Best 4 Easter Egg 4 Layer Cake1953 From A Box Mix Recipes
Indulge in the delightful Easter Egg 4-Layer Cake, a nostalgic classic with a modern twist. This exquisite cake, born from a humble box mix, transforms into a culinary masterpiece with the addition of homemade pudding and fluffy frosting. Each layer is a symphony of flavors, culminating in a symphony of sweetness that will tantalize your taste buds. Your loved ones will be captivated by the vibrant pastel colors, reminiscent of spring's arrival, and the moist, tender crumb that melts in your mouth. As you dive into this Easter treat, you'll embark on a journey through time, cherishing the simplicity of a classic while reveling in the innovative touches that make this cake truly unforgettable.
With just a few simple steps, you can recreate this nostalgic delight in your own kitchen. The article provides detailed instructions for each layer, from the moist and fluffy cake base to the creamy homemade pudding and the luscious frosting. Whether you're a seasoned baker or a novice in the kitchen, the clear and concise instructions will guide you effortlessly through the process.
But the Easter Egg 4-Layer Cake is not the only treat featured in this article. You'll also find recipes for a classic white cake mix, a luscious chocolate frosting, and a versatile vanilla buttercream frosting. These foundational recipes open up a world of possibilities, allowing you to experiment with different flavor combinations and create your own unique cake masterpieces.
From the vibrant colors of the Easter Egg 4-Layer Cake to the timeless appeal of the white cake mix, this article is a treasure trove of baking inspiration. With its detailed instructions and diverse recipes, it's the perfect guide for creating unforgettable cakes that will be cherished for generations to come.
EASTER CAKE WITH A SURPRISE INSIDE (BOXED MIX HACK)
There is no better surprise than to cut into this Easter Cake to find loads of candy! And it's so easy to make!
Provided by Toni Dash
Categories Dessert
Time 2h
Number Of Ingredients 4
Steps:
- Prepare the cake mix to make 8-inch or 9-inch layer cakes (2 per mix). Follow directions to remove from pans and fully cool (especially if gluten-free). Note: cake layers may be wrapped in plastic wrap and chilled before proceeding for easier cutting and frosting._
- Cut a 3 ½ inch hole in the center of one layer of the cake (I used the rim of a large glass as a guide).
- Place the layer with a hole on top of a second layer aligning the sides to have the layers directly underneath each other. Cut a hole in the second cake.
- Place an uncut layer of cake on a serving plate or cake cardboard.
- Spread a layer of frosting on the bottom side of one of the cut layers of cake and place it on top of the bottom layer.
- Repeat with the second cut layer, aligning it so the holes are directly above each other.
- Fill the hole with the assorted Easter candy.
- Spread a layer of frosting on top of the third layer and place the last layer on top.
- Frost the outside of the cake and decorate the top. Chill fully for the best slicing.
- Note: To place a large chocolate bunny on the top of the cake as shown in the photos, I inserted toothpicks into the bottom of the bunny to stablize it on top of the cake:
Nutrition Facts : Calories 129 kcal, Carbohydrate 32 g, Sodium 18 mg, Sugar 24 g, ServingSize 1 serving
EASTER EGG CAKE
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly oil and flour two 8-inch round cake pans, tapping out any excess flour. Whisk the flour, baking powder and baking soda in a medium bowl; set aside.
- Melt the coconut oil and unsweetened chocolate in a small saucepan over medium-low heat, stirring occasionally; remove from the heat. Whisk the hot water and cocoa powder in a large bowl until smooth. Drizzle in the melted chocolate mixture, whisking until combined. Whisk in the granulated sugar and salt until smooth. Whisk in the eggs, one at a time, then add the vanilla. Whisk in the flour mixture just until smooth.
- Divide the batter between the prepared pans. Bake until the tops of the cakes spring back when lightly pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then run a knife around the edges and turn out onto the rack to cool completely.
- Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to medium and beat until combined. Add the vanilla and beat on medium-high speed until fluffy, 2 to 3 minutes. Beat in the milk until smooth.
- Assemble the cake: Trim the domed tops of the cakes using a long serrated knife; transfer the scraps to a bowl. Cut each cake into 2 equal layers (leave the layers stacked). Cut both cakes in half, about 1/2 inch off-center. You will have 4 slightly smaller half moons and 4 slightly larger ones.
- Stack the 4 larger half-moons, spreading frosting between the layers. Place the stack cut-side down on a piece of parchment paper. Repeat with the smaller half-moons to make another 4-layer stack, then turn the stack cut-side down and attach it to the larger stack using more frosting
- Trim the sides of the smaller cake sandwiches to make a slightly pointed shape. Transfer the cake scraps to the bowl.
- Trim the curved top of the cake so that it has an even, rounded shape; add the scraps to the bowl. Add 2 to 3 tablespoons frosting to the bowl of cake scraps and mash with a fork until moistened. Pat the scraps mixture around the top, bottom and sides of the cake to round it out and form an egg shape.
- Cover the entire cake in a thin layer of frosting (this is the crumb coat; it doesn¿t have to be perfect). Refrigerate until firm, about 30 minutes. Cover the cake with the remaining frosting, building out the egg shape where needed with more frosting. Cover the cake with rows of coarse sugar, nonpareils and candy-coated chocolates. Refrigerate until set, at least 20 minutes.
SURPRISE-INSIDE EASTER CANDY LAYER CAKE
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
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
EASTER BASKET CAKE
Offer to bring the dessert when you head to Grandma's house for Easter. Your family will be amazed at your creation!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h18m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8- or 9-inch round cake pans.
- Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side of cake and spread a thin layer of frosting on top of cake. Make a basket weave pattern in frosting on side of cake by drawing inch-long horizontal and vertical lines with tines of fork.
- Shake coconut and 3 or 4 drops food color in tightly covered jar until evenly tinted; sprinkle on top of cake. Place candy eggs on coconut. Store loosely covered.
Nutrition Facts : Calories 420, Carbohydrate 58 g, Cholesterol 55 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 40 g, TransFat 1 1/2 g
Tips:
- Choose a high-quality cake mix. Not all cake mixes are created equal. Look for a mix that is made with real ingredients and does not contain any artificial flavors or colors.
- Follow the instructions on the cake mix box. Do not deviate from the instructions unless you are an experienced baker. If you do, you may end up with a cake that is not cooked properly or that does not taste good.
- Use fresh ingredients. The fresher the ingredients, the better your cake will taste. This is especially important for the eggs, butter, and milk.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make the cake lighter and more tender.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the batter, or the cake will be tough.
- Bake the cake according to the instructions on the cake mix box. Do not open the oven door during baking, or the cake may fall.
- Let the cake cool completely before frosting. This will help to prevent the frosting from melting.
Conclusion:
With a little planning and effort, you can easily make a delicious Easter Egg 4-Layer Cake from a box mix. Just follow the tips above and you will be sure to impress your family and friends with this classic dessert.
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