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Bake Up Something Special

Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.

Fairy Garden Cake

Fairy Garden Cake

Ingredients:12
Servings:15

By Betty Crocker Kitchens(Opens in a new tab)Updated 05/18/2022

Fairy Garden Cake

Ingredients:12
Servings:15

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.

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Fairy Garden Cake

Prep time:35 min
Total time:3 hr 35 min
Ingredients:12
Servings:15

Fairy Garden Cake

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Ingredient

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7
Spoon melted chocolate into small plastic bag. Cut 1/4 inch off corner; squeeze gently to draw door and windows on cottage.

Step 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.

Step 9
Decorate with candy rocks and sprinkles as shown. Spread remaining frosting on last reserved cupcake.

Recipe 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 Facts

Nutrition facts are not available for this recipe