To make the Easter Basket Cake, first mask the cake with a thin layer of icing and refrigerate for 30 minutes.
Using a pastry bag fitted with a basketweave tip, alternately pipe a short horizontal line, then a short vertical line, rotating around the entire bottom of the cake, until you reach the point where you started.
Continue with another row above these lines, alternating the vertical and horizontal stripes with what is on the bottom. Keep adding rows until you reach the top.
Create a border by weaving the tip around the top of the cake's perimeter.
Bend a forsythia branch over the top of the cake and tuck the tips into the side for a basket handle.
Fill the center of the "basket" with toasted coconut that has been tinted green.
Place chocolate eggs and other candies in the center of the basket.