MOTHER'S DAY BONNET CAKE
Steps:
- Place 1 cake, wide side down, on serving platter. Spread a thin layer of frosting over top of cake. Cut 1 (2-inch) wide wedge from second cake. Spread 1/4 cup of frosting over cut ends of second cake. Bring cut ends of second cake together, pressing to adhere. Place second cake atop cake on platter. Tear cake wedge into cubes. Fill hole in center of cakes with cake cubes. Spread remaining frosting evenly over top and sides of cake to coat completely. Tie ribbon around cake and form bow. Arrange flowers decoratively around base of cake to resemble hat rim.
EASTER BASKET CANDY CAKE
For a festive cake all of your guests will be impressed with at your Easter gathering, try this recipe. It is so easy but looks like you fussed.-Mary Kay Morris, Cokato, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- 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 14x3/4-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.
Nutrition Facts :
EASTER BASKET CAKE
Very festive for the Easter holiday! Instead of using the candy to decorate the basket, I've also used milk chocolate icing or colored the vanilla icing to match the handle then used a fork to gently rake a basket type woven look into the sides of the cake.
Provided by Valerie Cain Cuff
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- Prepare the cake mix and bake the cake in two 8 inch rounds according to package directions. Cool completely.
- Cut a circle out of the center of one of the layers, leaving a ring that measures 1 1/2 inches from the outer to the inner edge. Place the uncut layer on a serving platter and frost the top. Place the ring layer on top of the frosted layer, and frost the sides and top of the basket. Decorate the sides and top by pressing candy pieces into the frosting.
- To tint the coconut, combine water and green food coloring in a medium bowl. Stir in coconut with a fork until evenly tinted. Place green coconut grass in center of cake basket.
- To make a handle, cut a piece of aluminum foil 8x16 inches. Fold in half lengthwise 4 times. Wrap with ribbon, securing the ends with tape. Insert ends of the handle into the cake top. Fill basket with Easter candy and goodies, if desired.
Nutrition Facts : Calories 668.1 calories, Carbohydrate 106.3 g, Cholesterol 5.6 mg, Fat 25.4 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 11.3 g, Sodium 488.2 mg, Sugar 86.9 g
BASIC CAKE MIX BATTER
This recipe is from "Woman's Day" magazine, September 12, 2006. It is a very simple basic cake batter. You can add a variety of different things to make several different cakes.
Provided by SouthernBell2627
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Beat butter, sugar, baking powder, and vanilla in a large bowl with mixer on high 3 minutes or until fluffy.
- Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed.
- Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes.
Nutrition Facts : Calories 242.3, Fat 10.6, SaturatedFat 6.2, Cholesterol 71.5, Sodium 72.4, Carbohydrate 33.2, Fiber 0.5, Sugar 18.9, Protein 4
EASTER BONNET CAKE
Steps:
- Split 11 of the cookies in half, leaving filling on 1 side of each cookie. Reserve split cookies with filling for brim of hat. Coarsely chop plain split cookies and remaining 4 whole cookies; set aside.
- Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 minutes at medium speed. Stir in chopped cookies. Pour 3 cups of the batter into greased and floured 9-inch round cake pan and 3/4 cup batter into greased and floured 10-oz. glass custard cup. Bake at 350°F for 25 to 30 minutes or until toothpick inserted into centers comes out clean.
- Divide remaining batter evenly into 6 to 8 paper-lined medium muffin pan cups. Bake at 350°F for 15 to 25 minutes or until toothpick inserted into centers comes out clean. Let stand in pan for 10 minutes. Remove from pan; cool completely on wire rack.
- Place cooled 9-inch cake layer on serving plate; frost top of cake with some of the frosting. Place cake round from custard cup, top side down, slightly off-center on top of cake layer. Reserve 1/3 cup frosting for cupcakes; frost side and top of bonnet with remaining frosting. Sprinkle with coconut; press gently into frosting. Halve reserved split cookies; place filling side up and rounded edge out around brim of hat. Decorate cupcakes with reserved frosting and candies.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE EASTER BONNET CAKE
No fancy equipment needed to make this festive Easter Bonnet Cake. Get out an ovenproof glass bowl and a pizza pan and we'll tell you how it's done.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Pour 3 cups batter into greased and floured 1-1/2-qt. metal or ovenproof glass bowl; pour remaining batter into greased and floured 12-inch pizza pan. Bake batter in pizza pan 15 min. and batter in bowl 45 to 50 min. or until toothpick inserted in centers comes out clean. Cool cakes in pan and bowl 10 min. Remove to wire racks; cool completely. If necessary, cut thin slice from flat side of bowl cake so it will sit flat. Cut round cake horizontally into 3 equal layers.
- Beat pudding mix and milk in bowl with whisk 2 min. Place pizza pan cake on large serving plate; spread with 1 cup COOL WHIP. Place bottom layer of bowl cake on center of frosted pizza pan cake; spread with 2/3 of the pudding. Cover with middle cake layer; spread with remaining pudding. Top with remaining cake layer, rounded-side up.
- Frost layered bowl cake with remaining COOL WHIP; sprinkle with coconut. Decorate with remaining ingredients to resemble Easter bonnet.
Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
EASY MIX CHOCOLATE CAKE
Make and share this Easy Mix Chocolate Cake recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 8
Steps:
- Place all ingredients in a large bowl and mix using an electric beater until well combined.
- Pour in to a 20 cm square cake tin and bake for 45 minutes at 190C or until cooked.
Nutrition Facts : Calories 2757.6, Fat 97.8, SaturatedFat 58.8, Cholesterol 455.1, Sodium 2040.8, Carbohydrate 438.2, Fiber 17.7, Sugar 210.3, Protein 51.3
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