YIELD Makes 32 to 36 servings
INGREDIENTS
4 (8-inch) square cake layers* Buttercream Frosting 1 cup butter, softened 1/3 cup shortening 8 cups (2 pounds) powdered sugar, sifted, divided 1/2 cup plus 2 tablespoons milk, divided 1 teaspoon vanilla Blue food coloring Green food coloring Jelly (your favorite flavor), melted (about 2-1/2 cups) Decorations & Equipment 1 cake board (19X14 inches) Candy-coated chocolate pieces Ice cream cone-shaped cookie cutter Pastry bag and medium writing tip Chocolate sprinkles Pink colored sugar *Use your favorite cake recipe or package mix; follow baking instructions for 8-inch square cakes. Two cakes (4 layers) are needed.PREPARATION:
- Trim tops and edges of cakes to make level and of equal size.
- Beat together butter and shortening; blend in 4 cups powdered sugar, 1/2 cup milk and vanilla in large bowl. Beat with electric mixer until smooth. Add remaining 4 cups powdered sugar; beat until light and fluffy. Add more milk, 1 tablespoon at a time, as needed for good spreading consistency. Color 3/4 cup frosting pastel blue and 3/4 cup frosting pastel green; reserve 3 cups white frosting.
- Cut board into 2 (7X7-inch) squares; stack. Cut remaining board into a 6-1/2-inch square. Place 1 cake layer on 7-inch boards; frost top with 3/4 cup white frosting. Top with second cake layer; frost top with 3/4 cup white frosting.
- Place 6-1/2-inch board on top of cake. Top with third cake layer. Frost top with 3/4 cup white frosting. Top with fourth cake layer.
- Cover top and sides of cake with light coating of jelly to seal in crumbs. Frost opposite sides of cake with blue frosting. Frost other 2 sides with green frosting. Frost top of cake with 3/4 cup white frosting.
- Outline edges with chocolate pieces as shown in photo.
- Using cookie cutter, make outline on top of block. Using writing tip and remaining white frosting, pipe outline of design. Fill with sprinkles and colored sugar.
- Slice and serve top 2 layers of cake first. To serve bottom section, remove cake board; slice into pieces.