Thread: Easter - birthday cake help

new granny........

Maybe do this:

Do your traditional bunny cake with the 2 pans.....AND then make a rectangle pan to similate a basket. You can decorate the bunny as if he is sticking his head out of the basket and looking down, the recangle piece decorated as a basket, and put candies around him. This allows you room to write the "Happy Birthday" or any other message! I did this before and it is a hit!

Hope that helped!

Why don't you make three round cakes(1 layer), trim each to make an EGG shape, decorate each with frosting and candy decorations to resemble "Easter Eggs", you can even write Happy Birthday, ______ ! on each cake, place each cake on a plate that is lined with a paper doily and sprinkle jelly beans & green colored coconut(put coconut & a few drops of food coloring in a baggie & shake) all around...

You could do a square cake....for a basket, and on top of it put cupcakes as the eggs

http://www.bettycrocker.com/recipes/...recipeId=36248

This one is very cute and easy. I made it for Easter last year, 2 actually. In fact, check out the entire site. It has LOTS of ideas for cakes and most are pretty easy. It's one of my favorite site.

(I tried to post the picture, but apparently I don't know how. )

Originally Posted by KEARLA

(I tried to post the picture, but apparently I don't know how. )

I'll post the pic for ya

This cake is also cute

http://www.bettycrocker.com/recipes/...recipeId=35871

Maybe you could just put real flowers in the cake That would look pretty.

1 package Betty Crocker® SuperMoist® yellow cake mix
Water, oil and eggs called for on cake mix package
1 tub Betty Crocker® Rich & Creamy chocolate fudge ready-to-spread frosting
1 cup shredded coconut
Green food color
Candy Easter eggs


1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches.
2. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
3. Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
4. Fill layers and frost side of cake with frosting. Spread thin layer of frosting on top of cake. Make a basket weave pattern in frosting on side of cake by drawing inch-long horizontal and vertical lines with tines of fork.
5. Shake coconut and 3 or 4 drops food color in tightly covered jar until coconut is evenly tinted; sprinkle on top of cake. Place candy eggs on coconut.




High Altitude (3500-6500 ft)
Do not use 8-inch rounds. Make cake mix following high altitude directions on package for 9-inch rounds.

MOUNDS Coconut Easter Basket Cake
Ingredients:
1 package (about 18 oz.) white cake mix (with pudding in the mix)
2 cups MOUNDS Sweetened Coconut Flakes, divided
VANILLA FROSTING(recipe follows)
JOLLY RANCHER Jelly Beans
TWIZZLERS PULL 'N' PEEL Candy
HERSHEY'S MINI KISSES Brand Milk Chocolates
COCONUT 'GRASS'(recipe follows)
Directions:
1. Prepare cake batter with whole eggs as directed on package; stir in 1/2 cup coconut. Using 2 round 9-inch pans, bake and cool as directed.

2. Place 1 layer on serving plate, bottom side up; frost top with VANILLA FROSTING. Place second layer on top, top side up. Frost sides. Mark a 6-inch circle from center of top layer. Using fork, gently remove small amount of cake from within circle, forming an indentation to allow basket to be filled. Lightly frost edges of top.

3. Cut lightweight cardboard into 14 x 3/4-inch strip for handle; cover with plastic wrap. Bend and insert handle ends into top of cake about 1-inch from sides; frost. Decorate with jelly beans and single licorice strands. When frosting on sides of cake is firm, with fork, alternately press fork tines vertically and horizontally, forming basket pattern.

4. Place COCONUT 'GRASS' on top; decorate with HERSHEY'S MINI KISSES Brand Milk Chocolates and assorted candies. Separate licorice into 3 strand groups; twist and place around top rim. Place jelly beans around bottom. Remove handle before serving. 8 servings.


VANILLA FROSTING: Beat 1/3 cup softened butter in medium bowl. Add 1 cup powdered sugar and 1 teaspoon vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with 3 to 4 tablespoons milk; beat to spreading consistency.

COCONUT 'GRASS': Combine 3 drops green food color with 3/4 teaspoon water; add to remaining 1-1/2 cups coconut. Stir until evenly tinted; use immediately.