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Building Blocks Cakes

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Building Blocks Cakes
  • Prep 35 min
  • Total 4 hr 10 min
  • Servings 12
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Building a birthday cake is fun and easy thanks to cake mix, ready-to-spread frosting and marshmallows.
By Betty Crocker Kitchens
Updated Dec 14, 2011

Ingredients

  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 containers Betty Crocker™ Rich & Creamy vanilla frosting
  • Betty Crocker™ red, yellow and blue gel food colors
  • Tray or cardboard (15x12 inches), covered with wrapping paper and plastic food wrap or foil
  • 12 large marshmallows, cut in half crosswise

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan.
  • 2
    Make and bake cake mix as directed on box for 13x9-inch pan. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake about 1 hour or until firm.
  • 3
    Meanwhile, in small bowl for each color, tint 1 cup frosting red, 1 cup frosting yellow and 2/3 cup frosting blue with food colors. Leave remaining frosting white.
  • 4
    Using serrated knife, cut rounded dome from top of cake to make flat surface; place cake cut side down. Cut cake crosswise into thirds. Cut one of the thirds in half crosswise to make 2 squares. Place cake pieces on tray.
  • 5
    To seal in crumbs, frost top and sides of 1 square cake with thin layer of blue frosting and 1 square cake with thin layer of white frosting. Frost 1 rectangular cake with thin layer of yellow frosting and 1 rectangular cake with thin layer of red frosting. Refrigerate or freeze 30 to 60 minutes to set frosting.
  • 6
    Add final coat of frosting to each cake. Frost 4 marshmallow halves with blue frosting; place in square design on blue cake. Frost 4 marshmallow halves with white frosting; place in square design on white cake. Frost 8 marshmallow halves with yellow frosting; place on yellow cake. Frost 8 marshmallow halves with red frosting; place on red cake. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.
  • tip 2
    Use kitchen scissors to cut marshmallows. Spray blades of scissors with cooking spray to keep them from getting sticky.
  • tip 3
    Stick fork in side of marshmallow halves to hold while frosting. Use metal spatula or knife to slide marshmallow from fork onto cake. Smooth frosting on marshmallow with spatula.

Nutrition

560 Calories, 23g Total Fat, 2g Protein, 86g Total Carbohydrate, 61g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
5g
24%
Trans Fat
4 1/2g
Cholesterol
55mg
18%
Sodium
430mg
18%
Potassium
65mg
2%
Total Carbohydrate
86g
29%
Dietary Fiber
0g
0%
Sugars
61g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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