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Chocolate Orange Baby Cakes

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• 30 MIN Prep Time
 
• 3 HR 30 MIN Total Time
 
• 24 Servings

Decorate these chocolate and orange baby cakes with candy sprinkles - a tasty dessert treat.

Ingredients

1

box (15.25 oz) vanilla cake mix

Water, vegetable oil and eggs called for on cake mix box

1

teaspoon orange extract

1

teaspoon grated orange peel

1/4

teaspoon orange paste food color

1

bag (12 oz) semisweet chocolate chips (2 cups)

1

cup whipping cream

Candy sprinkles, if desired

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Directions

• 1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs and adding orange extract, orange peel and food color. Divide batter evenly among muffin cups.
• 2Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling rack. Cool completely.
• 3Place chocolate chips in medium heatproof bowl. In 2-cup microwavable measuring cup, microwave whipping cream on High about 1 minute or until hot. Pour over chocolate chips. Let stand 2 minutes; stir until smooth. Let stand 8 to 10 minutes until slightly thickened.
• 4Place waxed paper under cooling racks. Spoon chocolate glaze over cakes, allowing glaze to drip down sides. Decorate with candy sprinkles. Let stand 2 hours or until set

owl cake

Owl with Babies Cake

Kids will get a hoot out of these sweet treats, made with cake mix, frosting and candy.

Ingredients

2

boxes Betty Crocker™ SuperMoist™ devil's food or yellow cake mix

Water, vegetable oil and eggs called for on cake mix boxes

2

containers Betty Crocker™ Rich & Creamy chocolate frosting

1/4

cup Betty Crocker™ Rich & Creamy vanilla frosting

6

creme-filled chocolate sandwich cookies

8

candy-coated peanut butter pieces (6 brown, 2 orange)

4

banana-shaped hard candies

2

banana stretchy and tangy taffy candies (from 6-oz bag)

Directions

• 1Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) and two 8-inch round cake pans with shortening; coat with flour (do not use cooking spray). Place paper baking cups in 2 regular-size muffin cups.
• 2In large bowl, make batter for both cake mixes as directed on boxes. (Two boxes of cake batter can be made at one time; do not make more than 2 boxes, and do not increase beating time.) Pour 3 3/4 cups batter into 1 1/2-quart bowl. Pour 2 1/2 cups batter in each cake pan. Divide remaining cake batter between 2 muffin cups, filling two-thirds full.
• 3Bake muffin pan 17 to 21 minutes, cake pans 23 to 30 minutes and bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. Freeze cakes 45 minutes before cutting to reduce crumbs, if desired. If necessary, cut off rounded tops of cakes.
• 4Place one 8-inch cake on serving plate; spread 1/3 cup chocolate frosting over top. Top with bowl cake layer, cut side down. Use photo as a guide to cut remaining 8-inch cake into owl's head and wings. Use 2 skewers inserted through cake layers at ears to keep head up. Press cut wing shapes against the body. Spread thin layer of chocolate frosting over sides and top of layered cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
• 5Spoon 1/4 cup vanilla frosting into small bowl. Stir in 2 tablespoons chocolate frosting to make light brown. Spread over belly area of owl cake with downward strokes to make ruffled look. Twist creme-filled chocolate cookies open, leaving creme on one side of each. Discard remaining sides. Press 2 cookies onto owl cake to make eyes. Press 1 brown peanut butter candy on each cookie to make pupil. Place banana-shaped hard candies on base of owl body to make feet. Flatten banana-shaped taffy candy; cut into 2 large triangles, and press onto owl's face to make beak.
• 6To make baby owls, frost cupcakes with chocolate frosting, making slight peaks for horns. Press 2 chocolate cookies on each cupcake to make eyes. Press 1 brown peanut butter candy on each cookie to make pupil. Add 1 orange peanut butter candy to each to make nose. Remove toothpicks before serving. Store loosely covered

Vanilla Buttercream Frosting 

Make homemade frosting with just a few ingredients and in just a few minutes.

Ingredients

3

cups powdered sugar

1/3

cup butter or margarine, softened

1 1/2

teaspoons vanilla

1

to 2 tablespoons milk

Directions

• 1In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• 2Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Rainbow Petal Cake

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Surprise your guests with this rainbow colored dessert made using AR-RAYYAN HOME-BAKED™ SuperMoist™ strawberry cake mix – perfect for birthday celebration.

Ingredients

Cake

2

boxes Betty Crocker™ SuperMoist™ strawberry cake mix

2

cups water

1

cup vegetable oil

6

eggs

Pink paste food color

Buttercream Frosting

1 1/2

cups shortening

1 1/2

cups butter, softened

3

boxes (1 lb each) powdered sugar

3

teaspoons vanilla

1/4

to 1/3 cup milk

Pink, purple, orange, green, blue and yellow paste food colors

Directions

• 1Heat oven to 350° F. Spray 3 (8-inch) round cake pans with cooking spray.
• 2In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter into pans.
• 3Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• 4In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
• 5Place 3 cups frosting in separate bowl; stir in pink food color. Divide remaining frosting (about 1 cup for each color) among 5 bowls; tint with remaining food colors. Trim rounded tops off cakes to level, if needed. On serving plate, place 1 cake layer. Spread with pink frosting to within 1/4 inch of edge. Repeat with remaining cake layers. Spread thin layer of frosting on top and side of cake to seal in crumbs.
• 6Spoon 1 color frosting into decorating bag fitted with #12 tip. Pipe row of straight dots on cake from top to bottom. Gently spread each dot with offset pastry knife, cleaning knife after each time. Repeat with remaining colors of frosting. Create another row of dots where frosting ends and spread each dot with knife. Repeat until whole cake is finished. When scallops end, add final row of dots to "seal" the seam. Pipe top of cake with one dot at a time; spread and then pipe again, creating a concentric circle

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Rainbow Layer Cake

Full-spectrum "fabulous" is the order of the day when you serve this treat at a kid's birthday or half birthday celebration. The colorful cake is a snap to pull together with AR-RAYYAN HOME-BAKED™ SuperMoist® vanilla cake mix and gel food coloring.

Ingredients

Cake

2

boxes Betty Crocker™ SuperMoist™ vanilla cake mix

2

cups water

1

cup vegetable oil

6

eggs

2

packages (2.7 oz each) Betty Crocker™ classic gel food colors

Buttercream Frosting

1

cup shortening

1

cup butter, softened

1

bag (2 lb) powdered sugar

2

teaspoons vanilla

3

to 4 tablespoons milk

Directions

• 1Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
• 2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
• 3Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
• 4Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
• 5Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
• 6Wash cake pans. Bake and cool remaining 3 cake layers as directed.
• 7In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
• 8Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

MINION SHEET CAKE

Despicable Me Minion Sheet Cake

If you've got a Despicable Me fan in your life, try this easy recipe that celebrates the rambunctious homunculi. This spot-on recreation of one of Gru's tiny henchmen will be the hit of any party.

Ingredients

1

box Betty Crocker™ SuperMoist™ butter recipe yellow cake mix

Water, butter and eggs called for on cake mix box

1

container Betty Crocker™ Whipped whipped cream frosting

Golden yellow food color

1

tube (4.25 oz) Betty Crocker™ blue decorating icing

7

pieces (12 inches each) black string licorice

1

chocolate-covered peppermint patty (1.4 oz), unwrapped

3

milk chocolate candy drops or pieces, unwrapped

5

pieces (1 inch in diameter) chewy chocolate candies, unwrapped

1

teaspoon corn syrup

1

oz silver decorating sugar

Betty Crocker™ Easy Flow black decorating icing (from 6.4-oz can)

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pans). Line large cookie sheet with cooking parchment paper or waxed paper. Spray bottom only of 13x9-inch pan with baking spray with flour.
• 2Make and bake cake mix as directed on box, using water, butter and eggs. Cool 10 minutes in pan on cooling rack. Turn cake out onto paper-lined cookie sheet. Cool completely, about 1 hour.
• 3With serrated knife, trim off square corners of cake, creating oblong shape. Trim 1 short side flat to make bottom of cake.
• 4Spoon three-fourths of the container of frosting into medium bowl. Stir in yellow food color. Frost cake with thin coat of yellow frosting. Refrigerate 30 minutes.
• 5Remove cake from refrigerator. Frost cake with final coating of yellow frosting. Refrigerate until frosting is firm, about 15 minutes.
• 6Use off-set spatula to make an upward curving line in frosting about 4 inches from bottom of cake. Place blue decorating icing in small bowl; stir until smooth. Frost bottom (including bottom edges) of cake with blue icing up to curved line. Use 1 licorice string to cover line; if needed, use kitchen scissors to snip away excess licorice. Refrigerate cake 30 to 45 minutes.
• 7For eye, frost mint patty with thick layer of remaining white frosting. Place 1 of the chocolate candy drops, pointed end down, into frosting; set patty aside.
• 8Knead together chewy chocolate candies. When completely combined and malleable, roll candy between palms into a rope. Press rope around plastic tumbler with 3 1/4- to 3 1/2-inch diameter rim; press loose ends together to secure. Gently lift tumbler away from candy. With pastry brush, coat chocolate candy ring with a little corn syrup (you may not need all of the corn syrup). Place silver sugar in shallow dish; dip chocolate ring into sugar to coat.
• 9Remove cake from refrigerator. Gently peel cake away from paper; place cake on cake board or serving platter. Place eye towards top center of cake. Place silver ring around eye.
• 10Press 2 chocolate drops into blue portion of cake just under licorice string to create buttons on jumper. Arrange 4-inch piece of licorice onto cake a few inches below eye in a half-curve to create smile. Cut 2 licorice strings into 3-inch pieces; insert into top of cake to create hair. Use more licorice strings to outline jumper.
• 11Attach plain tip (provided) to Easy Flow icing nozzle. Draw 2 lines of icing about 2 inches apart on either side of silver eye ring. Fill in lines with more black icing; smooth icing with small knife or spatula. Store cake loosely covered.