Easter Basket Cake
- 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
- 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.
- 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.
- Frost the entire cake with white frosting.
- Press cookies vertically around the outside of the cake to give it a basket look.
- Fill the inside hole of the cake with Easter candies.
- Affix the handle onto the cake by pressing into the cake.
- Spray with cake decorating spray.
fondant, coloring, coloring, storebought angel food cake, white frosting, sandwich cookies, easter, decorating spray
Taken from www.foodnetwork.com/recipes/sandra-lee/easter-basket-cake-recipe.html (may not work)