Oh my GOODNESS! I found this on Delish.com and I had to put it in the Happy Chef right away so that all of you readers out there would be sure to have your ingredients and cake ready for Easter! This cake is just so cute and wonderful; if I was not going to have an Easter party… I am now! I find myself being an Easter purist (the giant bunny and chocolate eggs sharing a day with the celebration of the Risen Christ perplexes me) BUT the bunny has put a spell on me by coming out with this super fabulous cake (we all have our weaknesses, I guess.)
10-inch chocolate tube or Bundt cake, store-bought or homemade
1 can(s) (16-oz.) vanilla frosting
(foil-wrapped ) chocolate Easter eggs and other egg-shaped Easter candies, in assorted colors and sizes
-Place cake on serving platter. Turn a narrow glass or small custard cup over so that the bottom side is facing up, and carefully place the glass so that it fits snugly inside the cake’s center hole.
-Frost the top two-thirds of the cake using a small offset spatula (one in which the blade bends up where it meets the handle), a knife or the back of a spoon. When spreading, swirl the frosting in an upward motion to give it a fluffy, nest-like appearance.
-Pile candy and chocolate eggs on top of the bowl or glass in the center of the cake. Place candies so that colors and sizes are well mixed.
By Leigh Sackett [email protected]