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Ingredients

• ✓ white frosting
• white cake mix
• water
• egg white
• vegetable oil
• candy-coated chocolate pieces
• green food coloring
• water
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 (8-inch) round cake pans. Blend together cake mix, 1 cup water, egg whites, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared cake pans.
2. 2 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 15 minutes. Remove cakes from the pans and cook completely on a wire rack.
3. 3 Cut a circle out of the center of 1 cake layer, leaving a ring that measures 1 1/2 inches from the outer to the inner edge. Place uncut cake layer on a serving platter and frost the top. Place ring layer on top of frosted layer and frost the sides and top of basket. Decorate the sides and top by pressing candy pieces into frosting.
4. 4 Combine green food coloring and 1/2 teaspoon water in a medium bowl. Stir in coconut with a fork until evenly tinted. Place green coconut grass in the center of cake basket.
5. 5 Cut an 8x16-inch piece of aluminum foil. Fold in half lengthwise 4 times. Wrap with ribbon, securing the ends with tape. Insert the ends into the cake top to create a handle. Fill basket with Easter candy and goodies, if desired.

By Valerie Cain Cuff

Ingredients

• ✓ white frosting
• yellow cake mix
• water
• vegetable oil
• egg
• coconut
• red food coloring
• green food coloring
• marshmallow
• pink frosting
• fruit roll
• bunny ear

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 muffin cups. Grease and flour an oven-proof glass or ceramic bowl.
2. 2 Beat cake mix, water, vegetable oil, and eggs together in a bowl with an electric mixer on low speed until just-moistened. Increase mixer speed to medium and beat until batter is smooth, about 2 minutes. Fill prepared muffin cups with batter; pour remaining batter into prepared oven-proof bowl.
3. 3 Bake cupcakes in the preheated oven until golden and the tops spring back when lightly pressed, 18 to 21 minutes. Let cupcakes cool briefly in the muffin tin before transferring to a wire rack to cool completely.
4. 4 Bake cake in the preheated oven until golden and a skewer inserted into the center of the cake comes out clean, 33 to 45 minutes. Let cake rest in the bowl for 10 to 15 minutes before transferring to a wire rack to cool completely. Transfer cooled cake to a serving platter.
5. 5 Place 2/3 of the coconut into a resealable plastic bag; add red food coloring, seal the bag, and shake until coconut is shaded pink. Repeat process until coconut is your desired shade of pink.
6. 6 Measure out about 1/2 cup of remaining coconut and place in a bowl. Pour remaining coconut into another resealable plastic bag; add green food coloring, seal the bag, and shake until coconut is shaded green. Repeat process until coconut is your desired shade of green.
7. 7 Secure 2 cupcakes, tops against the cake, with toothpicks to one end of the cake to form bunny "feet." Place 2 marshmallow halves, cut-side down, on top of each cupcake to complete each "foot." Secure remaining cupcake, top-side against the cake, with a toothpick to the top of the cake to create the "tail."
8. 8 Spread pink frosting over cake and "feet", excluding the "tail." Cover pink frosting with pink coconut. Spread white frosting over the "tail" and cover with reserved white coconut.
9. 9 Cut fruit roll to form 2 small ovals and 6 smaller circles. Using frosting as "glue," secure 1 oval and 3 circles to each "foot" to resemble foot pads. Secure paper bunny ears to the serving plate at the front of the bunny cake using frosting. Sprinkle green coconut around the cake to resemble grass.

By Barb Cook

Ingredients

• ✓ white frosting
• white cake mix
• milk
• egg white
• vegetable oil
• vanilla extract
• red food coloring
• blue food coloring
• white chocolate chip
• white chocolate chip
• white sugar
• paper
• cardboard stencil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and line four 8-inch round cake pans with parchment paper.
2. 2 Combine white cake mix, milk, egg whites, oil, and vanilla in a large bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. Batter will still be slightly lumpy.
3. 3 To make the red cakes: Measure ½ of the cake batter into a separate bowl and whisk in red food coloring until well combined. Evenly transfer red cake batter into 2 of the prepared pans; smooth the tops with a spatula.
4. 4 To make the white cake: Transfer ½ of the remaining uncolored batter into another prepared pan; smooth the top as before.
5. 5 To make the blue cake: Add blue food coloring to remaining uncolored batter in the large bowl and mix until well combined; fold in 1 cup white chocolate chips until incorporated. Transfer batter to the remaining prepared pan; smooth the top.
6. 6 Bake cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove from the oven and place onto wire racks to cool completely.
7. 7 Run a knife around the edges of each cooled cake. Invert cakes, remove the pans, and peel off the parchment paper. Use a sharp knife to trim the tops of cakes flat and even.
8. 8 Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.
9. 9 Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing the stencil on 1 thin white cake layer to make one 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.
10. 10 To assemble the cake, you will need two thin 8-inch red cake layers, one thin 8-inch white cake layer, one 4-inch thin red cake circle, one 4-inch thin white cake circle, and one blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.
11. 11 Place one 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.
12. 12 Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.
13. 13 Frost the entire outside of cake generously with remaining frosting.
14. 14 Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake's frosting with a kitchen knife to make a flag design. It should have a 2-inch square at the upper left for blue field and white stars and 7 thick horizontal stripes, about 1-inch wide.
15. 15 Fill the square field at the upper left with blue crumbs, then press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make "stars." Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.
16. 16 To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.

By Allrecipes

Ingredients

• ✓ white frosting
• white cake mix
• water
• egg
• vegetable oil
• sugar
• water
• corn syrup
• cream of tartar
• corn syrup
• cornstarch
• water
• red food coloring
• blue food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Beat cake mix, 1 cup water, eggs, and vegetable oil together in a large bowl with an electric mixer on low speed for 2 minutes.
3. 3 Divide batter among the prepared muffin cups, filling to the top.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes; transfer cupcakes to a wire rack to cool, about 20 minutes. Spread frosting over cooled cupcakes.
5. 5 Meanwhile, combine white sugar, 2 cups water, 1 cup corn syrup, and cream of tartar in a saucepan over medium heat; attach a candy thermometer to the saucepan and bring to a boil. Cook, without stirring, until mixture thickens and reaches 300 degrees F (150 degrees C). Immediately pour onto a metal baking pan. Cool completely. Break into "shards" using a meat mallet.
6. 6 Combine ½ cup corn syrup and cornstarch in a large bowl. Slowly stir in ¼ cup water, adding more if necessary, until mixture thickened to the consistency of blood; stir in red and blue food coloring.
7. 7 Stab frosted cupcakes with a few shards of broken sugar glass: drizzle with drops of edible blood.

By Jai

Ingredients

• ✓ white frosting
• chocolate cake mix
• black licorice
• candy corn
• cinnamon red hot candy
• orange decorator sugar

Instructions

1. 1 Prepare cupcakes according to package directions. Let cool completely.
2. 2 Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

By Heatherly Noble

Ingredients

• ✓ white frosting
• churro
• toothpick
• graham cracker
• red licorice
• gumdrop
• peppermint candy cane
• holiday sprinkles
• peppermint candy
• coconut
• confectioners sugar

Instructions

1. 1 Cabin Base: Fill a piping bag with frosting. Pipe a line of frosting along one side of a churro; lay frosting-side down on a serving platter. Repeat with 3 additional churros to form a square. Repeat with a second layer of churros, stacking them frosting side down on top of base layer. Repeat until walls are 4 churros high. Stick toothpicks vertically through churros at each corner for structural stability.
2. 2 Roof: Center a graham cracker across the top of the cabin, using frosting to adhere it to the tops of the cabin walls. Lay a second graham cracker next to it; it will overhang the side of the cabin a bit. Adhere it with frosting. Repeat with a third graham cracker on the other side. Measure and cut 2 pieces of red licorice to the same length as the graham crackers, about 4x 3/4 inches; glue with frosting down the center of the middle graham cracker about 3 inches apart. These will hold up the A-frame roof. To form the A-frame, frost the long sides of 2 graham crackers and lean them together so top long sides meet and bottom long sides are set just inside the licorice lines. Decorate roof with licorice and gumdrops as desired.
3. 3 Cabin Door: Break a graham cracker in half widthwise, spread a thin layer of frosting on one side, then decorate with candy canes and holiday sprinkles. Frost backside of door and stick it to the front of the log cabin.
4. 4 Windows: Break a graham cracker into quarters. Spread 3 quarters with a thin layer of frosting and decorate as desired. Frost backside of windows and stick them to sides and back of cabin.
5. 5 Icicles and Snow: Pipe frosting icicles along roofline, sprinkle coconut around cabin, and sift confectioners' sugar over the top.

By foodelicious