Consider your cake decorating options before you bake an Easter cake; the cake shape paired with the right frosting and accents creates a fun, festive springtime cake. Standard-shaped pans and careful cutting are all you need for the cake designs offered here.
Easter Basket Cake
Bake a cake in a 1 1/2-quart stainless steel bowl. Once the cake is out of the bowl and cooled, draw a circle on the top with a 1 1/2-inch border. Scoop out about 1 inch of cake from the area inside the circle to create a crater. Then frost the cake, line the hollowed-out area with green tinted coconut and fill with jellybeans or the candy of your choice. Make a handle out of two pipe cleaners joined together end to end and wrapped with ribbon. Add a bow and attach the handle to the cake.
Easter Bunny Cake
Bake a cake in two 9-inch round cake pans. Center one round on a tray or cookie sheet. Cut two ear shapes out of the other cake round by cutting essentially one elongated football shape from the top and one from the bottom of the other cake round. Position the ears vertically on the top of the bunny's head and place the remaining piece below the bunny's head as a bow tie. Frost the bunny with white icing. Add some pink frosting in the center of the ears and make the bow tie the color of your choice. Use jelly beans for eyes and nose and red licorice laces for the mouth and whiskers.
Cake with Spring Flowers and a Nest
Opt for non-edible cake decorations. Martha Stewart has designed a lovely spring cake with white crepe paper flowers and a phyllo nest. Make a nest by tossing 2 tablespoons of butter with 1/2 cup of kataifi (a kind of phyllo). Spiral kataifi strands around a greased 1/3-cup silicone mold so they form a nest, with the edges resting over the rim. Bake 25 to 30 minutes until golden and then cool.
Poke homemade white crepe paper crocuses on top of a two-layer chocolate cake. Add small candy eggs to the nest and place the nest among the flowers.
Bake a cake in one long and one short loaf pan, with an equal depth of batter in each pan. After the cake is removed from the pan and cooled, place the longer rectangle vertically on a tray or large serving plate. Cut the short rectangular cake in half and place one half on each side of the vertical piece to form a cross. Frost the cake in white and decorate with butter cream spring flowers, fondant shapes or colored candy pieces.