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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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This is more of a method of decorating rather than a recipe, sort of. You could certainly make your angel food cake from scratch (and of course, they are MUCH better), but when you're getting ready for a party, any short-cut is appreciated, as is keeping costs down. Idea is from a children's party cookbook from the library. The passive time includes cooling and baking times and the cake can even be made the day ahead. Ingredients:
1 (18 ounce) angel food cake mix |
1 1/4 cups water |
1 teaspoon fresh grated lemon zest or 1 teaspoon orange zest |
6 -8 drops food coloring (you will need 3 colors) |
1 cup canned rich and creamy vanilla frosting |
12 -15 square fruit decorative candies (i used starburst) |
Directions:
1. Move the oven rack to the lowest position. Heat the oven to 350 degrees. (Do not grease or flour your tube pan and do not substitute a fluted Bundt pan).
2. In a large bowl, beat the cake mix, water, and lemon/orange peel on low for 30 seconds and medium for 1 minute.
3. Divide the batter evenly among three small bowls.
4. Gently fold in 6-8 drops of food coloring in each, being careful not to deflate mix.
5. Layer the batters in a 10-inch tube pan (anything smaller will overflow).
6. Using the end of a wooden spoon, poke a few holes around the cake to tie-dye it. (The best way I found to do this is to stick the spoon handle straight down and pull it straight up.).
7. Bake 37-47 minutes or until the top is golden brown and the cracks feel dry.
8. Don't underbake.
9. Immediately turn the pan upside down on a bottle (something glass, like a soy sauce bottle or a wine bottle) to cool.
10. Leave to cool for 2 hours.
11. Run a knife around the edges to release and place on the serving platter.
12. Spoon 1/2 the frosting into a microwavable bowl and microwave for about 15 seconds or until frosting can be drizzled.
13. Drizzle over cake.
14. Place remaining frosting in a sandwich baggie and snip just enough of the corner (or use a writing tip) to make a VERY VERY thin line.
15. Pipe a ribbon and bow on each candy square to look like a present.
16. Arrange on top of the cake.
17. Store loosely covered at room temperature.
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