Fairy Garden Cake

No party is complete without a birthday cake, and this fairy garden is simply magical! It’s made easy with cake mix, ready-made frosting and lots of candy and sprinkles.

  • Prep Time 35 min
  • Total Time 3 hr 35 min
  • Servings 15

2
boxes Betty Crocker™ SuperMoist™ yellow or devil's food cake mix
Water, vegetable oil and eggs called for on cake mix boxes
Food colors (green, blue and yellow)
2
containers Betty Crocker™ Whipped or 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

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray 2 (8-inch) round cake pans. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool 1 box cake mix as directed for 2 (8-inch) rounds. Make, bake and cool other box as directed for cupcakes. Reserve 3 cupcakes; save remaining cupcakes for another use. For easier handling, refrigerate or freeze cakes 30 minutes or until firm.
  • 2 Stir green food color into 1 container frosting to make light green. On plate, place 1 cake layer, rounded side down. Spread with 1/2 cup light green frosting. Top with second cake layer, rounded side up. Spread thin layer light green frosting over cake to seal crumbs. Refrigerate or freeze 30 minutes.
  • 3 Spread another layer light green frosting on cake; smooth with spatula. Stir green food color into 1/3 cup frosting to make dark green. Spoon into small plastic bag. Cut 1/4 inch off corner, and squeeze gently to draw grass, flower stems and bushes on cake.
  • 4 Stir blue food color into 1/3 cup frosting to make blue. Spoon into small plastic bag. Cut 1/4 inch off corner, and squeeze gently to draw pond and river on cake.
  • 5 Stir yellow food color into 3/4 cup frosting to make yellow. Remove baking cups from 2 cupcakes. Place 1 cupcake, rounded side down, on cake for fairy cottage. Spread 2 teaspoons yellow frosting on cupcake; top with another cupcake, rounded side up. Spread yellow frosting on top and sides of cupcake stack. Place 3 cookies on rounded top of cupcake, using remaining yellow frosting to stick them together. Place remaining cookies on cake as shown.
  • 6 Press 2 large gumdrops together; on sugared surface, roll gumdrops with rolling pin to flatten. Cut out large circle for roof; place on top of cottage.
  • 7 Spoon melted chocolate into small plastic bag. Cut 1/4 inch off corner; squeeze gently to draw door and windows on cottage.
  • 8 To make gumdrop mushrooms, use melted white chips to attach 3 large gumdrops to round chewy caramels. Cut chewy chocolate candy in half crosswise; use white chips to stick 1 to base of each small gumdrop. Use melted white chips to draw dots on gumdrops and roof. Place on cake.
  • 9 Decorate with candy rocks and sprinkles as shown. Spread remaining frosting on last reserved cupcake.

Expert Tips

To create a different look to this cake, bake a 13x9-inch cake, and decorate as desired.

Freeze the extra cupcakes unfrosted tightly wrapped up to 2 months. Loosen wrap, and thaw at room temperature 2 to 3 hours.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (frosted, undecorated)
Calories
600
(
Calories from Fat
240),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
6g,
6%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
35mg
35%;
Sodium
550mg
550%;
Total Carbohydrate
88g
88%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.