Easter Basket Cake (Sandra Lee) Recipe

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Easter Basket Cake (Sandra Lee)
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Ingredients
8
Count
Nutrition
33
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Make the handle:
  2. 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.
  3. 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.
  4. Frost the entire cake with white frosting. Press cookies vertically around the outside of the cake to give it a basket look.
  5. Fill the inside hole of the cake with Easter candies. Affix the handle onto the cake by pressing into the cake.
  6. Spray with cake decorating spray.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 32.8 Kcal (137 kJ)
Calories from fat 8.61 Kcal
% Daily Value*
Total Fat 0.96g 1%
Cholesterol 0.82mg 0%
Sodium 22.14mg 1%
Potassium 9.29mg 0%
Total Carbs 5.47g 2%
Sugars 2.87g 11%
Dietary Fiber 0.14g 1%
Protein 0.55g 1%
Iron 0.1mg 1%
Calcium 10mg 1%
Amount Per 100 g
Calories 240 Kcal (1005 kJ)
Calories from fat 63 Kcal
% Daily Value*
Total Fat 7g 1%
Cholesterol 6mg 0%
Sodium 162mg 1%
Potassium 68mg 0%
Total Carbs 40g 2%
Sugars 21g 11%
Dietary Fiber 1g 1%
Protein 4g 1%
Iron 1mg 1%
Calcium 73mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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