BUILDING BLOCKS CAKES
Building a birthday cake is fun and easy thanks to cake mix, ready-to-spread frosting and marshmallows.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan.
- Make and bake cake mix as directed on box for 13x9-inch pan. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake about 1 hour or until firm.
- Meanwhile, 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.
- Using serrated knife, cut rounded dome from top of cake to make flat surface; place cake cut side down. Cut cake crosswise into thirds. Cut one of the thirds in half crosswise to make 2 squares. Place cake pieces on tray.
- To seal in crumbs, frost top and sides of 1 square cake with thin layer of blue frosting and 1 square cake with thin layer of white frosting. Frost 1 rectangular cake with thin layer of yellow frosting and 1 rectangular cake with thin layer of red frosting. Refrigerate or freeze 30 to 60 minutes to set frosting.
- Add final coat of frosting to each cake. Frost 4 marshmallow halves with blue frosting; place in square design on blue cake. Frost 4 marshmallow halves with white frosting; place in square design on white cake. Frost 8 marshmallow halves with yellow frosting; place on yellow cake. Frost 8 marshmallow halves with red frosting; place on red cake. Store loosely covered.
Nutrition Facts : Calories 560, Carbohydrate 86 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 61 g, TransFat 4 1/2 g
BIRTHDAY BLOCKS
Cream cheese is the secret ingredient in this simple pound cake recipe. It makes the cake firm for cutting-and easy to frost, too. This cake can be baked ahead and frozen, then thawed before the party and decorated, leaving you with plenty of time for other preparations. - Ethel Ledbetter, Canton, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour; beat just until blended. Stir in extracts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool in pans for 15 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, cream butter until fluffy. Gradually beat in 4 cups confectioners' sugar. Slowly add milk and vanilla. Beat in remaining confectioners' sugar. Add additional milk, 1 tablespoon at a time, until frosting reaches spreading consistency; set aside., To make building blocks, cut each cake in half, then cut each half into four blocks for a total of 16 blocks. Gently trim crusts of each; blocks should measure 1-3/4x1-3/4 in. Frost sides and top of blocks. Smooth frosting using a warm spatula. Using tinted icing, decorate with letters and numbers (see photo). Carefully stack blocks on a serving platter.
Nutrition Facts :
BUILDING BLOCKS CAKE
Building a birthday cake is fun and easy thanks to cake mix, ready-to-spread frosting and marshmallows.
Provided by Allrecipes Member
Time 2h55m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan.) Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.
- Bake as directed on box for 13x9-inch pan. 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. 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.
Nutrition Facts : Calories 585.5 calories, Carbohydrate 92.9 g, Cholesterol 46.5 mg, Fat 23.4 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 6 g, Sodium 381.4 mg, Sugar 76.3 g
BUILDING BLOCKS CAKE
Building a birthday cake is fun and easy thanks to cake mix, ready-to-spread frosting and marshmallows.
Provided by Allrecipes Member
Time 2h55m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan.) Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.
- Bake as directed on box for 13x9-inch pan. 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. 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.
Nutrition Facts : Calories 585.5 calories, Carbohydrate 92.9 g, Cholesterol 46.5 mg, Fat 23.4 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 6 g, Sodium 381.4 mg, Sugar 76.3 g
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- While still frozen, cut pound cakes into various-sized squares and rectangles to resemble interlocking building blocks. For the larger pieces, press large marshmallow halves into the pieces, cut sides down. Press tiny marshmallows into the smaller pieces of pound cake.
- Place cake pieces on a wire rack over a tray or shallow baking pan lined with waxed paper; set aside. Place milk in a very large bowl. Gradually stir in powdered sugar until smooth and icing is of a thicker drizzling consistency.
- Divide icing into four or five smaller bowls. Tint frostings using paste food coloring, leaving icing in one bowl plain, if desired. Spoon icing over cake pieces to coat each piece evenly with icing, spreading as necessary.
- Allow cake pieces to stand on rack at room temperature at least one hour until icing is set. Arrange cake pieces on serving platter or tray to serve. Makes 16 servings.
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