Make your cake even sweeter with decorative pastel macarons and candies. A lovely eye-catching way to finish your Easter dinner, this Pastel Macaron Cake is decorated using homemade macarons and store-bought candy-coated chocolate eggs. Use Color Right concentrated food coloring to spatter your macarons and candies, giving them a robin’s egg look, perfect for spring. Also appropriate for serving at a spring bridal shower or birthday party, this decadent spring cake is a beauty to behold!
Make macarons. Prepare macaron batter following recipe instructions. Divide batter into thirds.
Using Color Right concentrated food coloring, tint one portion batter each blue, pink and green following color combinations provided.
Blue – 2B + 1P
Pink – 1P
Green – 2B + 1Y
Prepare three 16 in. decorating bags with tip 2A. Fill separately with blue, pink and green batter.
On cookie sheet prepared with parchment paper, pipe 40 (1½ in.) cookies in each color. Bake and cool following recipe instructions.
Splatter macarons and candy. Arrange cooled macarons and candy-coated chocolate eggs on parchment paper. Using Brown concentrated food coloring and decorating brush, splatter macarons and candy eggs. If desired, food-safe gloves can be used to protect your hands for this step. Set aside to dry.
Assemble macarons. Prepare 12 in. decorating bag with tip 2A and creamy white buttercream. Pipe thin amount of buttercream on half of macarons; assemble sandwiches with remaining macarons.
Bake cake. Prepare cake mix following recipe instructions. Bake and cool two 6 in. cake layers. Trim one layer to 2 in. high. Level, fill and stack layers for 5 in. high cake. Ice smooth.
Decorate cake. Lightly press macarons into side of cake, alternating colors.
Prepare 12 in. decorating bag with tip 1M and creamy white icing. Pipe swirls around top of cake. Position candy-coated chocolate eggs, alternating colors, on top of swirls.