WHAT YOU NEED
Supplies:
- 1 2-tiered yellow cake (see recipe below)
- Frosting (see recipe below)
- 3 yards of 1/2 inch wide pink ribbon
- 9 inch diameter Styrofoam ring
- 4 pastry piping bags
- Cake decorating tips: #13 (small star), #352 (small leaf), basket weave tip and two or three #2 (line).
- 4 piping bag couplers
- Two 9 inch round cake pans
- Ten wooden picks
- Large frosting knife
- 1 baking sheet
- 2 wire cooling racks
- 1 - 12 inch cake board covered in foil or large cake platter
- Safety scissors
- Electric mixer
Decorations:
- 1 bag of NESTLÉ NestEggs, 1 4-pack each of NESTLÉ BUTTERFINGER and BABY RUTH Creme Eggs
- 1 bag of SWEETARTS Chicks, Ducks & Bunnies
- Mini Chewy SWEETARTS Candy Dispenser, SPREE CANDYEGGS Dispenser
- 6 NESTLÉ BUTTERFINGER Eggs.
- 1 NESTLÉ CRUNCH 5 oz. Bunny
- 1 NESTLÉ BUTTERFINGER 6.1 oz. Bunny
- 3 cups shredded coconut
CAKEIngredients
- 1/2 cup (1 stick ) butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups granulated sugar
- 1 cup powdered sugar
- 2 tsp. vanilla extract
- 5 large eggs, separated
- 2 2/3 cups all-purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups milk
Or, use your favorite yellow or pound cake boxed mix.
HOW TO MAKE IT
- Preheat the oven to 350F.
- Grease and flour two 9 inch round cake pans.
- Beat butter, shortening, granulated sugar, powdered sugar and vanilla extract in a large mixer bowl until creamy.
- Add egg yolks and beat well.
- Combine flour, baking powder and salt in a small bowl.
- Add flour mixture alternately with milk to butter mixture, beating well after each addition.
- Beat egg whites until stiff in a small mixer bowl.
- Fold egg whites into batter.
- Pour batter into prepared pans filling only about half way.
- Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
- Cool for 10 minutes in pans before turning out onto cooling racks. Allow to cool completely.
- Use a long knife to slice off the rounded tops of each cake.
- Center one cake layer on the foil covered cake board or cake platter.
- Squeeze a small amount of yellow frosting on the top of the layer.
- Spread out evenly with frosting knife.
- Stack the second cake layer on top of the first layer and proceed to the decorating.
FROSTINGIngredients:
- 1 1/2 cups (3 sticks) unsalted butter, very soft
- 12 cups powdered sugar, divided
- 1 cup milk
- 4 tsp. vanilla extract
- Red, yellow, blue, and green food coloring
HOW TO MAKE IT
- Place the butter in a large mixer bowl.
- Add 6 cups powdered sugar, milk and vanilla extract.
- Beat until smooth and creamy.
- Gradually add remaining sugar, one cup at a time, until the frosting is a good consistency for piping.
- Divide the frosting in half.
- Add a few drops of yellow food coloring to one half of the frosting.
- Divide the remaining frosting in thirds.
- Dye 1/3 light green, 1/3 light blue and 1/3 light pink.
HOW TO DECORATE:
- Place shredded coconut in a small bowl.
- Moisten with a few drops of water.
- Add a few drops of green food coloring and mix until all coconut is dyed a light green color.
- Spread coconut out on baking sheet and leave out overnight to dry, or place in a 250F oven for about 5 minutes, making sure the coconut does not brown.
- To create basket weave frosting around the cake, it is helpful to first apply a crumb coat of smooth frosting . This step seals in any crumbs and gives you a smooth surface to decorate. Use a small amount of the yellow frosting and a large frosting knife to completely cover the cake. This layer can be thin as it is not the final coat.
- Refrigerate the cake for about 30 minutes to allow the crumb coat to set.
- Remove the cake from the refrigerator and mark the sides of the cake with vertical lines spaced one inch apart using the edge of your large frosting knife.
- Attach the basket weave tip to a frosting bag filled with yellow frosting.
- Follow steps 1 through 4 below, following the vertical lines you made with the frosting knife when you make the vertical stripes with the frosting bag. Repeat this pattern until the entire surface of the cake is covered with basket weave.
- Cut the Styrofoam ring in half.
- Secure one end of the ribbon to one end of the Styrofoam handle using a wooden pick.
- Wrap the ribbon around the handle slightly overlapping it with each turn. When you are finished, there should be no Styrofoam showing. Secure the ribbon at the other end of the handle with another wooden pick. You can cut any excess wooden pick off with a pair of scissors.
- Lay the handle flat on a work surface.
- Using yellow, pink, and blue frosting bags fitted with line decorating tips, create the petals of several flowers at uneven intervals across the handle.
- For the center of each flower use Mini Chewy SWEETARTS held in place with frosting.
- Use the leaf decorating tip on the green frosting bag to pipe leaves around the flowers.
- Now attach a line decorating tip to the green bag to finish the handle off with a simple vine and dot motif.
- Stick two wooden picks into each end of the handle.
- Place handle on top of the cake, pushing wooden picks firmly into the cake. You may need to add a few more wooden picks to the back of the handle to make the handle more secure.
- Decorate the top edge of the cake with Mini Chewy SWEETARTS using yellow frosting as glue, if necessary.
- Sprinkle 1 1/2 inch band of the green coconut around outer edge of the top of the cake.
- Rest one NESTLÉ BUTTERFINGER and one NESTLÉ CRUNCH Solid Bunny against the handle on either side of the cake.
- Fill the center of the cake with NESTLÉ NESTEGGS, Creme Eggs, SWEETARTS Chicks, Ducks & Bunnies and Mini Chewy SWEETARTS and SPREE CANDY EGGS.
- Sprinkle a small handful of the coconut on top of the candies.
- Sprinkle the remaining coconut around the base of the cake and place decorated NESTLÉ BUTTERFINGER Eggs and NESTLÉ NESTEGGS on top.
NESTLÉ BUTTERFINGER Eggs "Bunnies"
- Fit yellow, pink, and blue frosting bags with line decorating tips.
- Choose a primary color for each bunny (this is the color the ears, feet, and tail will be made of. The face of the bunny can then be drawn with the two remaining colors).
- At the narrow end of the BUTTERFINGER Egg, draw two bunny ears that extend halfway down the back of the bunny. Use your primary color.
- Directly below the ears, pipe three dots to represent the front feet of your bunny.
- At the wide end of the BUTTERFINGER Egg, pipe a curly-q for the bunny's tail.
- On either side of the wide end of the BUTTERFINGER Egg, pipe three more dots in a row for his back feet.
- Now, use one of your secondary colors to fill in the bunny's ears. Draw a nose out of this same color.
- Using the third color, draw a mouth and eyes for your bunny.
LITTLE KITCHEN HELPER HINTS
- Your older kids can help decorate the top of the cake and try their hand at the BUTTERFINGER Bunnies.
- Let the little kids lick the spoon!
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