SUPERHERO CAKE
Both a crime-fighter and showstopper, this colorful cake is made with Betty Crocker cake mix, ready-made frosting, and a Fruit Roll-Up cape.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze 30 minutes to 1 hour or until firm.
- Use serrated knife to cut cake into head, arms and body (template can be found under the Tips below). Place cake on serving plate or foil-covered tray.
- In medium bowl, mix 1 container frosting and blue food color. Divide second container of frosting among 3 separate small bowls; add pink food color to 1 bowl, yellow to 1 bowl and red to third bowl. Spread thin layer of blue frosting on body and arms to seal in crumbs. Spread thin layer of pink frosting on head. Refrigerate or freeze 30 minutes to 1 hour.
- Spread remaining pink frosting on head. With 1/2 cup of the blue frosting, create mask on face. Spread remaining blue frosting to cover body and arms. Generously spread yellow frosting on top of head for hair and at bottom of cake for belt. In center of body, spread red frosting in oval shape. Create lightning bolt with yellow frosting on red oval. Add candies on mask for eyes. Use decorating gel to pipe nose and mouth, and to outline oval, belt and belt buckle. Crumple fruit snacks; place next to body to look like cape.
Nutrition Facts : Calories 550, Carbohydrate 83 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 0 g, TransFat 4 1/2 g
EASY SUPERHERO LAYER CAKE
This easy and colorful superhero layer cake will be a hit at any birthday party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make cake batter as directed on box. Divide batter equally among 3 bowls. Tint 1 bowl of batter with blue food color, 1 bowl with yellow food color and 1 bowl with red food color.
- Spray 2 (8- or 9-inch) round cake pans with cooking spray. Line bottoms of pans with cooking parchment paper, if desired, to prevent sticking. Spoon 1/3 cup blue batter into center of each cake pan. Spoon 1/3 cup yellow batter into center of blue batter in each pan, followed by 1/3 cup red batter in each. Repeat with remaining batter until used up.
- Bake as directed on box for 8- or 9-inch round cake pans. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
- Tint 1 container frosting with blue food color to desired shade of blue. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer with part of the blue frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining blue frosting.
- In small bowl, tint three-fourths of the remaining container of frosting with yellow food color. Tint remaining frosting with red food color. Place yellow frosting in resealable food-storage plastic bag. Cut off small corner of plastic bag, and pipe diamond-shaped emblem on top of cake. Place red frosting in another resealable food-storage plastic bag. Cut off small corner of plastic bag, and pipe number or initials on cake.
Nutrition Facts : ServingSize 1 Serving
EASY SIX-LAYER RAINBOW CAKE
If you want to make a homemade rainbow cake from scratch, this is your recipe! Bake every color of the rainbow into this delightful cake, with one color for every cake layer. This cake recipe makes a six-layer, 9-inch round cake and comes with a light mascarpone cream frosting.
Provided by Magda
Categories Desserts Cakes Birthday Cake Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
- Sift together the flour, baking powder, and baking soda.
- Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
- Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
- Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
- Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 662.8 calories, Carbohydrate 47 g, Cholesterol 152.4 mg, Fat 50 g, Fiber 0.8 g, Protein 9.4 g, SaturatedFat 29.6 g, Sodium 315.4 mg, Sugar 21.5 g
SIMPLE LAYER CAKE WITH VANILLA FROSTING
This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but it's worth it.
Provided by Martha Stewart
Categories Cake Recipes
Time 2h
Yield Makes one 8-inch layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
- Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
- Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
- Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.
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