Checkerboard Pastel Easter Basket Cake
3 pkgs white cake mix divided, 18.25 oz. each
4 cups water divided
6 tablespoons vegetable oil divided
9 egg whites divided
Cake serves 20.
Preheat oven to 350°F.
Prepare each package white cake mix following package instructions using water, oil and egg whites; keep batters separate.
Gently stir violet icing color to desired shade into 1 bowl of batter (use clean toothpicks to transfer color from jar to batter); repeat with rose and yellow icing colors and remaining bowls of batter.
Place batter dividing ring into first pan; spray pan and ring with vegetable pan spray.
Fill each section two-thirds full as follows: violet colored batter in center, yellow colored batter in middle section, rose colored batter in outside section. Gently tap pan on counter; remove ring and wash well.
Repeat in second pan, filling center with yellow, middle section with rose and outside section with violet colored batters.
Repeat in third pan, filling center with rose, middle section with violet and outside section with yellow colored batters.
Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.
To decorate: Tint half-cup icing green. Assemble cake layers on foil-wrapped cake board, spreading thin layer of icing between layers. Spatula ice cake with icing.
Pipe tip 48 basketweave on sides of cake.
Add tip 18 rope border on top cake edge.
Pipe green pullout tip 233 grass bottom border; add several "tufts" of green pullout grass on top of cake (optional).
Arrange icing decorations randomly in grass at bottom.
Convenient decorating tip: Spatula ice cake top and sides. Add green pullout star tip 18 "grass" to top and bottom borders. Place icing decorations randomly into "grass."
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