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Fairy Garden Cake

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Fairy Garden Cake
  • Prep 35 min
  • Total 3 hr 35 min
  • Servings 15
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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.
Updated Aug 5, 2014

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To create a different look to this cake, bake a 13x9-inch cake, and decorate as desired.
  • tip 2
    Freeze the extra cupcakes unfrosted tightly wrapped up to 2 months. Loosen wrap, and thaw at room temperature 2 to 3 hours.

Nutrition

600 Calories, 26g Total Fat, 2g Protein, 88g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving (frosted, undecorated)
Calories
600
Calories from Fat
240
Total Fat
26g
40%
Saturated Fat
6g
28%
Trans Fat
3 1/2g
Cholesterol
35mg
12%
Sodium
550mg
23%
Potassium
65mg
2%
Total Carbohydrate
88g
29%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
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 Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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