Easter Bonnetsmakes 24 Little Cakes Recipes

MOTHER'S DAY BONNET CAKE

Mother's Day Bonnet Cake image

Provided by Sandra Lee

Categories dessert

Time 30m

Yield 12 servings

Number Of Ingredients 4

Ingredients

2 purchased angel food cakes
2 (16-ounce) containers vanilla frosting
4 feet white wired ribbon (about 2 inches wide)
Assorted edible fresh flowers, stems trimmed

Steps:

Place 1 cake, wide side down, on serving platter. Spread a thin layer of frosting over top of cake. Cut 1 (2-inch) wide wedge from second cake. Spread 1/4 cup of frosting over cut ends of second cake. Bring cut ends of second cake together, pressing to adhere. Place second cake atop cake on platter. Tear cake wedge into cubes. Fill hole in center of cakes with cake cubes. Spread remaining frosting evenly over top and sides of cake to coat completely. Tie ribbon around cake and form bow. Arrange flowers decoratively around base of cake to resemble hat rim.

SURPRISE-INSIDE EASTER CANDY LAYER CAKE

Surprise-Inside Easter Candy Layer Cake image

When only over-the-top will do, this is the cake for you! A springtime festival of color on a pretty platter, this is the ultimate "wow" cake to bring out at your Easter party or any occasion that calls for a second-to-none impressive dessert. The base of the cake is your shortcut step, using Betty Crocker™ Super Moist™ Yellow Cake Mix, and from there, decorating with panache is the name of the game. The surprise-inside effect is easy to achieve by following the steps outlined in this recipe. Fill the center of the cake with candies and pastel-colored sprinkle mix for a colorful surprise that spills out of the cake when it's cut open. Ombre frosting is made more achievable with Betty Crocker™ Rich & Creamy Vanilla Frosting tinted with pastel gel food colors that deliver the exact shades you need without extra testing and fuss. The top of the cake is its crowning glory, with a ring of pink frosting dollops and wall-to-wall sprinkles.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h

Yield 16

Number Of Ingredients 10

Ingredients

2 boxes Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix boxes
1 cup pastel-colored candy-coated milk chocolate candies (from 10-oz bag)
1/2 cup pastel-colored candy-coated chocolate mini eggs (from 10-oz bag)
1/2 cup pastel baking chips (from 10-oz bag)
1/2 cup plus 3 tablespoons pastel-colored sprinkle mix
4 1/2 cups Betty Crocker™ Rich & Creamy Vanilla Frosting (from three 16-oz containers)
2 1/2 teaspoons pastel pink gel food color
1/2 teaspoon pastel yellow gel food color
1/4 teaspoon pastel green gel food color

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray.
In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, repeat mixing and baking with second box of cake mix to make 2 more layers.
Flatten cake layers by trimming off round tops. In 2 layers, cut small round out of center, using 4-inch round cutter. In small bowl, mix chocolate candies, mini eggs, baking chips and 1/2 cup of the sprinkles; set aside.
To assemble cake: Place 1 uncut cake layer on serving plate; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
Fill cake with candies and sprinkles mixture. Gently press candies to level; top with full cake layer. Frost top and side of cake with 1 1/2 cups frosting. Refrigerate 30 minutes.
In medium bowl, place 1 1/2 cups of the frosting; stir in pink food color until blended. Fit decorating bag with 1/2-inch round piping tip; fill with 3/4 cup pink frosting. Set decorating bag and pink frosting aside. In 1 small bowl, place 1/4 cup of the frosting; stir in yellow food color until blended. In another small bowl, place 1/4 cup frosting, stir in green food color until blended.
Using photo as a guide, spread 1/2 cup of the pink frosting on top of cake, reserving remaining pink frosting for top third of cake. Starting on side, spread yellow frosting on bottom third of cake. In middle third of cake, spread green frosting so green frosting overlaps yellow frosting. On upper third of cake, spread remaining pink frosting so pink frosting overlaps green frosting.
To blend colors together on side of cake: Using an icing spatula, starting at bottom edge of cake, lightly blend and barely smooth colors in an upward motion toward top edge of cake; wipe spatula clean with paper towel. Repeat blending of frosting and wiping off spatula. Smooth top if needed. Pipe frosting mounds around top edge of cake. Sprinkle remaining 3 tablespoons candy sprinkles in center.
Store loosely covered at room temperature.

Nutrition Facts : Calories 710, Carbohydrate 103 g, Cholesterol 55 mg, Fat 6, Fiber 1 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 78 g, TransFat 0 g

LITTLE HOLIDAY CAKES

Little Holiday Cakes image

My college friend shared this cupcake recipe that has pie crust on the bottom, raspberry jam in the middle and cake on top-scrumptious for a buffet or potluck. -Dana Beckstrom, Salt Lake City, Utah

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 5

Ingredients

Pastry for double-crust pie (9 inches)
1/2 cup seedless raspberry jam
1 package red velvet cake mix (regular size)
1 can (16 ounces) vanilla frosting
Red and green sprinkles

Steps:

Roll pastry to 1/8-in. thickness. Cut twenty-four 2-1/2-in. circles. Press onto the bottom and 1/2 in. up the sides of greased muffin cups. Top each with 1 teaspoon jam; set aside., Prepare cake mix batter according to package directions for cupcakes. Fill prepared muffin cups three-fourths full., Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting and decorate with sprinkles.

Nutrition Facts : Calories 338 calories, Fat 16g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 296mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

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