Horse Cake Recipes

BIRTHDAY CAKE FOR A HORSE

Steps:

• Mix the honey and sweet feed or oats together in a large bowl. When fully mixed, place the mixture on a plate and shape into the form of a birthday cake. Use the carrots as candles and the apple slices as decorations.

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE

Steps:

• Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
• Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
• Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
• Serve immediately with remoulade.

PONY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 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 as directed on box for 9-inch rounds. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze cakes 30 to 60 minutes or until firm.
• Meanwhile, in small bowl, tint 1/4 cup vanilla frosting with red food color to make pink; place in resealable plastic freezer bag. Place 1/2 cup chocolate frosting in another resealable plastic freezer bag. Cut small tip off 1 corner of each bag. In medium bowl, stir together remaining vanilla frosting and chocolate frosting to make light brown frosting.
• Using serrated knife, cut off rounded portion of top of each cake to make level. Turn cakes cut sides down. Cut cakes as shown in template (template can be found under the Tips below). On tray, arrange cake pieces as shown in template, attaching pieces to each other and to tray with small amount of light brown frosting. Spread thin layer of light brown frosting over entire cake to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
• Frost entire cake with light brown frosting. With pink frosting, pipe on blanket; spread with metal spatula to make smooth. With darker chocolate frosting, pipe number on blanket. Pipe on hooves; spread to make smooth. Pipe on mane and tail, leaving in long strands to look like hair. Attach mint for eye. Store loosely covered.

HORSESHOE-LAYER WEDDING CAKE

Steps:

• Line baking pans with waxed paper; grease and flour waxed paper and set aside. Note: Cakes may need to be baked in batches depending on number of pans and oven space available. , In a large bowl, cream 3/4 cup butter, 3/4 cup shortening and 4-1/2 cups sugar. Combine 6 cups flour, 3 tablespoons baking powder and 1-1/2 teaspoons salt; add to creamed mixture alternately with 3 cups milk. Beat on medium speed for 2 minutes. , In another bowl, beat 1-1/2 cups egg whites and 1 tablespoon vanilla until stiff peaks form. Fold into batter. Repeat three times. , Pour into prepared pans, filling each 6-in. pan with 2 cups batter, each 10-in. pan with 6 cups batter and each horseshoe-shaped pan with 4 cups batter. Bake the 6-in., 10-in. and horseshoe cakes at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Fill each 14-in. pan with 10 cups batter., Bake 14-in. cakes at 325° for 50-55 minutes or until cakes test done. Cool in pans for 10 minutes before removing to wire racks to cool completely. Level tops of cakes. , To Begin Decorating the Cake:, Each frosted layer of the wedding cake consists of two cakes with frosting in between. Place one 6-in. cake base; spread with frosting to within 1/2 in. of edge. Place second cake on top. Frost top and sides with a thin layer of frosting to coat crumbs. With additional frosting, frost top smooth. Place 10-in. cake on the 12-in. separator plate and one 14-in. cake on the 20-in. covered board. Frost and layer following the directions for the 6-in. cake. , Place one horseshoe cake on the 14-in. separator plate and each of the 16-in. covered boards. Frost and layer following the directions for the 6-in. cake. Also frost the sides of the horseshoe cakes, smoothing with an icing knife until surfaces are flat. , For Basket-Weave Design:, Cut a small hole in the corner of pastry of plastic bag; insert basket weave tip. Fill bag with frosting. Pipe one vertical line down the side of the 14-in. cake. Working from the top edge, cover the vertical line with 1-1/2-in. horizontal lines, leaving 1/2 in. space between each. Pipe another vertical line to the right of the first vertical line, overlapping ends of horizontal lines. Starting to the right of the first vertical line, pipe 1-1/2-in. horizontal lines over second vertical line to fill open spaces. Repeat process until entire side of cake is covered with basket-weave design. Repeat procedure for 10-in. and 6-in. layer cakes. , For Rope Border:, Prepare another bag; insert star tip. Fill bag with frosting. Touch tip to top edge of the 14-in. layer cake. Pipe frosting down, up and around to the right forming an "S" curve. Tuck tip under bottom arch of first "S" and repeat procedure. Continue joining "S" curves to from a rope border. Repeat on bottom edge. Pipe a rope border on top and bottom edges of each horseshoe cake. , To Assemble Cake:, Mark pillar placement by centering the separator plate with the horseshoe cake over the 14-in. layer cake; gently press onto cake surface. Lift plate off. Repeat procedure with 12-in. separator plate over the horseshoe cake. Insert 7-in. pillars into marks on 14-in. cake and 9-in. pillars into marks on the horseshoe cake. , Cut dowel into six pieces, about 1/8 in. above the height of 10-in. cake. Insert dowels 1 to 2 in. apart into 10 in. cake center to support 6-in. layer cake. Center and place the 6-in. cake on top of the 10-in. layer cake. To assemble, place separator plate with the horseshoe cake on the 7-in. pillars. Center separator plate with 6-in. and 10-in. tiered cake on the 9-in. pillars. Pipe rope border along top and bottom edges of 6-in. and 10-in. layer cakes. Arrange one horseshoe cake on each side of wedding cake. Decorate cakes with flowers.

GIDDY-UP HORSE CAKE

Steps:

• Prepare cake batter and bake in greased foil-lined 13x9-inch baking pan as directed on package. Cool completely. Cut cake into pieces as shown in diagram. Arrange on serving platter.
• Place chocolate and cream in medium microwaveable bowl. Microwave on MEDIUM (50%) 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Remove 1/4 cup of the chocolate mixture; place in small resealable plastic bag. Set aside. Add powdered sugar to remaining chocolate mixture in bowl; beat with wire whisk until smooth and of spreading consistency. Spread onto cake.
• Decorate with candies as shown in photo. Cut 1/8-inch piece from one of the bottom corners of bag of melted chocolate. Use to pipe chocolate onto the cake for the "horse's mane."

QUICK AND EASY HORSE CAKE

Steps:

• Combine grain, oats, and honey/molasses in medium bowl.
• Place mixture on plate.
• Shape into cake (or any other shape you want!).
• Use carrots as "candles" if desired.

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.