BIRTHDAY BLOCKS
Cream cheese is the secret ingredient in this simple pound cake recipe. It makes the cake firm for cutting-and easy to frost, too. This cake can be baked ahead and frozen, then thawed before the party and decorated, leaving you with plenty of time for other preparations. - Ethel Ledbetter, Canton, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour; beat just until blended. Stir in extracts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool in pans for 15 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, cream butter until fluffy. Gradually beat in 4 cups confectioners' sugar. Slowly add milk and vanilla. Beat in remaining confectioners' sugar. Add additional milk, 1 tablespoon at a time, until frosting reaches spreading consistency; set aside., To make building blocks, cut each cake in half, then cut each half into four blocks for a total of 16 blocks. Gently trim crusts of each; blocks should measure 1-3/4x1-3/4 in. Frost sides and top of blocks. Smooth frosting using a warm spatula. Using tinted icing, decorate with letters and numbers (see photo). Carefully stack blocks on a serving platter.
Nutrition Facts :
CONSTRUCTION SITE CAKE
This clever birthday cake is easy to make with Betty Crocker cake mix, ready-made frosting and a few toy trucks. There's literally no way to mess it up!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.
- Make and bake cake mix as directed on box for 8-inch rounds, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.
- On serving plate, place 1 cake layer, rounded side down. In medium bowl, mix 2 containers chocolate frosting with 1/2 container vanilla frosting. Spread with 1/2 cup of the frosting. Top with second cake layer, rounded side up. Spread thin layer of frosting over cake to seal in crumbs. Refrigerate or freeze 30 minutes to 1 hour.
- Using serrated knife, cut a quarter out of top cake layer (as shown in photo). In bowl, crumble removed cake and mix with 1/2 cup frosting to look like dirt. Mound "dirt" on cake. Frost remaining cake thickly with remaining frosting.
- In small bowl, tint about 1/3 cup vanilla frosting with orange food color. Place on cake in circles for construction cones; top with candy corn. In small bowl, tint about 1/2 cup vanilla frosting with green food color for grass; place around cake. Place trucks on cake. Place rock-shaped candy in trucks.
Nutrition Facts : Calories 670, Carbohydrate 102 g, Cholesterol 45 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 7 g
BABY BLOCK CAKE
Looking for a delicious dessert using Betty Crocker® cake mix, frosting and decorations? Then check out this beautiful cake that's perfect for a baby shower!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (8-inch) square pans with shortening or cooking spray.
- Make cake batter as directed on box, adding almond extract with the water. Divide batter in half. Stir 2 drops blue food color into one half; stir 2 drops red food color into other half. Pour into pans. Bake as directed on box for 8-inch pans. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Place 1 cake layer on serving plate; spread with 1/2 cup white frosting. Top with second cake layer, bottom side down. Spread frosting evenly on side and top of cake. Decorate cake as desired to look like baby block, using decorating icing and decors. Store loosely covered at room temperature.
Nutrition Facts : Calories 330, Carbohydrate 48 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 32 g, TransFat 2 g
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TOWER OF BLOCKS CAKE RECIPE - BETTYCROCKER.COM
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- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom and sides of 2 (13x9-inch) cake pans. In large bowl, make cake mixes as directed on box using water, oil and eggs. Divide batter evenly between pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool cakes completely, about 1 hour.
- Meanwhile, in each of three small bowls, add blue food color to 2 1/2 cups frosting, add red food color to 1 1/2 cups frosting and add yellow food color to 1 cup frosting.
- Using long serrated knife, trim 1/4 inch off side of 1 cake layer. If necessary, cut rounded top off layer to make a level surface. Place layer on tray, cut side down. To seal in crumbs, frost top and sides with thin layer of blue frosting. Freeze 30 minutes to set frosting.
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