A joyful Easter basket brought to life in cake form! Layers of Funfetti cake are frosted with a piped basket weave design then filled with edible grass, speckled chocolate eggs, a glittery jelly cherry, jelly beans and fruit streamers, all under a marshmallow rope handle.
Preparation Lab
Step 01
Make the chocolate eggs: melt the dark blue sweets melts with 2 teaspoons of the coconut oil in the microwave in 30-second bursts, stirring between, until smooth then use a fork to drizzle flecks into 4 egg-shaped chocolate moulds. Freeze for 10-15 minutes until firm.
Step 02
Melt the light blue sweets melts with the remaining coconut oil as before. Spoon a little into each mould and spread it all around, leaving the centres hollow, then freeze for about 30 minutes until solid.
Step 03
Unmould 2 cylinders at a time. Fill one with sprinkles then dip the edges of the other lightly in the melted blue chocolate and place it on top. Repeat with the remaining 2 cylinders then freeze for 2 minutes until set.
Step 04
Make the magical cherry: soften the gelatine sheets in cold water for 5 minutes then wring out and dissolve in a bowl with the boiling water and jelly mix. Pour into a silicone cherry-shaped mould and refrigerate for 4-6 hours until firm. Unmould, brush with edible glitter and top with a stem shaped from the green toffee.
Step 05
Make the fruit streamers: wrap each fruit strip half around a thick straw, cover with plastic wrap and leave for 30-60 minutes to hold its shape then slide the spirals off.
Step 06
Heat the oven to 180C/350F and grease 4 x 20cm round cake pans with nonstick spray. Beat the cake mix, water, eggs and oil with an electric mixer for 2 minutes then divide between the pans and bake for 34-38 minutes until a toothpick comes out clean. Cool for 10-15 minutes then turn out onto a wire rack to cool completely.
Step 07
Assemble: level the cakes with a serrated knife. Smear a little frosting/icing on a 20cm cake round, add a cake layer and spread with an even layer of frosting/icing then repeat with the remaining layers, last one bottom-side up. Cover the whole cake in a thin crumb coat and refrigerate for about 30 minutes until set.
Step 08
Fit a piping bag with a basket weave tip, fill with frosting/icing and pipe a basket weave design around the sides of the cake, leaving the top bare. Refrigerate for 30 minutes until set.
Step 09
Decorate: cover the top with the edible grass then arrange the jelly cherry, chocolate eggs, jelly beans and fruit streamers on top and scatter over the remaining sprinkles.
Step 10
Thread the marshmallow rope onto skewers, shape into an arch handle and set it over the cake. Slice, serve and enjoy!
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