Step 1

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package; cool completely.

Step 2

Stack cake layers on plate, spreading 1/2 cup frosting between layers.

Step 3

Spread remaining frosting onto top and side of cake.

Step 4

Microwave marshmallows and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until marshmallows are puffed; stir until marshmallows are completely melted.

Step 5

Add 5 Tbsp. shortening and 1 Tbsp. vanilla; stir until shortening is completely melted and mixture is well blended.

Step 6

Add 3 to 4 cups sugar gradually to marshmallow mixture, adding just enough sugar to form ball and mixing well after each addition.

Step 7

Brush remaining shortening into 15-inch round on work surface; spoon marshmallow mixture onto centre of round.

Step 8

Knead remaining sugar, 1/4 cup at a time, into marshmallow mixture, then knead in food coloring until fondant is tinted to desired shade.

Step 9

Roll out fondant to 1/8-inch-thick round, turning and lifting fondant as it is rolled out to prevent it from sticking to the work surface.

Step 10

Gently lift fondant and place over rolling pin to help position fondant over centre of cake.

Step 11

Lightly brush excess sugar off fondant.

Step 12

Beginning at centre of cake top, use your hands to lightly press fondant onto top, then down side of cake to completely cover cake with fondant.

Step 13

Use sharp knife to trim excess fondant from base of cake.

Step 14

Mix cocoa powder and remaining vanilla until blended.

Step 15

Dip tip of new paint brush (or toothbrush) into cocoa powder mixture, then use fingers to flick brush toward cake to create a splattered design.

Step 16

Repeat until cake is evenly coated with speckles.

Step 17

Refrigerate 30 min.

Step 18

Decorate cake with chocolate eggs and coconut as desired.