For this pink pastel Easter cake, you will need:

2 C of water, divided
1 C Maraschino cherry juice
2/3 C canola oil
9 egg whites, divided
2 (18.25 oz.) boxes French vanilla cake mix
3/4 C Maraschino cherries, cut into eighths
1 1/2 C of sugar
1/4 t cream of tartar
1 t almond extract
15 whole Maraschino cherries
2 oz. almond slivers
1 tube of green decorator gel

(Makes 15 servings)

To make the pink pastel Easter cake:

Allow the oven temperature to heat to 350 degrees.
Spray an 11X17 half sheet cake pan with a non stick cooking spray.
Pour 1 2/3 C of the water into a large mixing bowl.
Pour the cherry juice and oil into the water.
Add in 6 egg whites and stir to combine slightly.
Place both boxes of cake mix into the bowl.
Beat with an electric mixer on low speed until well combined and smooth.
Fold in the cut up Maraschino cherries until well incorporated into the batter.
Transfer the cake batter into the prepared sheet cake pan.
Bake 35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool completely.
In a cook safe mixing bowl blend together the remaining 3 egg whites, sugar, the remaining 1/3 C of water and the cream of tartar.
Fill the bottom of a skillet up 2 inch with water and place over medium heat.
Bring the water in the skillet to a boil.
Place the mixing bowl into the skillet with the boiling water.
Whisk the mixture for 2 minutes until the whites are frothy and heated through.
Remove the bowl from the pan and beat with the electric mixer on high speed for about 5 minutes or until stiff peaks form.
Fold in the almond extract and mix well to incorporate into the frosting.
Frost the cake when completely cooled.
Place the 15 whole Maraschino cherries on top of the cake 3 across and 5 down.
Place the almond slivers around each Maraschino cherry to form a flower.
Use the green decorator gel to from the stems.