Saturday, December 5, 2009

Quack Quack!

I made a rubber ducky cake yesterday for my friend's baby shower today.  It is very special to me because her mom is very ill and in the hospital.  See, her mom was going to make the cake for her (her mom also made the cake for my friend's first birthday), but since she is in the hospital, obviously she cannot.  Michelle, my friend, was going to make it herself, but of course she is tired from all that is going on with her mother and she is prego, so I offered to make it.  I am sure I didn't even come close to doing as well as her mom would have done, but I did have fun doing it.  It looks funny!  I don't think ACE of Cakes or Cake Boss will be calling me anytime soon to join their cake making team, but it does look like a duck (sorta) and hopefully it tastes good.  Now, hopefully transport  of Mr. Duck to the shower goes smoothly!!!!!!!!

Here is the recipe if anyone wants to try it and if anyone does, tell me, I want pics!  :)

Rubber-Ducky Cake

full spoonfull spoonfull spoonfull spoonhalf spoon
(23 ratings)
First birthday? Make a rubber-ducky cake with a foolproof cake mix and purchased frosting.
Prep Time: 30 min
Total Time: 3 hours 10 min
Makes: 15 servings

How-To Make Rubber-Ducky Cake

box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box
containers (12 oz each) Betty Crocker® Whipped fluffy white frosting

Yellow food color
orange wedge candies
nonpareil candies (1-inch chocolate rounds topped with white sprinkles)
chocolate chips

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About Concordance™

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 1 (8-inch) round cake pan, 1 (9-inch) round cake pan and 1 (10-oz) custard cup with shortening or cooking spray.
Make cake mix as directed on box, using water, oil and eggs. Pour 2/3 cup batter into custard cup; pour 2 cups batter into each cake pan. Bake custard cup 20 to 25 minutes and cake pans 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from custard cup and pans; place rounded sides up on cooling racks. Cool completely, about 30 minutes.
Spoon frosting into large bowl. Stir in enough food color until desired yellow color. Using serrated knife, cut rounded top off 8-inch cake. Place 8-inch cake, cut side down, on serving plate; spread 1/2 cup frosting over top. Place 9-inch cake, rounded side up, on frosted cake. To "crumb-coat" cake, spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.
Reserve about 1/2 cup frosting. Frost side and top of cake with remaining frosting. Place custard cup cake, rounded side up, 1 inch from edge of layered cake for head. Directly opposite head, place 2 orange candies, side by side, for tail shape. Frost head and candy tail with reserved frosting.
Add nonpareil candies to head for eyes; add chocolate chips to center of eyes, attaching with small amount of frosting. Cut rounded side of remaining orange candy to within 1/4 inch of flat side. Using sugared fingers, press cut halves of candy to make them thin to form upper and lower halves of beak. Push 2 toothpicks through beak and insert under eyes.
High Altitude (3500-6500 ft): No change.

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