The Easter basket cake was made from a white cake mix that I extended with extra flour, sugar, sour cream, etc. It was baked in two 9″ round pans. The cakes were leveled for an even surface, then torted and filled to create a higher cake.

I began to hollow out some of the top layer of cake to create depth for the “basket”, leaving about 2″ around the edge. The icing color was created with Wilton’s ivory icing color. This was used to fill, crumb coat, and ice the cake. I attempted to do a basket weave design on the sides with Wilton tip 4, but the icing got too soft and drooped.

I did a swirl border on the top and the bottom using Wilton tip 21. For Easter basket grass, I tinted some coconut a light green using a small amount of green food coloring and shaking it in a resealable bag with the coconut. I filled in the hollowed area with the “grass”.

The flowers are Wilton cupcake pics and the bunny is a store bought chocolate bunny. The “eggs” are pastel malted milk balls.