EASTER EGG CAKE
1 (18 to 19 oz) box cake mix, any flavor (including ingredients to make cake)
2 cups icing -- you'll want to ...make various colors and have fun and "create".
Preheat oven to 350. Grease and flour Classic Batter Bowl, or spray with non-stick vegetable spray. Prepare cake mix according to package directions, pour batter into prepared Batter Bowl, and bake 50 to 60 minutes, or until Cake Tester inserted in center of cake comes out clean. Cool cake in Bowl on Non-Stick Cooling Rack 15 minutes, then invert bowl on rack and leave in place 3 to 4 hours for cake to release from bowl. Cool thoroughly before decorating.
To assemble: With Serrated Bread Knife, trim wide end of cake to make a flat surface for cake to rest on. Turn cake over to rest on flat bottom and slice in half vertically from narrow end at top to wide end at bottom. Arrange the halves on coconut with the two bottom surfaces pressed together; the two narrow ends will form the egg.
Decorate with your favorite icings, candies and sprinkles.
Makes 12 to 15 servings.
Same concept when it is football season - I'll bake a cake, and then turn it out onto the stackable cooling rack. Once cool, I'll split the cake down the middle and put the two ends together to form a football. A little brown icing - and white icing laces....laid in a bed of green coconut and we've got our football.
Spread with chocolate icing. Fill Easy Accent Decorator with vanilla icing and pipe "lacing" up center of football.
29 de febrero de 2016
Posted by Brenda A. Ysaguirre at 2:00