Easter Basket Cake
Make a foundation cake and bake as described below. Prepare
quantity of Vienna icing, using milk instead of fruit juice. Take eight
teaspoonfuls of the cake mixture and place in small, hot, greased gem Cane: bake
these in a hot oven for ten minutes. Place the remainder of the cake mixture in
a well greased 15 cm round tin, and hake in a moderate oven for an hour. Have
ready a packet of red. green and yellow jelly crystals. Dissolve half a packet
of each in cup boiling water; allow to cool, but not to set.
With a little of the Vienna icing join in pairs the small cakes cooked in the
gem irons. Dip them in the cooled, unset jelly and roll in dry jelly crystals.
These are the "eggs" to set on the basket.
Now cut a hollow in the top of the cake and cover the top sides with frosting,
using a cram tube. Set the jelly eggs in the center and add a handle of plastic
wire finished with a ribbon bow, A little coarsely-shredded green coconuts may
be placed around the eggs. Decorate the plate with fresh leaves and large jelly
beans.
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