Sailboat Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or spray with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake about 1 hour or until firm.
• Cut cake as shown in diagram. Arrange pieces to form sailboat on tray. Tint 1 1/3 cups frosting with yellow or brown food color for hull. Spread a thin layer of white frosting over top and sides of sails, and a thin layer of tinted frosting over top and sides of hull, to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
• Frost entire cake with remaining frosting. Cut licorice pieces to desired length for the mast; place near the edge of the longest sail. To create the top flag, spread a thin layer of frosting on a small piece of aluminum foil. Unroll and remove wrapper from fruit snack roll; press onto frosting-coated foil. Using kitchen scissors, cut into flag shape. Secure flag to mast with a small amount of frosting. Use candy for portholes, or decorate as desired. Store loosely covered.

Steps:

• 1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Bake cake as directed on package for 13 x 9-inch rectangle. Cool 10 minutes. Run knife around side of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.2- Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. Reserve 1 cup frosting. Cover large flat tray or piece of cardboard with plastic wrap or aluminum foil. Arrange cake pieces on tray to form sailboat as shown in diagram, leaving space between sails for mast. Frost sails with remaining frosting.3- Gently fold cocoa into reserved frosting until blended. Frost hull of sailboat with cocoa frosting. Roll up aluminum foil for mast place between sails. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9-inch rectangle.1 Serving: Calories 385 (Calories from Fat 155) Fat 17g (Saturated 7g) Cholesterol 55mg Sodium 290mg Carbohydrate 54g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 4%. Betty's Tip: Add portholes to the hull of your sailboat with colored ring-shaped candies.Cutting and Assembling Sailboat Cake* Cut cake diagonally into 3 pieces.* Arrange pieces to form sailboat, leaving space between sails for mast.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.