|
Apple-Shaped Cake
Ingredients:
Cake-Shaping Strip (from 8 sushi-mat segments)
Heavy-duty aluminum foil
Sheet pan
Prepared cake batter (see the Fresh Apple Cake batter or use about 2 boxes of cake mix)
Icing for the apple (see the Apple-Butter Cream-Cheese Icing or use about 2 16-oz. containers of store-bought frosting)
2 (16-oz.) containers of icing (for a crumb coat and for the leaf)
Food dye
Chocolate frosting (for the stem).
Instructions:
1. Line a sheet pan with 2 slightly overlapping sheets of aluminum foil. Shape the Cake-Shaping Strip into a shape of an apple. 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.
2. Prepare your cake batter. Spray the cake-shaping 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. Apply a thin coat of white icing (a "crumb coat") and let that dry.
5. Spread the icing for the apple (e.g., the apple-butter cream-cheese icing) on the main portion of the apple cake. Dye a little bit of store-bought icing green for the leaf, and frost the cake's "stem" using chocolate store-bought icing.
| 
