EaNaCaFe_43162 02.jpg|1
EaNaCaFe_43162 02.jpg|1

Surprise Inside Easter Cake

Surprise Inside Easter Cake
What is more exciting than cutting into a cake and having candy and sprinkles tumble out? Eating it all, of course! This colorful springtime cake will surprise your guests, and be the hit of your Easter sweet table. This recipe goes well with our line of Easter sprinkles, available now at your favorite grocery store!
Print Recipe

Ingredients

  • Your favorite cake mix or recipe

  • Pastel Easter candy of your choice

  • Pink Icing Color, 1 oz.

  • Lemon Yellow Icing Color, 1 oz.

  • Easter Sprinkle Bottle, 4.2oz.

  • Kelly Green Icing Color, 1 oz.

  • Violet Icing Color, 1 oz. Gel Food Coloring

  • Sky Blue Icing Color, 1 oz.

  • White Decorator Icing - 4.5 lb.

  • Tools

  • Open Star Cake Decorating Tip 32

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

  • Open Star Cake Decorating Tip 1M

  • Extra Large Round Tip 1A

  • Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count

  • Round cookie cutter

  • 9-inch round cake pans

  • Round Cake Decorating Tip 12

  • Open Star Cake Decorating Tip 21

  • No. 4B Open Star Piping Tip

Instructions

Click to mark complete

  1. Make cake. Prepare batter following recipe directions for two 9-inch round cake pans. Let cool completely.
  2. Prepare cake layers. Using a serrated knife or cake leveler, divide each layer in half, creating four layers. Using a round cookie cutter, cut a hole through three of the layers.
  3. Tint icing and prepare decorating bags. Combine Kelly Green with Sky Blue for green shown. Combine Sky Blue with Kelly Green for teal shown. Combine Pink with Sky Blue for pink shown. Combine Violet with Sky Blue for violet shown.
  4. Divide icing and tint 1 1/2 cups each yellow, green, blue, pink and violet.
  5. Place icings separately in decorating bags with tips 1M (yellow icing), 4B (violet icing), 1A (light green icing) 12 (yellow icing), 21 (teal icing) and 32 (pink icing)
  6. Assemble and decorate cake. Position a cake layer without a hole as bottom layer. Cover with random icing colors and stars, rosettes and dots.
  7. Stack on next layer with a hole, piping icing stars, rosettes and dots. Repeat for the next two layers with holes.
  8. Fill hole with a mixture of candy and sprinkles. Cover layer with icing stars, rosettes and dots, and position final layer without a hole.
  9. Cover cake top with icing stars, rosettes and dots.

Notes

How To

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