Spring Butterfly Cake: Fun, and Easy To Make With The Kiddos!

 

Spring Has Sprung!  Easter is on its way, and it's time to get into the spirit with some festive desserts!  This cake is not new, 40-something years ago my mom made it for one of my birthday parties and I still love making it in the springtime!
It's easy, and fun to do with your kids.  Plus, it has all the things they love, Nilla Wafers, sprinkles, whipped cream, cake and frosting!

 

What You Need:

1 pkg.   (2-layer size) yellow cake mix

2 cups  BAKER'S ANGEL FLAKE Coconut

3 or 4 drops   yellow food coloring

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2 cup  cold milk

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

2 oz.  BAKER'S White Chocolate

20 Mini NILLA Wafers

1/4 cup sprinkles (assorted colors)

How To Make It:

Step 1: PREPARE cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min.; invert onto wire rack. Cool completely. Meanwhile, tint coconut with food coloring.

Step 2:   CUT cake into pieces and arrange on platter as shown in photos. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread onto cake pieces; sprinkle with coconut.

Step 3: MELT chocolate as directed on package. Use to decorate cake with remaining ingredients as shown in photo.

 Tips:

Use decorating icing to add the face, and add small pieces of black string licorice for the antennae.

Tinting Coconut:

Mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.

 

Enjoy and share!

~Bridget

Spring Daisy Cake Recipe

 He loves me, he loves me not…? It really doesn't matter, because there's cake. You'll fall hard for this lemony treat featuring sweet coconut and fluffy marshmallows.



This great recipe is from Kraft Kitchens and it's not only adorable but it tastes great too! 

What You Need

1 pkg.   (2-layer size) yellow cake mix

1 pkg.   (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

1/2 cup  BAKER'S ANGEL FLAKE Coconut

1 to 2 drops  yellow food coloring

2 cups  JET-PUFFED Miniature Marshmallows

2 bite-size bug-shaped chewy fruit snacks

1 piece  string licorice (8 inch)

Make It

HEAT oven to 350°F.
GREASE and flour 1-qt. ovenproof bowl and 9-inch round pan. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour about half the batter into prepared bowl. Pour remaining batter into prepared pan.
BAKE 9-inch layer 23 to 25 min. and bake batter in bowl 33 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes 10 min. Loosen cakes from sides of pan and bowl with knife. Invert cakes onto wire racks; gently remove pan and bowl. Cool cakes completely.
CUT 9-inch cake layer into 16 wedges. Place inverted bowl cake on large serving board or tray; surround with cake wedges to resemble flower petals. Frost with COOL WHIP.
TINT coconut with food coloring. (See Tip.) Press coconut into COOL WHIP on center cake. Decorate with remaining ingredients to resemble photo.

Kraft Kitchens Tips

Variation

Prepare using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

How to Tint Coconut

Place coconut in resealable plastic bag. Add food coloring. Close bag; shake to evenly tint coconut.

Storage Know-How

Wrap any leftover cake with plastic wrap and store in refrigerator.

~Bridget

St. Patrick's Day Easy-To-Make Desserts: Cheesecake Bars, Irish Cake Pops, Pot o' Gold Cupcakes & Shamrock Sugar Cookies

  What's a sweeter find: A Four Leaf Clover or A Four Dessert Menu?



  Check out these treats and decide for yourself!

Green with Envy Cheesecake Bars recipe: http://bit.ly/1fW45zr
Luck o' the Irish Cake Pops recipe: http://bit.ly/PxLRcQ
Pot of Gold Cupcakes recipe: http://bit.ly/1gu2yvh
Shamrock Sugar Cookies recipe: http://bit.ly/1nVbZtH

~Bridget