Monday, June 8, 2009

Candy Land Cake


My friend Candy saw the instructions for this cake at the Taste of Home website. She made the cake for her daughter's birthday. Look at how cute it turned out! She made hers smaller by using 1 cake mix and a 9x13 pan.

Ingredients:

-2 packages (18-1/4 ounces each) cake mix of your choice
-Vanilla and chocolate frosting
-Green mist food color spray, optional
-Assorted decorations: Starburst candies, red Fruit Roll-Up, red coarse sugar, Dots, regular and miniature peanut butter cups, chocolate jimmies, large and small gumdrops, Dum Dum Pops, miniature candy canes, clear and blue rock candy, cake and waffle ice cream cones, multicolored sprinkles, green colored sugar, miniature marshmallows, round peppermints and conversation hearts



Directions:

Line two 13-in. x 9-in. baking pans with waxed paper and grease the paper. Prepare cake batter; pour into prepared pans. Bake according to package directions. Cool for 15 minutes before removing from pans to wire racks to cool completely; remove waxed paper.

Level tops of cakes; place side by side on a covered board. Frost top and sides of cake with vanilla frosting; mist with food color spray if desired.

With Candy Land game board as your guide, form a path using Starburst candies. With vanilla frosting, pipe "Happy Birthday" on candies. With chocolate frosting, make an arrow; pipe "Start" on the arrow with vanilla frosting.

For the Mountain/Gumdrop pass, use a red Fruit Roll-Up, red coarse sugar and Dots.

For forests, add peanut butter cups topped with piped chocolate frosting, chocolate jimmies, gumdrops, Dum Dum Pops, candy canes and rock candy.

For castle, pipe vanilla frosting into ice cream cones. Garnish with Dots and sprinkles.

Between the pathways, add green colored sugar, sprinkles, miniature marshmallows, peppermints and conversation hearts. Pipe additional frosting to fill in spaces; top with sprinkles.

Pipe vanilla frosting around base of cake; place peppermints around top edge of cake.

Yield: 30-40 servings. Editor's Note: This cake is best eaten the day it's prepared. Do not refrigerate.

1 comment:

Kristen said...

Where have you been hiding, my little pretty!?