CAT BAKING PAN RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 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 30 minutes. Refrigerate or freeze cake 30 to 60 minutes or until firm.
• Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake as shown in diagram; arrange pieces on serving tray. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

Steps:

• Heat oven to 350°F. Oil two 10-inch round cake pans and line with parchment paper; oil parchment. In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda.In a second bowl, combine sour cream and extracts. Using a food processor, pulse together butter and sugars until combined, about 1 minute. Add eggs 1 at a time, pulsing until incorporated before adding the next. Add sour cream mixture.  Pulse in flour mixture in 3 parts, alternating with milk until just incorporated. Divide batter among the prepared cake pans and bake until a wooden pick inserted into the center comes out clean, 25 to 30 minutes.  Transfer cakes to a wire rack and let cool in the pans 10 minutes, then invert onto the rack to cool completely. Place chocolate in a large bowl. In a small saucepan, heat cream until hot but not boiling. Pour over chocolate, let sit 3 minutes, then stir until melted and smooth. Let cool until slightly thickened. Stir in a few drops of food coloring to tint black.  Use a 3 1/2-inch round cutter to stamp out the middle round of each cake (being sure they line up). Reserve rounds.  Sandwich cake layers together with 2 cups buttercream frosting. Use ¼ cup buttercream frosting to sandwich together the two rounds. Cut the bottom third off the sandwiched cake and reserve for another use. Turn cake to stand on cut sides and place pieces of cut cardboard under cut ends. Use a plastic straw to attach the small round to one side of the cake for head.  Freeze cake until very cold, about 30 minutes. Cover cake in a thin layer of chocolate ganache, scraping away any excess to make very smooth. Return to freezer or refrigerator for at least 10 minutes to set. Cover cake in a second layer of ganache and freeze again. Repeat a third time.  Wrap cotton candy around a skewer and press into back of cake for tail. Cut 2 triangles from black fondant for ears and adhere to head using a little leftover ganache. Roll white fondant and cut out bones, skull, and insides of ears. Roll orange fondant and cut circles to serve as eyes and toes. Use a little water and a brush to adhere to cake. Using a food-safe marker, draw cat whiskers and mouth.