DINOSAUR CAKE
Calling all dinosaur lovers. Celebrate with a foolproof cake made using Betty Crocker™ Super Moist™ cake mix, vanilla frosting and decorated with yellow candies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between pans. Bake and cool cake as directed on box for 8- or 9-inch rounds. For easier handling, freeze cooled cake 45 minutes or until firm.
- Cut 1 cake in half lengthwise, making 2 half-circles. Sculpt 1 half-circle into a head and the other half-circle into a tail. For body, cut 1-inch slice from edge of remaining whole cake. From cut edge, cut out a small inverted U-shaped piece. Place body on tray; arrange head and tail pieces next to body.
- Spoon frosting into large bowl. Stir in enough food color until desired green color. Attach cake pieces with a small amount of frosting. Frost cake with a thin layer of frosting to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake.
- Decorate with yellow candies. Add chocolate chips for eyes. Store loosely covered.
Nutrition Facts : Calories 390, Carbohydrate 59 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 300 mg, Sugar 43 g, TransFat 3 1/2 g
HOW TO MAKE A DINOSAUR CAKE
How to Make a Dinosaur Cake. Both kids and adults are fascinated by dinosaurs, and a dinosaur cake is a great way to celebrate a birthday or special occasion for the dino buff in your life! A stegosaurus cake is a great dinosaur cake to...
Provided by wikiHow
Categories Shaped and Themed Cakes
Number Of Ingredients 8
Steps:
- Assemble your supplies. To make a stegosaurus cake, you'll need two round cakes, frosting in two colors, and the decorations for the added touches. Along with your ingredients, you'll also need: Large mixing bowl, medium bowl, and a small bowl Sifter Hand or stand mixer Two round eight-inch cake pans, greased An oven preheated to 350ºF (177ºC) Two wire cooling racks Whisk Frosting knife Spatula Round two-inch cookie cutter Cake plate Piping bag with round tip
- Combine the dry ingredients. Sift the flour, sugar, baking powder, and salt together into a large mixing bowl or the bowl of a stand mixer. If you don't have a sifter, whisk the dry ingredients together in the bowl to remove lumps, mix the ingredients together, and add air. Adding air to the dry ingredients will ensure the cake is light and fluffy.
- Add the wet ingredients and eggs. Pour the butter, milk, and vanilla right into the bowl with the dry ingredients. Use a hand mixer or the whisk attachment on a stand mixer to beat the batter on medium speed for about four minutes. Then add the eggs and beat on medium speed for another three minutes, until all the ingredients are fully incorporated into the batter. If necessary, stop to scrape down the sides of the bowl with a rubber spatula to ensure all the ingredients get mixed in.
- Bake the cakes. Divide the batter evenly between the two greased cake pans. Bake the cake for 30 to 35 minutes. You know the cakes are ready when a toothpick inserted into the center comes out clean, or the cakes spring back when you press them gently. Allow the cakes to cool in their pans on the wire racks for 10 minutes.
- Cool before decorating. When the cakes have cooled in their pans for a few minutes, turn them out onto the wire cooling racks. Set them aside to cool completely, to room temperature, for about an hour or hour and a half.
- Make the frosting. Place the butter into a medium bowl or the bowl of a stand mixer. Cream the butter on medium-high speed for one to two minutes with a hand mixer or a stand mixer's paddle attachment. Beat in the sugar 1 cup (125 g) at a time, until all the sugar has been incorporated and the mixture is smooth and creamy. Add the vanilla and 2 tablespoons (15 ml) of milk and beat for another minute. If the frosting is too thick to spread properly, beat in another tablespoon of milk.
FRIENDLY DINOSAUR CAKE
Delight dino lovers with a friendly prehistoric creature cake. Tint the frosting purple for a wild, imaginative treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 30 to 60 minutes or until firm.
- Cut cake as shown in diagram. Arrange pieces on tray to form dinosaur as shown in diagram. In small bowl, tint frosting with green food color. Attach pieces with small amount of frosting.
- Frost cake with thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Spread remaining frosting evenly over cake. Let frosting set a few minutes. Carefully cover with paper towel and gently pat to give frosting a textured appearance; remove towel. Outline scales, legs, mouth, nose and eye with black gel. Decorate with green gel and jelly bean eye. Store loosely covered.
Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 34 g, TransFat 2 1/2 g
DINOSAUR CAKE
Make this kid-pleasing Dinosaur Cake with your usual cake pan and a few clever cuts with some help from My Food and Family. We provide a diagram to help you achieve the perfect Dinosaur Cake shape!
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix as directed on package for 13x9-inch baking pan. Cool completely. Transfer cake to a cutting board; cut into pieces as shown in diagram and diagram below.
- Beat pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
- Using small amount of frosting to hold pieces together, arrange cake on serving tray as directed in tip below.
- Frost cake and decorate with candy.
Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
DINOSAUR CAKE
This show-stopping party cake is deceptively easy to make and looks really professional. Ideal for kid's birthdays, try this colourful decorated vanilla sponge with bite
Provided by Jane Hornby
Categories Dessert
Time 45m
Number Of Ingredients 22
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Use a little of the butter to grease the sides and bases of two 20cm sandwich tins. Melt the rest of the butter in a small saucepan. Off the heat, add the milk, yogurt and vanilla, followed by the eggs. Beat well with a fork.
- Put the dry ingredients plus ¼ tsp salt into a large bowl. Whisk to combine - this aerates and saves sifting. Tip in the wet ingredients and whisk to a smooth, silky batter.
- Don't hang around at this point. Pour the batter evenly into the prepared tins and put onto the middle shelf in the oven. Bake for 25 mins or until risen and a skewer inserted into the middle of the cakes comes out clean. Cool for 10 mins in the tins, then carefully invert the cakes and leave to cool upside down on a cooling rack.
- Make the buttercream. Put the butter into a large bowl and sift the icing sugar on top. Add the vanilla and milk and a pinch of salt then beat for a few mins with electric beaters until creamy, pale and spreadable.
- Sandwich the cakes with just under ¼ of the buttercream and then all of the jam, if using. Mark the cake into six then cut out two of the wedges. Chill all of the cake in the fridge for 30 mins to firm up the crumbs, which will make icing easier.
- While you wait, colour the remaining buttercream with a little green food colouring gel.
- Split the sugarpaste into four pieces, one 500g, one 250g, one 150g and one 100g. Colour 250g green to make the legs and arms. Colour 150g pink, to make the spines.
- Position the cakes on the board and, once you're happy, use a little buttercream to anchor them. The main part of the cake will make the body of the dinosaur and the root of its tail, and the two cutout wedges will make the face.
- Shape the 500g piece of sugarpaste to make a tail, tapering at the end. Flatten the other end out (the piece will look a bit like a witch's hat at this point) and mould it over the tail part of the cake.
- Using a palette knife, spread the coloured buttercream over each piece of cake and the tail.
- Shape 100g white icing into eyes and teeth and poke them into the buttercream.
- Shape two small sausages to make an arm, with two claws, and position on the cake. Shape the rest of the green sugarpaste into two legs, adding claws if you like. Press them into the buttercream on the dinosaur's belly.
- Shape the pink icing into spikes and position them along the spine and under the tail. Use two small sausages of pink icing for the eyelids if you like. Finally press the Smarties all over the dinosaur, saving two for the eyes. Leave to set.
- If you want to cover the board, rub a few drops of blue colouring into the coconut until even. Mix the royal icing sugar with 2 tbsp water, then brush this all over the board and around the dinosaur. Sprinkle with the coconut and the chocolate sprinkles and leave to set. If the sponges are used fresh or within a day of baking (wrap well once cooled), the finished cake will keep in a cool place (not the fridge) for 3 days.
Nutrition Facts : Calories 471 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.39 milligram of sodium
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DINOSAUR CAKE | CANADIAN LIVING
From canadianliving.com
Published 2009-08-05
- Grease two 9-inch (1.5 L) round cake pans; line bottoms with waxed or parchment paper. Set aside. In small bowl, whisk water with cocoa until smooth; let cool to room temperature.
- Stir together flour, baking soda, baking powder and salt. Stir into butter mixture alternately with liquid, making three additions of flour and 2 of liquid.
- Icing: In bowl, beat butter until light. Alternately bat in sugar and cream, making three additions of sugar and two of cream. Transfer 1/2 cup (125 mL) to small bowl; tint purple with food colouring.
- Cut remaining cake as shown. Turn 1 of the C pieces over; spread thinly with green icing. Top with remaining C piece. Stand, cut side down, on a large cake board or inverted foil covered baking sheet to form body; cut off corner of 1 side diagonally to form chest.
- Arrange pieces D1, D2 and D3 as shown to form tail, attaching together with icing. Trim to shape of tail discarding scraps. Attach tail to body with icing.
- Cover belly and chest with purple icing. Cover tail and remaining body with green icing. Spread edge of each leg with icing; press to side of body. Cover outside of legs with icing.
- Spread icing over front and back of head piece (B). Attach to body with four 6-inch (15 cm) skewers, inserting 2 through lower neck and two through head as shown.
- Cut gumdrop leaves in half to form 2 leaves; insert into top of head and along spine and tail. Attach assorted candies for eyes, mouth and claws as desired.
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