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Raggedy Ann Cake




Source of Recipe


birthdayexpress


Recipe Link: http://www.birthdayexpress.com/bexpress/planning/raggedyanncake.asp

List of Ingredients




Prep Time: 1 hour, 15 minutes (Ready in 3 hours, 20 minutes)

Makes 12 Servings

CAKE:

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix

1 cup water

1/3 cup oil

3 eggs

FROSTING:

2 (16-oz.) cans Pillsbury® Creamy Supreme® Vanilla Frosting.Use pink, yellow, royal blue and red gel or paste icing colors (not liquid food color).

EQUIPMENT AND DECORATIONS:

Toothpicks

2 round black licorice candies

Red chewy fruit snack rolls (from 4.5-oz. pkg.)

Black rolled string licorice

Red cinnamon candies

1 (14-oz.) pkg. pull­-apart cherry licorice twists

Yellow candy decors


Recipe



Heat oven to 350°F. Grease and flour one 9­-inch round cake pan and one 1 1/2 ­quart ovenproof casserole. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 cups batter into greased and floured 9­-inch pan and remaining batter into casserole.

Bake at 350°F. until toothpick inserted in center comes out clean. Bake 9-­inch pan 25 to 30 minutes; bake casserole 45 to 50 minutes. Cool cakes in pan and casserole for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.

Reserve 1/4 cup of the vanilla frosting for eyes and apron straps. In small microwave-­safe bowl, tint 1 1/4 cups of the vanilla frosting with pink and yellow icing colors to make desired peach color; blend well.

With serrated knife, cut 9-­inch round cake in half horizontally, making 2 cake layers. Place one cake layer on sheet of waxed paper. Lightly frost top with peach frosting. If necessary, trim top of casserole cake to level; place casserole cake, trimmed side down, on lightly frosted cake layer for face. Trim around edges of cake layer to be even with casserole cake.

Microwave peach frosting on HIGH for 15 to 30 seconds or until frosting is thin. DO NOT BOIL. Frost cake lightly to seal crumbs; let dry. Frost again; let dry. With pancake turner, transfer cake to platter or foil-­covered cardboard.

In small bowl, tint 1 cup vanilla frosting with royal blue icing color to make desired blue color for dress; blend well. In another small bowl, tint 1/4 cup vanilla frosting with red icing color for ruffle on dress; blend well.

Cut remaining cake layer in half crosswise. For shoulders, place half cake layer with rounded side toward face. Lightly frost top with blue frosting. Top with remaining cake half. Frost both cake halves with blue frosting. Using pastry bag with round or star­shaped pastry tip, pipe ruffle around neck with blue frosting.

With reserved 1/4 cup vanilla frosting, make circles for eyes and apron straps as shown in photo. Top eyes with round licorice candies. Cut triangular piece from red snack roll for nose and oval shape for mouth; place on face.

Using black string licorice, make eyebrows, eyelashes and remainder of mouth as shown. Decorate dress with flowers made with cinnamon candy centers and yellow decor petals. For hair, divide cherry licorice twists and apply to head; if necessary, secure with toothpicks. Remove toothpicks before serving.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix, increase water to 1 1/4 cups. Bake as directed above.