EASTER CAKE RECIPES
1 (16 ounce) box pound cake mix
1 (16 ounce) can fluffy white vanilla frosting
2 cups sweetened flaked coconut
Tail, wing, crest and wattle: 1 (14 ounce) bag gummy candies, cut in half lengthwise
Eye: 1 small, round blue candy
Feet and beak: 2 jelly-candy orange slices
Trace outline of cake body and head. Cut head pattern from cardboard.
Heat oven to 350 degrees F. Grease and flour 1 round 9 x 2-inch cake pan.
Prepare cake batter as directed on box; pour into prepared pan. Bake 40 to 45 minutes or until golden and a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes, then invert cake on rack to cool completely.
Place head pattern on cake and cut out; cut off piece of cake above dotted line (save piece for snacking). Place body of cake on a serving platter; attach head using some of the frosting as glue. Frost cake with remaining frosting. Press coconut over top and sides. Attach gummy candies, cut sides down, as shown. Press eye in place. Trim orange slices for feet and beak; press in place.
Showing posts with label easter egg cake. Show all posts
Showing posts with label easter egg cake. Show all posts
Tuesday, March 3, 2009
Easter Bunny Patch Cake
EASTER CAKE RECIPES
1 (10 3/4 ounce) frozen pound cake, thawed, cut into 10 slices
1 (21 ounce) can any pie filling
1 (12 ounce) container whipped topping, thawed
1 cup shredded coconut
Green food coloring
Jelly beans and assorted Easter decorations
Line bottom of 13 x 9-inch baking dish with cake slices. Top with pie filling and all of the whipped topping. Refrigerate 1 hour or until ready to serve.
Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and decorations.
Yield: 12 servings
1 (10 3/4 ounce) frozen pound cake, thawed, cut into 10 slices
1 (21 ounce) can any pie filling
1 (12 ounce) container whipped topping, thawed
1 cup shredded coconut
Green food coloring
Jelly beans and assorted Easter decorations
Line bottom of 13 x 9-inch baking dish with cake slices. Top with pie filling and all of the whipped topping. Refrigerate 1 hour or until ready to serve.
Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and decorations.
Yield: 12 servings
Easter Bunny Cake
EASTER CAKE RECIPES
1 (18.5 ounce) box cake mix (flavor desired)
Flaked coconut
Food coloring
Red licorice whips
Gumdrops or jelly beans
Heat oven to 350 degrees F.
Prepare cake as directed on the box. Pour batter into two 9-inch round cake pans. Bake 30 to 35 minutes or until done. Cool in pans for 10 minutes.
Remove cakes to racks and let cool completely.
Cut ears and bowtie out of one of the rounds. Cut petal shape from top to bottom on right side, then the left of the one round cake. These two cutouts will be the ears, the remaining center piece is the bow tie.
Arrange the whole cake layer on a long, flat serving platter, adding the ears on top and the bowtie at the bottom.
Ice the cake with your favorite frosting. A fluffy 7-Minute Frosting would be nice. Sprinkle plain flaked coconut over the bunny face. Dye a small amount of coconut pink for inside the ears and the bowtie, if desired. Use red licorice for whiskers and gumdrops or jelly beans for the eyes and nose.
1 (18.5 ounce) box cake mix (flavor desired)
Flaked coconut
Food coloring
Red licorice whips
Gumdrops or jelly beans
Heat oven to 350 degrees F.
Prepare cake as directed on the box. Pour batter into two 9-inch round cake pans. Bake 30 to 35 minutes or until done. Cool in pans for 10 minutes.
Remove cakes to racks and let cool completely.
Cut ears and bowtie out of one of the rounds. Cut petal shape from top to bottom on right side, then the left of the one round cake. These two cutouts will be the ears, the remaining center piece is the bow tie.
Arrange the whole cake layer on a long, flat serving platter, adding the ears on top and the bowtie at the bottom.
Ice the cake with your favorite frosting. A fluffy 7-Minute Frosting would be nice. Sprinkle plain flaked coconut over the bunny face. Dye a small amount of coconut pink for inside the ears and the bowtie, if desired. Use red licorice for whiskers and gumdrops or jelly beans for the eyes and nose.
BUNNY CUPCAKES
EASTER CAKE RECIPES
1 box Betty Crocker SuperMoist yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box
Pink food color
2 containers Betty Crocker Whipped fluffy white frosting
5 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.
Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered.
If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.
Nutrition Information: 1 Serving: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 2 1/2g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 25g); Protein 1g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%
Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
Makes: 24 cupcakes.
1 box Betty Crocker SuperMoist yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box
Pink food color
2 containers Betty Crocker Whipped fluffy white frosting
5 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.
Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered.
If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.
Nutrition Information: 1 Serving: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 2 1/2g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 25g); Protein 1g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%
Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
Makes: 24 cupcakes.
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