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Carousel Cake


Carousel Cake

Carousel Cake

Yield

Makes 14 to 16 servings

Ingredients

1 (10-inch) bundt cake
1 (10-inch) round cake board, covered, or large plate
1 container (16 ounces) white frosting
Orange food coloring
Assorted animal-shaped cookies
Decorating gel (optional)
Assorted candies and decors
Colored or striped drinking straws
Paper Carousel Roof (instructions follow)

Preparation

  1. Place cake on prepared cake board.
  2. Tint frosting orange. Frost cake with orange frosting, allowing frosting to drip down side of cake.
  3. Outline animal-shaped cookies with decorating gel, if desired; arrange cookies on top of cake. Press candies and decors lightly into frosting.
  4. Place straws around cake to support carousel roof; carefully set roof on top of straws.

Paper Carousel Roof

To create carousel roof, cut out 7-1/2-inch circle from 8-1/2x11-inch sheet of construction paper. Cut one slit from outer edge of circle to center; tape cut edges together to form carousel roof. For a two-color carousel, cut a second 7-1/2-inch circle from construction paper in another color and fold into 8 wedges. Carefully cut out 4 wedges; glue them onto first circle of paper so colors alternate (before cuting the slit and taping the edges).

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