Nancy from JAP posted her Easter Bonnet Cake earlier. In Pampered Chef's "Kids in the Kitchen" cook book they have a recipe similar to Nancy's. When I was a Pampered Chef consultant I made this several times at specialty shows such a Bridal Showers and Kids in the Kitchen. I made it especially for my mom on Mother's Day. The picture I am posting is out of the book. Nancy asked me if I would post the recipe. Both of these cakes are beautiful and will make a beautiful addition to Easter or any other occasion.
Preheat oven to 350F. In a 2-qt oven safe measuring bowl spray non-stick spray; coat well
Prepare cake mix according to package directions and pour into measuring bowl.
Bake 55-60 minutes or until cake tester comes out clean. When done place on cooling rack for 15 minutes. Invert onto a pretty plate; let cool completely.
To decorate: Start by frosting the cake. Add cookies around the cake. Place jordan almonds as shown in the picture with an m&m in center of each flower. Cut to green sugared slice candies and make leaves, and place 2 on the flowers for petals. Unroll your fruit roll and wrap it around the base of the cake just above the cookies. Tie in a bow. In a plastic ziplock add remaining frosting and cut one end & put a dab on each cookie.