EASY FARM CAKES RECIPES

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BARN CAKE WITH FARM ANIMAL CUPCAKES RECIPE - BETTYCROCKER.COM



Barn Cake with Farm Animal Cupcakes Recipe - BettyCrocker.com image

Bake up a delicious red barn and fun-to-decorate animals.

Provided by Betty Crocker Kitchens

Total Time 4 hours 45 minutes

Prep Time 1 hours 35 minutes

Yield 20

Number Of Ingredients 21

1 box Betty Crocker™ Super Moist™ yellow or devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
Red liquid food color
Betty Crocker™ red gel food color
Tray or cardboard (20x15 inches), covered with wrapping paper and plastic food wrap or foil
5 thin pretzel sticks
6 graham cracker squares
1 1/2 cups shredded coconut
Yellow liquid food color
Green liquid food color
Reserved yellow coconut (from barn)
8 M&M's® minis chocolate candies brown
4 small orange gumdrops
4 M&M's® minis chocolate candies red
8 brown miniature candy-coated chocolate baking bits
4 small white gumdrops, cut in half vertically
64 miniature marshmallows, cut in half crosswise
8 red miniature candy-coated chocolate baking bits
8 brown miniature candy-coated chocolate baking bits
1 roll Betty Crocker™ Fruit Roll-Ups® strawberry chewy fruit snack (from 5-oz box)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom and sides of 9-inch square pan. Place paper baking cup in each of 12 regular-size muffin cups. Make cake batter as directed on box. Pour 2 1/4 cups batter into square pan; divide remaining batter among muffin cups. Bake yellow cupcakes 15 to 20 minutes and yellow square pan 20 to 26 minutes) OR devil's food cupcakes 18 to 23 minutes and devil's food square pan 21 to 28 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze square cake 30 to 60 minutes or until firm.
  • In small bowl, tint 1 cup of the frosting with red liquid food color to make pink frosting. In medium bowl, tint 1 1/2 cups of the frosting with red gel or paste food color to make desired color of red frosting for barn; set aside. Reserve remaining white frosting. Decorate square cake to make barn (step 3); decorate cupcakes to make 4 chicks, 4 sheep and 4 pigs (steps 4, 5, 6).
  • Barn: Trim 1 side of square cake to form roof of barn; place cake near top of tray with roof at top of tray. Spread thin layer of red frosting over entire cake to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost sides and top of cake with remaining red frosting. Make vertical lines on top of cake to look like boards (use spatula or toothpick).For window, break 2 pretzel sticks in half; place near top of cake in square shape.For shutters, place 1-inch-square piece of graham cracker on each side of window.For sides and top of doorway, place 3 pretzel sticks near bottom of cake. For doors, place 2 1/2x1-inch graham cracker rectangle on each side of doorway.For roof, arrange eight 2 1/2 x1-inch graham cracker rectangles on top edge of cake, overlapping to form barn roof shape. For hay, place 1/2 cup of the coconut in resealable food-storage plastic bag. Add 2 drops yellow liquid food color; seal bag and shake to mix. Place small amount of yellow coconut at bottom of window and doorway (reserve remaining yellow coconut to decorate chick cupcakes). For grass, place remaining 1 cup coconut in resealable food-storage plastic bag. Add 2 drops green liquid food color; seal bag and shake to mix. Scatter green coconut on bottom half of tray. Decorate cupcakes and arrange on coconut grass.
  • Chicks: Frost 4 cupcakes with white frosting. Top with reserved yellow coconut. For eyes, add M&M's™ minis brown chocolate candies. Cut orange gumdrops to look like beaks; place on cupcakes.
  • Sheep: Frost 4 cupcakes with white frosting. For muzzle, spread 1/2 teaspoon pink frosting in small circle on each cupcake; add M&M's™ minis red chocolate candy for nose. For eyes, add M&M's™ minis brown chocolate candies. For ears, add white gumdrop halves, cut sides down. Place marshmallow halves on face for wool.
  • Pigs: Frost 4 cupcakes with pink frosting. For snout, spread additional 1 teaspoon pink frosting in small circle on each cupcake; add M&M's™ minis red chocolate candy for nostrils. For eyes, add M&M's™ minis brown chocolate candies. For ears, cut 8 small triangles from fruit snack; place on cupcakes. Store loosely covered.

Nutrition Facts : Calories 320 , CarbohydrateContent 48 g, CholesterolContent 30 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Serving (Cake and Frosting Only), SodiumContent 260 mg, SugarContent 34 g, TransFatContent 2 1/2 g

SPRINKLES CAKE RECIPE | MOLLY YEH | FOOD NETWORK



Sprinkles Cake Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories     dessert

Total Time 50 minutes

Cook Time 25 minutes

Yield one 3-layer 8-inch cake or 24 cupcakes

Number Of Ingredients 18

1 cup (2 sticks) unsalted butter, softened, plus more for the pans
2 1/2 cups all-purpose flour
1/4 cup cornstarch 
2 teaspoons baking powder 
1 teaspoon kosher salt 
1 1/2 cups granulated sugar 
4 large egg whites 
1/4 cup flavorless oil 
1 tablespoon imitation vanilla extract
1/2 teaspoon almond extract 
3/4 cup whole milk 
1/2 cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar or anything naturally colored) 
1 3/4 cups (3 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons whole milk  
1 1/2 teaspoons imitation vanilla extract
1/4 teaspoon almond extract 
1/8 teaspoon kosher salt 

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup cupcake tins with liners and set aside.
  • Whisk together the flour, cornstarch, baking powder and salt in a medium bowl.
  • In the bowl of stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each. Add the oil and the extracts.
  • With the mixer running on low, add the dry mixture and the milk in 2 or 3 alternating batches and mix until just barely combined. Gently fold in the sprinkles using a rubber spatula until they're evenly distributed. Distribute the batter among the cake or cupcake pans, spreading it out evenly if using cake pans, and bake until lightly browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes. Let cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely.
  • For the frosting: Beat the butter until smooth with the whisk attachment and gradually add the confectioners' sugar until creamed. Add the milk, extracts and salt and beat to combine. Decorate as desired and enjoy.

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