SAILBOAT CAKE RECIPE - BETTYCROCKER.COM
Set sail on a journey to a delicious dessert. Cut and frost an ordinary 13x9-inch cake into a dessert fit for a captain.
Provided by Betty Crocker Kitchens
Total Time 3 hours 30 minutes
Prep Time 40 minutes
Yield 14
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or spray with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake about 1 hour or until firm.
- Cut cake as shown in diagram. Arrange pieces to form sailboat on tray. Tint 1 1/3 cups frosting with yellow or brown food color for hull. Spread a thin layer of white frosting over top and sides of sails, and a thin layer of tinted frosting over top and sides of hull, to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
- Frost entire cake with remaining frosting. Cut licorice pieces to desired length for the mast; place near the edge of the longest sail. To create the top flag, spread a thin layer of frosting on a small piece of aluminum foil. Unroll and remove wrapper from fruit snack roll; press onto frosting-coated foil. Using kitchen scissors, cut into flag shape. Secure flag to mast with a small amount of frosting. Use candy for portholes, or decorate as desired. Store loosely covered.
Nutrition Facts : Calories 460 , CarbohydrateContent 69 g, CholesterolContent 45 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving (Cake and Frosting Only), SodiumContent 370 mg, SugarContent 49 g, TransFatContent 4 g
SANTA CLAUS CAKE RECIPE - PILLSBURY.COM
Looking for a yummy dessert? Then check out this cake made in creative Santa shape – perfect for Christmas celebration.
Provided by Pillsbury Kitchens
Total Time 2 hours 15 minutes
Prep Time 50 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Generously grease 13x9-inch pan with shortening; lightly flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally.
- Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Carefully remove cake from pan to cooling rack. Cool completely, about 45 minutes.
- Cover 22x12-inch piece of heavy cardboard with foil. Cut and assemble cake pieces on foil-covered cardboard as shown in diagram.
- Frost large marshmallow with vanilla frosting; dip in coconut. Set aside. Frost assembled cake with remaining vanilla frosting. Sprinkle red sugar on cake for top of hat; sprinkle red edible glitter on top of red sugar. Sprinkle coconut on cake for border of hat and beard.
- Place large coconut-coated marshmallow on top of hat for tassel. Place gumdrop halves, sugar-side-up, on cake for eyes, mini marshmallow for nose and red licorice twists for mouth. Sprinkle red sugar on cake for cheeks.
Nutrition Facts : Calories 450 , CarbohydrateContent 65 g, CholesterolContent 55 mg, FatContent 4 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 46 g, TransFatContent 4 g
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