Circus Carousel Cake Recipes

CIRCUS CAKE

Steps:

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread frosting between layers and over top and sides of cake. Lightly press the Nerds, sandwich cookies and animal crackers onto sides of cake. Arrange marshmallows along edge of cake. Just before serving, arrange cotton candy and lollipops on top of cake.

CAROUSEL CAKE

Steps:

• In a large bowl, cream shortening and brown sugar. Add egg; mix well. Combine flour, baking soda, cinnamon, cloves, nutmeg and allspice; add to the creamed mixture alternately with milk. Cover and refrigerate for 1 hour or until easy to handle., Roll out dough to 1/4-in. thickness. Trace body and tail patterns onto waxed paper and cut out. Position patterns on dough; cut out four horses and four tails. Place on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool. (Bake remaining dough for additional cookies to serve on the side or refrigerate dough for another use.), For icing, in a small bowl, beat meringue powder, confectioners' sugar and water on high speed for 5-7 minutes or until smooth and thickened. If too stiff, add more sugar. Place 1/4 cup frosting each in two bowls; tint one purple and the other pink. Leave the other remaining icing white., Wrap the 15-in. ribbon around the 3/4-in. dowel, leaving 2-1/2 in. at end of dowel unwrapped. Use icing to attach ends of ribbon. In same way, wrap each 13-in. ribbon around a 1/4-in. dowel., Attach tails to horses with white icing. Spread white icing over one side of horses. Use pink icing for manes, forelocks, tails and saddles of two horses; use purple icing for the other two horses. Attach chocolate chips for eyes. With icing, attach each horse 2-1/2 in. from the top of a 1/4-in. dowel. Let dry, about 2 hours. Cover and refrigerate remaining icing., When icing on horses is dry, decorate other side in the same way; let dry., For cake, in a large bowl, cream butter and brown sugar. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with applesauce. Spoon into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place 1 cup whipped frosting in a bowl; tint purple. Place 1/2 cup frosting in another bowl; tint pink. Leave the remaining frosting white. Place one cake on a 10-in. serving plate. Frost top of cake white; top with a second layer. Frost top white and sides purple. Place remaining cake on a thin lightweight plate or 9-in. round piece of cardboard; frost cake top white and sides pink., Cut a hole in the corner of a pastry or plastic bag. Insert star tip #21; fill with white frosting. Pipe evenly spaced vertical stripes on sides of cakes. Using pink frosting and star tip, pipe rosettes between each strip on pink cake., Insert large dowel in the center of purple cake. Insert remaining dowels evenly spaced around cake. Place pink cake on top of dowels. For more stability, attach top cake to dowels with cookie icing if desired.

CIRCUS BIRTHDAY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 13x9-inch pan with shortening; set aside. Make batter as directed on box; pour into pan. Bake as directed for 13x9-inch cake. Cool cake completely. Refrigerate cake 1 hour.
• Trim away 2 triangular pieces from either side of 1 short end of cake so that upper third of cake comes to a point. Frost entire cake with vanilla frosting. Refrigerate cake 30 minutes.
• Using back of large chef's knife, score a line into frosting across cake where tent "roof" begins. Score 4 vertically even lines across bottom portion of cake. Score 4 diagonal lines radiating downward from tip of tent's pointed rooftop. Score 2 diagonal lines in center of cake to create tent opening.
• Using red cookie icing, outline 3 red triangles on rooftop, following lines scored earlier. Outline corresponding rectangular scored lines below roof triangles. Avoid filling in middle red stripe completely, as it will be outlined and filled with another color. Fill in stripes with red icing (do not over-fill or icing will overflow outlines). Use toothpick to move icing around to close any gaps. Outline center scored triangle with black cookie icing. Fill in outline with black icing as before with red icing. Outline all scored lines with black cookie icing.
• For lion's head, microwave 1 piece of yellow fruit chew taffy on High 5 seconds. Knead taffy and stretch into a round, large enough to completely cover top and sides of 1 of the cream-filled chocolate sandwich cookies. Wrap yellow taffy around sandwich cookie. Use white decorating icing to pipe 2 small mounds in center of cookie. Top each mound with 1 miniature chocolate chip pointed-side-down. Pipe larger mound of white icing just below eyes; place 1 chocolate chip on its side (flat-end-up) at top center.
• Knead together 2 chocolate chews (microwave them on High 5 seconds if they are hard). Stretch chews into a round about 1/2-inch larger than lion's head. Trim into neater round; fringe edges with kitchen scissors. Attach lion head to chocolate piece using dot of white icing. Roll some of chocolate chew scraps between fingers to create whiskers. Press pieces into white frosting on either side of miniature chip "nose". Roll 2 small pieces of yellow fruit chew into balls; flatten to make lion ears, but do not attach them.
• For pink elephant, microwave, knead and stretch 1 piece of pink fruit chew taffy; wrap around 1 cream-filled chocolate sandwich cookie as before with lion. Use half of second piece of pink taffy to create elephant trunk; gently press onto surface of taffy-wrapped cookie. Use remaining pink taffy to create 2 large elephant ears. Attach ears with dots of white icing. Press 2 miniature chocolate chips onto either side of face. Attach large purple confetti sprinkles to 1 ear using white icing. Roll small piece of yellow fruit chew taffy into a ball to make center of bow.
• For bear, knead together 3 chocolate fruit chews (microwave if the candies are hard). Knead, stretch and wrap around cookie as before with lion and elephant heads. Use white decorating icing to pipe 2 small mounds in center of cookie. Top each mound with 1 chocolate chip pointed-side-down. Pipe larger mound of white icing just below eyes; place 1 chocolate chip on its side (flat-end-up) at top center. Roll 2 small pieces of 1 chocolate chew between fingers; flatten to make bear ears, but do not attach them.
• Press lion head onto top point of black triangle tent opening (it should adhere naturally, but if it doesn't use white icing to adhere). Attach 2 yellow fruit chew ears to either side of lion head with dots of white icing. Press elephant head to lower right of lion head. Place bear head to lower left of lion head. Attach 2 chocolate chew ears to either side of bear head with dots of white icing.
• Before serving, press paper flag pick into top point of cake. Store cake loosely covered.

CAROUSEL CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix, dry pudding mix, water, eggs and oil with mixer on low speed 1 min. Beat on medium speed 4 min. Pour into greased and floured 12-cup fluted tube or 10-inch tube pan.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool in pan 5 min.; remove from pan to wire rack. Cool completely.
• Transfer cake to plate. Drizzle with Semi-Sweet Chocolate Glaze; top with sprinkles. Let stand until glaze is firm. Decorate cake with crackers and straws as shown in photo.

BIG TOP CIRCUS CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake on tray or cardboard, with short sides of cake forming top and bottom of tent. Use serrated knife to cut 2 corner triangles off top of cake, going 5 inches down long sides of cake to form tent top.
• Use half of 1 container frosting to spread a thin coat on top of cake. Frost a second time with remaining frosting in container.
• Use red gel food color to color remaining container of frosting desired shade of red. Place red frosting in decorating bag fitted with star tip. Pipe a line of stars horizontally across cake to divide the top of the big top from the base. Pipe stripes on cake, leaving a larger section of white in center of cake to accommodate number.
• Use remaining red frosting to pipe stripes on top of the big top, starting wide at the base and getting smaller as they meet at the top of the cake. Pipe desired number in center of cake.
• Cut a 4-inch piece of the straw. Tape the long end of the paper triangle to the straw. Poke base of straw into top of the cake.

CIRCUS CAROUSEL CAKE

Steps:

• To make the carousel roof: Place a piece of wrapping paper, design-side down, on a flat surface. Place a 10-inch round plate on it and trace around the plate to make a 10-inch circle (A). Cut out. Fold circle in half, fold again and again. You will have eight pie-shaped wedges (B). Place a glass along curved edge and trace around edge of glass to make a scalloped edge on the wedge (C). Cut out. Fold one of the pie-shaped sections in half towards the underside of the paper. Crease and fold sideways and secure with tape. Re-crease all fold lines to make them go in the same direction. You should now have a roof with seven sections rather than eight. Set aside.Prepare the carousel poles: For each pole, glue two of the same animals together on a straw, using small dabs of frosting for the glue. Vary the position of the animal crackers on the straws, leaving the bottom 2 inches empty on all straws. Set poles aside to let frosting dry.To prepare the cake: Brush loose crumbs from surface of cake with a soft pastry brush. Place cake on cake plate. Frost all surfaces of cake with remaining frosting.To decorate the cake: Sprinkle cake with colored sprinkles either in stripes or totally cover the cake. Press twelve individual animal crackers around base of cake alternately with a gumdrop. Arrange straws in a circle on top of cake. Top with paper carousel roof.