Easter Cake

How sweet is this cake! Inspired from a Betty Crocker recipe.

Follow the directions on a package of butter yellow cake mix and bake 2 9″ inch circle cakes. Let them cool completely before icing! Shave off the tops of each cake if they are peaked with a serrated knife. Alex and I like to eat these of course so we hope they peak a bit!

You are going to need a lot of icing for this cake!! About 60 oz. so if you are not making it from scratch buy 5 12oz. Vanilla frosting. No judging if you are not making it from scratch! Let’s be real here! If you are making it from scratch use your favorite vanilla buttercream icing recipe, and make enough!

Divide the frosting into 4 bowls. You will need a lot more pink because you will frost the cake with that so use 30 oz of pink, 12 oz. orange, 12 oz yellow and 6 oz. blue for the little piping at bottom. Use food color to make the colors. Just add a drop at a time of the food color, a little goes a long way!!

Use the pink icing to ice in between the layers, and the outside of the cake. Then using 3 different star tips. Use the largest star tip you have and a piping bag pipe little pink swirls randomly around the cake. If you don’t have a piping bag use a plastic bag and cut a corner off for the tip to slide into. Then use a smaller tip for orange swirls. Then smaller for yellow. And then clean the smallest one and use again for the blue swirls at the bottom, or if you have a fourth star tip use that!

Decorate with bunny peeps and enjoy! We make this ahead of time and put it in the frig until Easter!