Rainbow Ring Easter Basket Cake
Ingredients
-
1 box Betty Crocker® SuperMoist® white cake mix
-
Water, vegetable oil and egg whites called for on cake mix box
-
Yellow, red, blue and green food color
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1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
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2 cups shredded coconut
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Betty Crocker® Decorating Decors® multicolored candy sprinkles
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Heat
oven to 325°F. Generously grease 12-cup fluted tube cake pan with
shortening or cooking spray. Make cake mix as directed on box, using
water, oil and egg whites.
-
Divide
batter among 3 small bowls. Add few drops yellow food color to 1 bowl;
mix well. Add red food color to second bowl to make pink. Add red and
blue food color to third bowl to make purple. Pour half of the yellow
batter into cake pan. Carefully pour half of the pink batter over yellow
batter. Carefully pour half of the purple batter over pink batter.
Repeat layers (do not mix colors).
- Bake
as directed on box until toothpick inserted near center comes out
clean. Cool 10 minutes; remove from pan to cooling rack. Cool
completely, about 1 hour. Place cake on serving plate.
-
Divide
frosting among 3 small microwavable bowls. Microwave 1 bowl on High
about 5 to 10 seconds; add few drops yellow food color and stir until
frosting is smooth enough to drizzle. With spoon, drizzle yellow
frosting back and forth over cake in striping pattern until all frosting
is used (allow some frosting to drip down onto plate in middle of cake,
if desired). Microwave second bowl of frosting; add red and blue food
color to make purple. Drizzle frosting over cake in same striping
pattern. Repeat with last bowl, adding red food color to make pink
frosting. Decorate cake with sprinkles.
- Place
coconut in resealable food-storage plastic bag; add few drops green
food color. Seal bag and toss until coconut is evenly tinted. Sprinkle
coconut on serving plate around cake and in center for “Easter grass.”
via:http://www.bettycrocker.com/recipes/rainbow-ring-easter-basket-cake/5749bd11-1d96-4f20-b8ec-5df06508fca4
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