Lego Sheet Cake Recipes
LEGO® SHEET CAKE
Since my son loves LEGOS®, I made him this LEGO® cake for his birthday and all the kids loved it. I cut them into rectangles, but you could make smaller pieces and use 4 or 6 M&M's®.
Provided by elisabeth
Categories Desserts Cakes Sheet Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- Combine eggs, sugar, and vanilla sugar in a bowl and beat with an electric blender until foamy. Add oil and orange soda and stir to combine.
- Sift flour and baking powder together and slowly stir into batter until well combined. Spread batter on the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Remove from oven and allow to cool completely, about 1 hour.
- Sort chocolate-covered candy by the colors in your food color assortment, such as yellow, green, orange, blue, and red.
- Cut cooled cake into evenly sized rectangles, about 1.5 x 3 inches in size, like oversized LEGO® pieces. Gauge the size in relationship to the chocolate-covered candy pieces; 8 pieces should fit onto each to resemble a large LEGO® piece.
- Mix about 1/2 cup confectioners sugar with enough lemon juice in a bowl to make a thick icing. Color with a couple drops of food coloring so icing turns a deep color. Brush icing onto 2 or 3 cake pieces and arrange 8 chocolate-covered candy pieces with the matching color on top. Allow to set.
- Continue with the next color and the next set of chocolate-covered candy pieces in the same color until all cake pieces are decorated. Allow to set.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 78 g, Cholesterol 42.7 mg, Fat 17 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 126.7 mg, Sugar 57.8 g
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
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