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Fairy Garden Cake
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Prep Time:
35 minutes
Total Time:
3 hours 35 minutes
Create a magical fairy garden cake with cake mix, frosting, candy, and sprinkles for the perfect party centerpiece.
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ Yellow Cake Mix or 2 boxes Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix boxes
  • Food colors (green, blue and yellow)
  • 2 tubs (12 oz) Betty Crocker™ Whipped Vanilla Frosting or 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 8 round vanilla wafer cookies
  • 5 large and 2 small red gumdrops
  • 1 small (1-inch) chewy chocolate candy, unwrapped
  • 3 round chewy caramels in milk chocolate, unwrapped
  • 1/4 cup chocolate chips, melted
  • 1/2 cup white vanilla baking chips, melted
  • Candy rocks
  • Small and large flower-shaped candy sprinkles
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans and line 24 regular-size muffin cups with paper baking cups. Prepare and bake 1 box cake mix as directed for the round cakes, and the other box as directed for cupcakes. Set aside 3 cupcakes and store the rest for later use. For easier handling, chill cakes in the refrigerator or freezer for 30 minutes until firm.
  • Mix green food color into 1 container of frosting until a light green hue is achieved. Place one cake layer on a plate with the rounded side facing down. Spread 1/2 cup of the light green frosting on top. Add the second cake layer with the rounded side facing up. Use a thin layer of the light green frosting to coat the entire cake and seal the crumbs. Refrigerate or freeze for 30 minutes.
  • Spread a second layer of light green frosting over the cake and smooth it with a spatula. Mix green food color into 1/3 cup of frosting to create a darker green shade. Transfer the dark green frosting into a small plastic bag, snip off a 1/4 inch corner, and gently squeeze to decorate the cake with grass, flower stems, and bushes.
  • Mix blue food coloring into 1/3 cup frosting until it turns blue. Transfer the blue frosting into a small plastic bag. Snip off a 1/4 inch corner of the bag and gently squeeze to create a pond and river design on the cake.
  • Mix yellow food coloring into 3/4 cup of frosting until you get a lovely shade of yellow. Peel off the baking cups from 2 cupcakes. Position one cupcake with the rounded side down on the cake to create the base of the fairy cottage. Spread 2 teaspoons of the yellow frosting on top of the cupcake and layer the second cupcake on top with the rounded side up. Coat the cupcake stack with the yellow frosting on the top and sides. Attach 3 cookies on the rounded top of the cupcake using the remaining yellow frosting. Decorate the rest of the cake with the remaining cookies as pictured.
  • Take 2 large gumdrops and press them together. Roll the gumdrops on a sugared surface with a rolling pin to flatten them. Cut out a large circle from the flattened gumdrops to use as the roof, then place it on top of the cottage.
  • Transfer the melted chocolate into a small plastic bag. Snip off a 1/4 inch corner and gently pipe to create the doors and windows on the cottage.
  • For gumdrop mushrooms: Attach 3 large gumdrops to round chewy caramels using melted white chips. Cut chewy chocolate candy in half crosswise and attach 1 piece to the base of each small gumdrop with white chips. Use melted white chips to draw dots on the gumdrops and roof. Place on the cake.
  • Top with whimsical candy rocks and colorful sprinkles as displayed. Use the remainder of the frosting to generously coat the final cupcake.

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