Make a Quick Buck! Cake
SUPPLIES & TOOLS:
- Animal Crackers Cake Pan
- Cookie Sheet
- 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
- 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
BUTTER CREAM ICING:
- 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.
- Bake a cake using the Animal Cracker pan.
- When cool, remove and place on foil-covered board.
- Preheat oven to 400 degrees F.
- In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts.
- Mix flour, baking powder and salt; add dry ingredients to butter mixture 1 cup at a time, mixing after each addition.
- 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.
- Bake on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Remove from oven and allow to cool.
BUTTER CREAM ICING:
- Cream butter and shortening with electric mixer.
- Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
- 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.
- Yield: 3 cups
- 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).
- 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).
- Cover cake with tip 18 stars. Ice tops of antler cookies using tip 10, then smooth with finger dipped in cornstarch.
- Insert antlers into cake.
- 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.