Make a Quick Buck! Cake

Make a Quick Buck! Cake

Crafting Time:
  • Under 1 Hour
Skill Level:
  • Intermediate
Project Courtesy of: Wilton Industries
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Additional Information



  • Animal Crackers Cake Pan
  • Cookie Sheet
  • Pan
  • Cooling grid
  • Decorating Bag & Tips: #3, #10, #18
  • Icing Colors: Brown, Red-Red, Black, Rose
  • Your favorite cake recipe
  • Roll-out cookie recipe – see below
  • Butter cream icing recipe – see below
  • Sharp Knife
  • Corn Starch
  • Toothpick


  • 1 c. unsalted butter, softened
  • 1-1/2 c. granulated sugar
  • 1 egg
  • 1-1/2 tsp. Wilton Clear Vanilla Extract
  • 1/2 tsp. Wilton No-Color Almond Extract
  • 2-3/4 c. All-purpose flour
  • 2 tsp. Baking Powder
  • 1 tsp. salt


  • 1/2 cup Solid vegetable shortening
  • 1/2 c. Butter or margarine*
  • 1 tsp. Wilton clear vanilla extract
  • 4 cups Sifted confectioners' sugar (approx. 1 lb.)
  • 2 tbsp. milk

*Substitute all vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.

** Add 3-4 tablespoons light corn syrup per recipe to thin before icing cake.



  1. Bake a cake using the Animal Cracker pan.
  2. When cool, remove and place on foil-covered board.


  1. Preheat oven to 400 degrees F.
  2. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts.
  3. Mix flour, baking powder and salt; add dry ingredients to butter mixture 1 cup at a time, mixing after each addition.
  4. Divide dough into 2 balls. Do not chill dough. On a floured surface, roll each ball into a circle approximately 12" wide and 1/8" thick. With Toothpick, trace antlers pattern on rolled-out dough. Cut antlers with knife. Make extras to allow for breakage.
  5. Bake on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Remove from oven and allow to cool.


  1. Cream butter and shortening with electric mixer.
  2. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  3. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
  4. Keep icing covered with a damp cloth until ready to use. For best results, keep icing in an airtight container in refrigerator when not in use. Can be stored 2 weeks. Rewhip before using.
  5. Yield: 3 cups


  1. Ice cake with Butter Cream Icing. Use spatula to build up ears to a point with icing. Referring to photo, pipe inside of ears, eyes and nose with tip 3 (smooth with finger dipped in cornstarch).
  2. Cut off tongue portion of cake and extend mouth area with icing. Outline mouth and center of muzzle with tip 3; pipe in tip 3 mouth and tongue (smooth with finger dipped in cornstarch).
  3. Cover cake with tip 18 stars. Ice tops of antler cookies using tip 10, then smooth with finger dipped in cornstarch.
  4. Insert antlers into cake.
  5. Serves 12.

TIP: If this shaped pan is not available, a similar pan or a round pan can be substitute with minor modifications to the design.