Ballet Slippers Cake Recipes

BALLET SLIPPERS CAKE

Ballet Slippers Cake image

Number Of Ingredients 6

Ingredients

1 package Betty Crocker SuperMoist white (vanilla) cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tubs Betty Crocker Rich & Creamy vanilla ready-to-spread frosting or
2 recipes Vanilla Buttercream Frosting (see Fabulous Frosting and Glazes chapter)
3 drops red food coloring

Steps:

1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and egg whites. Pour into pan.2- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.3- Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. Reserve 1 cup frosting. Tint remaining frosting with food color reserve 1/2 cup.4- Cover large flat tray or piece of cardboard with plastic wrap or aluminum foil. Arrange cake pieces on tray as shown in diagram. Trim pieces to form slippers. Frost sides of both slippers with pink frosting. Frost top of each slipper about 3 inches from the edge for the toes, tapering to about 1 inch around the outside edge for the rest of the slipper. Frost the center oval with reserved white frosting.5- Place reserved 1/2 cup pink frosting in decorating bag with writing tip. Pipe a small beaded border where pink frosting edge meets white edge. Pipe a small bow at each toe with pink or white frosting. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9-inch rectangle.1 Serving: Calories 575 (Calories from Fat 225) Fat 25g (Saturated 14g) Cholesterol 5mg Sodium 310mg Carbohydrate 85g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 8% Iron 4%.Betty's Tip: To give the frosting a fabric-like appearance, carefully cover frosting with a paper towel and gently pat remove towel. It's easier to do this before piping the beaded border and bow. For an extra-special touch, look for paper towels with an imprinted design, such as circles or swirls. For ballet laces, attach wide, pink ribbon to sides of slippers.Cutting and Assembling Ballet Slippers Cake* Cut cake lengthwise in half. Trim corners to round.* Arrange cake pieces on tray. Trim pieces to form slippers.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BALLET SLIPPERS CAKE

Ballet Slippers Cake image

Number Of Ingredients 6

Ingredients

1 package Betty Crocker SuperMoist white (vanilla) cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tubs Betty Crocker Rich & Creamy vanilla ready-to-spread frosting or
2 recipes Vanilla Buttercream Frosting (see Fabulous Frosting and Glazes chapter)
3 drops red food coloring

Steps:

1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and egg whites. Pour into pan.2- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.3- Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. Reserve 1 cup frosting. Tint remaining frosting with food color reserve 1/2 cup.4- Cover large flat tray or piece of cardboard with plastic wrap or aluminum foil. Arrange cake pieces on tray as shown in diagram. Trim pieces to form slippers. Frost sides of both slippers with pink frosting. Frost top of each slipper about 3 inches from the edge for the toes, tapering to about 1 inch around the outside edge for the rest of the slipper. Frost the center oval with reserved white frosting.5- Place reserved 1/2 cup pink frosting in decorating bag with writing tip. Pipe a small beaded border where pink frosting edge meets white edge. Pipe a small bow at each toe with pink or white frosting. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9-inch rectangle.1 Serving: Calories 575 (Calories from Fat 225) Fat 25g (Saturated 14g) Cholesterol 5mg Sodium 310mg Carbohydrate 85g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 8% Iron 4%.Betty's Tip: To give the frosting a fabric-like appearance, carefully cover frosting with a paper towel and gently pat remove towel. It's easier to do this before piping the beaded border and bow. For an extra-special touch, look for paper towels with an imprinted design, such as circles or swirls. For ballet laces, attach wide, pink ribbon to sides of slippers.Cutting and Assembling Ballet Slippers Cake* Cut cake lengthwise in half. Trim corners to round.* Arrange cake pieces on tray. Trim pieces to form slippers.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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