Cactus Cake Recipes

FLOWERING CACTUS CAKE

Flowering Cactus Cake image

PRICKLY as it might appear, this dessert from the desert is one your guests will get their hands on in a hurry! Starting mouths watering will be the confection's deliciously moist chocolate cake-featuring a hint of mocha flavor-from crafty cook Opal Foss. A cactus plant grew out of her recipe, thanks to CT's kitchen staff. They baked the mix in loaf pans, then topped the treats with green frosting, licorice "spines" and gumdrop "flowers". You can do the same for a fun-filled birthday fiesta!

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12-14 servings.

Number Of Ingredients 19

Ingredients

3/4 cup shortening
2-1/4 cups sugar
5 eggs
3 ounces semisweet chocolate, melted
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
1-1/2 cups cold brewed coffee
FROSTING:
6 tablespoons butter, softened
2 tablespoons shortening
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
Green paste food coloring
3 to 4 tablespoons milk
Sugar
22 to 25 red gumdrops
Black shoestring licorice

Steps:

In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate and vanilla. Combine flour, salt and baking soda; add to creamed mixture alternately with coffee. Pour into two greased 5-3/4x3x2-in. loaf pans and one 9x5-in. loaf pan. Bake at 350° for 45 minutes (small loaves) and 65 minutes (large loaf) or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, cream butter and shortening in a bowl. Gradually add confectioners' sugar, vanilla, food coloring and enough milk to achieve desired consistency., Using a serrated knife, level the top of each cake. Round corners of small cakes; set aside. Place large cake, cut side down, on a 13x12-in. covered board. Round top corners. Frost top and sides of large cake. Frost small cakes; position at a slight angle on each side of large cake with one higher than the other., Sprinkle sugar on a work surface. For each large flower, place four gumdrops on sugared surface. With a rolling pin, roll each gumdrop into an oval; cut in half lengthwise. With cut side down, roll up one piece to form a bud shape. Wrap remaining pieces around it so rounded edges form petals. For smaller flowers, use two or three gumdrops., For cactus spines, cut licorice into 1/2-in. strips. Cut each strip in half lengthwise, but not all the way through, leaving strips attached at the bottom. Arrange randomly over cake.

Nutrition Facts :

CACTUS CAKE

Cactus Cake image

My birthday cake was succulent! I "doctored up" two white cake mixes and baked them in 13- by 9-inch pans. When the cakes had cooled, I cut them into several pieces to put together a cactus shape.-Terri Newton, Marshall, Texas

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 30 servings.

Number Of Ingredients 12

Ingredients

2 packages white cake mix (regular size)
2 envelopes whipped topping mix (Dream Whip)
2-1/2 cups whole milk
6 large eggs
2/3 cup canola oil
BUTTERCREAM FROSTING:
1 cup butter, softened
9 cups confectioners' sugar
4 teaspoons vanilla extract
6 to 10 tablespoons whole milk
Red and green gel food coloring
1 each sprinkles and M&M's minis

Steps:

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into two greased and floured 13x9-in. baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Level cake tops if necessary. Cut a 12x3-1/2-in. strip from one long side of one cake. Place the larger rectangle on a 20x18-in. covered board for cactus stem; place strip below it for the base. Round top corners of cactus stem. , Cut two 5-1/2-in. squares from second cake for cactus branches. Cut a 3-in. square from one corner of each 5-1/2-in. square. (Save remaining cake for another use.) Position one branch on each side of cactus stem. Round top corners of branches., In a large bowl, cream butter until fluffy. Gradually add confectioners' sugar; beat until smooth. Add vanilla and enough milk to achieve spreading consistency. Frost cake base with 1 cup frosting. Tint 1/4 cup frosting red; set aside. Tint remaining frosting green; frost cactus., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #3 and fill with red frosting. Pipe "Fiesta" and wavy designs on top and sides of base. Decorate cactus with chocolate sprinkles; decorate base with M&M's.

Nutrition Facts :

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