Back Of The Box - Speciality Cakes

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Water Park Cake

Post  justmecookin on Wed Oct 29, 2008 1:28 pm

Water Park Cake

2 cans (16 oz each) vanilla frosting
Blue, red, green, yellow, red, orange, black and purple paste or gel food color
Two 9-in. cooled, baked cake layers, tops trimmed level and 1 layer frozen at least 2 hours for easier cutting
2 boxes (3 oz each) Jell-O Berry Blue gelatin
Teddy Grahams cookies
Striped sour belt candy
9 thin pretzel sticks
1 wafer ice cream cup
1 can (1.5 oz) blue food decorating spray
2 red (.55 oz each) Air Heads candy bars
1/2 cup white chocolate chips
2 Tbsp blue crystal sugar
4 blue (.55 oz each) Air Heads candy bars
1 green (.55 oz) Air Heads candy bar
1/2 cup mini blue M&M’s
1 yellow spice drop
1 peach gummy ring
1 striped peppermint candy ball
You also need: qt-size ziptop bags



Tint 1 can frosting light blue with food color; set aside. Spoon 1/2 cup frosting from other can into a ziptop bag; seal. Place 1 cake layer on a serving plate. Spread top with some blue frosting. Top with other cake, flat side up. Starting about 1 in. from front edge of cake, cut a kidney-shape outline about 11/2 in. deep. Using a fork, remove cake in outline in an even layer. (You won’t need cutout piece of cake.)

Water: Prepare gelatin using a total of 2 cups of water. Set in a bowl of ice cubes and water; stir until gelatin just begins to thicken. Pour into a spouted measuring cup; pour into pool and refrigerate at least 2 hours until set. (Refrigerate any remaining gelatin for splashes.)

Teddy Grahams: Divide remaining untinted frosting among cups; tint each a desired color for decorating bear cookies. Spoon each color into a ziptop bag; cut a tiny tip off corner of each and pipe clothing and details on bears; let dry.

Flags & ladder: Cut striped sour belt candy into five 1- to 11/2-in. flags. Cut tip off a corner of bag with vanilla frosting and pipe a line on top of 5 pretzels. Attach a flag; let dry at least 30 minutes. Cut 2 pretzel sticks into 1-in. pieces for rungs on ladder. Use frosting to glue onto 2 other pretzels; let dry.

Water slide platform: Spray wafer cone blue with blue spray food color. Let dry. Water slide: Press 2 red Air Heads end to end to make an 8-in.-long strip. Curve strip and bend up sides.

Heat white chocolate chips in a ziptop bag in microwave until just melted. Snip a tiny tip off corner; pipe chocolate down center of strip; sprinkle with blue sugar. Refrigerate at least 5 minutes until set.

Place water slide platform, open end down, on a plate. Put 1 end of water slide on top of platform. Reheating chocolate if necessary, pipe a generous drop to secure slide. Prop up with cans or boxes; let set at least 15 minutes. Frost top and sides of cake with remaining blue frosting; spread smooth. Pipe outline around pool with vanilla frosting.

Waves: Microwave blue Air Heads a few seconds to soften. With a rolling pin, roll out pieces end to end to 24 in. long. Cut out waves with scissors along 1 edge; cut straight along other edge. Press strip around base of cake.

Surfer: Cut the green Air Heads into a 2-in. oval. Press onto side of cake on top of a wave. Cut a small triangle as the fin. Add a bear surfer.

Attach mini M&M’s around top edge of cake. Insert a flag in spice drop; set in place on top of platform. Insert remaining flags in cake; add ladder, gummy ring, ball and bears. Chop reserved gelatin; place at base of slide. Pipe whitecaps on top of waves with vanilla frosting, birds on side with blue-tinted frosting. Crush a few undecorated bears; sprinkle at base of cake for sand.

Note: Blue decorating spray can be found in the cake decorating section of supermarkets.

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Tub of Popcorn Cake

Post  justmecookin on Wed Oct 29, 2008 1:30 pm

Tub of Popcorn Cake

3 boxes (16 oz each) poundcake mix
2 1/4 cups water
6 eggs
3 tubs (16 oz each) white frosting
1 can each red and white decorating icing with star and writing tips (we used Betty Crocker Easy Flow)
3 cups freshly popped popcorn



Heat oven to 350º. You'll need two 8 x 3-in. springform pans coated with nonstick spray, bottoms lined with wax paper and sprayed. You'll also need a sturdy round (or square) serving surface about 10 in. in diam.

Prepare cake mixes as directed, using water and eggs. Divide batter between pans. Bake 1 hour and 15 minutes, or until pick inserted into centers comes out clean. Cool 10 minutes on wire rack; remove from pans. Peel off paper and cool completely.

With a long serrated knife, trim top of one cake horizontally to make it level. Place on serving plate. Spread top with thin layer of frosting; top with remaining cake. Reserve 1/4 cup frosting (wrap airtight and refrigerate if making cake ahead). Spread top and sides of cake with remaining frosting.

Fit red icing with writing tip. Pipe the word Popcorn onto side of cake. Pipe arched lines above and below. Add vertical lines around sides of cake. Fit white icing with star tip. Pipe shell border around bottom and top edges. Arrange popcorn on top of cake, using dabs of reserved frosting as necessary to attach. Cake is 8 in. diam x 9 in. high. Makes 24 pieces

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Ship Ahoy Cake

Post  justmecookin on Wed Oct 29, 2008 1:39 pm

Ship Ahoy Cake

1 box (1 lb, 2.25 oz) yellow cake mix, prepared as directed for pound cake
2 cans (16 oz each) vanilla frosting
Blue, orange, green, yellow, red and black paste (icing) food color
Blue crystal sugar
1 box (3 oz) berry blue gelatin
1 pkt unflavored gelatin
1 Twinkie cream-filled snack cake
Yellow, green and blue Fruit Roll-Ups (from a 5-oz box of Blastin’ Berry Hot Colors)
Teddy Grahams cookies
Confetti sprinkles (tiny decor candies)
Large mint Lifesavers (from bagged, individually wrapped)
1 or 2 pretzel rods
1 white marshmallow
Cheddar flavor “baby” and regular goldfish crackers
1 cup finely crushed graham crackers
Seashell-shaped candies
2 mini chocolate bars (from a bag of Hershey’s Assorted Miniatures)
1 tsp gold dragées or yellow sprinkles
Red licorice lace
Chocolate-covered raisins
You also need: qt-size plastic ziptop bags, about 1 tsp corn syrup, 1 wooden skewer



Divide cake batter between 2 prepared 8-in. round cake pans. Bake as pkg directs. Cool in pans on a wire rack 10 minutes, then invert on rack; cool completely.

Tint all but 1 cup frosting light blue. Place 1 cake layer on a serving plate. Spread top with 1/2 cup blue frosting. Top with remaining cake layer. Starting about 1 in. from edge, cut a wavy outline about 3/4 in. deep. Using a fork, remove cake within outline in an even layer.

Spoon 1 cup blue frosting into a ziptop bag; seal. Spread remaining blue frosting on sides of cake. Snip 1/4 in. off corner of bag; pipe “waves” on border around cutout, taking care not to frost past edge of outline. Sprinkle waves with blue sugar. Refrigerate cake.

Water: Prepare blue and unflavored gelatin together as box directs for blue gelatin (to make 2 cups). Set in a bowl of ice cubes and water; stir until gelatin thickens to a thin pudding consistency. Immediately pour into cutout in cake. Refrigerate 15 minutes or until gelatin sets.

Boat: Trim Twinkie to 3 in. long. Tint 1/4 cup reserved frosting orange. With Twinkie flat side up, frost sides (not rounded bottom). Frost deck with untinted frosting. Tint 1 Tbsp frosting green, spoon into a ziptop bag, snip off a corner and pipe border around deck.

Sail: Sandwich skewer (mast) between 2 pieces of yellow Fruit Roll-Ups, with pointed end extending below Roll-Ups. Press firmly to adhere. Cut Roll-Ups into a 3-in. triangle. Top with a flag cut from green Roll-Ups. Insert mast through deck, letting pointed end extend below boat.

Swimmers and snorkelers: Divide remaining frosting among cups. Leaving 1 portion white, tint others different colors. Spoon each into a ziptop bag. One at a time, cut a tiny tip off corner of bag and pipe clothing, snorkeling masks and features on bears.

Mermaids: Brush lower half of each bear lightly with corn syrup. Wrap with a small piece of blue Roll-Ups, trim end to resemble fish tail and brush tail with corn syrup; roll in blue sugar. Pipe on hair and features. Use frosting to glue on confetti sprinkles for bikini tops. Set aside to dry. Reserve bags with frosting.

Lifesavers and pilings on pier: Pipe red lines on Lifesavers. Trim pretzel rods to varied lengths (about 2 in.). Group together on waves. Pipe bands of yellow frosting around pretzels. Seagull: Trim marshmallow in shape of bird. Pipe on features for face and wing. Set on pilings.

Decorations on side of cake: Cut green Roll-Ups with scissors into seaweed shapes. Dip a toothpick into black frosting and dot eyes on fish crackers. Spoon crumbs around base of cake for sand; add seashell candies.

Treasure chest: Place 1 mini chocolate bar in the sand. With black frosting, glue on dragées. Pipe yellow straps on other chocolate bar. Pipe red lines across straps. Set in place.

Up to 1 hour before serving: Insert boat’s mast into water. Place length of red licorice lace from deck to pilings. Place a few chocolate-covered raisin “rocks” on the waves; set a mermaid on top. Glue remaining bears, mermaids, fish and Lifesavers in place. Pipe white bubbles near snorkelers. Refrigerate until serving.

Note - Sack-size ziptop bags can be used for all the piping except the “waves”.

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Princess Jewelry Box Cake

Post  justmecookin on Wed Oct 29, 2008 1:46 pm

Princess Jewelry Box Cake

Lid
8 whole graham crackers (2 squares each)
10 oz white baking chocolate

Jewelry Box Cake
2 boxes (16 oz each) poundcake mix (preferably Betty Crocker)
2 cans (16 oz each) strawberry frosting
1 can (16 oz) vanilla frosting

Compartments & Drawer
4 whole graham crackers
9 creme-filled sugar wafer cookies
1 white gumball

You also need: 1 pastry bag with coupler, 1 small star tip and 1 writing tip
Jewelry: assorted edible rings, earrings and brooches (directions follow), candy necklaces or other purchased edible jewelry



Lid: On a large foil-lined baking sheet arrange 4 whole graham crackers, flat sides down and long sides touching. Next to them, add 1 more row, narrow ends touching, to make a rectangle about 10 x 83/4 in. Melt white chocolate as package directs. Evenly spread over crackers to cover. (If some seeps between crackers, that’s OK.) Let chocolate dry overnight.

Jewelry Box Cake: Heat oven to 325º. Coat a 13 x 9 x 2-in. baking pan with nonstick spray. Line bottom with wax paper; spray paper. Prepare 1 box cake mix as package directs. Spread batter evenly in prepared pan. Bake 25 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack 10 minutes before inverting on rack to cool completely. Repeat with other box of cake mix. Wrap and refrigerate.

To assemble: Carefully invert Lid so chocolate is underneath. Spread top with 2/3 cup strawberry frosting. ut a 2-in. strip from one short end of each cake. Cut a 1-in. piece crosswise off 1 strip. Set aside uncut strip and 1-in. piece for drawer (you won’t need rest of cut strip).

Put 1 cake layer, right side up, on a flat 14 x 12-in. or larger serving surface, leaving at least 21/2 in. from front edge of serving surface for the drawer. Spread top of cake with 2/3 cup strawberry frosting; top with other cake, right side up. Frost top with 2/3 cup vanilla frosting.

Compartments: Using a sawing motion with a serrated knife, carefully cut remaining 4 crackers in half lengthwise. Frost 1 side using 2 Tbsp vanilla frosting. Put frosted sides, facing in, into frosting around top edge of cake. Set wafer cookies, long edge down, into frosting to make compartments.

Reserve 1/4 cup vanilla frosting. Place remaining vanilla frosting in pastry bag fitted with writing tip. With shorter edge of frosted lid facing you, pipe name and butterflies on top 3/4 of lid (when attached to box, bottom of lid won’t be seen).

Frost sides of cake with 11/3 cup strawberry frosting. Carefully lift lid and attach to back of cake, gently pressing to adhere to frosting on cake. Stack filled food cans against back of lid to hold it in place until frosting sets.

Drawer: Press reserved cake strip A (click here for diagram ) and 1-in. piece B onto front of cake. Frost top and sides with reserved 1/4 cup vanilla frosting. Place remaining halved crackers, frosted sides in, around drawer. Coat with strawberry frosting. Press gumball knob in center.

Pipe butterflies on sides of cake. Change piping tip to star tip. Pipe stars around lid, top of box and drawer. Let set at least 4 to 6 hours. Remove cans. ill with edible jewelry.

Rings & earrings: Use frosting to glue assorted rock candy or gumballs to gummy or regular Lifesavers candies. Glue assorted rock candy to Sunkist Fruit Gems with frosting.

Note - Lid must be made at least 1 day ahead. The cake layers can be baked up to 3 days ahead. Wrap airtight and refrigerate. Frost and assemble cake the morning of serving.

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Gumball Machine Cake

Post  justmecookin on Wed Oct 29, 2008 1:57 pm

Gumball Machine Cake

4 boxes (16 oz each) poundcake mix
3 cups water
8 eggs
5 tubs (16 oz each) white frosting
Red gel or paste food color

You'll also need: 4 lbs (about 6 cups) gumballs (or as much as desired); confectioners' sugar; a 4.4-oz pkg yellow fondant from a 1.1-lb box ready-to-use primary colors multipack rolled fondant (Wilton); 6 (8-in. or longer) wooden skewers; a 1 1/2-gallon (7 1/2-in.-diam x 7-in.-high) plastic fish bowl (see Note); a 6-in.-diam circle of cardboard; 5 cherry-flavor AirHeads candies; a 14 oz-pkg cherry-flavor Twizzlers Pull-n-Peel licorice



Heat oven to 350º. You'll need two 8 x 2-in. round cake pans and two 9 x 3-in. springform pans coated with nonstick spray, bottoms lined with wax paper and sprayed. You'll also need a sturdy round (or square) serving surface about 12 in. in diam.

Prepare 2 cake mixes at a time as directed, using 11/2 cups water and 4 eggs. Pour 21/2 cups batter into each 8-in. pan (cover remaining batter and let stand at room temperature). Bake 30 to 35 minutes until pick inserted into centers comes out clean.

Meanwhile, prepare remaining 2 cake mixes using remaining water and eggs, then stir in reserved batter from first 2 mixes. Divide batter between 9-in. pans. Bake 45 to 50 minutes until pick inserted into centers comes out clean. Cool all cakes 10 minutes on wire racks. Remove from pans, peel off paper and cool completely.

Tint frosting red. With a long serrated knife, trim tops from 9-in. cakes to make them level. Cut a 6-in.-diam round from one of the top trimmings. Place a 9-in. layer on serving plate. Spread top thinly with frosting; top with remaining 9-in. layer and spread thinly with frosting. Continue with 8-in. layers and some frosting.

With toothpick, score a 6-in.-diam circle onto top of cake. With serrated knife, trim cake on a slant from circle about halfway down sides to make gumball machine shape. Spread top of cake with thin layer of frosting.

Cut a 1" h x 2" w x 3/4" d hole in cake about 2 in. up from bottom. Cut top edge of hole on a diagonal. Reserve 1 cup frosting. Spread sides of cake (including hole) with remaining frosting. Place 3 gumballs in hole.

On surface lightly dusted with confectioners' sugar, roll out fondant to 1/8-in. thickness. Cut out a 4 x 31/2-in. rectangle and a 2-in. square. Cut a 11/4-in.-diam hole for the coin slot near top center of rectangle. Cut notch at center of bottom edge and round off bottom corners.

With toothpick, score a border around edges, a circle under coin slot and swirls at each corner. Lightly brush edges of square with water; attach to back of rectangle behind coin slot. Shape a tsp of fondant into knob; brush back with water and attach over circle. Attach fondant panel on side of cake above the 3 gumballs, spreading small amount of frosting on back if necessary.

Insert skewers straight down into top of cake all the way to the bottom, cutting them if necessary so that they are flush with top of cake. Arrange them in a circular pattern to support the weight of the fish bowl and gumballs.

Fill fish bowl with remaining gumballs. Attach 6-in. cardboard circle to top of bowl with small amount of frosting; top with 6-in. cake round. Spread cake with 2/3 cup reserved frosting. Place fish bowl on top of cake. Lay AirHeads candies end to end; press edges together to attach. Wrap around cake at base of fish bowl, using frosting to attach if necessary.

Peel strands from one bundle of licorice in groups of 3 attached strands. Wrap around base of cake, trimming to fit and using frosting to attach if necessary. Peel strands from second bundle of licorice in groups of 2 attached strands. Wrap around top of fish bowl, using frosting to attach.

To serve: Lift top from fish bowl and fish bowl from cake base. Remove skewers before slicing. Serve a few gumballs along with cake. Cake is 9 1/2 in. diam x 16 in. high.

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Treasure Chest Birthday Cake

Post  justmecookin on Wed Oct 29, 2008 7:17 pm

Treasure Chest Birthday Cake

2 packages (18-1/4 ounces each) chocolate cake mix
1-1/3 cups butter, softened
8 squares (1 ounce each) unsweetened chocolate, melted and cooled
6 teaspoons vanilla extract
7-1/2 to 8 cups confectioners' sugar
1/3 to 1/2 cup milk
5 wooden skewers (three 4 inches, two 7-1/2 inches)
Foil-covered heavy corrugated cardboard (12 inches, 7-1/2 inches)
Candy necklaces, foil-covered chocolate coins, candy pacifiers or candies of your choice
2 pieces berry tie-dye Fruit Roll-Ups



In two batches, prepare and bake cakes according to package directions, using two greased and floured 13-in. x 9-in. baking pans. Cool for 10 minutes; remove from pans to cool on wire racks.

In a large bowl, cream butter until fluffy; beat in the chocolate, vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Center one cake on a 16-in. x 12-in. covered board; frost top. Top with remaining cake; frost top and sides of cake. With a metal spatula, smooth frosting to resemble boards.

For chest lid, insert 4-in. skewers equally spaced 6 in. into one long side of corrugated cardboard lid. Frost top of lid. Cut a small hole in the corner of a pastry or plastic bag; insert star tip #21. Pipe a shell border on edges of lid and for handles on side of chest.

Place one 7-1/2-in. skewer on each side of cake top, about 3-1/2 in. from back of chest. Position lid over cake; gently insert short skewers into cake about 1 in. from back of chest. Rest lid on long skewers.

Arrange candy in chest. Cut a small keyhole from a fruit roll-up; center on front of cake. Position strips of fruit roll-ups in front and back of chest. Makes 14-16 servings.

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Pool Party Cake

Post  justmecookin on Wed Oct 29, 2008 7:28 pm

Pool Party Cake

1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) berry blue gelatin
3/4 cup boiling water
1/2 cup cold water
Ice cubes
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
1 piece red shoestring licorice
14 Swedish Fish candies
5 Peachie-O's candies
5 Necco wafer candies, divided
2 Air Head candies
8 Runts candies
1 lollipop stick
2 Now and Later candies
1 stick spearmint chewing gum
1 Life Savers Gummy
98 Smarties candies
1 Sour Brite Octopus candy



Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions. Pour into prepared pans. Bake at 350° for 21-26 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

In a small bowl, dissolve gelatin in boiling water. Pour cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Discard any remaining ice. Refrigerate for 30 minutes or until soft-set.

For frosting, in a large mixing bowl, beat cream cheese and butter until smooth. Add vanilla and salt. Beat in confectioners' sugar until smooth and fluffy. Set aside 2 tablespoons frosting for decorating. Place one cake on a glass or plastic board. Frost top of cake with 2/3 cup frosting.

For pool, cut a 5-in. circle (1 in. deep) in the center of second cake (save removed cake for another use). Place over frosted cake. Slowly pour gelatin into circle. Frost top and sides of cake.

For ladder, cut licorice into two 4-in. pieces; gently press 1-1/4 in. apart into frosting, looping top ends for handles. Cut three 1-1/4-in. pieces of licorice for ladder steps; press into frosting. Decorate sides of cake with Swedish Fish and Peachie-O's.

For pool steps, use a small amount of reserved frosting to attach four wafer candies to board. Trim two Air Head candies and bend into chair shapes; with frosting, attach Runts to chairs for legs. For table, attach remaining wafer candy to a lollipop stick; push into cake. Place chairs on cake and board.

For diving board, spread frosting between two Now and Later candies; attach gum to top of candies with frosting. Cut Life Savers Gummy in half; attach to sides of gum. Place on cake.

Arrange Smarties on cake for pool tile. Place a line of Smarties on gelatin to form a buoy rope. Place octopus candy in pool. Refrigerate for 1-2 hours or until gelatin is set. Makes 12-16 servings.

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Antique Radio Cake

Post  justmecookin on Wed Oct 29, 2008 7:36 pm

Antique Radio Cake

1 package (18-1/4 ounces) German chocolate cake mix
3 teaspoons instant coffee granules, divided
3/4 cup butter or margarine, softened
4 cups confectioners' sugar
6 tablespoons baking cocoa
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup water
2 miniature peanut butter cups
1 square (1 ounce) white baking chocolate
Black or brown paste food coloring
1/2 cup semisweet chocolate chips
15- x10-inch board or piece of corrugated cardboard
Bue gift wrap to cover board
Lace fabric or place mat (we used a purchased crocheted lace place mat)
Graph paper
Pastry tips—#5 round and #16 star



Prepare cake batter according to package directions, adding 2 teaspoons coffee granules. Pour into three greased and floured baking pans, two 8-in. square and one 8-in. round. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool cakes for 10 minutes before removing from pans to wire racks. Cool completely. Cut round cake in half, forming two semi-circles.

For frosting, cream butter and sugar in a mixing bowl. Add cocoa, vanilla and salt. Dissolve the remaining coffee granules in water; add enough to the creamed mixture to achieve desired spreading consistency.

Place one square cake on the covered board. Place the cut edge of a semi-circle cake touching one side of square cake. Frost the top of both cakes. Stack remaining square and semicircle cakes on top. Frost the top and sides smoothly. Set remaining frosting aside.

Unwrap peanut butter cups. Place each cup about 1-1/2-in. from the bottom and sides of cake for radio dials as shown in photo. In a microwave-safe bowl, melt white chocolate. Spread on waxed paper into a rectangle about 6 in. x 1-1/2 in. x 1/16 in. Let harden for 5 minutes. Using a sharp knife, cut into a 5-in. x 1-in. rectangle.

When white chocolate is totally set, use a toothpick dipped into brown or black paste food coloring to write "AM" and "FM" as shown in photo. Add station marks in same way. Place chocolate rectangle 1 inch above the dials.

Melt chocolate chips and place in a small plastic bag. Place a piece of waxed paper over graph paper. Cut a small hole in the corner of the bag.

For the radio speaker, pipe a 5-in.-wide half-circle of melted chocolate onto waxed paper. Using graph paper as a guide, pipe diagonal 1/4 in. apart. Repeat lines in the opposite direction. Refrigerate until set. Carefully remove speaker from waxed paper and place about 1 inch from top of cake.

Prepare another plastic bag and insert round tip and reserved frosting. Pipe a border around the white rectangle. Insert star tip. Pipe a rope border around top and bottom edges of cake. Makes 12-15 servings.

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Ladybug Cake

Post  justmecookin on Wed Oct 29, 2008 7:44 pm

Ladybug Cake

1 cup shortening
2 cups sugar
1 cup buttermilk
2 eggs
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 cup water

Frosting/Decorating:
1/4 cup butter, softened
1/4 cup shortening
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
4 to 5 teaspoons milk
Red paste food coloring
1 tube (4.25 ounces) black frosting (about 1/4 cup)
2 vanilla chips
12 chocolate-covered peppermint patties
2 pieces black shoestring licorice (2-1/2 inches)
Leaf-shaped spearmint gumdrops, optional



In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in buttermilk and eggs. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition.

Pour into a greased and floured 4-qt. ovenproof bowl. Bake at 350° for 80-90 minutes (covering with foil halfway through baking time) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from bowl to a wire rack to cool completely.

For frosting, cream butter, shortening and vanilla in a large mixing bowl. Gradually beat in the sugar and enough milk to achieve a spreading consistency. Tint with red food coloring. Set 3 tablespoons of frosting aside.

Place the cake on a serving platter. Frost with remaining frosting, leaving an 8-1/2-in. x 6-in. x 6-in. triangle of cake unfrosted. Frost the triangle with some of the black frosting.

Fill a heavy-duty resealable plastic bag with remaining black frosting; cut a small hole in corner of bag. Pipe a line from the tip of the triangle over the top of the cake to the other side, creating wings. With the same frosting, outline the edge of the triangle. For the eyes, pipe a 1/4-in. black dot on the flat side of each vanilla chip; position the chips on black triangle and press gently into frosting.

Randomly place peppermint patties over red frosting for ladybug's spots; press down gently. Fill another plastic bag with reserved red frosting; cut a small hole in corner of bag. Pipe a smile under eyes. Insert licorice pieces above eyes for antennae. Makes 12-16 servings.

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Baby Buggy Cake

Post  justmecookin on Wed Oct 29, 2008 8:01 pm

Baby Buggy Cake

1 cup butter or margarine, softened
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (8 ounces) sour cream

Frosting:
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla extract
4 cups confectioners' sugar
3 tablespoons milk
Pink and blue gel food coloring
Pastry coupler ring
Pastry tips—basketweave tip #48, round tip #5, star tip #32, and drop flower tip #129
14-inch square covered board



Cake: In a mixing bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Combine the flour, baking powder and baking soda. Add to the creamed mixture alternately with the sour cream. Spread batter into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the cakes from pans to wire racks to cool completely.

From one cake, cut out and remove one-fourth of the cake in one wedge, creating the buggy shape. Set wedge aside. Place buggy on covered board.

From the rounded side of the reserved wedge, cut a 3-1/2-in.-long x 1-1/4-in.-wide slight curved shape for the handle. Set aside. From the second round cake, cut two 3-3/4-in. circles for the wheels. Position the cake handle and wheels next to the cake buggy on the covered board. Save cake scraps for another use.

Frosting: In a large mixing bowl, cream the butter, shortening and vanilla. Add the confectioner's sugar and milk. Mix well. Place 1/3 cup of frosting in each of two bowls. Tint one pink and the other blue. Frost the cakes white.

Cut a hole in the corner of a pastry or plastic bag. Insert the basket weave pastry tip and remaining white frosting. To begin the pattern on buggy's bottom section, pipe one vertical line, then pipe several short horizontal lines that overlap the vertical line. Repeat this process, making the horizontal lines alternate and connect the vertical lines, until the entire bottom section has a basketweave pattern.

Cut a hole in another bag. Insert star tip and pink frosting. Pipe a rope border around the handle, wheels and hood. Pipe two dividing lines on hood.

Replace star tip with flower tip. Pipe three pink flowers in the center of buggy's bottom section. Set aside remaining pink frosting. Cut a hole in remaining bag. Insert the star tip and blue frosting. Pipe a rope border around buggy's bottom section.

Replace star tip with flower tip. Pipe three blue flowers among the pink ones on the buggy. Replace flower tip with round tip. Pipe two blue spokes on each wheel and add the center on each pink flower. With pink frosting, pipe two more spokes and add the blue flower centers. Makes 10 servings

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Happy Clown Cake

Post  justmecookin on Wed Oct 29, 2008 8:13 pm

Happy Clown Cake

1 package (18-1/4 ounces) yellow cake mix
1 cup flaked coconut, divided
Yellow, blue, green and red food coloring
1 can (16 ounces) vanilla frosting, divided
Assorted candies (red shoestring licorice, mini peanut butter cups and Skittles)
Miniature semisweet chocolate chips



Prepare cake batter according to package directions. Fill 12 foil or paper-lined muffin cups two-thirds full. Pour remaining batter into a greased 9-in. round baking pan. Bake cake and cupcakes according to package directions. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Place 1/2 cup coconut in a plastic bag; sprinkle five to six drops of yellow food coloring into bag. Shake until color is distributed evenly. Repeat with 1/4 cup coconut and blue coloring, then with remaining coconut and green coloring.

In a small bowl, tint 2 tablespoons frosting red; set aside. Frost round cake and 11 cupcakes with remaining frosting; place round cake on a large platter or covered board (about 22 in. x 15 in.). Form a face and hair using peanut butter cups for eyes and licorice for mouth, eyebrows and hair.

Remove liner from remaining cupcake and cut off the top. Cut the top in half and press into sides of cake for ears. Frost the bottom portion of cupcake with reserved red frosting and press in place for nose. Decorate three cupcakes with Skittles; arrange on platter in the shape of a bow tie. Add chocolate chip freckles.

Remove liners from three cupcakes if desired and cut in half; sprinkle with green coconut. Press flat sides against top of cake to form brim of hat. Sprinkle four cupcakes with yellow coconut and one with blue coconut; stack in a pyramid on top of brim to form the hat. Makes 16-20 servings.

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Cowboy Boot Cake

Post  justmecookin on Wed Oct 29, 2008 8:23 pm

Cowboy Boot Cake

1 package (18-1/4 ounces) cake mix of your choice
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
5 cups confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
Food coloring of your choice
Skittles bite-size candies



Line a 13-in. x 9-in. baking pan with waxed paper; grease the paper. Prepare and bake cake according to package directions, using prepared pan. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Wrap and freeze overnight. Cover a 20-in. x 15-in. board with gift wrap or foil. Level cake top.

To make boot, beginning from a short side, cut a 2-in.-wide strips. Cut strip into two pieces, one 5-1/2 in. x 2 in. and one 2-1/2 in. x 2 in. Cut a 10-in. x 2-1/2-in. strip from the large rectangle.

To assemble base of boot, center the 10-in. x 2-1/2-in. piece widthwise on board 5 in. from bottom. Place remaining large rectangle on the right side, forming a backward L. Place the 2-1/2-in. x 2-in. piece under the long strip, forming the heal, and place remaining strip on the other side, forming the sole. Using a serrated knife, round corners of boot toe, sole, heal and top.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, milk and vanilla; beat until smooth. Set aside 1 cup. Spread remaining frosting over top and sides of cake.

Tint reserved frosting desired color. Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill bag with tinted frosting.

Outline boot shape along bottom and top edges of cake. Fill in heel and toe on cake top, smoothing with a metal icing spatula. With remaining frosting and Skittles, decorate boot as desired. Makes 16-20 servings.

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Clown Cake

Post  justmecookin on Wed Oct 29, 2008 8:34 pm

Clown Cake

1 tube (18 ounces) refrigerated sugar cookie dough
1 package (18-1/4 ounces) yellow or chocolate cake mix
3/4 cup butter, softened
6 tablespoons shortening
9 cups confectioners' sugar
1/2 cup milk
3 teaspoons vanilla extract
1/8 teaspoon salt
Red, blue, yellow and green gel or paste food coloring



On a lightly floured surface, roll out cookie dough to 1/4-in. thickness. Cut out with a lightly floured 3-in. to 3-1/2-in. gingerbread man cookie cutter. Bake according to package directions. Cool on wire racks.

Prepare and bake cake according to the package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, cream butter and shortening until fluffy. Add the confectioners' sugar, milk, vanilla and salt; beat until smooth.

Place 1/2 cup of frosting each in four small bowls; tint one red, one blue, one yellow and one green. Place 3/4 cup frosting in a small bowl and leave white. Cover the bowls with plastic wrap and set aside.

To assemble, place one cake layer on a 10-in. round serving plate. Using some of the remaining frosting, frost top of cake. Top with second layer; frost top and sides of cake.

Using 1/2 cup of the reserved white frosting, spread over nine cooled cookies; let stand until set.(Set aside remaining cookies for another use or decorate and serve along sides of cake).

Cut a small hole in the corner of four pastry or plastic bags; insert a tip and fill each bag with a tinted frosting. Decorate frosted side of cookies with zigzag, star fill-in, ruffle garland or sotas (lace) to resemble clowns. Let stand until dry,

Gently press a clown cookie into the lower left side of top of cake. Using frosting, make three balloons. Pipe strings from balloons to the clown's hand. Pipe "Happy Birthday" on cake.

Pipe a shall border around top edge. Pipe two large dots on the back of each clown with remaining white frosting. Evenly space clowns around sides of cake; gently press into cake. Makes 8-10 servings (about 2 dozen cookies).

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Racetrack Cake

Post  justmecookin on Thu Oct 30, 2008 1:11 pm

Racetrack Cake

1 package (18-1/4 ounces) white cake mix
1 package (18-1/4 ounces) chocolate cake mix
10 cups buttercream frosting
Black, yellow and red food coloring
Green edible glitter
4 miniature cars
2 miniature checkered flags



Prepare and bake each cake according to package directions, using greased 13-in. x 9-in. baking pans. Cool for 10 minutes before inverting onto wire racks to cool completely.

Transfer cakes to a covered board and position side-by-side. Frost top of cakes with 5-1/3 cups of frosting. Tint 1-1/2 cups frosting black. Cut a small hole in the corner of a pastry or plastic bag; fill with black frosting. Outline edge of cake. Using a #17 star tip, pipe a checkered pattern on sides of cake with 1 cup white frosting and remaining black frosting.

Tint 2/3 cup frosting gray; create an oval racetrack in middle of cake. Tint 3/4 cup frosting yellow; pipe lines around track and infield. For grass, sprinkle green glitter on infield. Tint 1/2 cup frosting red; pipe lettering on corners of cake. Position cars and checkered flags. Makes 24-30 servings.

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Tea Party Cake

Post  justmecookin on Thu Oct 30, 2008 1:16 pm

Tea Party Cake

1 package (16 ounces) pound cake mix
2 individual round sponge cakes (about 3 inches)
1 can (12 ounces) vanilla frosting
Green food coloring
6 prepared rose decorations
1 tube yellow decorating icing with star tip
Wooden toothpicks or skewers



Prepare cake batter according to package directions. Pour into a greased and floured 1-1/2-qt. ovenproof bowl (about 6-1/2 in. wide x 4 in. tall). Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from bowl to a wire rack; cool completely.

Cut a 1-1/2-in. circle from the center of one sponge cake; discard center. Cut the remaining portion into three pieces, one small, one medium and one large. Freeze until firm.

To assemble, place bowl-shaped cake upside down on a serving plate for teapot. For lid, trim the second sponge cake to desired size; place on top of pot. Tint frosting green; spread over teapot and lid. Place prepared roses on sides of cake.

For the knob, frost the small frozen sponge cake piece; attach to lid with a toothpick. For spout, trim medium piece to desired size, cutting bottom end at an angle to fit flat against teapot; frost and attach to front of pot with toothpicks.

For handle, trim ends of large piece at an angle; frost and attach to back of pot with toothpicks. With yellow icing, pipe a star border around bottom of teapot, lid and knob. Makes 8-10 servings.

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Peter Rabbit Cake

Post  justmecookin on Thu Oct 30, 2008 1:24 pm

Peter Rabbit Cake

1 package (18-1/4 ounces) white cake mix
1 can (16 ounces) vanilla frosting
1-3/4 cups flaked coconut, divided
2 drops red food coloring
2 drops green food coloring
Assorted jelly beans
1 stick black licorice, cut lengthwise into 1/8-inch strips



Mix and bake cake according to package directions, using two greased and floured 9-in. pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For bunny's head, place one cake on a 20-in. x 14-in. covered board. Cut remaining cake into two ears and one bow tie. Place ears 4-in. apart on top of head. Place bow tie so it fits in curve of head.

Frost top and sides of head, ears and bow tie. Sprinkle 1-1/4 cups coconut over head and ears. Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other. Seal bags and shake to coat. Place pink coconut on ears to within 1/2 in of the edges. Place green coconut around the cake.

Use jelly beans for eyes, nose and to decorate bow tie. Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces. Place six 2-in. pieces next to nose for whiskers. Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth. Connect nose to mouth with one 3/4-in. pieces. Place three 3/4-in. pieces above each eye for eyelashes. Makes 12 servings.

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Caterpillar Cake

Post  justmecookin on Thu Oct 30, 2008 1:31 pm

Caterpillar Cake

1 package (18-1/4 ounces) yellow cake mix
1 can (16 ounces) vanilla frosting
2-1/2 cups flaked coconut, divided
2 small purple gumdrops
1 small red gumdrop
2 small orange gumdrops
2 pretzel sticks
Yellow, red and green liquid food coloring



Prepare cake batter according to package directions. Fill a greased 8-oz. custard cup three-fourths full. Pour remaining batter into a greased 10-in. fluted tube pan.

Bake the custard cup at 350° for 20-25 minutes and the tube cake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cakes to wire racks to cool completely.

Cut large cake in half widthwise. To form caterpillar, place one half on a 15-in. x 10-in. covered board. Place the remaining portion next to the first to form an "S." With a serrated knife, level top and bottom of small cake; place on one end of caterpillar for head.

Frost the small cake with vanilla frosting; gently press 1/4 cup coconut into frosting. Add purple gumdrops for eyes. For mouth, flatten red gumdrop between waxed paper with a rolling pin; place below eyes. For antennae, press orange gumdrops onto pretzels; insert into head.

Place 3/4 cup coconut each in three small resealable plastic bags. Tint one orange with yellow and red food coloring; tint one green and one yellow. Frost the caterpillar with remaining vanilla frosting. Press alternate colors of coconut into frosting. Makes 8-10 servings.

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Christmas Gift Cake

Post  justmecookin on Fri Oct 31, 2008 8:51 am

Christmas Gift Cake

2 packages (18-1/4 ounces each) chocolate cake mix
1 cup butter, softened
1 cup shortening
8 cups confectioners' sugar
6 to 8 tablespoons milk
2 teaspoons vanilla extract
Red gel food coloring
2 pieces (about 36 inches each) cherry fruit by the foot fruit roll
Assorted candies



Line two 15-in. x 10-in. x 1-in. baking pans with waxed paper. Prepare one cake mix according to package directions; pour into one prepared pan. Repeat with remaining cake mix. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing to wire racks to cool completely. Gently peel waxed paper from cakes. Trim tops to level cake.

In a large mixing bowl, cream butter and shortening. Beat in confectioners' sugar alternately with milk. Beat in vanilla. Remove 2 cups frosting to a bowl; tint red. Referring to diagram below, cut each cake. (Save remaining cake pieces for another use.)

Place one large cake layer on a 16-in. x 12-in. covered board. Frost top with 1/3 cup white frosting; top with second large layer. Frost top and sides white. Top with one medium cake layer; frost top with 1/3 cup white frosting. Top with remaining medium layer; frost top and sides red. Top with small cake layer; spread top with white frosting. Top with remaining small layer; frost top and sides white.

For ribbon, cut one fruit roll into a 19-in. long strip; set aside remaining piece. Starting at the bottom short side of the cake, center fruit roll and drape over each layer, ending at bottom of opposite side. Cut another fruit roll into a 15-in. strip; set aside remaining piece. Repeat draping for the long side.

For the bow, cut a 12-in. and 3-in. strip from a reserved fruit strip. Loop each end of the 12-in. strip toward center; pinch together to seal. With the 3-in. strip, form a circle. Place in center of bow and press to hold. Place on cake.

Insert 1-1/4-in. foil balls inside bow loops and a 3/4-in. foil ball inside center loop to hold open. Cut the remaining fruit strip into four 3-1/2-in. strips; cut a "V" in one end of each. Tuck straight ends under base of bow. Decorate cake with candies. Remove foil balls just before serving. Makes 12-14 servings.

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Gingerbread Boy and Girl Cakes

Post  justmecookin on Fri Oct 31, 2008 11:36 am

Gingerbread Boy and Girl Cakes

3/4 cup shortening
3 tablespoons sugar
2 eggs
1-1/2 cups molasses
1-1/2 cups boiling water
3-1/4 cups plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt

Frosting:
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
3 tablespoons milk
Red, gold and brown paste food coloring
4 brown M&M's
Pastry tips-round #7 and star #16



In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. In a bowl, combine the molasses and water. In another bowl, combine flour, baking soda, ginger, cinnamon and salt. Add to creamed mixture alternately with molasses mixture.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan lined with waxed paper. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes; invert onto a wire rack. Remove waxed paper; cool completely.

In a mixing bowl, cream shortening, butter and vanilla. Beat in confectioners' sugar and milk. Place 1/2 cup of frosting each in two bowls. Tint one red and leave the other white. Place 1/4 cup frosting in another bowl; tint gold. Place 1 cup of frosting in another bowl; tint dark tan.

Trace patterns onto waxed paper as directed and cut out. With a sharp knife, cut around patterns on gingerbread. Transfer cutouts onto a 16-in. x 11-in. covered board.

With tan frosting, frost girl's head, upper torso and bottom edge and boy's head, arms and legs. With gold, frost boy's overalls and make a heart centered at girl's waistline. Frost hear skirt red.

Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill with remaining red frosting. Pipe buttons on boy, bow on girl and smile on both.

Prepare another bag; insert star tip and fill with white frosting. On both boy and girl, pipe a zigzag border at neckline and 1 in. from the tip of each arm. On the girl, pipe above and below the skirt and 1/4 in. from her feet. On the boy, pipe 1/4 in. from the top of his head, below shorts and 1/2 in. from the bottom of his feet. Insert M&M's for eyes. Makes 12-15 servings.

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Beehive Cake

Post  justmecookin on Sat Nov 01, 2008 10:01 am

Beehive Cake

1 package (18-1/4 ounces) spice cake mix
1-1/4 cups water
3 eggs
1/2 cup honey
1/3 cup canola oil
1 can (16 ounces) vanilla frosting
9 to 10 drops yellow food coloring
1 chocolate wafer (2-1/2 inches)



In a large bowl, combine the cake mix, water, eggs, honey and oil on low speed for 30 seconds. Beat on medium for two minutes. Grease and flour a 6-oz. and a 10-oz. custard cup and a 1-1/2-qt. round baking dish.

Pour 1/3 cup batter into the 6-oz. cup, 1 cup batter into the 10-oz. cup and the remaining batter into the baking dish. Bake the small cake at 350° for 30-35 minutes, the medium cake for 40-45 minutes and the large cake for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from dishes to wire racks to cool completely.

In a large bowl, beat frosting and food coloring until smooth. Place large cake on a serving plate; spread with frosting. Top with medium cake; frost. Top with small cake; frost top and sides of entire cake.

Using a wooden spoon and beginning at bottom of cake, make circles in frosting around cake to form the beehive. Position chocolate wafer at the base for the entrance. Makes 10-12 servings.

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Easter Basket Cake

Post  justmecookin on Sat Nov 01, 2008 10:04 am

Easter Basket Cake

1 package (18-1/4 ounces) white cake mix
4 cups vanilla frosting
Pink, yellow, blue and purple gel or paste food coloring
3 tablespoons flaked coconut
3 drops green food coloring



Prepare cake mix according to package directions. Pour the batter into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; invert cake onto a wire rack to cool completely.

Referring to the diagram below, cut cake into a basket, handle and six eggs. Arrange basket and handle on a 19-in. x 14-in. covered board. Place 1/4 cup of frosting in each of three bowls; tint one pink, one yellow and one blue. Place 1 cup frosting in another bowl; tint purple. Leave the remaining frosting white.

Frost the basket purple. Frost the sides of the handle white. Cut a hole in the corner of a pastry or plastic bag insert star tip #32. Fill with white frosting. Pipe a robe border on the handle and on the top and bottom of basket

For grass, place coconut in a resealable plastic bag; add green food coloring. Seal bag and shake to tint. Sprinkle above the top of the basket.Frost and decorate eggs as desired with white and tinted frosting. Arrange in and around basket. Makes 8-10 servings.

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Cat Cake

Post  justmecookin on Sun Nov 02, 2008 9:58 am

Cat Cake

1 package (18-1/4 ounces) yellow cake mix
1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1/8 teaspoon almond extract
1 carton (8 ounces) frozen whipped topping, thawed
2 squares (1 ounce each) semisweet chocolate, melted and cooled
4 individual cream-filled sponge cakes
3 brown milk chocolate M&M's
2 pieces shoestring black licorice, about 2 inches long
1 large pink candy heart



Prepare cake batter according to package directions. Grease and flour a 3-cup and 2-qt. ovenproof bowls. Pour 1 cup of batter into the 3-cup bowl and remaining batter into the 2-qt. bowl.

Bake small cake at 350° for 30-35 minutes and large cake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool each cake for 10 minutes before removing from bowl to wire rack to cool completely.

For frosting, in a large bowl, beat cream cheese until fluffy. Add marshmallow creme and almond extract; beat until smooth. Beat in whipped topping. Set aside 1/2 cup. In a small bowl, beat melted chocolate and remaining whipped topping mixture until smooth; set aside.

Place cakes domed side up on an 18-in. x 12-in. covered board. Cut one creamed-filled sponge cake in half widthwise; place halves in front of large cake for front paws. Cut ends off another sponge cake; trim ends to form triangles. Set triangles aside for ears.

Arrange the remaining sponge cakes behind large cake to form the tail. Frost cat's face and ears with reserved white frosting. Frost rest of cat with chocolate frosting. Place the ears on head. Arrange M&M's, licorice and candy heart to form the face. Makes 12-16 servings.

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Cactus Cake

Post  justmecookin on Sun Nov 02, 2008 10:00 am

Cactus Cake

2 packages (18-1/4 ounces each) white cake mix
2 envelopes whipped topping mix
2-1/2 cups milk
6 eggs
2/3 cup canola oil

Buttercream Frosting:
1 cup butter, softened
9 cups confectioners' sugar
4 teaspoons vanilla extract
6 to 10 tablespoons milk
Red and green gel food coloring
Chocolate sprinkles and M&M's miniature baking bits



In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 13-in. x 9-in. baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Level cake tops if necessary. Cut a 12-in. x 3-1/2-in. strip from one long side of one cake. Place the larger rectangle on a 20-in. x 18-in. covered board for cactus stem; place strip below it for the base. Round top corners of cactus stem.

Cut two 5-1/2-in. squares from second cake for cactus branches. Cut a 3-in. square from one corner of each 5-1/2-in. square. (Save remaining cake for another use.) Position one branch on each side of cactus stem. Round top corners of branches.

In a large bowl, cream butter until fluffy. Gradually add confectioners' sugar; beat until smooth. Add vanilla and enough milk to achieve spreading consistency. Frost cake base with 1 cup frosting. Tint 1/4 cup frosting red; set aside. Tint remaining frosting green; frost cactus.

Cut a small hole in the corner of a pastry or plastic bag; insert round tip #3 and fill with red frosting. Pipe "Fiesta" and wavy designs on top and sides of base. Decorate cactus with chocolate sprinkles; decorate base with baking bits. Makes 24-30 servings.

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Brown Bear Cake

Post  justmecookin on Sun Nov 02, 2008 10:04 am

Brown Bear Cake

2 packages (18-1/4 ounces each) chocolate cake mix
4 ounces cream cheese, softened
1 tablespoon butter, softened
4 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup milk
3 cups flaked coconut, divided
Brown gel food coloring
5 chocolate-covered peppermint patties
16 brown milk chocolate M&M's
2 dark chocolate kisses
5 pieces red shoestring licorice



Prepare cake mixes according to package directions. Pour 3 cups batter into a greased and floured 2-qt. round baking dish. Pour 1-1/2 cups batter into a greased and floured 1-qt. ovenproof bowl. Using remaining batter, fill six greased jumbo muffin cups and four greased regular muffin cups two-thirds full.

Bake cupcakes for 18-20 minutes and cakes for 40-45 minutes at 350° or until a toothpick inserted near the center comes out clean. Cool cupcakes for 5 minutes and cakes for 10 minutes before removing from pans to wire racks to cool completely.

Level the top of the cakes, four jumbo cupcakes and two regular cupcakes. (Save the remaining cupcakes for another use.) Place large cake top side down on an 18-in. x 12-in. covered board. For teddy bear's head, place the small cake top side down above large cake. Position jumbo cupcake cut side up for arms and legs. Place regular cupcakes on top of head for ears.

In a large mixing bowl, beat the cream cheese and butter until smooth. Add the confectioners' sugar, cocoa and milk; beat until smooth. Frost tops and sides of cakes and cupcakes. Tint 2-1/4 cups coconut dark brown; tint remaining coconut light brown.

Sprinkle dark brown coconut over arms and legs. Leaving a 4-in. circle in center of bear's body, sprinkle dark brown coconut in a 1-in. circle around edge of cake. Sprinkle dark brown coconut in a 1/2-in. circle around edges of the head and ears. Press dark brown coconut into the sides of the body, head and ears. Sprinkle light brown coconut over the middle of the body, head and ears.

Position one peppermint patty on face for nose. Place one peppermint patty and four M&M's on each paw. Insert chocolate kisses point side down for eyes. Cut one licorice piece into two 2-in. strips; shape to form a mouth. Cut two licorice pieces into a 7-in. strip; place around the neck. Shape the remaining licorice into a bow; place below neck. Store in the refrigerator. Makes 18-20 servings.

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Easter Basket Cake

Post  justmecookin on Sun Nov 02, 2008 10:06 am

Easter Basket Cake

1 package (18-1/4 ounces) yellow cake mix
3 cups of white frosting
3 drops of green food coloring
1/2 teaspoon of water
2 cups of flaked coconut
Jelly beans, marshmallow Peeps and chocolate kisses (or the candy of your choice)



Cover the serving board with gift wrap, taping the wrap on the back side of the board. Cover the wrapped board with clear cellophane in the same way. Set the board aside.

Using two 9-in. round baking pans, prepare and bake the cake according to the package directions. Cool cakes for 10 minutes before removing from the pans to wire racks to cool completely. Place on cake in the center of the covered serving board. Spread the top of the cake with frosting.

Cut a 6-in. circle from the center of the second cake. Remove the center circle and set aside for another use. Place the cake ring on top of the frosted cake layer, creating the basket. Frost top and sides of basket.

For the handle, cover the 14-in. x 3/4-in. strip of lightweight cardboard with plastic wrap. Bend the cardboard strip into an upside-down "U" shape and insert the ends into the top of the cake about 1 inch from the outside edge. Frost the handle.

In a large resealable plastic bag, combine three drops of green food coloring and 1/2 teaspoon of water. Add coconut, seal the bag and shake until coconut is evenly tinted. Sprinkle a portion of green coconut inside the basket. Reserve remaining coconut to sprinkle around the bottom of basket later.

Fill the basket with candy of your choice. Press candy pieces onto the top of the handle where shown in the photo or as desired. When the frosting on the cake is firm, press the tines of a fork into the frosting on the sides of the cake to create a basket-weave pattern, alternating vertical and horizontal designs. Sprinkle the remaining tinted coconut around the bottom of the basket. Makes 10-12 servings.

justmecookin

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Re: Back Of The Box - Speciality Cakes

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