RECIPE SUBMITTED BY Joanna Stringer Goff
Back in the day we used to make Easter Bread. Mom saved coffee cans and baked her bread. Now this is a lot prettier and so simple.
10-inch chocolate tube or Bundt cake, store-bought or homemade
1 can(s) (16-oz.) vanilla frosting
(foil-wrapped ) chocolate Easter eggs and other egg-shaped Easter candies, in assorted colors and sizes
Directions
1.Place cake on serving platter. Turn a narrow glass or small custard cup over so that the bottom side is facing up, and carefully place the glass so that it fits snugly inside the cake’s center hole.
2.Frost the top two-thirds of the cake using a small offset spatula (one in which the blade bends up where it meets the handle), a knife or the back of a spoon. When spreading, swirl the frosting in an upward motion to give it a fluffy, nestlike appearance.
3.Pile candy and chocolate eggs on top of the bowl or glass in the center of the cake. Place candies so that colors and sizes are well mixed.
10-inch chocolate tube or Bundt cake, store-bought or homemade
1 can(s) (16-oz.) vanilla frosting
(foil-wrapped ) chocolate Easter eggs and other egg-shaped Easter candies, in assorted colors and sizes
Directions
1.Place cake on serving platter. Turn a narrow glass or small custard cup over so that the bottom side is facing up, and carefully place the glass so that it fits snugly inside the cake’s center hole.
2.Frost the top two-thirds of the cake using a small offset spatula (one in which the blade bends up where it meets the handle), a knife or the back of a spoon. When spreading, swirl the frosting in an upward motion to give it a fluffy, nestlike appearance.
3.Pile candy and chocolate eggs on top of the bowl or glass in the center of the cake. Place candies so that colors and sizes are well mixed.
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