Back Of The Box - Speciality Cakes

Page 2 of 4 Previous  1, 2, 3, 4  Next

View previous topic View next topic Go down

Holiday Candy Cane Cake

Post  justmecookin on Wed Oct 29, 2008 11:06 am

Holiday Candy Cane Cake

1 box Betty Crocker SuperMoist yellow cake mix
1 cup milk
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
3 eggs
1 teaspoon peppermint extract
2 containers Betty Crocker Whipped fluffy white frosting
2 to 3 rolls (from 4.5-ounce box) Betty Crocker Fruit by the Foot strawberry fruit snack



Heat oven to 325. Generously grease and lightly flour 12-cup fluted tube cake pan. Or spray with baking spray with flour. In large bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Pour into pan.

Bake 39 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto cooling rack and remove pan. Cool completely, about 1 hour.

To assemble, cut cake in half crosswise. Place half of cake on serving plate to form hook of candy cane. Cut remaining half into 5 equal pieces (about 2 inches wide). Stir half of the peppermint extract into each tub of frosting. Attach cut pieces to hook of candy cane with frosting, alternating pieces to form the straight part of the cane. Frost cake.

To decorate, arrange strips of fruit snack rolls on cake to look like stripes on a candy cane. Store cake loosely covered at room temperature. Makes 20 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Inchworm Cake

Post  justmecookin on Wed Oct 29, 2008 11:09 am

Inchworm Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
8 drops green food color
1 1/2 containers Betty Crocker Rich & Creamy vanilla frosting
Tray or cardboard, 19x14 inches, covered with foil
5 candy-coated chocolate candies
2 vanilla wafer cookies
2 small pretzel sticks
24 gumdrops



Heat oven to 350 (325 for dark or nonstick pan). Bake and cool cake as directed on box for 12-cup fluted tube cake pan. Cut cake as shown in diagram A. Freeze pieces uncovered 1 hour for easier frosting. Stir food color into frosting. Arrange cake pieces on tray to form inchworm as shown in diagram B. Frost cake, attaching pieces with frosting.

Attach 1 chocolate candy to each vanilla wafer with frosting; attach to end of cake for eyes. Press 3 candies into frosting for mouth. Gently push 1 pretzel stick into flat end of gumdrop; repeat. Insert pretzels stick into cake for antennae. Arrange remaining gumdrops along edge for feet. Store loosely covered. Makes 16 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Flip-Flops Cake

Post  justmecookin on Wed Oct 29, 2008 11:14 am

Flip-Flops Cake

1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with foil
2 containers Betty Crocker Whipped vanilla frosting
Assorted food colors
About 40 small round candy-coated fruit-flavored chewy candies
Assorted colors Betty Crocker decorating icing (in 4.25-oz tubes) or Betty Crocker Easy Flow decorating icing (in 6.4-oz cans)
1 roll Betty Crocker Fruit by the Foot Green Apple Wave chewy fruit snack (from 4.5-oz box)
2 edible pansy or silk daisy flowers



Heat oven to 350(325 for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram. Place pieces on tray. Freeze pieces uncovered about 1 hour for easier frosting if desired.

In small bowl, mix 1 cup frosting with food color to make desired color; frost sides of each flip-flop. In another small bowl, mix 1 cup frosting with second food color to make desired color; frost top of each flip-flop.

Place small candies around side edge of each flip-flop to look like jewels. Decorate top of each flip-flop with decorating icing. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered. Makes 15 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Butterfly Cake

Post  justmecookin on Wed Oct 29, 2008 11:18 am

Butterfly Cake

Cake
1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Platter, tray or foil-covered cardboard (about 10x10 inches)

Frosting and Decorations
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
1 candy stick (8 to 10 inches long)
Food color (in desired colors)
Betty Crocker decorating gel (from 0.68-oz tube) in any color
Decorating sugar crystals (any color)
8 jelly beans
Small round candy decorations



Heat oven to 350 (or 325 for dark or nonstick pans). Make and cool cake as directed on box for 2 (8- or 9-inch) round cake pans. Wrap and freeze 1 layer for a later use.

Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in diagram). Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings.

Reserve 1/2 cup frosting. Frost cake pieces with remaining frosting. Place candy stick between cake pieces for butterfly body. Stir food color into reserved frosting until well blended. Spread over cake in desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar crystals. Place jelly beans on corners of wings. Decorate butterfly with candy decorations. Makes 12 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chocolate Castle Cake

Post  justmecookin on Wed Oct 29, 2008 11:22 am

Chocolate Castle Cake

Cake
2 boxes Betty Crocker SuperMoist chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix boxes
Tray or cardboard (18x18 inches), covered with paper or foil

Frosting and Decorations
2 containers (1 lb each) Betty Crocker Rich & Creamy milk chocolate frosting
1 fudge-dipped ice cream cone
4 regular-size ice cream cones with pointed ends
5 miniature ice cream cones with pointed ends
1 tube (4.25 oz) Betty Crocker white decorating icing
Betty Crocker blue sugar
Candy stars
5 rectangular vanilla sugar wafer cookies
Pretzel sticks
4 red cinnamon candies
Red string licorice
4 miniature peanut butter cup candies
4 red jujube candies
4 white gum balls
12 miniature chocolate-covered caramels



Heat oven to 350 for shiny metal or glass pans (or 325 for dark or nonstick pans). Spray bottoms and sides of 4 (8-inch) square pans with baking spray with flour. In large bowl, beat both cake mixes with amounts of water, oil and eggs for both mixes as directed on box. Divide batter among pans (about 2 1/3 cups for each pan). Refrigerate 2 pans of batter while 2 pans bake.

Bake 2 pans at a time, following times on cake mix box for 8-inch round pans. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

Cut off domed top from each cake so they will be flat when stacked. On tray, place cake A (see diagram); spread with 1/3 cup chocolate frosting. Top with cake B; spread with 1/3 cup chocolate frosting. Top with cake C; spread with 1/3 cup chocolate frosting.

Cut fourth cake into quarters. Place one quarter (piece 1) on top of stacked cakes; spread top with 1 tablespoon chocolate frosting. Cut second quarter horizontally in half; place half of second quarter on top of first quarter and spread top with 1 tablespoon chocolate frosting. Cut third quarter into 2-inch square; place on center of cake stack. Freeze cake 1 hour. (Discard remaining cake or reserve for another use.)

Reserve 2 tablespoons frosting in resealable food-storage plastic bag. Spread remaining chocolate frosting over entire stacked cake. Place fudge-dipped cone upside down on center of cake. Place 4 regular ice cream cones upside down on corners of cake.

Dip edges of miniature cones in white decorating icing; sprinkle with colored sugar. Place upside down on top of larger cones. Top each cone with candy star, attaching with small amount of white icing.

Cut 1 wafer cookie in half crosswise. Snip tiny corner from bag of frosting; pipe frosting on 2 whole and 1 half cookies for window panes. Place windows on castle. Insert ends of pretzels slightly into cake for drawbridge. Place 2 cookies on drawbridge for door; press tops slightly against cake. Add cinnamon candies to doors and front of cake. Add licorice for bridge wire.

Place peanut butter cup candies upside down on 4 corners near top of castle. To make turrets, add red jujube candies and gum balls to peanut butter candies with small amount of white icing. Add caramels to front of cake for parapets. Store loosely covered at room temperature. Makes 30 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Snowman Cake

Post  justmecookin on Wed Oct 29, 2008 11:32 am

Snowman Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
About 8 pretzel rods
About 18 large gumdrops in assorted colors
2 candy canes (each about 4 inches long)



Heat oven to 350 (or 325 for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round cake pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans.

Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

Spread frosting over side and top of each cake. For hat on each cake, press graduated lengths of broken pretzel rods across top third of cake, with 2 pretzel rods extending 1/2 inch beyond side of cake to form brim of hat. For eyes, press 2 black gumdrops on each cake.

For nose on each cake, press 2 orange gumdrops to flatten; shape to make pointed nose and press on cake. For mouth on each cake, press 5 gumdrops to flatten; cut into rounds. Press and overlap flattened gumdrops on cake. For pipe on each cake, poke straight end of candy cane in cake slightly above mouth. Makes 16 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Sailboat Cake

Post  justmecookin on Wed Oct 29, 2008 11:35 am

Sailboat Cake

1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box Betty Crocker HomeStyle fluffy white frosting mix
1/2 cup boiling water called for on frosting mix box
Yellow food color
Tray or cardboard, 20x18 inches, covered with foil
Ring-shaped hard candies



Heat oven to 350 (325 for dark or nonstick pans). Make and cool cake as directed on box for 13x9-inch pan. Cut cake as shown in diagram. If desired, freeze cake pieces uncovered about 1 hour for easier frosting. Arrange pieces to form sailboat on tray, leaving space between sails for mast.

Make frosting mix as directed on box, using 1/2 cup boiling water; reserve 1 cup. Frost sails with remaining frosting. Gently stir a few drops of food color into reserved frosting until blended.

Frost hull of sailboat with yellow frosting. Roll up 14x4-inch piece of foil from 14-inch end; place between sails for mast. (Or use 14x4-inch piece of freezer or cooking parchment paper; secure with tape.) Use candy for portholes, or decorate as desired. Makes 14 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Yellow Purse Cake

Post  justmecookin on Wed Oct 29, 2008 11:50 am

Yellow Purse Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
Food color, as desired
1 piece green peelable string licorice
1 jellied ring candy
Assorted small multicolored hard candies



Heat oven to 350 (325 for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans.

Bake as directed on box for 9-inch round cake pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Use serrated knife to cut one-fourth off each cake to form a straight edge about 7 inches long as shown in diagram (discard small pieces of cake or save for another use). Spread about 2 tablespoons frosting on bottom side of 1 cake. Place bottom side of other cake on frosting, matching cut edges. On serving plate or tray, stand cake, cut side down. Cover; freeze 1 hour or until firm.

In small bowl, mix remaining frosting and food color until desired shade. Frost cake. Use peelable string licorice for handle and jellied ring candy for clasp. Decorate purse as desired with assorted candies. Store loosely covered at room temperature. Makes 12 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Dinosaur Cake

Post  justmecookin on Wed Oct 29, 2008 11:54 am

Dinosaur Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 18x10 inches, covered with foil
1 1/2 containers Betty Crocker Rich & Creamy vanilla frosting
1 tube (0.68 oz) Betty Crocker black decorating gel
1 tube (0.68 oz) Betty Crocker green decorating gel
Red jelly bean



Heat oven to 350 (325 for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. Arrange pieces on tray to form dinosaur as shown in diagram.

Frost cake, attaching pieces with small amount of frosting. Let frosting set a few minutes. Carefully cover with paper towel and gently pat to give frosting a textured appearance; remove towel. Outline scales, legs, mouth, nose and eye with black gel. Decorate with green gel and jelly bean eye. Store loosely covered. Makes 15 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Panda Cake

Post  justmecookin on Wed Oct 29, 2008 11:58 am

Panda Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 16x10 inches, covered with foil
1 1/2 containers Betty Crocker Rich & Creamy or Whipped vanilla frosting
1/2 cup flaked coconut
8 chocolate wafer cookies, about 2 inches in diameter
1 large marshmallow
2 chocolate-covered candies
1 small black or red gumdrop
Black shoestring licorice
1/3 cup flaked coconut
1 teaspoon baking cocoa



Heat oven to 350 (325 for dark or nonstick pans). Grease bottoms only of one 8-inch round pan and one 9-inch round pan. Make cake batter as directed on box. Pour into pans. Bake and cool as directed. Cut 9-inch round as shown in diagram. Arrange pieces on tray to make panda as shown in diagram.

Frost cake, attaching pieces with small amount of frosting. Sprinkle body with 1/2 cup flaked coconut, pressing gently to stick. Press 2 cookies into top of head at 45-degree angle for ears. Place 2 cookies for background of eyes and 4 on body for paws, placing bottom 2 cookies at 45-degree angle on bottom edge of cake.

Cut marshmallow crosswise in half; place each half on a cookie for eyes. Place chocolate candies on marshmallow halves for pupils; fasten with small dab of frosting if necessary.

Use small gumdrop for nose and shoestring licorice for mouth and outline of legs. Toss 1/3 cup coconut and the cocoa; carefully sprinkle within outlines of legs and on bottom portion of body. Store loosely covered at room temperature. Makes 16 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Off-the-Road Car Cake

Post  justmecookin on Wed Oct 29, 2008 12:02 pm

Off-the-Road Car Cake

1 package Betty Crocker pound cake mix
3/4 cup water or milk
2 eggs
1 1/2 tubs Betty Crocker Rich & Creamy vanilla ready-to-spread frosting
Food color
Tray or cardboard, 13x9 1/2 inches, covered
4 creme-filled chocolate sandwich cookies
1 tube (0.68 ounce) Betty Crocker black or brown decorating gel
Black and yellow licorice beans
1 white gum ball
2 red gum balls
Silver nonpareils



Heat oven to 350. Grease and flour 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches. Make cake mix as directed on package, using water or milk and eggs. Pour into pans.

Bake 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

Cut and remove 3 inches from end of 1 loaf. Position pieces as shown in diagram for desired automobile. Freeze cut pieces uncovered about 1 hour for easier frosting if desired.

Reserve 1/2 cup of the frosting. Tint remaining frosting with food color. Place whole loaf on tray. Frost top with 1/3 cup tinted frosting. Top with cut layer, positioning for desired car.

Trim corners for more rounded look if desired. Attach cookies for wheels, using small amount of frosting. Draw outline of windows with sharp knife. Frost windows and hubcaps with reserved white frosting. Frost sides and top of car with remaining tinted frosting, building up around wheels for fenders.

Outline windows, hood, doors and bumpers with decorating gel. Use licorice beans for grill, door handles and signal lights. Cut gum balls in half; use for headlights and taillights. Make spoke markings on wheel with knife. Press 1 silver nonpareil in center of each wheel. Use silver nonpareils for hood ornament if desired. Silver nonpareils are not edible; remove them before eating cake. Makes 16 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Pumpkin Harvest Cake

Post  justmecookin on Wed Oct 29, 2008 12:14 pm

Pumpkin Harvest Cake

Cake
2 boxes Betty Crocker SuperMoist carrot or spice cake mix
Water, vegetable oil and eggs called for on cake mix boxes
Frosting and Decorations
2 containers (1 lb each) Betty Crocker Rich & Creamy vanilla frosting
Yellow and red food colors
Pull-apart green licorice twists
Betty Crocker Fruit Roll-Ups chewy fruit snack rolls (any flavor)
Edible glitter, if desired



Heat oven to 325. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake mix as directed on box, using water, oil and eggs. Pour batter into ovenproof bowl.

Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.

In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.

To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter. Makes 24 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Halloween Black Cat Cake

Post  justmecookin on Wed Oct 29, 2008 12:17 pm

Halloween Black Cat Cake

1 box Betty Crocker SuperMoist devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy chocolate frosting
1 large yellow gumdrop
1 small black gumdrop
Black shoestring licorice



Heat oven to 350 (325 for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. Cut cake as shown in diagram; arrange and frost top and sides of cake pieces with frosting.

Use yellow gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered. Makes 16 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Christmas Tree Cake

Post  justmecookin on Wed Oct 29, 2008 12:23 pm

Christmas Tree Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker Whipped fluffy white frosting
Green colored sugar
3 candy canes, broken to remove curved ends
Assorted small gumdrops, if desired



Heat oven to 350 (325 for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan. Freeze cake uncovered 1 hour for easier frosting.

From the middle of one short side, make a diagonal cut to each corner on opposite side, making 3 triangular pieces. Make tree shape by arranging 2 outer pieces with straight 13-inch sides together on foil-covered tray, cutting board or cardboard; frost top. Place remaining center piece on top.

Frost sides and top of cake. Press candy cane pieces in end of tree to make trunk. Sprinkle with colored sugar to look like boughs. Arrange gumdrops on cake to look like lights or ornaments. Store loosely covered at room temperature. Makes 12 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Baby's Booties

Post  justmecookin on Wed Oct 29, 2008 12:28 pm

Baby's Booties

1 box Betty Crocker SuperMoist cake mix (any non-swirl flavor)
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker Rich & Creamy or Whipped vanilla frosting
Miniature marshmallows
Gumdrops



Heat oven to 350 (325 for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes. Remove paper baking cups. Place 2 cupcakes upside down on separate plates.

Cut small piece off side of a third cupcake to make a flat surface. Cut third cupcake horizontally in half. Place one half with cut side against cupcake on plate as shown in diagram. Place other half against second cupcake. Repeat with remaining cupcakes.

Frost cupcake booties, attaching toe piece to cupcake with frosting. Decorate booties with marshmallows and bow shapes cut from gumdrops rolled with a rolling pin. Store loosely covered at room temperature. Makes 16 booties (2 dozen cupcakes)


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Magician's Bunny Cake

Post  justmecookin on Wed Oct 29, 2008 12:32 pm

Magician's Bunny Cake

1 box Betty Crocker SuperMoist party rainbow chip, yellow or lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 20x16 inches, covered with foil
2 containers (16 oz each) Betty Crocker Rich & Creamy or Whipped vanilla frosting
Colored sugars
Black shoestring licorice
2 coconut and marshmallow-covered chocolate cake balls with creamy filling
2 large black gumdrops
1 pink licorice candy
1 large red gumdrop
2 pieces candy-coated gum
2 sticks striped fruit-flavored gum



Heat oven to 350 (325 for dark or nonstick pans). Make and cool cake as directed on box for two 8- or 9-inch round pans. Cut one round as shown in diagram. Freeze pieces uncovered 1 hour for easier frosting, if desired.

Arrange pieces on tray as shown. Frost head and ears with frosting, attaching pieces with small amount of frosting. Frost tie; sprinkle with colored sugars and outline with shoestring licorice.

Arrange cake balls on frosting for cheeks. Insert short strips of shoestring licorice into cheeks for whiskers. Outline eyes with shoestring licorice; add short strips for eyelashes. Use black gumdrops for pupils of eyes, pink licorice candy for nose, red gumdrop for mouth and gum for teeth. Cut striped gum into narrow pieces and place in centers of ears. Decorate with magician's hat and magic wand if desired. Store loosely covered. Makes 16 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Baseball Cap

Post  justmecookin on Wed Oct 29, 2008 12:36 pm

Baseball Cap

1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3 containers Betty Crocker Rich & Creamy vanilla frosting
Assorted food colors
Black shoestring licorice
Candy-coated fruit-flavored bite-size candies
Assorted fruit slice candies
1 tube (0.68 oz) Betty Crocker decorating gel, if desired



Heat oven to 350 (325 for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes. Remove paper baking cups.

Divide frosting among small bowls for as many colors as desired; stir food color into each. Cut slice from top of each cupcake to make a flat surface. Turn cupcakes upside down. Frost cupcakes with frosting.

Starting at center of each cap, place pieces of licorice down sides for seams. Place 1 candy-coated fruit candy at center top. Use fruit slice candies for brims (trim fruit slices if necessary). Pipe team initial or child's name on caps with gel. Store loosely covered at room temperature. Makes 24 cupcakes

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Snowman Cake

Post  justmecookin on Wed Oct 29, 2008 12:39 pm

Snowman Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Large tray or cardboard covered with foil
1 container Betty Crocker Whipped fluffy white frosting
1 cup flaked or shredded coconut
1 large black gumdrop
1 large green gumdrop
3 pieces red shoestring licorice
4 semisweet chocolate chips
2 chocolate wafer cookies



Heat oven to 350 (325 for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans, or use one 8-inch round pan and one 9-inch round pan. On tray, arrange cake rounds as pictured. Frost with frosting. Sprinkle with coconut, pressing gently so it sticks.

Carefully cut black gumdrop for nose and eyebrows, cut green gumdrop for eyes, use licorice for mouth and mufffler and chocolate chips for buttons. Place cookie on each side of head for earmuffs; attach across top of head with licorice. Store loosely covered. Makes 16 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Stars and Stripes Cake

Post  justmecookin on Wed Oct 29, 2008 12:42 pm

Stars and Stripes Cake

1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint fresh strawberries



Heat oven to 350 (325 for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately. Makes 12 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Colorful Butterfly Cake

Post  justmecookin on Wed Oct 29, 2008 12:45 pm

Colorful Butterfly Cake

1 box Betty Crocker SuperMoist cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker Whipped fluffy white frosting
Colored sugar
1 tube (0.68 oz) Betty Crocker decorating gel
Assorted candies, such as jelly beans (cut in half), pastel mints, miniature jawbreakers, cherry rock candy
Betty Crocker Fruit by the Foot chewy fruit snack rolls (any flavor)



Heat oven to 350 (325 for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. Wrap and freeze 1 layer for other use.

Cut cake in half; cut a notch on each cut side, slightly below center, to form wings as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. To make butterfly, arrange 2 wings on foil-covered tray, cutting board or cardboard; use 2 of the leftover notched pieces to form the body, trimming if necessary. Frost cake, attaching pieces with small amount of frosting.

Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack to make antennae. Store loosely covered at room temperature. Makes 12 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Big Burger Cake

Post  justmecookin on Wed Oct 29, 2008 12:49 pm

Big Burger Cake

Cake
1 box Betty Crocker pound cake mix
3/4 cup water or milk
2 eggs

Creamy Peanut Butter Frosting
3 cups powdered sugar
1/3 cup peanut butter
1/4 to 1/3 cup milk
2 tablespoons unsweetened baking cocoa

Decorations
1 to 2 tablespoons strawberry preserves
2 teaspoons sesame seed, toasted



Heat oven to 300. Grease 1 1/2-quart round casserole with shortening; lightly flour. In medium bowl, beat cake mix, water and eggs with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into casserole.

Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cake from casserole and place rounded side up on cooling rack. Cool completely, about 1 hour. Cut cake horizontally into 3 equal layers. Freeze pieces uncovered about 1 hour for easier frosting if desired.

In medium bowl, mix powdered sugar and peanut butter with spoon or electric mixer on low speed. Stir 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.

Place bottom cake layer on serving plate. Frost side only of layer. Mix 3/4 cup of the remaining frosting and the cocoa; if necessary, stir in 1 to 3 teaspoons milk until spreadable. Frost top of bottom layer with part of the cocoa frosting. Place middle (hamburger) layer on top; frost top and side of middle layer with remaining cocoa frosting.

Drizzle side of middle layer with preserves to look like ketchup. Place remaining (rounded) layer on top. Frost with remaining frosting. Immediately sprinkle top of cake with sesame seed. Makes 10 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Easter Bunny Cake

Post  justmecookin on Wed Oct 29, 2008 12:56 pm

Easter Bunny Cake

1 box Betty Crocker SuperMoist carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with foil
1 container Betty Crocker Whipped fluffy white frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops
1 cup shredded coconut
Green food color



Heat oven to 350 (325 for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.

Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.

Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered. Makes 12 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Spaceship Cake

Post  justmecookin on Wed Oct 29, 2008 1:02 pm

Spaceship Cake

1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 17x12 inches, covered with foil
1 1/2 containers Betty Crocker Rich & Creamy vanilla frosting
1 roll Betty Crocker Fruit Roll-Ups strawberry chewy fruit snack rolls
1 tube (0.68 oz) Betty Crocker black decorating gel



Heat oven to 350 (325 for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired.

Place cake piece 1 on tray. Frost with about 1 1/4 cups frosting. Arrange pieces 2, 3 and 4 as shown in diagram, trimming to fit, standing up piece 3 for top fin. Trim point of piece 2 for nose of ship.

Frost cake with remaining frosting. Let frosting set a few minutes. Carefully cover with a paper towel and gently pat to give a fabric-like appearance; remove towel. Use fruit snack for strips as shown in photograph. Outline as desired with decorating gel. Makes 12 servings


justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Clown Cake

Post  justmecookin on Wed Oct 29, 2008 1:13 pm

Clown Cake

1 pkg. (2-layer size) cake mix, any flavor
1-1/2 cups Baker's Angel Flake Coconut, divided
Blue, yellow and red food colorings
1 tub (8 oz.) Cool Whip Whipped Topping, thawed

Decorations: 30 gumdrops, 2 Oreo Chocolate Sandwich Cookies, 1 Jet-Puffed Marshmallow, 14 small round candies, 9 square fruit chews, 2 jelly candies, 1 chewy fruit snacks, 2 Mini Nutter Butter Peanut Butter Sandwich Cookies, 2 jelly candies



Prepare cake batter as directed on package; pour evenly into 1 (9-inch) round cake pan and 1 (9-inch) square baking pan. Bake as directed on package for 9-inch cake layers. Cool completely. Remove cake layers from pans.

Place round layer on cutting board; trim off 1-inch piece from top of cake. Cut trimmed piece crosswise in half; set aside. Cut square layer into 3 triangles, starting at the center of one side and cutting to the bottom left corner of the cake layer. Then, repeat the cut with the other side.

Assemble the cake pieces to resemble a clown's head by placing the round cake layer near the top of a large board or platter, with the straight edge of the cake at the top of the board.

Place the middle cake triangle at the top of the round cake layer for the hat and the small pieces that were cut from the top of the round layer at the base of the hat for the hair. Arrange the remaining 2 triangles at the base of the head, with pointed ends together, to resemble a bow tie.

Tint 1/2 cup of the coconut blue, 1/2 cup of the coconut yellow and the remaining 1/2 cup coconut red with food coloring. Secure each of the cake pieces together with small amount of whipped topping, then use the remaining whipped topping to frost the entire cake. Sprinkle the hat with blue coconut, the cake just under the hat with red coconut (for the hair) and the bow tie with yellow coconut. Decorate with remaining ingredients as desired. Makes 16 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Birthday Train Cake

Post  justmecookin on Wed Oct 29, 2008 1:24 pm

Birthday Train Cake

4 pkg.(10.75 oz. each) frozen pound cake, thawed
4 cups thawed Cool Whip Whipped Topping, divided
Assorted food colorings

Decorations:
16 Oreo Cookies
3 rolls ring-shaped hard candies
1 cup fruit-flavored sweetened rice cereal
6 Barnum's Animals Crackers
1 Comet Cup
1 Jet-Puffed Marshmallow
1 Jet-Puffed Miniature Marshmallow
24 pieces black licorice (for train rack)



Line up cakes on large tray or serving platter for train cars. Cut 2-inch-thick crosswise slice off front cake; place at back end of the first cake to resemble train engine. Repeat with last cake, placing the removed cake slice in the middle of the last cake to resemble caboose.

Divide whipped topping among four small bowls; tint with food colorings as desired. Use to frost cakes. Add decorations as desired. Store leftover cake in refrigerator. Makes 24 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Back Of The Box - Speciality Cakes

Post  Sponsored content Today at 10:46 pm


Sponsored content


Back to top Go down

Page 2 of 4 Previous  1, 2, 3, 4  Next

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum