Easter Basket Candy Cake

Easter Basket Candy Cake requires around 1 hour and 30 minutes from start to finish. This recipe serves 12. For 43 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This dessert has 446 calories, 2g of protein, and 15g of fat per serving. 1582 people have tried and liked this recipe. This recipe from Taste of Home requires water, frosting, green food coloring, and jelly beans. It is perfect for Easter. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is rather bad. Easter Basket Cake, Easter Basket Cake, and Easter Basket Cake are very similar to this recipe.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 cups of flaked coconut

3 cups of white frosting

3 drops of green food coloring

Jelly beans, marshmallow Peeps and chocolate kisses (or the candy)

1/2 teaspoon of water

1 package yellow cake mix (regular size)

Equipment:

baking pan

plastic wrap

ziploc bags

Cooking instruction summary:

Directions Cover the serving board with gift wrap, taping the wrap on the back side of the board. Cover the wrapped board with clear cellophane in the same way. Set the board aside. Using two 9-in. round baking pans, prepare and bake the cake according to the package directions. Cool cakes for 10 minutes before removing from the pans to wire racks to cool completely. Place on cake in the center of the covered serving board. Spread the top of the cake with frosting. Cut a 6-in. circle from the center of the second cake. Remove the center circle and set aside for another use. Place the cake ring on top of the frosted cake layer, creating the basket. Frost top and sides of basket. For the handle, cover the 14-in. x 3/4-in. strip of lightweight cardboard with plastic wrap. Bend the cardboard strip into an upside-down "U" shape and insert the ends into the top of the cake about 1 inch from the outside edge. Frost the handle. In a large resealable plastic bag, combine three drops of green food coloring and 1/2 teaspoon of water. Add coconut, seal the bag and shake until coconut is evenly tinted. Sprinkle a portion of green coconut inside the basket. Reserve remaining coconut to sprinkle around the bottom of basket later. Fill the basket with candy of your choice. Press candy pieces onto the top of the handle where shown in the photo or as desired. When the frosting on the cake is firm, press the tines of a fork into the frosting on the sides of the cake to create a basket-weave pattern, alternating vertical and horizontal designs. Sprinkle the remaining tinted coconut around the bottom of the basket. Yield: 10-12 servings. Originally published as Easter Basket Cake in Country WomanMarch/April 2003, p39 Print Add to Recipe Box Email a Friend

 

Step by step:


1. Cover the serving board with gift wrap, taping the wrap on the back side of the board. Cover the wrapped board with clear cellophane in the same way. Set the board aside.

2. Using two 9-in. round baking pans, prepare and bake the cake according to the package directions. Cool cakes for 10 minutes before removing from the pans to wire racks to cool completely.

3. Place on cake in the center of the covered serving board.

4. Spread the top of the cake with frosting.

5. Cut a 6-in. circle from the center of the second cake.

6. Remove the center circle and set aside for another use.

7. Place the cake ring on top of the frosted cake layer, creating the basket. Frost top and sides of basket.

8. For the handle, cover the 14-in. x 3/4-in. strip of lightweight cardboard with plastic wrap. Bend the cardboard strip into an upside-down "U" shape and insert the ends into the top of the cake about 1 inch from the outside edge. Frost the handle.

9. In a large resealable plastic bag, combine three drops of green food coloring and 1/2 teaspoon of water.

10. Add coconut, seal the bag and shake until coconut is evenly tinted. Sprinkle a portion of green coconut inside the basket. Reserve remaining coconut to sprinkle around the bottom of basket later.

11. Fill the basket with candy of your choice. Press candy pieces onto the top of the handle where shown in the photo or as desired.

12. When the frosting on the cake is firm, press the tines of a fork into the frosting on the sides of the cake to create a basket-weave pattern, alternating vertical and horizontal designs.

13. Sprinkle the remaining tinted coconut around the bottom of the basket.


Nutrition Information:

Quickview
287k Calories
0.44g Protein
13g Total Fat
41g Carbs
1% Health Score
Limit These
Calories
287k
14%

Fat
13g
21%

  Saturated Fat
5g
35%

Carbohydrates
41g
14%

  Sugar
37g
41%

Cholesterol
0.0mg
0%

Sodium
107mg
5%

Get Enough Of These
Protein
0.44g
1%

Vitamin B2
0.17mg
10%

Manganese
0.2mg
10%

Vitamin K
7µg
7%

Vitamin E
0.9mg
6%

Fiber
1g
5%

Copper
0.06mg
3%

Phosphorus
25mg
3%

Iron
0.42mg
2%

Selenium
1µg
2%

Folate
7µg
2%

Potassium
67mg
2%

Zinc
0.19mg
1%

Magnesium
4mg
1%

covered percent of daily need
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