Easter Basket Cake

Name: Easter Basket Cake
Ingredients: 1/2 cup butter, softened; 1 cup granulated sugar; 1/2 cup self-rising flour, sifted; 1/2 cup 2% milk; 2 None eggs, at room temperature; 1 lb vanilla icing; 1/2 cup shredded coconut; 4-6 drops green food coloring; 24 inches ribbon; 3 None pipe cleaners, to decorate; 6 None edible sugar roses, to decorate; None None assorted candy eggs, to decorate

12 ingredients

3 steps

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
1/2 cup self-rising flour, sifted
1/2 cup 2% milk
2 None eggs, at room temperature
1 lb vanilla icing
1/2 cup shredded coconut
4-6 drops green food coloring
24 inches ribbon
3 None pipe cleaners, to decorate
6 None edible sugar roses, to decorate
None None assorted candy eggs, to decorate

Directions

1

Preheat oven to 350°F. Grease and line an 8 inch cake pan with parchment paper.
2

Cream butter, sugar, flour, milk and eggs on low speed. Increase speed to medium and beat for 1-2 mins, or until mixture is pale and smooth. Transfer to prepared pan and bake for 35-40 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Transfer to a serving plate.
3

Using a serrated knife, level top of cake. Cut out center of cake to form a basket shape. Frost cake with vanilla icing. Color coconut with green food coloring. Sprinkle in middle of cake and a little around the side to resemble grass. Wrap ribbon around pipe cleaners and insert into cake to form a handle. Decorate with sugar roses and fill basket with candy eggs.