DOODLE CAKES
Let your kids play with their food! Our doodle cakes are made with Betty Crocker™ Super Moist™ White Cake and vanilla frosting and decorated with edible color markers.
Provided by By Paula Jones
Categories Dessert
Time 2h5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven as directed on box. Make cake batter as directed on box, using water, oil and egg whites. Fill 4 mini (4 inch) springform pans half full with cake batter. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on cooling rack, about 45 minutes.
- Remove cooled cakes from pans; place each on cake board. Place strips of cooking parchment paper underneath edges of cakes. With icing spatula, spread frosting over cakes, making it as smooth as possible. Place cakes in freezer to set.
- Meanwhile, place fondant on clean work surface. Use powdered sugar if fondant begins to stick to surface. With rolling pin, roll fondant to about 1/4-inch thickness. Do not roll fondant too thin or it will crack when cakes are assembled.
- Invert cake pan over rolled fondant to check for sizing. Cut fondant 1 inch larger than cake diameter to ensure it drapes properly. Cut 4 rounds.
- Remove cakes from freezer. Carefully drape 1 fondant round over each cake, smoothing it with hands and shaping it to cake. Using sharp paring knife, trim off excess fondant. Remove and discard parchment paper from underneath each cake. Return cakes to freezer to set.
- Using edible markers, draw on cakes as desired.
Nutrition Facts : ServingSize 1 Serving
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