My creative niece, Tagan, made this fabulous wedding cake for her sister, Tessa. Tessa and Adam cutting into their cake, are an extraordinarily beautiful couple! I loved the idea and have made it for holidays ever since...so if you.......
Want to make a glorious Spring cake that will be the highlight of your Easter brunch buffet? With tulips and daffodils popping up and the Bunny hopping by, celebrate the sunshine with a song in your heart.
Begin by washing and drip-drying several bunches of flowers from your garden or local market. Next, bake a 2, 3, or even 4-layer cake of your choice. I made my favorite chocolate cake,(recipe below) but I also like banana-nut, carrot, hummingbird, luscious lemon, really, whatever your heart desires! Line the cake plate with wax paper. I used 3 strips for easy removal.
I made a simple cream-cheese frosting and tinted it a soft yellow. Slap it between the layers.
Consider the frosting your glue...don't work too hard...I didn't. Mrs. Priest, my 7Th grade cooking teacher would have given me an F, but it works...just wait and see!
You'll need approximately 2 cans of wafer roll cookies. This brand was a little extra flaky. I DID get what I paid for!
Trim cookies if need be. Make sure to place the flat edge against the cake plate.
Work your way around. I did not even try to get them all perfectly cut...but I like it rustic.
Go all the way around. Now gently hold the cookie wafers with one hand while you carefully remove the wax paper strip with the other. Now secure the cookies with a fun ribbon tied around your cake. Again your favorite, you're the designer!
Poke your first flower in the center to set the height of your cake-rangement. Continue to place your flowers and soon your cake will be a fabulous Easter Basket Bouquet that can also be served.
Note the jagged edges on the cookies...what do you think? It's kind of fun and interesting.
I arranged tulips, and lilies, with filler, mums, daisies and baby carnations. What would you use?
The Spring Flower Show is on at
Flower Easter Basket Cake
- 3/4 cup soft butter
- 3 eggs
- 2 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 2 cups sugar
- 2 tsp. vanilla
- 1 1/2 cups milk
In a large mixing bowl, cream the butter and sugar until well mixed, 3 to 4 minutes. Add eggs one at a time, beating for 1 minute with each addition. Alternate adding milk and dry ingredients to creamed mixture, beating on low speed until you've added all of it. Beat on medium-high for 2 more minutes. Spread evenly into prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans and cool on wire racks.
Fill and frost cake layers. If desired, top with chocolate curls and toasted nuts. Store cake in refrigerator. Makes 12 to 16 servings.
Chocolate Frosting: In a large saucepan, combine one 12-ounce package (2 cups) semisweet chocolate pieces, and 1/2 cup butter, heat over low heat until melted, stirring often. Cool for 5 minutes. Stir in one 8-ounce carton sour cream. Gradually add 4 1/2 cups sifted powdered sugar (about 1 pound), beating on medium speed until mixture is smooth.
Cream-Cheese Frosting: 12 ounces cream cheese, at room temperature, 4 cups powdered sugar, 1 1/2 tsp. vanilla, 2 Tbsp. fresh lemon juice. Cream the cheese and butter together. Slowly add the powdered sugar and fully incorporate it, (no lumps) about 4 minutes. Add the vanilla and lemon juice and mix well. Now add paste-color if you'd like!
"HAPPY EASTER" ALL!