Baby Buggy Cake
Prep Time: 50 Mins
Yields: 1 cake - 12 servings
Ingredients:1 box Betty Crocker® SuperMoist® White Cake Mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon almond extract
1 tube Betty Crocker® Blue Gel Food Color
1 container (12 oz) Betty Crocker® Whipped Fluffy White Frosting
1 can (8.4 oz) Betty Crocker® Sky Blue Cupcake Icing
1 can (6.4 oz) Betty Crocker® Easy Flow White Decorating Icing
1 colored plastic straw
Instructions: 1. Heat oven to 350° F. Grease and flour bottom of 8-inch round cake pan. Place paper baking cups in each of 12 regular size muffin cups.
2. Make cake as directed on box, using water, oil and egg whites. Stir in almond extract and 2 drops blue food color until well mixed. Spread half of the batter in round pan; spoon remaining batter into muffin cups. Bake as directed on box. Cool in pans 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
3. On serving platter, place cake layer bottom side up. Frost top and sides of cake and 2 cupcakes with white frosting. (Frost remaining cupcakes as desired.)
4. To make baby buggy, pipe bottom half and side of cake with blue frosting and basket weave tip. For buggy hood, frost top half of cake round with blue frosting, using star tip. Pipe around edge of white frosting using blue frosting. Pipe white lines on buggy hood.
5. To make buggy wheels, pipe white decorating icing for spokes on each of 2 cupcakes. Pipe blue icing around edge of each cupcake and in center, using star tip. Place cupcakes at bottom of cake for wheels. Add straw for buggy handle. Store loosely covered at room temperature.