RAINBOW RING EASTER BASKET CAKE
Unleash your inner artist with this colorful cake that's almost as much fun to make as it is to eat. Be sure to snap a picture before everyone digs in, because each cake is utterly unique and undeniably beautiful.
Provided by Arlene Cummings
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 6
Steps:
- 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."
Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 0 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 38 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kianna Graddy
[email protected]This cake is so cute and festive! It's perfect for Easter.
Selamawit Alemayhu
[email protected]I'm not a big fan of cream cheese frosting, but this cake was still really good.
Bishal Bhandari
[email protected]This cake was a little bit dry, but the frosting was really good.
Md Meherab
[email protected]I love the way this cake looks! It's so colorful and cheerful.
Erik Nel
[email protected]This cake is perfect for any occasion. It's festive, delicious, and easy to make.
Carlos Herandez
[email protected]This cake was so easy to make and it turned out so beautiful. I'm definitely going to make it again.
Lama Baze
[email protected]I'm not a big fan of rainbow cakes, but this one was actually really good.
Shoaib Rajput
[email protected]This cake is so moist and delicious! I love the cream cheese frosting.
matshepo mphehlo
[email protected]I had some trouble getting the cake to rise evenly, but it still tasted good.
S.Dotzz06
[email protected]This cake was a little too sweet for my taste, but it was still good.
Ariyan Khan Sadik
[email protected]I love how this cake looks! It's so creative and unique.
rupsal Puri
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I've made it for Easter, birthdays, and even baby showers.
md nurhaq Mia
[email protected]I made this cake for my daughter's birthday and she loved it! It was so cute and festive.
Mobeen Mughal
[email protected]This cake was a hit at my Easter party! It was so easy to make and it turned out so beautiful. Everyone loved it.