Saturday, April 11, 2009

Easter Basket Cake


Happy Easter. I love this idea from the Betty Crocker Cake and Frosting Mix Cookbook from 1956. It is a lemon chiffon cake baked in a tube pan (angel food cake style). I love the decoration ideas:
Use a sharp knife (as opposed to?) to cut a shallow sloping slice from outer edge to center of cake. Make canter cut no deeper than 1/2 inch. Fill hole made by tube pan with cut cake?
Huh? Why not just make a two layer cake?
To frost basket: Take fluffy white frosting and tint pale yellow. Frost sides and make a basket weave pattern on sides by drawing inch-long horizontal and vertical lines with tines of fork.
How long would that take?
For basket handle: Fashion handle of pipe cleaners or coat hangers. Wrap with several strips of aluminum foil. Then wrap handle with pastel yellow ribbon; secure ribbon with transparent tape. Tie mauve ribbon on top. Press handle into top of cake basket.
Seems a lot harder than it needs to be! What's with the foil first?
Then there is a recipe for making those cute eggs for the top, like fondant.
My friend Gail wrote me yesterday and suggested that the Eggs on toast cake looked tasty, with a few modifications: 1. Use peach halves, and 2. save the juice to mix with vodka for cocktails. Good thinking!
Another friend was talking to me about how Easter is the season of hope and new beginnings. May you all enjoy those things in abundance.

3 comments:

Head Bitch in Charge said...

Wow! Now that's a cake! Sometimes I wish I actually had kids to make this stuff for. Anyone want to lend me a good one on weekends?

Terry said...

Oh wow ,love this cake.
thank you for sharing the info.
I have dozens of really neat old cook books and little booklets that I love to go thru but I have not seen the basket cake before .
Love It !

JEWEL said...

Amy, this is a great cake - wish i had seen it in time for Easter! I enjoyed reading your blog ... stop by some time.