From BETTY CROCKER Makes 24 cookies Here’s a holiday sugar cookie that doesn’t need rolling. Just four ingredients and simple candies make creating snowmen faces…
From PILLSBURY BAKING
Makes 12 servings
Easter Egg Mini Cake Towers might be tiny but are huge in that “wow” factor.
INGREDIENTS
1 box of PILLSBURY Moist Supreme Yellow Cake Mix
Additional ingredients to prepare cake mix per box instructions
1 tub of PILLSBURY Creamy Supreme Strawberry Frosting
Piping bag
Piping Tip #2D
Candy Easter eggs
Round cookie or biscuit cutter
DIRECTIONS
1.Prepare cake mix according to box instructions.
2.Spray a baking sheet pan with non-stick cooking spray. If desired, cut a piece of parchment paper to line the bottom of the sheet pan. Spray the parchment paper with non-stick cooking spray, for easy removal. Pour cake batter onto the baking sheet and spread evenly.
3.Bake at 350 degrees for 9 to 11 minutes or until lightly browned and a toothpick inserted comes out clean. Remove from oven and cool for 15 minutes. Invert pan onto a wire cooling rack and cool cake completely.
4.Cut out circles for mini cakes using a small round cookie cutter. Enjoy the remaining scraps of cake for a chef’s snack!
5.Spoon frosting into a piping bag fitted with a piping tip #2D. Pipe a swirl onto a round of a mini cake. Add the second and third layers of the mini cake and add frosting in between. Add candy Easter eggs on top. Serve and enjoy!
Find this recipe and more holiday treats at pillsburybaking.com
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