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Make a Quick Buck! Cake
Courtesy of Wilton® Industries
Bring Rudolph the Red-nosed Reindeer to life this holiday season with this
adorable holiday cake.
Materials
- Animal Crackers Cake Pan
- Cookie Sheet
- Pan
- Cooling grid
- Decorating Bag & Tips: #3, #10, #18
- Icing Colors
- Brown
- Red-Red
- Black
- Rose
- Your favorite cake recipe
- Butter cream icing recipe -see below
- Roll-out cookie recipe -see below
- Sharp Knife
- Corn Starch
- Toothpick
Bake a cake using the Animal Cracker pan. When cool,
remove and place on foil-covered board.
Roll-Out Cookies
- 1 cup Unsalted butter, softened
- 1 1/2 cups Granulated sugar
- 1 Egg
- 1 1/2 teaspoon Wilton® Clear Vanilla
Extract
- 1/2 teaspoon Wilton® No-Color Almond
Extract
- 2 3/4 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
Antler Directions:
- Preheat oven to 400°F.
- In mixing bowl, cream butter with sugar until light
and fluffy. Beat in egg and extracts.
- Mix flour, baking powder and salt; add dry
ingredients to butter mixture 1 cup at a time, mixing after each
addition. Divide dough into 2 balls. Do not chill dough.
- On a floured surface, roll each ball into a circle
approximately 12" wide and 1/8" thick.
- With Toothpick, trace
antlers pattern on rolled-out dough.
- Cut antlers with knife. Make extras to allow for
breakage.
- Bake on ungreased cookie sheet 6-7 minutes, or until
cookies are lightly browned. Remove from oven and allow to cool.
Butter Cream Icing:
- 1/2 cup Solid vegetable shortening
- 1/2 cup Butter or margarine*
- 1 teaspoon Wilton® clear vanilla extract
- 4 cups Sifted confectioners' sugar (approx. 1 lb.)
- 2 tablespoons milk**
Butter Cream Icing Directions:
- Cream butter and shortening with electric mixer. Add
vanilla. Gradually add sugar, one cup at a time, beating well on medium
speed. Scrape sides and bottom of bowl often. When all sugar has been
mixed in, icing will appear dry.
- Add milk and beat at medium speed until light and
fluffy. Keep icing covered with a damp cloth until ready to use. For
best results, keep icing in an airtight container in refrigerator when
not in use. Can be stored 2 weeks. Rewhip before using.
Yield: 3 cups
*Substitute all vegetable shortening and 1/2 teaspoon Wilton®
No-Color Butter Flavor for pure white icing and stiffer consistency.
** Add 3-4 tablespoons light corn syrup per recipe to thin before icing
cake.
Cake Decorating Directions:
- Ice cake with Butter Cream Icing.
- Use spatula to build up ears to a point with icing.
- Referring to photo, pipe inside of ears, eyes and
nose with tip 3 (smooth with finger dipped in cornstarch).
- Cut off tongue portion of cake and extend mouth area
with icing. Outline mouth and center of muzzle with tip 3; pipe in tip 3
mouth and tongue (smooth with finger dipped in cornstarch).
- Cover cake with tip 18 stars.
- Ice tops of antler cookies using tip 10, then smooth
with finger dipped in cornstarch. Insert antlers into cake.
- Serves 12.
Skill Level: Some cake decorating experience helpful
Cake Pans--->
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