If you've got frosting skills, whip up an Easter cake that'll knock everyone out of the park. The secret's all in the technique: Instead of preparing a complicated cake, you're simply building things up with a frosting-based basket weave. To make this cake, you'll need two round cake layers with an 8-inch diameter, so use a reliable box mix or your favorite spring cake recipe. 

Sarah Epperson
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

40 mins
40 mins
Serves 12 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Place 1 cake layer on a cake stand or serving plate. Top with 1 cup of the frosting, and spread evenly. Repeat procedure with second cake layer, and top with remaining cake layer.

  • Using a small knife, carve out a 1/2-inch deep hole in the top center of cake, leaving a 1-inch border. Use a spoon to remove the carved out cake from hole. Lightly frost sides and top of cake with 1 cup of the frosting, coating the top hole with a thin layer to hold in the crumbs.

  • Fit a large piping bag with a basket weave tip (such as Wilton No.47 tip) and fill piping bag with remaining icing. Pipe a basket weave pattern around sides of cake. 

  • Place coconut and a drop of green food coloring in a plastic ziplock bag; toss to combine. Transfer green coconut to the hole on top of cake, covering entire hole. Top coconut with candy eggs.

  • Skewer mini marshmallows onto garden wire, leaving a 1 1/2-inch border of wire on both ends. Insert wire ends into top of cake to resemble a basket handle.