choc-cake-with-Easter-kabobs.jpg|1
choc-cake-with-Easter-kabobs.jpg|1

Chocolate Cake with Easter Kabobs

This festive cake is stacked high with Easter fun! Embellished with candy eggs, colorful icing decorations and other Easter sweets, this springtime cake is perfect for your upcoming Easter celebration.
  • Amount20 Servings
Print Recipe

Ingredients

  • 3 Chocolate Ready-To-Use Decorator Icing - 1 lb. Can

  • Bright White Candy Melts Candy

  • Garden Candy Color Set

  • Candy Decorating Primary Colors Set, 1 oz.

  • Light Green Sugar, 3.25 oz.

  • Blue Sanding Sugar, 3.25 oz.

  • Yellow Sanding Sugar, 3.25 oz.

  • Clear Piping Gel

  • Tools

  • Decorator Preferred Round Cake Pan, 8 x 3-Inch

  • Easter Cookie Cutter Set

  • Recipe Right Stainless Steel Insulated Cookie Baking Sheet, 16 x 14-Inch

  • Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack

  • 8-Inch Cake Circles, 12-Count

  • Unbleached Parchment Paper, 30 Sq. Ft.

  • 4 Short Dipping Containers

  • Lollipop Sticks, 20-Count

  • Pastry Brush

  • 12-Inch Disposable Decorating Bags, 12-Count

  • Decorator Preferred 11 Inch Straight Spatula

  • 10 x 14-Inch Rectangular Cake Boards, 6-Piece

Instructions

Click to mark complete

  1. NEEDED: See the Supply List for items you can purchase here. You will also need:
    • Your favorite chocolate cake recipe or mix (10 cups batter needed)
    • Marshmallows (2 to 4 needed)
    • Jelly beans
    • Chocolate speckled eggs
    • Tape

  2. One day in advance, make candy eggs.. Divide bright white Candy Melts candy into four dipping containers, 2 oz. candy in each. Set remaining 4 oz. candy aside. Melt candy according to package instructions. Using Candy Colors, tint melted candy pink, blue, green and yellow.

    Place melted candy in disposable bags and cut tip of bags. Place large and small egg cutters on cookie sheet and pipe candy in color of your choice into cutter, about 1/4 inch. thick. Tap cookie sheet on counter to remove air bubbles; chill until set, about 10 to 15 minutes. Repeat for a total of four large eggs and two small eggs.

    Attach lollipop sticks to back of large eggs using leftover melted candy.

  3. Bake and ice cake. Use your favorite chocolate cake recipe or mix to make 10 cups of batter, then bake and cool two cake layers. Trim layers to 2-1/2 inches for a 5 inch high cake. Fill, stack and ice cake, leaving spatula marks on sides and top of cake.

  4. Make cake decorations. Using pastry brush, gently brush piping gel on marshmallows; dip marshmallows in colored sugar sprinkles. Set aside until ready to use.

    Cover 10 inch x 14 inch cake board with parchment paper. Place six lollipop sticks on cake board and tape bottom of stick down to secure to board. In decorating bag, melt reserved white Candy Melts candy. Cut tip off bag and attach icing decorations, jelly beans and chocolate speckled eggs with melted candy to lollipop sticks. Chill until set, about 10 to 15 minutes.

  5. Decorate cake. Add sprinkles around top and bottom of cake. Place candy kabobs and large candy eggs into cake, trimming sticks as needed. Finish decorating cake with small candy eggs, jelly beans, speckled eggs, bunny icing decorations and sugar-coated marshmallows.

Notes

How To

Reviews

Enjoyed this recipe?Why not try one of these!

VIEW ALL RECIPES
!