Best 2 Easter Celebration Cake Recipes

EASTER CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
• In large bowl, beat cake mix, 1 cup milk, 1/2 cup melted butter and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in candy sprinkles. Divide evenly between pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges of pans to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.
• In large bowl, beat 2 1/4 cups softened butter with electric mixer on medium-high speed until smooth. Beat in 3 tablespoons milk and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. In medium bowl, place 3 cups frosting; tint with pink food color to desired color. Divide remaining frosting between 2 small bowls. Tint 1 bowl blue and 1 bowl yellow by stirring in food color to desired color.
• Place one cake layer on serving plate. Spread 2/3 cup pink frosting on top; top with second cake layer. Using metal spatula, frost side and top of cake with thin layer of pink frosting. Refrigerate 30 minutes.
• Fit 3 decorating bags with different sizes of medium to large star tips; fill bags with remaining pink, blue and yellow frosting. Remove cake from refrigerator. Using pink decorating bag, pipe center of a rosette flower onto side of cake. Touch piping tip to side of cake to attach frosting -- apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 1 inch in diameter, tapping tip to cake to complete flower, and lift off. Make more pink rosettes in different sizes around side and top of cake. Using blue and yellow decorating bags, pipe small stars and small rosettes, alternating around side and top of cake to fill in empty spaces. Use photo as guide.
• When ready to serve, top cake with unwrapped Decorations, mounding in center. Loosely cover and refrigerate any remaining cake.

SURPRISE-INSIDE EASTER CANDY LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray.
• In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, repeat mixing and baking with second box of cake mix to make 2 more layers.
• Flatten cake layers by trimming off round tops. In 2 layers, cut small round out of center, using 4-inch round cutter. In small bowl, mix chocolate candies, mini eggs, baking chips and 1/2 cup of the sprinkles; set aside.
• To assemble cake: Place 1 uncut cake layer on serving plate; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
• Fill cake with candies and sprinkles mixture. Gently press candies to level; top with full cake layer. Frost top and side of cake with 1 1/2 cups frosting. Refrigerate 30 minutes.
• In medium bowl, place 1 1/2 cups of the frosting; stir in pink food color until blended. Fit decorating bag with 1/2-inch round piping tip; fill with 3/4 cup pink frosting. Set decorating bag and pink frosting aside. In 1 small bowl, place 1/4 cup of the frosting; stir in yellow food color until blended. In another small bowl, place 1/4 cup frosting, stir in green food color until blended.
• Using photo as a guide, spread 1/2 cup of the pink frosting on top of cake, reserving remaining pink frosting for top third of cake. Starting on side, spread yellow frosting on bottom third of cake. In middle third of cake, spread green frosting so green frosting overlaps yellow frosting. On upper third of cake, spread remaining pink frosting so pink frosting overlaps green frosting.
• To blend colors together on side of cake: Using an icing spatula, starting at bottom edge of cake, lightly blend and barely smooth colors in an upward motion toward top edge of cake; wipe spatula clean with paper towel. Repeat blending of frosting and wiping off spatula. Smooth top if needed. Pipe frosting mounds around top edge of cake. Sprinkle remaining 3 tablespoons candy sprinkles in center.
• Store loosely covered at room temperature.