Spring Pastel Layer Cake
 
 
Ingredients
  • cake layers
  • frosting (3 colors)
  • 2 small packages pastel Hershey’s Eggies
  • silver dragées and blue jimmies
Instructions
  1. Using a sharp, serrated knife, gently cut the rounded tops of each cake layer so that they are flat. Place one layer on the bottom of your cake dish, smearing a tiny dollop of frosting underneath to hold it in place. If you wish, slide pieces of waxed paper around the bottom to capture icing drips.
  2. Spread the desired thickness of frosting/filling on top of this layer. Then, using the side of a large knife, crush the Hershey Eggies into large chunks. Scatter them over the layer. Place the second layer on top. Frost then scatter with Eggies again. Place the final layer on top. Smooth a modest amount of frosting over the entire cake’s top and sides to make a thin Crumb Coat, just enough to fill in any gaps and create a smooth finish.
  3. Place the cake into the fridge for at least 20 minutes to set the crumb coat. Then remove and set on a cake spinner if you have one.
  4. Using a large offset spatula, dollop a large amount of Violet frosting. Smooth it across and slightly over the edge.
  5. Then using the darker teal color, gently place frosting around the bottom of the cake.
  6. Repeat using the lighter teal frosting, gently patting around the cake in the center.
  7. Using an slightly angled offset spatula or a bench scraper, slowly drag the icing across from one side to the other. Remove the excess frosting from your scraper. Repeat and blend all four sides. The different shades of icing will begin to blend and make a variety of new shades and create an ombre effect. This technique is not perfectly smooth (as you can see from my photos) but makes a pretty minimalistic cake. Scatter the top with the silver dragées and jimmies. Alternative, a large rose or a few peonies would look gorgeous on top as well.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/02/25/gateau-de-couche-printemps-pastel/