6 servings

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Ingredients

HANDLE:

1 package fondant

1 drop pink food coloring

1 drop purple food coloring

Cake:

1 store-bought angel food cake

1 (16-ounce) container white frosting

Oval sandwich cookies

Easter candy

Cake decorating spray

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.