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Easter Celebration Cake

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  • Prep 60 min
  • Total 2 hr 40 min
  • Servings 12
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Dazzle friends and family with this over-the-top candy cake.
Created Jun 30, 2017
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  • 1 box Betty Crocker™ SuperMoist™ golden cake mix
  • 1 cup milk
  • 1/2 cup butter, melted
  • 3 eggs
  • 1/4 cup assorted pastel candy sprinkles

  • 2 1/4 cups butter, softened
  • 3 to 5 tablespoons milk
  • 1 1/2 teaspoons vanilla
  • 4 1/2 cups icing sugar
  • Food colour gel pink, blue and yellow

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


  • 1
    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.
  • 2
    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.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in centre 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.
  • 4
    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 icing 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 colour to desired colour. Divide remaining frosting between 2 small bowls. Tint 1 bowl blue and 1 bowl yellow by stirring in food colour to desired colour.
  • 5
    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.
  • 6
    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 centre 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.
  • 7
    When ready to serve, top cake with unwrapped Decorations, mounding in centre. Loosely cover and refrigerate any remaining cake.

Expert Tips

  • Tip 1
    To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.
  • Tip 2
    Decorate your cake for any holiday by matching frosting colours and candy to the holiday theme.
  • Tip 3
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 4
    PEEPS® is a registered trademark of Just Born, Inc. ©2017. All Rights Reserved.

Nutrition Information

750 Calories, 46g Total Fat, 3g Protein, 79g Total Carbs

Nutrition Facts

Serving Size: 12
Total Fat
Saturated Fat
Trans Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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