Hello Kitty Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make cake batter as directed on box. Color batter with red food color to reach desired shade of pink. Bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake in freezer 30 minutes before cutting to reduce crumbs.
• Place cake top side up on tray. Place Hello Kitty diagram on cake (template can be found in the Introduction); using serrated knife, cut Hello Kitty shape from cake using diagram as a guide.
• Frost with thin layer of frosting to seal in crumbs. Freeze about 30 minutes to set frosting. Frost entire cake with remaining frosting.
• Cut 3 inches from a red Fruit By The Foot; set aside. Use remaining Fruit By The Foot to create a loop 5 inches in length. Wrap remaining Fruit By The Foot around the loop. Pinch center and wrap the 3 inch piece around center. Separate ends to create bow. Place bow on right ear of cake. Place black jelly beans on face to make eyes, followed by almond in center of face. Cut each piece of black licorice into 3 pieces to make whiskers. Place 3 whiskers on each side of face. Use black decorating gel to outline cake.

Steps:

• Pre-heat oven to 350 degrees. Grease and flour your cake pan (I used a Wilton Hello Kitty (R) cake pan)
• Melt the butter on low in a small saucepan. Sift your white cake mix into a large mixing bowl. Add your butter, milk, lemon extract and vanilla bean paste and mix with electric mixer for approximately 3-5 minutes.
• Add each egg one at a time, mixing in between each addition until fully incorporated. Add your gel food coloring with the last egg. Your batter should be rich and creamy.
• Pour batter into prepared pan or pans, and place on the middle rack in your pre-heated oven. Bake for 35-45 minutes (depending on your oven), please note, if you are using either a glass pan or dark baking pan, your temperature should be #25 degrees.
• Remove cake from oven and let cool for 8 minutes. Invert your cake onto a rack and let cool until fully cooled approximately 35 minutes. Crumb coat your cake.
• Ice your cake. I used a Wilton #233 multi open decorating tip (which make the icing look like hair) if the icing is to soft to decorate properly either refrigerate for a 20 minutes or add powdered sugar to icing to stiffen it up a bit. For the eyes and whiskers I use number 4 tip.