Crocker - Betty Crocker 20 best birthday cakes recipes for kids

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20169-9

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 40 Minutes Start to Finish: 2 Hours 10 Minutes 24 servings

Bring the fun of an amusement park to your party with a sheet cake decorated to look like a roller coaster ride!

• Cake
• 1 box Betty Crocker SuperMoist butter recipe yellow cake mix
• Water, butter and eggs called for on cake mix box
• Frosting and Decorations
• 1 container (12 oz) Betty Crocker Whipped vanilla frosting
• Blue food color
• 1 roll Betty Crocker Fruit by the Foot chewy fruit snack (from 4.5-oz box)
• 21 thin pretzel sticks
• 3 fruit slice candies (flat)
• 6 miniature brown candy-coated semisweet chocolate baking bits
• 1 tablespoon Betty Crocker Rich & Creamy chocolate frosting
• 3 thin pink candy wafers (1 inch diameter)
• teaspoon chocolate candy sprinkles
• 3 miniature red candy-coated semisweet chocolate baking bits
• 6 oblong (1 inch) pink candy-coated licorice pieces

Heat oven to 350F (325F for dark or nonstick pan). Spray bottom only of 15 x 10 x 1-inch pan with baking spray with flour.

Make cake batter as directed on box. Pour into pan. Bake 20 to 26 minutes (22 to 29 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Frost cake with vanilla frosting. With toothpick, lightly draw shape of roller coaster on cake (see photo). Squeeze drops of food color in several places on frosting above roller coaster outline; use knife to swirl into frosting for sky.

Tear or cut fruit snack in half lengthwise; place strips on cake to make track of roller coaster. Add pretzels for supports. Add fruit slice candies just above track for cars; place 2 brown baking bits under each car for wheels.

In small microwavable bowl, microwave chocolate frosting uncovered on Medium (50%) 15 seconds; stir. Dip top third of each candy wafer into melted frosting; top with sprinkles for hair. Place 1 wafer face on top of each car.

Place remaining melted frosting in small resealable food-storage plastic bag; seal bag. Cut small tip off 1 corner of bag. Pipe dot of frosting on each red baking bit; attach to wafers for mouths. Add licorice candies on both sides of each wafer candy for arms. Store loosely covered.

1 Serving (Cake and Frosting Only): Calories 160; Total Fat 7g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 35mg; Sodium 170mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 1g Exchanges: Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1

Prep Time: 1 Hour 5 Minutes Start to Finish: 4 Hours 12 servings

• Cake
• 2 cups Gold Medal all-purpose flour
• 1 cup granulated sugar
• 3 teaspoons baking powder
• teaspoon salt
• cup butter, softened
• cup shortening
• cup milk
• 1 teaspoon vanilla
• 2 eggs
• Frosting
• cup butter, softened
• 5 cups powdered sugar
• 2 teaspoons vanilla
• About 3 tablespoons milk
• Desired food color
• Decorations
• Tray or cardboard (13 x 9 inches), covered with wrapping paper and plastic food wrap, or foil
• 4 creme-filled chocolate sandwich cookies
• 1 tube (.68 oz) black or brown decorating gel
• Black and white licorice beans
• 1 white and 2 red gum balls
• Silver nonpareils

Heat oven to 300F. Grease 2 (9 x 5-inch) loaf pans with shortening; lightly flour. In large bowl, beat all cake ingredients with electric mixer on medium speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Divide batter evenly between pans.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

Cut and remove 3-inch piece from end of 1 loaf; discard or save for another use. Freeze remaining piece uncovered about 1 hour for easier frosting.

In large bowl, beat cup butter and the powdered sugar with electric mixer on medium speed until smooth. Gradually beat in 2 teaspoons vanilla and 2 tablespoons of the milk, adding more milk if necessary for spreading consistency. Reserve cup frosting in small bowl. Tint remaining frosting with food color.

Place whole loaf on tray. Frost top with cup of the colored frosting. Top with cut piece of loaf, positioning as shown in photo; trim front and back as desired to resemble car front and back. Attach cookies with small amount of frosting for wheels. Draw outline of windows with sharp knife. Frost windows and hubcaps with reserved white frosting. Frost sides and top of car with remaining colored frosting, building up around wheels for fenders.