Easter Basket Cake (Sandra Lee) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 |
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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