From MICHAELS

This cake is a showstopper and will make the decor complete on your Easter table

INGREDIENTS

Favorite Cake Mix (or Recipe), Vanilla

Favorite Buttercream Icing (or Recipe), Vanilla

WILTON Icing Color, Teal

Cocoa Powder

Vanilla Extract

Mini Easter Eggs Candies (or favorite sweets)

YOU’LL ALSO NEED

WILTON Cake Circles (6-inch)

Grippy Circle Cookie Cutter by CELEBRATE IT

Disposable Decorating Bags by CELEBRATE IT

Multi-Opening Decorating Tip #233 by CELEBRATE IT

Decorating Tip, Open Star 1M by CELEBRATE IT

Icing Smoother by CELEBRATE IT

Springform Cake pan by CELEBRATE IT (6-inch)

WILTON Small Cake Leveler

WILTON White Mini RoundCake Boards

WILTON Decorating Brush Set

WILTON 9” Angled Spatula

Wax Paper

Food-Safe Scissors

Favorite Easter candy eggs

DIRECTIONS

1.Bake four 6″ round cakes; set aside.

2.Color your buttercream with 3 to 5 drops of teal icing color.
TIP: Be sure to reserve some teal buttercream for decorating the top of your cake.

3.Cut out the center of two layers of cake and set aside.

4.Spread a thin layer of icing on your cake board.

5.Place one un-cut layer of cake, flat side down, on top and plop a big dollop of icing in the middle. Spread the icing carefully across the whole round. Once the icing is nice and flat, stack a cake that has the center cut out. Spread icing on top of the round that is not cut. Once that is nice and flat, place the second cake with the center cut out on top.

6.Spread a thin layer of frosting around the sides and the top of the cake. Smooth the top of cake with the icing to make even smoother, and draw the peaks of the top edges of cake into the center.
TIP: It helps to use a turntable when frosting a cake. Hold a scraper flat, against the side of the cake, and then turn the turntable and scraper to make a nice, smooth coat of icing.

7.Fill the hole with the mini Easter egg candies (or candy of choice). Spread icing around the top of the cake and place your remaining layer on top to cover the hole.

8.Spread a thin layer of frosting around the sides and the top of the cake, as you did in Step 6.

9.Chill the cake in fridge for 30 minutes, until buttercream is nice and firm.

10.Now, cover the cake evenly with buttercream, using an angled spatula, and then use a scraper to smooth the edges.

11.In a small bowl, mix together 1 tablespoon of cocoa powder with 1 1/2 tablespoons of vanilla extract. Stir well, until cocoa is completely dissolved and you have a thin, chocolate paint.

12.Cover your work area with wax paper. Lightly dip your new brush into the chocolate. Holding the brush with one hand fairly close to the cake, gently flick the bristles with your other index finger to splatter the chocolate “paint”. Move up, down, and all around to completely cover the cake with splatter.
TIP: Practice first on a spare piece of wax paper so you get the desired result. Remember, a little chocolate “paint” goes a long way. Dip your brush lightly. If your paintbrush becomes clogged with “paint” and is no longer splattering nicely, rinse it with water. Dry with a paper towel, then start again.

13.Fill a decorating bag with teal buttercream. Decorate the top of the cake using the #1M tip. Add candies as desired.

Find this recipe and more holiday fun at michaels.com