Carousel Cake Recipe

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Carousel Cake
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Ingredients
26
Count
Nutrition
1329
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. In a large bowl, cream shortening and brown sugar. Add egg; mix well. Combine flour, baking soda, cinnamon, cloves, nutmeg and allspice; add to the creamed mixture alternately with milk. Cover and refrigerate for 1 hour or until easy to handle.
  2. Roll out dough to 1/4-in. thickness. Trace body and tail patterns onto waxed paper and cut out. Position patterns on dough; cut out four horses and four tails. Place on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool. (Bake remaining dough for additional cookies to serve on the side or refrigerate dough for another use.)
  3. For icing, in a small bowl, beat meringue powder, confectioners' sugar and water on high speed for 5-7 minutes or until smooth and thickened. If too stiff, add more sugar. Place 1/4 cup frosting each in two bowls; tint one purple and the other pink. Leave the other remaining icing white.
  4. Wrap the 15-in. ribbon around the 3/4-in. dowel, leaving 2-1/2 in. at end of dowel unwrapped. Use icing to attach ends of ribbon. In same way, wrap each 13-in. ribbon around a 1/4-in. dowel.
  5. Attach tails to horses with white icing. Spread white icing over one side of horses. Use pink icing for manes, forelocks, tails and saddles of two horses; use purple icing for the other two horses. Attach chocolate chips for eyes. With icing, attach each horse 2-1/2 in. from the top of a 1/4-in. dowel. Let dry, about 2 hours. Cover and refrigerate remaining icing.
  6. When icing on horses is dry, decorate other side in the same way; let dry.
  7. For cake, in a large bowl, cream butter and brown sugar. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with applesauce. Spoon into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  8. Place 1 cup whipped frosting in a bowl; tint purple. Place 1/2 cup frosting in another bowl; tint pink. Leave the remaining frosting white. Place one cake on a 10-in. serving plate. Frost top of cake white; top with a second layer. Frost top white and sides purple. Place remaining cake on a thin lightweight plate or 9-in. round piece of cardboard; frost cake top white and sides pink.
  9. Cut a hole in the corner of a pastry or plastic bag. Insert star tip #21; fill with white frosting. Pipe evenly spaced vertical stripes on sides of cakes. Using pink frosting and star tip, pipe rosettes between each strip on pink cake.
  10. Insert large dowel in the center of purple cake. Insert remaining dowels evenly spaced around cake. Place pink cake on top of dowels. For more stability, attach top cake to dowels with cookie icing if desired. Yield: 15-18 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1329.19 Kcal (5565 kJ)
Calories from fat 244.55 Kcal
% Daily Value*
Total Fat 27.17g 42%
Cholesterol 95.44mg 32%
Sodium 541.4mg 23%
Potassium 88.21mg 2%
Total Carbs 245.3g 82%
Sugars 45.47g 182%
Dietary Fiber 0.84g 3%
Protein 17.63g 35%
Vitamin C 1.1mg 2%
Vitamin A 0.2mg 8%
Iron 0.5mg 3%
Calcium 42.8mg 4%
Amount Per 100 g
Calories 266.87 Kcal (1117 kJ)
Calories from fat 49.1 Kcal
% Daily Value*
Total Fat 5.46g 42%
Cholesterol 19.16mg 32%
Sodium 108.7mg 23%
Potassium 17.71mg 2%
Total Carbs 49.25g 82%
Sugars 9.13g 182%
Dietary Fiber 0.17g 3%
Protein 3.54g 35%
Vitamin C 0.2mg 2%
Iron 0.1mg 3%
Calcium 8.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.7
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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