Sailboat Cake Recipes

SAILBOAT CAKE

Steps:

• One-Bowl Chocolate Cake: Preheat oven to 350 degrees. Butter two 8-inch square cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.
• Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
• Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes.
• Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack. Cakes can be made in advance and stored up to 1 day in refrigerator. They can be stored 1 week in the freezer.
• Using a serrated knife, trim the tops of both cake layers to be level. Brush away excess crumbs. Place the bottom layer on an 8-inch cardboard square. Add food coloring, one drop at a time, to the frosting, and mix until desired color. Spread 1 1/2 to 2 cups tinted frosting over the top of the bottom layer. Top with the second layer, cut side down. Spread 2 cups frosting in a thin layer over the entire cake.
• Seven-Minute Icing: In small heavy saucepan over medium heat, heat 2 cups sugar, the corn syrup, and 2/3 cup water, stirring occasionally, until sugar has dissolved. Wash down sides of pan with pastry brush dipped in water to keep crystals from forming. Increase heat to high; bring to boil without stirring. Cook until mixture is 235 degrees on candy thermometer.
• While syrup cooks, place egg whites in bowl of an electric mixer fitted with whisk attachment. Whip on medium speed until frothy. When syrup in pan has reached 235 degrees, pour hot syrup into egg whites in a slow, steady stream down side of bowl. Increase mixer speed to medium-high; whip until fluffy and cool, 7 to 10 minutes. Add vanilla; whisk well. Tint with food coloring.
• Using serrated knife, trim tops of both cake layers to be level. Brush away excess crumbs. Place bottom layer on 8-inch cardboard square. Spread 1 1/2 to 2 cups icing over top of bottom layer. Top with second layer, cut side down. Spread 2 cups icing over cake in thin layer.
• Place the assembled cake on inverted cake pan to raise the bottom edge for easier decorating. Use a large offset spatula to generously cover all of the cake with more icing. Use the long edge of the spatula to smooth the frosting on each side.
• Press cake-decorating comb into sides to make vertical lines around the cake, dividing each side into four equal parts; these guides will help you keep the waves even and neat. Pull comb or serrated knife across sides, making a U shape from one line to the next to form waves.
• On top of cake, use a small offset spatula to pull the still-moist frosting straight up, creating frothy waves. Press decorated fish cookies into sides of cake; icing will help them stick. Place paper sailboat on top of cake. Serve slices of the cake with more fish cookies on the side.

PIRATE SHIP AND TREASURE ISLAND CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Grease and line a 30x20cm cake tin with baking parchment.
• Put the butter and 200g of the chocolate into a saucepan and heat gently until melted. Remove from the heat. Sieve the flour, baking powder and bicarbonate of soda into a large bowl. Mix in the sugar. Beat together the eggs, soured cream and vanilla extract. Pour the chocolate and egg mixtures into the flour and sugar and beat well until smooth. Pour into the prepared tin and bake in the oven for about 40 minutes. Leave until completely cold before cutting and shaping.
• Cut the cake in half lengthways. Place one complete half on the 30cm cake board. Cut the remaining half into 3 rectangles, 13x10cm, 7x10cm and 10x10cm. Attach the 10x10cm piece to one end of the base cake using a little warm jam. Cut a 'V' shape to represent the prow of the ship. Place the 13x10 piece at the other end of the base cake, attaching with jam. Using jam again attach the 7x10 piece on top of the 13x10 piece to make the upper deck. Slice the back of the ship at a very slight angle.
• Brush the whole cake with jam. Roll out about 550g of the ready-to-roll icing and cover the cake. Trim the edges at the base and keep any trimmings.
• Melt the remaining 100g chocolate in the microwave or in a heatproof bowl over a saucepan of barely simmering water. Use melted chocolate to stick the mini Toblerones to the edges of the two decks and to the 'V' shape of the prow. Trim any to fit exactly. Use the chocolate to stick on the chocolate balls for canon balls, finger biscuits stacked up as canons and chocolate caramels for port holes. Using a little of the marzipan, roll out and cut four windows. Make window frames from brown icing trimmings, rolling out to thin sausages to form a cross and sticking with chocolate. Attach to the sides of the ship with chocolate. Poke the chocolate stick out of the front of the prow, if using.
• Arrange the chocolate coins in a little pile on the cake board, reserving 3 or 4 coins for the top. Roll out the remaining brown icing and cover the coins completely. Brush with melted chocolate and sprinkle with muscovado sugar. Push 3 or 4 coins into the sand along with the chocolate skull if using.
• Put a little of the royal icing in a bowl. Colour the remainder blue. Spread the icing on the cake board around the ship and the island. Use the white icing to make 'surf' around the edge of the island.
• Using the remaining marzipan and brown icing, make three barrels. Place one on the deck of the ship and the others in the sea. Cut out sails from the paper and make holes in them so you can push the straws through. Attach the sails to the ship and poke sandwich flags out of the top to finish.

SAILBOAT CAKE

Steps:

• 1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Bake cake as directed on package for 13 x 9-inch rectangle. Cool 10 minutes. Run knife around side of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.2- Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. Reserve 1 cup frosting. Cover large flat tray or piece of cardboard with plastic wrap or aluminum foil. Arrange cake pieces on tray to form sailboat as shown in diagram, leaving space between sails for mast. Frost sails with remaining frosting.3- Gently fold cocoa into reserved frosting until blended. Frost hull of sailboat with cocoa frosting. Roll up aluminum foil for mast place between sails. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9-inch rectangle.1 Serving: Calories 385 (Calories from Fat 155) Fat 17g (Saturated 7g) Cholesterol 55mg Sodium 290mg Carbohydrate 54g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 4%. Betty's Tip: Add portholes to the hull of your sailboat with colored ring-shaped candies.Cutting and Assembling Sailboat Cake* Cut cake diagonally into 3 pieces.* Arrange pieces to form sailboat, leaving space between sails for mast.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.