pampered chef's spring bonnet cake
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.
prep time
40 Min
cook time
25 Min
method
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yield
10-12 serving(s)
Ingredients
- 1 box yellow or lemon cake mix
- 1 - container of vanilla or lemon frosting (if you use vanilla add yellow food coloring)
- 13 - vanilla or lemon sandwich cookies
- 1 - fruit snack roll rainbow color
- 1 - box of jordan almonds, spring colors
- - easter m&m's, green sugared candies
How To Make pampered chef's spring bonnet cake
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Step 1Preheat oven to 350F. In a 2-qt oven safe measuring bowl spray non-stick spray; coat well
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Step 2Prepare cake mix according to package directions and pour into measuring bowl.
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Step 3Bake 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.
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Step 4To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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