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Eggs in One Basket Cake Zoom

Eggs in One Basket Cake


Makes: Serves 20.

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Step 1

3 DAYS IN ADVANCE

Make basket handle. Knead 1/2 teaspoon Gum-Tex into 6 oz. of chocolate fondant. Divide in half. Roll each half into a log, 1/2 in. dia. x 20 in. long. Twist logs together to make handle. Use handle template pattern to create curved shape. Use stick template pattern as guide to bend two 6 in. lollipop sticks. Prepare thinned fondant adhesive following recipe directions. Use brush to apply adhesive to shorter end of each stick. Insert shorter ends into handle ends so long end of sticks point toward the center. Let dry 72 hours on handle template dusted with cornstarch.

Step 2

2 DAYS IN ADVANCE

Make cookies. Prepare and roll out cookie dough following recipe directions. Use egg cutter from 4-pc. hoppy Easter cutter set to cut 10 cookies.

Step 3

Cover cookies. Prepare royal icing following recipe directions. Tint portions royal blue/black combination (for blue), Christmas red/burgundy combination (for red), moss green/lemon yellow combination (for green) and copper. Reserve some white. Use tip 3 and full-strength icing to outline cookies in desired colors. Use thinned royal icing in cut disposable bags to flow in centers. Let dry 24 hours.

Step 4

1 DAY IN ADVANCE

Decorate cookies. Use tip 2 and white full-strength royal icing to pipe designs using curvy lines, beads and dots. Let set 2 hours. Use brush and gold Pearl Dust/lemon extract mixture to paint designs. Let dry 15 minutes. Melt white Candy Melts candy according to package directions. Use melted white candy to attach lollipop sticks to backs of cookies, leaving 4 in. extended at bottom. Chill until firm, 3 to 5 minutes.

Step 5

Bake and cool 9 in. hexagon cake. Use firm-textured batter, such as pound cake. Cake is one layer, 2 in. high. Level cake. Use knife to cut vertically in half.

Prepare chocolate buttercream icing following recipe directions. Use spatula and chocolate buttercream to ice leveled side of one half smooth. Stack halves together. Position cake upright, leveled sides together, narrow end down, on foil-wrapped cake board cut to 8 in. x 5 1/2 in. Use spatula and chocolate buttercream to ice entire cake smooth.

Step 6

Decorate cake. Use tips 8 and 45 and chocolate buttercream to pipe basketweave on cake sides.

Step 7

Make basket rim. Divide 12 oz. chocolate fondant in half. Roll each portion into a log, 1/2 in. wide x 32 in. long. Twist logs together. Position around top edge of cake.

Step 8

DAY OF CELEBRATION

Assemble cake. Insert basket handle in cake top. Spray cake and handle with gold Color Mist food color spray. Position egg cookies.

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Ingredients

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$10.99

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$1.99

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$4.29

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$4.29

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Gum-Tex?

Gum-Tex?

Royal Blue Icing Color

Royal Blue Icing Color

Black Icing Color

Black Icing Color

Christmas Red Icing Color

Christmas Red Icing Color

Burgundy Icing Color

Burgundy Icing Color

Moss Green Icing Color

Moss Green Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Copper Icing Color

Copper Icing Color

Gold Pearl Dust?

Gold Pearl Dust?

White Candy Melts® Candy

2 oz. White Candy Melts® Candy

Tools

Products

4-pc. Hexagon Pan Set ((second largest [9 in.] used))

$49.99

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$19.99

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$9.99 $7.99

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$1.19 $0.95

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$1.19 $0.95

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$0.99 $0.79

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$0.99 $0.79

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$1.99 $1.59

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$8.99

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$9.99 $7.99

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$5.99 $4.79

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6 in. Lollipop Sticks

6 in. Lollipop Sticks

10 x 14 in. Cake Boards

10 x 14 in. Cake Boards

12 in. Disposable Decorating Bags

12 in. Disposable Decorating Bags

This technique turns any treat into beautiful baskets. Perfect for Easter, Mother's Day, bridal or any Spring and summertime theme.

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