EASTER BASKET... 3-layer cake
Nancy J. Patrykus
I clipped this recipe and picture from an old Women's World magazine.
If you ever make it..please share a picture on my site. Thank you
My EASTER recipe # 6
Featured Pinch Tips Video
- 1 pkg
- (18.25 oz.) white cake mix
- 1 Tbsp
- grated lemon
- 2 can(s)
- 16 oz each vanilla frosting
- 3 Tbsp
- lemon juice
- 2 Tbsp
- grated lemon zest
- 1 c
- heavy cream
- 1-1/2 c
- flaked sweetened coconut
- green food coloring
- easter egg-shaped candy
1CAKE : Preheat oven according to cake mix package..Butter and flour 3, 8 inch round cake pane.
Pre-pare cake mix according to package directions, using whole eggs instead of egg whites!
Stir in 1 teaspoon lemon zest.
Evenly divide batter among the 3 pans.
Bake 24-26 minutes. Cool in pans on wire racks. remove from pans, and cool completely.
2FROSTING: In a bowl stir together frosting, lemon juice, and 1 teaspoon lemon zest. In another bowl with mixer on high speed beat cream until soft peaks form.
Fold whipped cream into frosting.
3ASSEMBLY: With a serrated knife trim tops of cake to level.
Place 1 layer on a serving platter.. Spread with 1 cup of frosting.
Top with the 2nd cake layer and spread with another 1 cup of frosting
Top with 3rd layer and spread with a thin coating on top and sides of cake.
Place remaining frosting in a pastry bag fitted with a 1/2 inch tip..
Starting at top of cake horizontally,pipe a 3/4 inch wide line of frosting, about 3/4 inch apart across vertical line.
Pipe another vertical line 3/4 inch to right of first line.
Pipe more horizontal lines, filling in spaces between vertical lines.
Repeat all around cake.
Then pipe small circles of frosting on top edge of cake to finish.
Tint coconut green, and sprinkle over top of cake.
Decorate with candy eggs as desired,and maybe a couple chocolate Easter bunnies!
Enjoy your beautiful cake..and
Have a Blessed Easter.