Easter Basket Candy Cake Recipes

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RAINBOW RING EASTER BASKET CAKE



Rainbow Ring Easter Basket Cake image

Unleash your inner artist with this colorful cake that's almost as much fun to make as it is to eat. Be sure to snap a picture before everyone digs in, because each cake is utterly unique and undeniably beautiful.

Provided by Arlene Cummings

Categories     Dessert

Time 2h25m

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
Yellow, red, blue and green food color
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
2 cups shredded coconut
Betty Crocker™ Decorating Decors® multicolored candy sprinkles

Steps:

  • Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites.
  • Divide batter among 3 small bowls. Add few drops yellow food color to 1 bowl; mix well. Add red food color to second bowl to make pink. Add red and blue food color to third bowl to make purple. Pour half of the yellow batter into cake pan. Carefully pour half of the pink batter over yellow batter. Carefully pour half of the purple batter over pink batter. Repeat layers (do not mix colors).
  • Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
  • Divide frosting among 3 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; add few drops yellow food color and stir until frosting is smooth enough to drizzle. With spoon, drizzle yellow frosting back and forth over cake in striping pattern until all frosting is used (allow some frosting to drip down onto plate in middle of cake, if desired). Microwave second bowl of frosting; add red and blue food color to make purple. Drizzle frosting over cake in same striping pattern. Repeat with last bowl, adding red food color to make pink frosting. Decorate cake with sprinkles.
  • Place coconut in resealable food-storage plastic bag; add few drops green food color. Seal bag and toss until coconut is evenly tinted. Sprinkle coconut on serving plate around cake and in center for "Easter grass."

Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 0 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 38 g, TransFat 0 g

EASTER BASKET CUPCAKES



Easter Basket Cupcakes image

Gather the kids and make sweet, edible Easter baskets!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped Fluffy White Frosting
Green-colored sour candy separated into strips
Jelly beans or other desired candies

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Frost with frosting. Use candy strips for handle on each. Decorate with candy as desired. Store loosely covered.

Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 150 mg, Sugar 16 g, TransFat 1 g

EASTER BASKET CAKE



Easter Basket Cake image

Very festive for the Easter holiday! Instead of using the candy to decorate the basket, I've also used milk chocolate icing or colored the vanilla icing to match the handle then used a fork to gently rake a basket type woven look into the sides of the cake.

Provided by Valerie Cain Cuff

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h

Yield 10

Number Of Ingredients 6

1 (18.25 ounce) package white cake mix
1 (16 ounce) can white frosting
2 drops green food coloring
½ teaspoon water
2 cups flaked coconut
1 (14 ounce) package candy-coated chocolate pieces

Steps:

  • Prepare the cake mix and bake the cake in two 8 inch rounds according to package directions. Cool completely.
  • Cut a circle out of the center of one of the layers, leaving a ring that measures 1 1/2 inches from the outer to the inner edge. Place the uncut layer on a serving platter and frost the top. Place the ring layer on top of the frosted layer, and frost the sides and top of the basket. Decorate the sides and top by pressing candy pieces into the frosting.
  • To tint the coconut, combine water and green food coloring in a medium bowl. Stir in coconut with a fork until evenly tinted. Place green coconut grass in center of cake basket.
  • To make a handle, cut a piece of aluminum foil 8x16 inches. Fold in half lengthwise 4 times. Wrap with ribbon, securing the ends with tape. Insert ends of the handle into the cake top. Fill basket with Easter candy and goodies, if desired.

Nutrition Facts : Calories 668.1 calories, Carbohydrate 106.3 g, Cholesterol 5.6 mg, Fat 25.4 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 11.3 g, Sodium 488.2 mg, Sugar 86.9 g

EASTER BASKET CANDY CAKE



Easter Basket Candy Cake image

For a festive cake all of your guests will be impressed with at your Easter gathering, try this recipe. It is so easy but looks like you fussed.-Mary Kay Morris, Cokato, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 10-12 servings.

Number Of Ingredients 6

1 package yellow cake mix (regular size)
3 cups of white frosting
3 drops of green food coloring
1/2 teaspoon of water
2 cups of sweetened shredded coconut
Jelly beans, marshmallow Peeps and chocolate kisses (or the candy of your choice)

Steps:

  • Cover the serving board with gift wrap, taping the wrap on the back side of the board. Cover the wrapped board with clear cellophane in the same way. Set the board aside. , Using two 9-in. round baking pans, prepare and bake the cake according to the package directions. Cool cakes for 10 minutes before removing from the pans to wire racks to cool completely. , Place on cake in the center of the covered serving board. Spread the top of the cake with frosting. , Cut a 6-in. circle from the center of the second cake. Remove the center circle and set aside for another use. Place the cake ring on top of the frosted cake layer, creating the basket. Frost top and sides of basket., For the handle, cover the 14x3/4-in. strip of lightweight cardboard with plastic wrap. Bend the cardboard strip into an upside-down "U" shape and insert the ends into the top of the cake about 1 inch from the outside edge. Frost the handle., In a large resealable plastic bag, combine three drops of green food coloring and 1/2 teaspoon of water. Add coconut, seal the bag and shake until coconut is evenly tinted. Sprinkle a portion of green coconut inside the basket. Reserve remaining coconut to sprinkle around the bottom of basket later., Fill the basket with candy of your choice. Press candy pieces onto the top of the handle where shown in the photo or as desired., When the frosting on the cake is firm, press the tines of a fork into the frosting on the sides of the cake to create a basket-weave pattern, alternating vertical and horizontal designs., Sprinkle the remaining tinted coconut around the bottom of the basket.

Nutrition Facts :

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