Originally aired as part of the “April Showers” episode on Food Network, April 8th, 2008 Ingredients: 1 (18.25-ounce) box yellow cake mix 2 eggs 1/3 cup vegetable oil 2 teaspoons raspberry extract, divided (recommended: McCormick) 1/2 cup liquid from canned peaches 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme) Food coloring, red and green 6 tablespoons confectioners’ sugar Directions: Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions. Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand. Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes. Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners’ sugar to both. Add 7 drops of food coloring to each – red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes – 1 green, 1 pink. Decorate cake with green vines and pink flowers.
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