Lifes A Party Cake Recipes
"LET'S PARTY" CAKE
Stack up some delicious fun with a birthday cake that's super easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour bottom and side of 9-inch round cake pan, or spray with baking spray with flour. Place paper baking cup in each of 12 regular-size muffin cups.
- Make cake batter as directed on box. Spread half of batter in round pan; spoon remaining batter into muffin cups. Bake as directed on box. Cool completely, about 1 hour.
- In small bowl, place 1 tablespoon frosting; stir in 2 drops yellow food color. In another small bowl, place 1/4 cup frosting, 3 drops yellow food color and 1 drop red food color; stir to make orange frosting. In third small bowl, place 1/2 cup frosting; stir in 7 drops blue neon food color. To remaining frosting in container, stir in 7 drops green neon food color.
- Trim off rounded top of cake layer; place on serving plate, cut side down. Frost top and side with green frosting. Frost 7 cupcakes with blue frosting, 4 cupcakes with orange frosting and 1 cupcake with yellow frosting. Place 1 blue cupcake on center of green frosted cake. Place remaining blue cupcakes, sides touching, in circle around center cupcake. Place 2 rows of 2 orange cupcakes on top center of blue cupcakes. Place yellow cupcake on top center. Press candies into frosting to decorate. Store loosely covered at room temperature.
Nutrition Facts : Calories 420, Carbohydrate 61 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 46 g, TransFat 2 g
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- Place a rack in middle of oven; preheat to 350°. Lightly coat pans with nonstick spray. Line bottom of each pan with a parchment paper round. Lightly coat parchment with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat sugar and butter in a large bowl, scraping down sides of bowl as needed, until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well and scraping down sides of bowl after each addition.
- Combine milk and vanilla in a measuring glass. Reduce speed to low; beat in dry ingredients in 3 additions, alternating with milk mixture in 2 additions, mixing well after each addition. Divide batter evenly among 6 small bowls (if using a scale, about 200 g each).
- Color batter in each bowl with orange, green, yellow, red, pink, and black food coloring, adding and stirring in until you reach desired hue. Scrape a color of batter into each prepared pan; smooth surface. Bake cakes, rotating pans halfway through if browning too much in one spot, until tops spring back when very gently pressed and a tester inserted in the center comes out clean (go all the way to the bottom), 16–20 minutes. Transfer pans to wire racks and let cakes cool in pans 10 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto racks. Remove parchment and let cool completely (keep upside down).
- Using clean beaters, beat butter on medium speed in a large bowl until smooth. Add cream cheese a few pieces at a time, beating until smooth. Beat in vanilla, then reduce speed to low and add powdered sugar a little at a time, beating until smooth. Mix in lemon juice and salt. Scoop 1 cup frosting into a small bowl; set aside. Add a few drops yellow food coloring to frosting in large bowl and stir well; add more until you reach desired hue.
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