HELLO KITTY® CAKE
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make cake batter as directed on box. Color batter with red food color to reach desired shade of pink. Bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake in freezer 30 minutes before cutting to reduce crumbs.
- Place cake top side up on tray. Place Hello Kitty diagram on cake (template can be found in the Introduction); using serrated knife, cut Hello Kitty shape from cake using diagram as a guide.
- Frost with thin layer of frosting to seal in crumbs. Freeze about 30 minutes to set frosting. Frost entire cake with remaining frosting.
- Cut 3 inches from a red Fruit By The Foot; set aside. Use remaining Fruit By The Foot to create a loop 5 inches in length. Wrap remaining Fruit By The Foot around the loop. Pinch center and wrap the 3 inch piece around center. Separate ends to create bow. Place bow on right ear of cake. Place black jelly beans on face to make eyes, followed by almond in center of face. Cut each piece of black licorice into 3 pieces to make whiskers. Place 3 whiskers on each side of face. Use black decorating gel to outline cake.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 22 g, TransFat 0 g
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