How to make it

  • Prepare cake according to package directions in 2 greased and floured (9-inch) round cake pans; cool completely.
  • Combine powdered sugar, half & half and almond extract in large bowl. Beat at low speed, scraping bowl often, until well mixed. Reserve 1 cup; set aside.
  • Spoon remaining icing onto cakes; spread over surface and sides of each cake. Divide reserved icing between 3 small bowls. Tint with food color to make bright colors. Fill small plastic food bags with one color of icing each. Cut off tip of each bag with scissors. Decorate each cake with whimsical, geometric designs or polka dots. Place each decorated cake on bottom of plastic plate; cut off excess plate.
  • To serve, place Easter grass on 20-inch flat tray or aluminum foil covered cardboard. Place cakes on tray so they appear to be floating in air. For balloon strings, insert ribbons into bottom of cakes. Place balloons and gumballs around cakes in Easter grass.

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