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Baby Buggy Cake
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
teaspoon almond extract
Blue or red food color from 1 box (2.7 oz) Betty Crocker™ classic gel food colors
container Betty Crocker™ Whipped fluffy white frosting
can (8.4 oz) Betty Crocker™ Cupcake Icing sky blue or petal pink
can (6.4 oz) Betty Crocker™ Easy Flow white decorating icing
colored plastic straw
Heat oven to 350°F. Grease and flour bottom of 8-inch round cake pan. Place paper baking cup in each of 12 regular-size muffin cups.
Make cake batter as directed on box--except add almond extract and 2 drops blue or red food color with the water. Spread half of the batter in round pan; spoon remaining batter into muffin cups. Bake as directed on box for 8-inch round and cupcakes. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
On serving platter, place cake layer bottom side up. Frost top and side of cake and 2 of the cupcakes with white frosting. (Frost remaining cupcakes, and serve on the side.)
To make baby buggy, pipe half of top side of cake with blue or pink cupcake icing, using basket-weave tip. For buggy hood, pipe one-quarter of top side of cake with blue or pink cupcake icing, using star tip. Pipe around edge with white decorating icing. Pipe white lines on buggy hood. Add baby face as desired.
To make buggy wheels, pipe blue or pink cupcake icing for spokes on each of 2 cupcakes and around edge of each cupcake. Place cupcakes at bottom of cake for wheels. Add straw for buggy handle. Store loosely covered at room temperature.
If you'd rather, use meadow green or buttercup yellow cupcake icing instead.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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