thepioneerwoman
Easter Egg Hunt Sheet Cake
This Easter egg hunt sheet cake is topped with fluffy buttercream, coconut grass, candy eggs, and marshmallow flowers for a playful spring dessert recipe.
š„ 12 Servingsā±ļø Prep & Cook: 1h 45mā³ Prep: 1hš¤ Sarah Holdenš thepioneerwoman
š„ Ingredients
Check off ingredients as you prepare them:
š³ Cookware
- ābaking sheet
- āoven
- āpan
- ābowl
š Preparation Steps
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For the cake: Preheat the oven to 350Ā°F. Spray an 18-by-13-inch baking sheet with nonstick cooking spray.
Nonstick cooking spray, for the pan
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In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the cake mix, pudding mix, milk, vegetable oil, eggs, and 1 cup water until smooth and combined, about ā±ļø 2 minutes. Spread the batter in the prepared pan. Bake, rotating halfway through, until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean, 15 to ā±ļø 18 minutes. Let cool completely, about ā±ļø 30 minutes.
large eggs3c. mini candy-coated chocolate eggs (such as Cadbury Mini Eggs)1
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For the grass: In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and marshmallow creme on medium-high speed until light and fluffy, about ā±ļø 3 minutes, scraping the sides of the bowl as needed. Reduce the speed to low and gradually add the powdered sugar and vanilla. Increase the speed to medium-high and beat until fluffy and lightened in color, about ā±ļø 3 minutes. Set aside.
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Divide the coconut evenly between two large zip-top plastic bags.
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In a small cup or bowl, stir together 3 drops green food coloring, 3 drops yellow food coloring, and 2 teaspoons water until dissolved. Pour over the coconut in one bag. In a second small cup or bowl, stir together 6 drops green food coloring, 6 drops blue food coloring, and 2 teaspoons water until dissolved. Pour over the coconut in the second bag.
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Seal the bags and shake until the coconut in the first bag is uniformly light green and the coconut in the second bag is dark green. Empty both into a large bowl and gently toss so the colors mingle. The mix of light and dark green gives the āgrassā a more dimensional, natural-looking effect.
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Set aside 1/4 cup of the frosting in a small bowl. Spread the remaining frosting evenly over the cake. Spoon the colored coconut evenly over the frosting to completely cover the surface, pressing gently so it adheres.
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For the decorations: To make a flower, use scissors to cut 6 marshmallows of the same color in half diagonally, creating 12 petal pieces.
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Dollop about 1/4 teaspoon of the reserved frosting onto the cake where youād like to build a flower. Arrange 6 marshmallow halves, cut-sides up and pointed ends facing up, in a circle around the frosting to form the outer layer of petals. Press gently so they adhere to the frosting in the center. Arrange 5 to 6 additional marshmallow halves in a smaller circle inside the first ring, standing them slightly upright so they nestle together and create height. For a leaf, cut a green marshmallow in half diagonally and tuck one half against the base of the flower. Repeat with the remaining marshmallows to create as many flowers as you like.
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Nestle the candy-coated chocolate eggs in the coconut grass, tucking them around the flowers like Easter eggs.
large eggs3c. mini candy-coated chocolate eggs (such as Cadbury Mini Eggs)1
Nutrition Facts
calories
1136 Calories
fat Content
79 g
fiber Content
8 g
sugar Content
77 g
sodium Content
780 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
129 mg
carbohydrate Content
103 g
saturated Fat Content
46 g
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