Carousel Cake
Browse the article 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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