Zach's Birthday Cake
I made it for my grandson's birthday, but you could make to celebrate holidays by switching the numbers for stars at 4th of july, christmas trees, easter eggs - the possibilities are endless - and switch out the cake mix colors - this is just a fun treat to share with family
You will love serving this to family and friends. A lot of steps - but oh so worth it (:
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- 3 box
- pilsbury white cake mix
- all of the eggs, oil, and water as the directions require for the white cake
- 1/2 box
- duncan hines signature red velvet cake mix
- 1/2 box
- duncan hines signature blue velvet cake mix
- half of the amount of eggs, oil, and water for each of the colored cake mixes as stated in the directions
- 2 pkg
- pilsbury marshmallow fluff white frosting
- 1 pkg
- betty crocker cookie icing -in the tube - red
- 1 pkg
- betty crocker cookie incing - in the tube - blue
- redi whip for garnish
1In two separate mixing bowls - mix together the colored cake mixes. I remember needing 3 eggs for both of them so in a separate small bowl - I whisked the eggs together and then poured them evenly into each of the colored mixes mixture.
2They will be different consistencies, but that is okay. Just ladle into a greased 9x5 loaf pan. Layer one ladle at a time over different areas. DO NOT STIR OR TRY TO USE A KNIFE TO SWIRL. This will just make your cake look muddy. Small dollops randomly poured into the loaf pan will do the trick
3Bake at 350 for 35 - 45 minutes. Check with a toothpick to ensure it's baked through.
4Remove and cool completely to room temperature. Then place in the refrigerator for 3 hours.
5Carefully slice cake thinly so that your chosen cookie shape will cut through. I was able to get 2 number "2"'s out of 1 slice. It was about a 2" cookie cutter. So if you do decide to use a larger shape, and still want two cake loaves - you may need to make 2 loaf pans of mixed color cakes.
7Turn oven to 350 degrees. Grease loaf pans with cooking spray. Cut wax paper to fit into the bottom of your loaf pan. You are going to all of this trouble, so this small step will ensure your cake comes out perfectly.
8Make all of the white cake mixes as directed on the box. You will more than likely have mix left. I think you could use the scraps from the mixed color bits to make cute cupcakes using the same technique.
9Ladle enough of the white batter to cover the bottom of your loaf pans.
10Add half a laddle of batter to one end of the loaf pan. Carefully place your cut out cake shapes against the batter - about 3 at a time and stack back. Use white batter to keep shapes in place.
11Continue until about 1" from the other side and add more white cake batter to that end.
12Ladle cake batter carefully to sides and then gently over top of shapes until fully covered.
13Place loaf pans on cookie sheet - taking note which way the pans are facing. This way you can keep track of where to slice for presentation.
14Bake for about 15 minutes. At this point you will notice the cake rising on either side of your shapes. Carefully ladle a little more white cake batter to fill in. (this was not in the original - this is an important step!)
15Continue baking until done about another 45 minutes. Test with a tooth pick off center. I baked until the cake was browned well, but obviously not burnt.
16Take out of oven and allow to cool in pan until comfortable to touch.
17Take out of pans and continue to cool to room temperature on wire racks. Place a toothpick in the front where the shape is facing in the right direction.
18Wrap until ready to decorate and place in the refrigerator - or move on to the next step
19Place paper towels around edges of loaves to catch frosting and icing. You can throw this away when finished and it makes for a nice presentation - a clean cake platter! Frost cake with a base layer and refrigerate until set.
20Add another layer of frosting.
21Move cookie icing over cake allowing to drip onto sides. Remove paper towels and pipe redi whip around edges.