Happy Spring! It sounds like we have a few more cold and windy days – then hopefully warmer weather will arrive next week and put all of us in our Easter planning mode. Last year I made this Easter Basket Bundt Cake. It was a cute idea…my frosting techniques definitely lacking on this one, but you can get the idea. I also forgot to attach the handle before I took the photos (the link below has better photos to inspire you). I used the Coffee Chocolate Bundt Cake recipe with the directions in the link below.
Little Peeps are always fun to include in your Easter treats. Mini Cadbury Eggs and Easter sprinkles are piled on top of the “grass” in the Easter basket.
Coconut Poke Cake is a traditional favorite at our house. Right after you take the cake from the oven, you poke holes all over the top of the cake and spread a can of Cream of Coconut over the warm cake. We like it cold, so I refrigerate it and then right before serving, frost with Cool Whip and top with toasted coconut.
Last year I decided to add Easter sprinkles to add a more festive look.
And because sprinkles just always make your treats so pretty and fun!
Here are the links to the recipes and the directions. Have fun!!!!!
https://vintagekitchennotes.com/chocolate-kahlua-mini-bundt-cakes/
