|
Birthday Parties!
Bake Up Birthday Fun!
Why settle for another generic bakery birthday cake
when you can whip up something special in your own
kitchen? Forget those tedious recipes full of sifting
and measuring and mixing. Here are some fun ideas, using
cake mix, prepared frosting and an assortment of candies
or cookies, sure to make any birthday child proud.
Treasure Chest Cake
1 14-ounce bag M&M’s Milk
Chocolate Candies
1 13-ounce bag Twix Miniatures
1 13-ounce bag Snickers Mixed Miniatures
1 cup M&M’s Peanut Chocolate Candies
1 stick Starburst Tropical Fruit Chews
1 16-ounce box pound cake mix
1 16-ounce can chocolate frosting
1 cup vanilla frosting
1 cup ground vanilla wafers
Yellow food coloring
Preheat oven to 350°. Line one (9x5-inch) loaf pan
with waxed paper, grease and flour. Reserve 16 Snickers.
Unwrap remainder and roughly chop; set aside.
Prepare cake mix according to package instructions. Fold
chopped Snickers into batter before pouring into
prepared pan. Bake 50 to 60 minutes, until an inserted
toothpick comes out clean. Unmold cake and transfer to
wire rack to cool completely.
Reserve 1 tablespoon chocolate frosting and put into
resealable plastic bag. Snip one bottom corner and set
bag aside. Tint remaining vanilla frosting yellow; set aside.
Cut off top third of cake lengthwise. Place bottom piece
on serving platter. Frost sides of cake with chocolate
frosting and top with yellow-tinted vanilla frosting,
reserving 1 tablespoon. Spoon 1 tablespoon yellow
frosting into another resealable plastic bag, snip a
bottom corner and pipe decorative edge around top edge
of cake.
Facing front of cake, arrange unwrapped candies across
front area of yellow frosting. Let candies spill over
edge.
Put on cake top at an angle, resting on candies arranged
along front edge, so that “chest” looks slightly open.
Carefully frost top with remaining chocolate frosting.
Pull fork tines through chocolate frosting, creating
wood-grain effect on cake.
Using the photo as guide, decorate chest as follows:
 Line M&M’s on top and sides of chest to look like
decorative bands.
Press one unwrapped Twix bar on each side of chest as
handles, and place one yellow M&M on both ends of each
handle (using a dot of chocolate frosting if necessary).
Slightly flatten one yellow Starburst piece as a lock.
Use chocolate frosting in resealable plastic bag to pipe
keyhole in center of Starburst “lock.” Attach at center
of front edge of lid.
Sprinkle ground vanilla wafers around chest as “sand.”
Scatter M&M’s, Twix candies, Snickers bars, M&M’s peanut
candies and Starburst chews over “sand” as treasures.
Beautiful Butterfly Cake
1 pkg. (2-layer size) yellow cake mix
1/3 cup raspberry jam
12 Oreo Chocolate Sandwich Cookies
1 tub (8 oz.) Cool Whip topping, thawed
Assorted food colorings
1 cup Post Fruity Pebbles Cereal
Decorations, such as assorted ring-shaped hard candies
and Mini Oreo Bite Size Chocolate Sandwich Cookies
Prepare and bake cake batter as directed on package
for two 9-inch round layers. Cool completely on wire
racks.
Cut layers crosswise in half. Spread two of the cake
halves with jam; top with remaining two cake halves to
form two stacks. To assemble, arrange cookies in center
of large board or tray with edges slightly overlapping
to form the “butterfly’s body,” securing cookies to each
other with small amount of the whipped topping. Arrange
cake stacks around body to resemble the “butterfly’s
wings.”
Tint remaining whipped topping with food coloring as
desired. Spread onto cake stacks. Decorate butterfly
with tinted whipped topping, cereal, candies and mini
cookies.
Source: Kraftfoods.com
Building Blocks Cakes
1 box Betty Crocker® SuperMoist® cake mix (any
flavor)
Water, oil and eggs called for on cake mix box
Tray or cardboard, 15 x 12 inches, covered
2 containers (1 lb. each) Betty Crocker® Rich & Creamy
vanilla frosting
Red, yellow and blue paste food colors
12 large marshmallows, cut in half crosswise
Heat oven to 350°. Grease bottom and sides of
13x9-inch pan with shortening (do not use cooking
spray); lightly flour.
Make cake mix as directed on box, using water, oil and
eggs. Pour into pan. Bake as directed on box. Cool 10
minutes; remove from pan to cooling rack. Cool
completely, about 1 hour.
Using serrated knife, cut cake crosswise into thirds.
Cut one of the thirds in half crosswise to make 2
squares (See diagram). On tray, place cake pieces.
Cover; freeze 1 hour or until firm.
In small bowl for each color, tint 1 cup frosting red, 1
cup frosting yellow and 2/3 cup frosting blue with food
colors. Leave remaining frosting white.
Frost top and sides of 1 square cake with blue frosting.
Frost 4 marshmallow halves with blue frosting; place in
square design on cake. Frost remaining square cake and 4
marshmallow halves with white frosting; arrange
marshmallows on top of cake. Frost 1 rectangular section
of cake and 8 marshmallow halves with yellow frosting;
arrange marshmallows on top of cake. Frost remaining
section of cake and remaining marshmallows with red
frosting; arrange marshmallows on top of cake. Store
loosely covered at room temperature.
Source: bettycrocker.com
Birthday Cake Cones
1 package (18.25 ounces) chocolate or yellow cake mix
30 flat-bottom ice cream cones (buy extra in case some
are broken)
1 cup prepared frosting
1 (2.1 ounces) Nestlé Butterfinger Candy Bar, chopped,
divided
Preheat oven to 400°. Prepare cake mix batter
according to package directions. Stir in half of chopped
Butterfinger. Spoon 2 tablespoons cake batter into each
cone. Place cones in the cups of a muffin pan or on a
baking sheet.
Bake for 15 to 20 minutes or until wooden pick
inserted in cake comes out clean. Cool completely.
Decorate with frosting. Sprinkle with remaining
chopped Butterfinger. The cones are best served the same
day they are prepared.
Source: verybestbaking.com
|
