The great thing about this All the Eggs in a Basket Spring Cake is that it's actually a cake and cookies in one! Topped with lovely egg-shaped cookies, this basket cake features the basketweave piping technique and is a lovely centerpiece for your Easter table. Large enough to feed 20 people, this basket cake is a wonderful way to showcase your piping and decorating techniques.
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
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.
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.
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.
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.
Decorate cake. Use tips 8 and 45 and chocolate
buttercream to pipe basketweave on cake
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
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.
This technique turns any treat into beautiful baskets. Perfect for Easter, Mother's Day, bridal or any Spring and summertime theme. This technique creates a two-dimensional woven-look design. Use for baskets, fences, or to completely cover the side of a cake.