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Spring Flower-Shaped Cake
Ingredients:
Cake-Shaping Strip (from 7 sushi-mat segments)
Heavy-duty aluminum foil
Sheet pan
Prepared cake batter (from about 1 box of cake mix)
1 (16-oz.) container of store-bought white frosting
1/2 (16-oz.) container of store-bought chocolate frosting
1/2 cup mini chocolate chips
Food dye
Instructions:
1. Line a sheet pan with a sheet of aluminum foil. Shape the Cake-Shaping Strip into a shape of the flower. Exaggerate the spatial features, as they'll seem smaller after you unwrap and ice the cake. Wrap the bottom foil layer around the strip, cutting the foil if needed. Press small balls of foil into outer corners or edges if you think that the foil didn't wrap around the portion well enough to prevent cake-batter leakage. Wrap additional 3x6-inch pieces of foil around select regions of the strip if needed to prevent leaking.
2. Prepare your cake batter. Spray the strip and foil with cooking spray. Pour the cake batter into the prepared "pan" and bake until done. Let the cake cool.
3. Cut away any cake batter that leaked through the strip. Carefully remove the Cake-Shaping Strip. Insert the flat edge of a table knife between the strip and the cake if this helps.
4. Frost the stem and leaf portions of the cake with green-dyed frosting. To the remaining green frosting, add extra green food dye and put the frosting in a piping bag. Pipe on petal and stem outlines.
5. Apply a thick layer of yellow-dyed frosting to the petal portion of the cake. Then place a flat edge of a table knife on the frosting a lift the knife up to create a wavy appearance. Repeat this process along the yellow-frosting layer.
6. Frost the center portion of the flower with chocolate frosting, and cover the chocolate frosting with mini chocolate chips.
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