Easter Celebration Cake Recipe

Ingredients

Cake

1 box Betty Crocker™ Super Moist™ Cake Mix Yellow
1 cup milk
1/2 cup butter, melted
3 eggs
1/4 cup Betty Crocker™ assorted pastel candy sprinkles

Frosting

2 1/4 cups butter, softened
3 to 5 tablespoons milk
1 1/2 teaspoons vanilla
4 1/2 cups powdered sugar
Betty Crocker™ Food Color Gel pink, blue and yellow

Decorations

Assorted CADBURY™ Crème Egg candies, Cadbury™ mini eggs, M&M's™ chocolate candies, PEEPS® marshmallow bunnies

	PREP TIME 1h	COOK TIME 1h40m	TOTAL TIME 2h40m
YIELD 12 servings

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
In large bowl, beat cake mix, 1 cup milk, 1/2 cup melted butter and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
Stir in candy sprinkles. Divide evenly between pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges of pans to loosen; remove from pans to cooling rack.
Cool completely, about 1 hour.
In large bowl, beat 2 1/4 cups softened butter with electric mixer on medium-high speed until smooth. Beat in 3 tablespoons milk and the vanilla.
On low speed, beat in powdered sugar, 1 cup at a time until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. In medium bowl, place 3 cups frosting; tint with pink food color to desired color. Divide remaining frosting between 2 small bowls.
Tint 1 bowl blue and 1 bowl yellow by stirring in food color to desired color.
Place one cake layer on serving plate. Spread 2/3 cup pink frosting on top; top with second cake layer.
Using metal spatula, frost side and top of cake with thin layer of pink frosting. Refrigerate 30 minutes.
Fit 3 decorating bags with different sizes of medium to large star tips; fill bags with remaining pink, blue and yellow frosting.
Remove cake from refrigerator. Using pink decorating bag, pipe center of a rosette flower onto side of cake.
Touch piping tip to side of cake to attach frosting -- apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 1 inch in diameter, tapping tip to cake to complete flower, and lift off. Make more pink rosettes in different sizes around side and top of cake.
Using blue and yellow decorating bags, pipe small stars and small rosettes, alternating around side and top of cake to fill in empty spaces. Use photo as guide.
When ready to serve, top cake with unwrapped Decorations, mounding in center. Loosely cover and refrigerate any remaining cake.