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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This cute boot cake is easily shaped from pieces of a 9-inch x 13-inch cake. I tinted some of the cream cheese frosting to pipe on details. It was a fitting and delicious centerpiece for our cowboy buffet. Ingredients:
1 package cake mix of your choice (regular size) |
1 package (8 ounces) cream cheese, softened |
2 tablespoons butter, softened |
5 cups confectioners' sugar |
1 tablespoon milk |
1 teaspoon vanilla extract |
food coloring of your choice |
skittles bite-size candies |
Directions:
1. Line a 13-in. x 9-in. baking pan with waxed paper; grease the paper.
2. Prepare and bake cake according to package directions, using prepared pan. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Wrap and freeze overnight.
3. Cover a 20-in. x 15-in. board with gift wrap or foil. Level cake top.
4. To make boot, beginning from a short side, cut a 2-in.-wide strips. Cut strip into two pieces, one 5-1/2 in. x 2 in. and one 2-1/2 in. x 2 in. Cut a 10-in. x 2-1/2-in. strip from the large rectangle.
5. To assemble base of boot, center the 10-in. x 2-1/2-in. piece widthwise on board 5 in. from bottom. Place remaining large rectangle on the right side, forming a backward L. Place the 2-1/2-in. x 2-in. piece under the long strip, forming the heal, and place remaining strip on the other side, forming the sole. Using a serrated knife, round corners of boot toe, sole, heal and top.
6. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectionersâ sugar, milk and vanilla; beat until smooth. Set aside 1 cup. Spread remaining frosting over top and sides of cake.
7. Tint reserved frosting desired color. Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill bag with tinted frosting.
8. Outline boot shape along bottom and top edges of cake. Fill in heel and toe on cake top, smoothing with a metal icing spatula. With remaining frosting and Skittles, decorate boot as desired. Yield: 16-20 servings.
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