Nautical Cake Recipes
NAUTICAL CAKE
All aboard! This nautical creation celebrates your favorite skipper with adorable frosting decorations and a blue ombre cake that will really make waves at your next party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of 3 (8-inch) round pans with cooking spray. Place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray paper.
- Make cake mix as directed on box using water, oil and egg whites. Divide batter evenly among 3 bowls (about 1 1/2 cups each). Add different amounts of blue food color to each to make different shades of blue. Stir each color until well blended. Pour 1 bowl of batter into each pan.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks. Remove parchment paper. Cool completely, about 30 minutes.
- Using serrated knife, cut rounded top off cakes to make a level surface. Place deepest color cake layer on cake plate, top side up. Spread frosting over top. Stack the next darkest color, top side down; spread top with frosting. Place lightest color on top, top side down. Frost top and sides of cake with remaining frosting. Use metal spatula to give frosting a smooth look.
- To make the waves decoration, knead 4 oz of fondant to soften. Add blue food color. Knead fondant slightly to create marbleized streaks. If necessary, lightly sprinkle smooth surface and rolling pin with powdered sugar. Roll out fondant to 1/8-inch thickness. Cut parchment paper into wave pattern (see photo). Use wave template to make 12 waves from fondant. Brush lightly with lemon juice on one side of fondant waves and sprinkle with sparkling sugar. Press waves lightly into sides of cake.
- To make rope, knead 8 oz fondant to soften. Add golden yellow food color. Knead to mix color into fondant. Divide fondant in half; roll out each half into 30-inch long rope. Place 2 rope pieces side by side; press together at one end. Holding the joined end, twist 2 pieces together. Cut 5 inches from end; set aside. Wrap remaining twisted rope around bottom edge of cake; press ends together to secure.
- Cur parchment paper into boat and buoy patterns. For top of cake, color the following portions of fondant as directed, roll out and use the patterns to make the boat and buoy. Color 2 oz fondant a deep blue color for the boat and sails. Color 1 oz fondant red for the stripes on the mast buoy. Use 1 oz white fondant for the life saver buoy. Place designs on top and side of cake as in photo. Place reserved yellow rope over boat.
Nutrition Facts : Calories 450, Carbohydrate 79 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 29 g, TransFat 2 g
SAILBOAT CAKE
Set sail on a journey to a delicious dessert. Cut and frost an ordinary 13x9-inch cake into a dessert fit for a captain.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 14
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or spray with baking spray with flour. 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. Refrigerate or freeze cake about 1 hour or until firm.
- Cut cake as shown in diagram. Arrange pieces to form sailboat on tray. Tint 1 1/3 cups frosting with yellow or brown food color for hull. Spread a thin layer of white frosting over top and sides of sails, and a thin layer of tinted frosting over top and sides of hull, to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
- Frost entire cake with remaining frosting. Cut licorice pieces to desired length for the mast; place near the edge of the longest sail. To create the top flag, spread a thin layer of frosting on a small piece of aluminum foil. Unroll and remove wrapper from fruit snack roll; press onto frosting-coated foil. Using kitchen scissors, cut into flag shape. Secure flag to mast with a small amount of frosting. Use candy for portholes, or decorate as desired. Store loosely covered.
Nutrition Facts : Calories 460, Carbohydrate 69 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 370 mg, Sugar 49 g, TransFat 4 g
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