KITE BIRTHDAY CAKE
The breezy treat we've featured here is no pie in the sky-but it is a sensationally tasty cake! The CT home economists had a high old time making it, thanks to Mildred's recipes and the playful crafts shared by Paula Del Favero. Our kitchen staff started by baking Mildred's delectable dessert that's full of yummy banana flavor. To top the confection off, they tinted and shaped her creamy frosting to resemble puffy clouds and Paula's bright kites. Using everyday ingredients, you can raise this sweet idea, too. Your birthday guests will be on cloud nine!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk and bananas. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before inverting onto rack to cool completely. Transfer cake to a large platter or covered board. (15x12-in.)., In a saucepan, combine cake flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature. In a large bowl, cream butter, shortening, sugar and vanilla. Add flour mixture; beat until sugar is dissolved and frosting is fluffy., Place 2 tablespoons frosting each in three bowls; tint one pink, one yellow and one purple. Place 3/4 cup frosting in a bowl; tint blue. Frost top of cake blue and sides white. Form three clouds with some of the white frosting (see photo); set remaining white frosting aside., With the point of a toothpick draw two small kites and two large kites on the blue frosting (see photo). Fill in kites with some of the purple, pink and yellow frosting. , Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag; insert round tip #3 (or pipe directly from bag). Fill bag with remaining purple frosting; pipe kite strings on the two small kites. Repeat with yellow and pink frosting on medium kites. Pipe colored bows on the top of kite strings., Cut a small hole in the corner of another pastry or plastic bag; insert round tip #3. Fill bag with remaining white frosting; pipe crossbars and an outline around each kite. Using round tip #7, pipe a border around top edge of cake.
Nutrition Facts : Calories 483 calories, Fat 22g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 400mg sodium, Carbohydrate 67g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
FLYING KITE BARS
A high-flying dessert is perfect for celebrating springtime or an uplifting occasion. The kids will just love to help decorate!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h52m
Yield 32
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line rectangular pan, 13x9x2 inches, with aluminum foil; grease foil with shortening. Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour. Press in pan, using floured fingers.
- Bake 20 to 22 minutes or until light brown. Cool completely, about 1 hour.
- Place cutting board upside down on pan of bars; turn board and pan over and remove pan. Carefully peel off foil. Cut bars diagonally into 3 triangles, as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired.
- Arrange pieces on 20x15-inch tray to form kite (diamond shape), as shown in diagram, trimming pieces if necessary to fit together. Frost bars with frosting, attaching pieces with small amount of frosting. Decorate with colored sugars and candies. Arrange licorice twists down center of kite from tip to tip and across center from side to side. Insert shoestring licorice in bottom of kite to look like string. Cut fruit roll, and tie on string for bows.
Nutrition Facts : Calories 175, Carbohydrate 25 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 45 mg
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