Betty Crocker Birthday Parties

cakes for kids Castle Cake Prep Time: 55 Minutes Start to Finish: 2 Hours 25 Minutes Servings: 30 Cake 2 boxes Betty Crocker® SuperMoist® chocolate fudge cake mix Water, oil and eggs called for on cake mix boxes Tray or cardboard (18x18 inches), covered FroSTing and deCoraTionS 3 2 1 C B A 2 containers (1 lb each) Betty Crocker® Rich & Creamy milk chocolate frosting 1 fudge-dipped ice cream cone 4 regular-size ice cream cones with pointed ends 5 miniature ice cream cones with pointed ends 1 tube (4.25 oz) Betty Crocker® white decorating icing Blue sugar Candy stars 5 rectangular vanilla sugar wafer cookies Pretzel sticks 4 red cinnamon candies Red string licorice 4 miniature peanut butter cup candies 4 red juju cocktail candies 4 white gum balls 12 miniature chocolate-covered caramels 1. Heat oven to 350°F for shiny metal or glass pans (or 325°F for dark or nonstick pans). Spray bottoms and sides of 4 (8-inch) square pans with baking spray with flour. In large bowl, beat both cake mixes with amounts of water, oil and eggs for both mixes as directed on box. Divide batter among pans (about 21⁄3 cups for each pan). Refrigerate 2 pans of batter while 2 pans bake. 2. Bake 2 pans at a time, following times on cake mix box for 8-inch round pans. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. 3. Cut off domed top from each cake so they will be flat when stacked. On tray, place cake A (see diagram); spread with 1⁄3 cup chocolate frosting. Top with cake B; spread with 1⁄3 cup chocolate frosting. Top with cake C; spread with 1⁄3 cup chocolate frosting. 4. Cut fourth cake into quarters. Place one quarter (piece 1) on top of stacked cakes; spread top with 1 tablespoon chocolate frosting. Cut second quarter horizontally in half; place half of second quarter on top of first quarter and spread top with 1 tablespoon chocolate frosting. Cut third quarter into 2-inch square; place on center of cake stack. Freeze cake 1 hour. (Discard remaining cake or reserve for another use.) 5. Reserve 2 tablespoons frosting in resealable foodstorage plastic bag. Spread remaining chocolate frosting over entire stacked cake. Place fudge-dipped cone upside down on center of cake. Place 4 regular ice cream cones upside down on corners of cake. 6. Dip edges of miniature cones in white decorating icing; sprinkle with colored sugar. Place upside down on top of larger cones. Top each cone with candy star, attaching with small amount of white icing. 7. Cut 1 wafer cookie in half. Snip tiny corner from bag of frosting; pipe frosting on 2 whole and 1 half cookies for window panes. Place windows on castle. Insert ends of pretzels slightly into cake for drawbridge. Place 2 cookies on drawbridge for door; press tops slightly against cake. Add cinnamon candies to doors and front of cake. Add licorice for bridge wire. 8. Place peanut butter cup candies upside down on 4 corners near top of castle. Add red juju candies and gum balls to peanut butter candies with small amount of white icing to make turrets. Add caramels to front of cake for parapets. Store loosely covered at room temperature. High altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 8-inch round pans, beating both cake mixes with amounts of water, oil and eggs for both mixes as directed. Nutrition Information Per Serving: 1 ServINg FroSted Cake (UNdeCorated): Calories 340 (Calories from Fat 140); Total Fat 15g (Saturated Fat 3.5g); Cholesterol 40mg; Sodium 380mg; Total Carbohydrate 47g (Dietary Fiber 0g); Protein 3g Betty Crocker Most Requested RecipesTM 15

Table of Contents Feed for the Digital Edition of Betty Crocker Birthday Parties

Betty Crocker Birthday Parties Contents Birthday Party Menus Cakes for Kids Pirate Cake Flip-Flops Cake Little Deuce Coupe Cakes Little Red Barn Cake Castle Cake Monkey Cake Dinosaur Cake Soccer Ball Cake Cell Phone Cake Building Blocks Cakes Super Sour Cake Teddy Bear Cupcakes Goin’ Fishin’ Cupcakes Polka Dot Cake Bug Cupcakes Cakes for Adults Chocolate-Cherry Cola Cake Deep Dark Mocha Torte Key Lime-Coconut Angel Cake Pink Almond Party Cake Margarita Cake Sailboat Cake Purse Cake Piña Colada Cupcakes Pretty in Pink Cupcakes Marshmallow Flower Cupcakes Festive Appetizers Open-Face Peanut Butter Nibbles Brie and Cherry Pastry Cups Sesame Toast-Vegetable Bites Genoa Salami Stacks Grilled Taco Nachos Bacon, Lettuce and Tomato Dip Surf and Turf Kabobs Tropical Prosciutto Bites Party Time Snack Mix Caribbean Shrimp Springtime Deviled Eggs Party-Size Main Dishes Baby Burgers Chicken and Spinach-Stuffed Shells Layered Chicken Salad Turkey and Dried Cherry Salad Large-Crowd Sloppy Joes Beef and Pork Barbecue Sandwiches Caesar Chicken Subs Turkey-Cucumber-Dill Sandwiches Ham and Cheese Tortilla Toll-Ups Italian Country Sandwich Twisted Pizza Dogs Italian Chicken Fingers Baby Back Ribs with Spicy Barbecue Sauce Crispy Herbed Fish Fillets Cheeseburger Pizza Meatball Lasagna Creamy Chicken Lasagna Turkey-Green Chile Enchiladas Burgundy Beef Stew Do-Ahead Chicken-Leek Strata Celebratory Sides & Drinks Dill-Potato Salad Creamy Coleslaw Mixed Greens Salad with Warm Walnut Dressing Strawberry-Melon-Spinach Salad Taos Tumble Salad Garden Medley Salad Tortellini, Broccoli and Bacon Salad Picnic Pasta Salad Raspberry-Mint-Marshmallow Crème Dip Cheesy Texas Toast Citrus-Macadamia Nut Bread Sparkling Raspberry Lemonade Cosmo Slush Frozen Strawberry Margaritas Nutrition and Recipe Testing Guidelines Index

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.