Bake n Fill Cake pan

®'. 13ake'n Fill c~¥! e"-' ~~ TABLE OF CONTENTS Introduction Bake 'n Fill Cake Pan Components Before Your First Use .......................................•.................................. Tips for Use Care and Cleaning Directions for Use How to Make Filled Cakes How to Decorate Special Cakes Dome Pan Introduction Dome Pan Components Before First Use................................................................................. Tips for Use Care and Cleaning Directions for Use How to Make Filled Dome Cakes How to Decorate Special Cakes : 2 2 3 3 3 4 6 7 15 15 16 16 16 17 19 20 Thank you for purchasing your new Betty Crocker" Bake 'n Fill Cake Pan with Dome Cake Pan. For over 80 years, Betty Crocker" has been bringing you quality products that you can trust. We feel you will be thoroughly satisfied with your new Betty Crocker" Dome Cake Pan. Thank you. INTRODUCTION This Bake 'n Fill Cake Pan will help you create spectacular cakes and other desserts, and it's as easy as mix, bake and decorate. Start with a cake mix and follow our easy directions to make a variety of impressive dome cakes, or use your favorite "scratch" recipe and adapt it to use with the pan. Because of the versatility of the Bake 'n Fill Cake Pan, you can choose to have a cake with filling, such as Baked Alaska, or a layered cake with frosting in the middle, Create an Italian Torte or Chocolate Mocha Cake for a special occasion. Whatever you choose to make. this extraordinary bakeware provides limitless decorating and filling possibilities from fun to elegant. BAKE 'N FILL CAKE PAN COMPONENTS TALL PAN BASE PAN 2 INSERT PAN To avoid damaging the finish on the pan components. Because of the hollow center in the cake. then dry • • Read the instructions for use and care of the pan. Base pan should never be more than half full of batter. 3 J_ . freeze cakes for about 30 minutes before filling with ice cream or fruit.BEFORE YOUR FIRST USE • Carefully unpack the Bake 'n Fi1l Cake Pan components and remove all packaging materials. Do not use cooking spray. All of the pan components are dishwasher-safe. I • • • • • CARE AND CLEANING • • • • Do not use metal utensils on the pan components. Mix the ingredients as directed in the individual recipe. with a soft cloth and soapy water. do not use metal scouring pads. Wash components completely. cool 20 minutes in the pans before removing insert pan. Wash all pan components thoroughly after use. Do not fill the tall pan or insert pan beyond the bottom of the maximum fill mark on the inside of each pan. For easier filling. TIPS FOR USE • Use shortening to lightly grease all baking surfaces of the pans including the bottom surface and the rim on the insert pan. .-----. Frost cavity in tall cake (do not fill)..• DIRECTIONS FOR·USE "1ttALL PAN WIT ~. 6. 5.. Leave cakes in pans. tri m bottom of small cake so it is level with larger cake. overfill.) Coo] cakes 20 minutes removing insert pan. Carefully remove cake from insert pan. Make second cake mix as directed on package. place over frosted cavi ty.) Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center of cake in insert pan comes Ollt clean. np1 . 2.~'"base ~'f) Use shortening to lightly grease all baisurr<lces of the pans including the bottom an e of the insert pan. lift off insert pan.. 7. Do not overfill. Place insert pan over tall pan.. Make ] cake mix as directed on the puckagc. carefully invert to turn cake onto pl:lll' Frost and decorate top of cake as dil'l'l Il'd III recipe. Turn insert pan counter-clockwise. (Do not remove insert pan at this point. P(llll~· batter to fill linc on inside of lull pun. (FOR FROSTED INSEI2T PAN AYER~AKES) (Do not use . Pour half of remaining batter to bottom of tpe filii ine on inside of insert pan. in pans before 3. 9. 8. You will need 2 packages of Bell) Crocker") • SuperMoist" cake rnix (any flavor). 4.-----. 4 . If necessary. secure by turning clockwise until handles arc aligned and locked into place. 1)0 no. Do not use cooking 'i[l . Place serving plate upside down over tall pan.. (Use remaining batter from second cake mix to make 12 cupcakes.. Do not add batter to the insert pan. Make second cake mix. trim sides of base cake.) Bake base cake at 350°F for 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool base cake 5 minutes. 2.TALL PAN WITH INSERT PAN AND BASE PAN (FOR FILLED CAKES) I. Place serving plate upside down over the top of both cakes. Fill cavity of tall cake with filling as directed in recipe. decrease water to 1 cup for best results. carefully invert to turn cake onto plate. Pan should not be more than half fuJ I. including the bottom and the rim of the insert pan. 6. Place tall and base cakes in refrigerator or freezer as directed in recipe. lift off insert pan and set aside. Do not ove rf iII. 9.) Pour batter to the bo. You'll need 2 packages of Betty Crocker" Superlvloist" cake mix (any flavor).ttom of the fill line on inside of tall pan. Bake tall cake at 350°F for 45 to 50 minutes. 8. 3. (If using yellow cake mix. Make 1 cake mix as directed on the package. Pour half of batter from second cake mix into base pan. remove from pan. 7. (Use remaining batter from second cake mix to make 12 cupcakes. Place base cake over filled tall cake. Store in refrigerator or freezer. 5. Do not use cooking spray. Place insert pan over tall pan. secure by turning clockwise until handles are aligned and locked into place. Cool tall cake 20 minutes in pan. Turn insert pan counter-clockwise. Use shortening to lightly grease all baking surfaces of pans. If necessary. Do not remove tall cake from pan. 4. Frost and decorate as directed in recipe. 5 / . 0 Ice Cream-Filled Cakes Spoon liIUaIt of softened ice cream (one flavor or a combination) into cavity of cooled tall cake. Frost and decorate as desired. Spoon pudding into cavity of cooled tall cake. Smooth pudding and press slightly to remove air holes. Fruit-and Whipped Cream-Filled Cakes To make filling. press firmly to seal. Frost and decorate as desired. smoothing ice cream after each addition. in medium bowl. Smooth filling and press slightly to remove air holes. Frost and decorate as desired. Pudding-Filled Cakes Make 1 (4-serving-size) package of instant pudding mix (any flavor) as directed on package for plldding-_except use 1112 cups milk. Store in freezer. Freeze in cake pan until finn. 6 .HOW TO MAKE FILLED CAKES Follow the ~ections on page 5 for "Bake 'n Fill Pan with Insert Pan and Base Pan" make beautiful filled cakes. Refrigerate in cake pan until very cold. Place base cake over ice cream. Fold in 2 1/2 cups fresh fruit. Store in refrigerator. Spoon filling into cavity of cooled tall cake. Carefully remove cake from pan. beat 112cup whipping (heavy) cream' with electric mixer on high speed until soft peaks form. Carefully remove cake from pan. The following ideas will get you started. Carefully remove cake from pan. Place base cake over pudding. Place base cake over filling. . press firmly to seal. Store in refrigerator. press firmly to seal. Refrigerate in cake pan until very cold. Smooth ice cream and press slightly to remove air holes. Place whole berry on top of cake and finish by placing additional strawberry slices to create star pattern around whole berry on top of cake. Finish decorating by adding scallop border made of icing around base of cake. Frost cake with vanilla or butter cream frosting. Slice fresh strawberries and arrange around base of cake. then use Betty Crocker" Rich & Creamy frostings and decorating icings to decorate these special cakes. Decorate with . SIMPLE ELEGANCE CAKE Bake Betty Crocker" SuperMoist" white cake mix. FRESH STRAWBERRY TORTE Frost cake with vanilla frosting and smooth.garlands and decorations made of different colors of decorating icing.How TO DECO. Spread chocolate frosting in cavity of tall cake.RATE SPECIAL CAKES Bake cake as desired. 7 . freeze cooled cakes 30 minutes if desired. Heat oven to 350°F. Remove cake from freezer. Make second cake mix using water oil and eggs.. smooth ice cream to top of cake. bottom of insert ban and base pan with shortening. 4. Frost cake with white frosting. (For easier filling.) 3. mix ice cream and red and green cherry halves. 8 . Garnish with whole cherries.) 2. lock insert pan into place (do not fill). about 1 hour. oil and eggs. Completely cool cake in tall pan before filling. Top with base cake. remove insert pan. Cool tall cake 20 minutes. Decorate with decorating icing. Make 1 cake mix as directed on package using water. Pour half of batter from second cake mix into base pan. In large bowl.ITALIAN TORTE Ingredients 2 packages Betty Crocker" devil's food c~ke mix Water. oil and eggs called for on cake mix packages 1 quart pistachio ice cream. (Use remaining batter from second cake mix to make 12 cupcakes. softened ~ 1/2 cup Betty Crocker" Candied Fruit red cherry halves 112 cup Betty Crocker" Candied Fruit green cherry halves I tub Betty Crocker" Whipped fluffy white frosting Betty Crocker" Easy FlOW™ decorating icing (any color) Betty Crocker" Candied Fruit whole red and green cherries. remove from pan. Place filled cake in freezer at least 30 minutes. Spoon ice cream mixture into cake. bake tall cake 45 to 50 minutes. Grease tall pan. Bake base cake 28 to 30 minutes or until toothpick inserted in center comes out clean. Invert cake onto serving plate. Cool base cake 5 minutes. POUT batter into tall pan to fill line. if desired Method 1. Pour half of batter from second cake mix into base pan. softened 1 tub Betty Crocker" Rich & Creamy vanilla frosting Betty Crocker" Easy Flown. bottom of insert pan and base pan with shortening.) 2. Place filled cake in freezer at least 30 minutes. any color Betty Crocker" soft pink or red rose decorations Method I. Decorate with decorating icing.CHOCOLATE NEAPOLITAN CAKE Ingredients 2 packages Betty Crocker" SuperMoist® dark chocolate cake mix Water. freeze cooled cakes 30 minutes if desired. Bake base cake 28 to 30 minutes or until toothpick inserted in center comes out clean. (For easier filling.) 3. Coo] tall cake 20 minutes. bake tall cake 45 to 50 minutes. Top with base cake. Grease tall pan. Make 1 cake mix as directed on package using water. remove from pan. Pour batter into tall pan to fill line. Heat oven to 350°F. oil and eggs called for on cake mix packages 1 quart Neapolitan ice cream. oil and eggs. (Use remaining batter from second cake mix to make 12 cupcakes. about 1 hour. Invert cake onto serving plate. Spoon ice cream into cake. Completely cool cake in tall pan before filling. Garnish with roses. 9 . remove insert pan. Make second cake mix using water. Cool base cake 5 minutes. oil and eggs. Frost cake with vanilla frosting. Remove cake from freezer. decorating icing. 4. lock insert pan into place (do not fill). smooth ice cream to top of cake. oil and eggs. Pour batter into tall pan to fill line. freeze cooled cake 30 minutes if desired. lock insert pan into place. or return to freezer about 2 hours and serve frozen. 1 tablespoon at a time. In medium bowl. (For easier filling. Bake 45 to 50 minutes. remove insert pan. beat egg whites and cream of tartar with electric mixer on high speed until foamy. Place filled cake in freezer at least 30 minutes.BAKED ALASKA Ingredients 1 package Betty Crocker" SuperMoist" white or yellow cake mix Water. Completely cool cake in pan before filling. Spoon ice cream into cake. Remove cake from freezer. softened l' 3 egg whites 1/2 teaspoon cream of tartar 2/3 cup sugar Method 1. Heat oven to 400°F. Bake about 5 minutes or until firm to the touch. until stiff and glossy. oil and egg whites or eggs called for on cake mix package I quart strawberry ice cream. Heat oven to 350°F. Invert cake onto cookie sheet. 4. Spread meringue over top and side of cake. Cool 20 minutes. about I hour. Beat in sugar. 2. smooth ice cream to lap of cake. Serve immediately. 5. covering completely. Grease tall pan and bottom of insert pan with shortening.) 3. Make cake mix as directed on package using water. 10 . (Use remaining batter from second cake mix to make 12 cupcakes. Invert cake onto serving plate. oil and eggs. Pour half of batter from second cake mix into base pan. In medium bowl. remove insert pan. Pour batter into tall pan to fill line. Cool base cake 5 minutes. Make one cake mix as directed on package using water.) 2. if desired Method 1. (For easier filling. melted Additional fresh berries. remove from pan. 4. Spoon fruit mixture into cake.FRESH FRUIT TORTE Ingredients 2 packages Betty Crocker" Superlvloist" yellow cake mix Water. bottom of insert pan and base pan with shortening. about 1 hour.) 3. Fold in raspberries and blueberries. Make second cake mix using water. Heat oven to 350°F. Garnish with additional berries. Cool tall cake 20 minutes. beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. bake tall cake 45 to 50 minutes. oil and eggs called for on cake mix packages 112 cup whipping (heavy) cream 2 tablespoons powdered sugar 1 112cups fresh raspberries 1 cup fresh blueberries 1 jar (12 oz) seedless raspberry jam. Bake base cake 28 to 30 minutes or until toothpick inserted in center comes out clean. Place filled cake in refrigerator at least 30 minutes. Grease tall pan. oil and eggs. 11 . lock insert into place (do not fill). Remove cake from refrigerator. freeze cooled cakes 30 minutes if desired. Spoon melted jam over cake. Completely cool cake in tall pan before filling. Top with base cake. chopped Whole almonds or edible glitter.CHOCOLATE MOCHA CAKE WITH CHOCOLATE MOUSSE FILLING Ingredients Cake 2 1/4 cups Gold Medal" all-purpose flour 1 2/3 cups Sugar 3/4 cup butter or margarine. if desired 12 . softened 2/3 cup baking cocoa 1 114cups water 1 tablespoon instant espresso coffee (dry) 1 114 teaspoons baking soda 1 teaspoon salt 1 teaspoon vanilla 2 eggs FiUing 1/4 cup whipping (heavy) cream 2 tablespoons sugar 113cup coffee liqueur 1 bag (6 oz) semisweet chocolate chips (1 cup) 2 teaspoons vanilla 1/2 cup whipping (heavy) cream Frosting and Garnish 2/3 cup whipping (heavy) cream 6 oz semisweet baking chocolate. CHOCOLATE MOCHA CAKE WITH CHOCOLATE MOUSSE FILLING (CONTINUED) Method 1. 2 tablespoons sugar and the liqueur. In large bowl. Garnish with almonds or glitter. remove from heat. heat 2/3 cup whipping cream over low heat. stirring constantly. beat all cake ingredients with electric mixer on low speed 30 seconds. Grease tall pan and bottom of insert pan with shortening. In chilled small bowl. Pour batter into tall pan to fill line. Frosting is ready to use when it mounds slightly when dropped from spoon. about 1 hour. until hot. Stir in vanilla. remove insert pan. 5. Cool 20 minutes. coat with flour. until sugar is dissolved.) 3. Stir in chocolate chips with wire whisk until melted. scraping bowl occasionally. Spoon filling into cake. Bake 45 to 50 minutes. Beat on high speed 3 minutes. (For easier filling. remove from heat. stirring occasionally. Pour into large bowl. Cook over medium heat. 2. 4. scraping bowl constantly. Invert cake onto serving plate. In l-quart saucepan. 13 . lock insert pan into place. refrigerate. Fold whipped cream into chocolate mixture. freeze cooled cake 30 minutes if desired. Heat oven to 350°F. Spoon frosting over top and side of cake. beat 1/2 cup whipping cream with electric mixer on high speed just until soft peaks form. In 2-quart saucepan. mix 114cup whipping cream. cool about 10 minutes. Completely cool cake in pan before filling. Let stand about 5 minutes. Stir in baking chocolate until melted. 4. until soft peaks form. Completely cool cake in pan before filling. softened 1 1/4 cups milk 1 tablespoon grated orange peel 3 112 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla 3 eggs Filling 1 can (12 oz) apricot filling Frosting and Garnish 2 oz cream cheese.ORANGE-ApRICOT TORTE Ingredients Cake 2 1/4 cups Gold Medal" all-purpose flour I 112 cups granulated sugar 112 cup butter or margarine. about 1 hour. Cool 20 minutes. lock insert pan into place. Spoon apricot filling into cake. beat all cake ingredients with electric mixer on low speed 30 seconds. (For easier filling.) 3. Beat in whipping cream and powdered sugar with electric mixer on high speed. softened 2 teaspoons milk 1 1/2 cups whipping (heavy) cream 112 cup powdered sugar Fresh apricots. scraping bowl occasionally. Grease tall pan and bottom of insert pan with shortening. freeze cooled cake 30 minutes if desired. scraping bowl constantly. Beat on high speed 3 minutes. if desired Method 1. freeze while making frosting. scraping bowl occasionally. In chilled large bowl. Pour batter into tall pan to fill line. remove insert pan. In large bowl. 14 . Spoon frosting over top and side of cake. Heat oven to 350oP. Garnish with fresh apr~cots. stir cream cheese and 2 teaspoons milk until smooth. 5. coat with flour. Bake 45 to 50 minutes. Invert cake onto serving plate. 2. Create basketball. tennis or other sport-themed cakes for your superstar's team party. Start with a cake mix and follow our easy directions to make a variety of impressive dome cakes. or a layered dome cake with frosting in the middle. you can choose to have a cake with filling. bake and decorate. baseball. and it's as easy as mix. DOME CAKE PAN COMPONENT DOME PAN (FOR USE WITH BAKE 'N FILL CAKE PAN SET) 15 . or use your favorite "scratch" recipe and adapt it to use with the pan. or make a sophisticated centerpiece for a \ special occasion.INTRODUCTION This Dome Cake Pan will help you create spectacular cakes and other desserts. this extraordinary bakeware provides limitless decorating and filling possibilities from fun to elegant. Because of the versatility of the Dome Cake Pan. such as Baked Alaska. Whatever you choose to make. Because of the hollow center in the cake. To avoid damaging the finish on the pan components. cool 20 minutes in the pans before removing insert pan. 16 . Mix the ingredients as directed in the individual recipe. For easier filling. Do not fill the dome pan or insert pan beyond the maximum fill mark on the inside of each pan. freeze cakes for about 30 minutes before filling with ice cream or fruit. ~ • • TIPS FOR USE • Use shortening to lightly grease all baking surfaces of the pans including the bottom surface and the rim on the insert pan.BEFORE YOUR FIRST USE • Carefully unpack the Dome Cake Pan and remove all packaging materials. do not use metal scouring pads. then dry completely. All of the pan components are dishwasher-safe. Wash with a soft cloth and soapy water. • • • • • CARE AND CLEANING • • • • Do not use metal utensils on the pan components. Wash all pan components thoroughly after use. Read the instructions for use and care of the pan. Do not use cooking spray. Base pan should never be more than half full of batter. 4. 2. Place insert pan over dome pan' secure by turning clockwise until handles are aligned <nd locked into place. Do not use cooking spray.) Cool cakes 20 minutes in pans before removing insert pan. Frost and decorate top of cake as directed in recipe. 3. Use shortening to lightLy grease all baking surfaces of the pans including the bottom of the insert pan. 8. (Do not remove insert pan at this point. Do not overfill. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center of cake in insert pan comes out clean. 9. L7 . Pour remaining batter to fil1line on inside of insert pan. lift off insert pan. Make 1 package of Betty Crocker" Superlvloist" cake mix (any flavor) as directed on the package. Leave cakes in pans. trim bottom of small cake so it is level with larger cake. Do not overfill. carefully invert to turn cake onto plate. 7. 5.DIRECTIONS FOR USE DOME PAN WITH INSERT PAN (FOR FROSTED LAYER DOME CAKES) (Do not use the base pan) 1. If necessary. Carefully remove cake from insert pan. Frost cavity in dome cake (do not fill). place over frosted cavity. Turn insert pan counter-clockwise. 6. Place serving plate upside down over dome pan. Pour batter to fill line on inside of dome pan. lift off insert pan and set aside. 18 . 4. 3. Fill cavity of dome cake with filling as directed in recipe. Cool dome cakes 20 minutes in pans. 9. Bake base cake at 350°F for 28 to 30 minutes. Make 1 package of Betty Crocker" SuperMoist® cake mix (any flavor) as directed on the package. 8. Use shortening to lightly grease all baking surfaces of pans. Store in refrigerator or freezer.DOME PAN WITH INSERT PAN AND BASE PAN (FOR FILLED CAKES) 1. 7. including the bottom of the insert pan. If necessary. Pour remaining batter into base pan. carefully invert to turn cake onto plate. Frost and decorate as directed in recipe. Do not remove dome cake from pan. 5. Place base cake over filled dome cake. Cool base cake 5 minutes. Do not add batter to the insert pan. Pan should not be more than half full. Bake dome cakes at 350°F for 45 to 50 minutes. Place insert pan over dome pan. Do not use cooking spray. Pour batter to fill line on inside of dome pan. Turn insert pan counter-clockwise. remove from pan. 6. 2. Place serving plate upside down over the top of both cakes. secure by turning clockwise until handles are aligned and locked into place. Place dome and base cakes in refrigerator or freezer as directed in recipe. trim sides of base cake. Do not overfill. Frost and decorate as desired. 19 . Store in refrigerator. Smooth pudding and press slightly to remove air holes. Carefully remove cake from pan. press firmly to seal. press firmly to seal. Fold in 2 112 cups fresh fruit. The following ideas will get you started. Carefully remove cake from pan. Pudding. Fruit. Place base cake over filling. Freeze in cake pan until firm. Ice Cream-Filled Cakes Spoon 1 quart of softened ice cream (one flavor or a combination) into cavity of cooled dome cake.and Whipped Cream-Filled Cakes To make filling. Place base cake over pudding. press firmly to seal. Refrigerate in cake pan until very cold. Smooth filling and press slightly to remove air holes. Store in freezer. Spoon pudding into cavity of cooled dome cake. Store in refrigerator. Smooth ice cream and press slightly to remove air holes. Frost and decorate as desired. smoothing ice cream after each addition.Filled Cakes Make 1 (4-serving-size) package of instant pudding mix (any flavor) as directed on package for pudding-_except use 11/2 cups milk. beat 112cup whipping (heavy) cream with electric mixer on high speed until soft peaks form. Refrigerate in cake pan until very cold.HOW TO MAKE FILLED CAKES Follow the directions on page 18 for "Dome Pan with Insert Pan and Base Pan" to make beautiful filled cakes. Spoon filling into cavity of cooled dome cake. Frost and decorate as desired. in medium bowl. Carefully remove cake from pan. Place base cake over ice cream. Using writing tip. Create cap bill by spreading a layer of frosting in front of cake. create plaid pattern on hat band. Finish decorating by using writing tip to place bead around hat brim. 20 . MOTHER' 5DA Y / EASTER BONNET Create 'hat band' by applying l-inch high layer of colored decorating icing around base of cake. Cover remaining cake with desired frosting and smooth. Use writing tip and decorating icing for inscription. create seams across top of cake. #J DAD / FATHER'5_DAY BASEBALL CAP Cover cake with desired frosting and smooth. Using writing tip and chocolate or black decorating icing. fill area of button with alternating stars to cover. add bead around bottom edge of cake and edge of cap bill.How TO DECORATE SPECIAL CAKES Bake cake as desired. Create brim by spreading 2-inch wide layer of frosting around cake. Use writing tip and chocolate or black icing to outline 'button' on top of cap. Using star tip and chocolate or black icing. Create leaves using leaf tip and green decorating icing. then use Betty Crocker" Rich & Creamy frostings and decorating icings to decorate these special cakes. Using writing tip and chocolate or black decorating icing. Create roses on band by using flower tip and red decorating icing. touch icing tip to cake. touching back down on cake at end of each lift/circle). fill remainder of area of the eyes. fill mouth and nose and create pupil of eyes. pipe out icing while making lifting and circular motion. Finish decorations by adding scallop border of chocolate or black icing around base of cake. CHRISTMAS TREE ORNAMENT Cover cake with desired frosting and smooth. Insert candy cane for ornament hook. Using writing tip and chocolate or black decorating icing. Using same tip and yellow decorating icing. SMILEY FACE (SUNSHINE) Make yellow frosting by stirring desired amount of yellow food color into vanilla frosting. create leaves and stem on top of cake.JACK 0'. Create "Happy Holidays" and snowflake pattern using writing tip and white decorating icing. outline eyes. Frost cake and smooth. Using star tip. LANTERN Make orange frosting by stirring desired amount of orange food color into vanilla frosting. Create ornament decorations using white icing and twisted rope design (with writing tip. Using petal tip and green decorating icing. nose and eyes and create eyebrows and 'dimples'. outline mouth. Frost cake and smooth. 21 . Using writing tip and chocolate or black decorating icing. Add vines by using the same green icing and writing tip. nose and mouth. Finish decorations by adding scallop border with white icing around base of cake. Using writing tip and chocolate or black decorating icing: 1. Using star tip and yellow decorating icing. Using black decorating icing for seams. Using star tip and blue decorating icing. finish line pattern by drawing alternating pentagons and hexagons around cake. create seams by drawing two equal arches on each side of cake. include + over center. Frost cake with vanilla frosting. Using black decorating icing for seams. approaching but not meeting at the top of the cake. Using writing tip and black decorating icing. Draw a 21/2 x 21/ -inch pentagon on top of 2 o cake 2. fill area between lines with stars to cover.BASIC BALL PATTERN (Tennis Ball) Frost cake with vanilla frosting. Using same star tip and white icing. Using writing tip and red decorating icing. Basketball Frost cake with chocolate frosting. Baseball Frost cake with vanilla frosting. 22 . Connecting at all lines on pentagon. fin area between lines of pentagon with alternating stars to cover. SOCCER BALL Draw a pentagon and a hexagon on paper to use as a pattern. 3. create basic ball pattern as indicated above. Connecting at all lines on hexagon. draw 23/4-inch hexagon around pentagon. 4. fill area between hexagons with alternating stars to cover. create basic ball pattern as indicated above. create stitches. Pour batter into dome pan to fi1lline. Spoon ice cream into cake. bottom of insert pan and base pan with shortening. I 2. Invert cake onto serving plate. smooth ice cream to top of cake. Bake base cake 28 to 30 minutes or until toothpick inserted in center comes out clean. PLace stencil on top of cake. if desired Method 1. Grease dome pan. Cool dome cake 20 minutes. Pour remaining batter into base pan. 4. remove insert pan. remove from pan. 5. Top with base cake. if desired Baking cocoa.) 3. Heat oven to 350oP. 23 I . sprinkle cocoa over stencil to create star. bake dome cake 45 to 50 minutes. Pour frosting over entire cake. oil and eggs. oil and eggs called for on cake mix package 1 quart cherry chocolate chip ice cream. softened 1 tub Betty Crocker" Pour & Frost" vanilla frosting Star-shaped stencil. freeze cooled cakes 30 minutes if desired.CHOCOLATE-CHERRY Ingredients CAKIE 1 package Betty Crocker" Superlvloist" chocolate fudge cake mix Water. Remove cake from freezer. Microwave frosting as directed on tub. lock insert pan into place (do not fill). (For easier filling. about 1 hour. Make cake mix as directed on package using water. Place filled cake in freezer for at least 30 minutes. Completely cool cake in dome pan before filling. Cool base cake five minutes. Make brownie mix as directed on package using water. about 1 hour. Decorate with confetti or sprinkles. Spoon mixture into cake. oil and eggs called for on brownie mix package 1 package (8 oz) cream cheese. Cool 20 minutes. Pour batter into dome pan to fill line. mix cream cheese. Pour frosting over entire cake.BROWNIE-PEANUT Ingredients BUTTER CAKE 1 package (1 lb. Invert cake onto serving plate. lock insert pan into place. freeze cooled cake 30 minutes if desired. softened 1 cup peanut butter 1/2 cup powdered sugar I tub Betty Crocker" Pour & Frost" chocolate frosting Betty Crocker" Decors confetti or sprinkles Method 1. smooth mixture to top of cake. Grease dome pan and bottom of insert with shortening. oil and eggs.8 oz) Betty Crocker" fudge brownie mix Water. (For easier filling.) 3. 2. peanut butter and powdered sugar with spoon until smooth. 4. In medium bowl. 24 \ . 3. Completely cool cake in dome pan before filling. Bake 35 to 40 minutes. Microwave frosting as directed on tub. remove insert pan. Heat oven to 350°F. ) 3. 25 . 5. 1 tablespoon at a time. Beat in brown sugar. Remove cake from freezer. In medium bowl. or return to freezer about 2 hours and serve frozen. freeze cooled cake 30 minutes if desired. about 1 hour. Heat oven to 350°F. Invert cake onto cookie sheet. (For easier filling. oil and egg whites or eggs. lock insert pan into place (do not fill). Cool 20 minutes. Pour batter into dome pan to fill line. Completely cool cake in pan before filling. Grease dome pan and bottom of insert pan with shortening.) 2. Serve immediately. Spoon ice cream into cake.BAKED ALASKA Ingredients 1 package Betty Crocker" Supcrlvloist" white or yellow cake mix Water. Spread meringue over top and side of cake. softened 3 egg whites 112 teaspoon cream or tartar 2/3 cup packed brown sugar Method 1. until stiff and glossy. Bake about 5 minutes or until firm to the touch. (Use remaining batter to make 6 cupcakes. oil and egg whites or eggs called for on cake mix package 1 quart strawberry ice cream. Make cake mix as directed on package using water. covering completely. Place filled cake in freezer at least 30 minutes. beat egg whites and cream of tartar with electTic mixer 011 high speed until foamy. Heat oven to 400oP. 4. remove insert pan. Bake 45 to 50 minutes. smooth ice cream to top of cake. Cool 20 minutes. 0 26 . Grease dome pan and grease bottom and inside of insert pan with shortening. Pour remaining batter into insert pan. Completely cool cake in dome pan. Pour batter into dome pan to fill line. cool completely. remove insert pan. oil and eggs. freeze cooled cakes 30 minutes if desired.ALMOND CAKE WITH CHOCOLATE FROSTING Ingredients 1 package Betty Crocker" Superlvloist" yellow cake mix Water. Remove small cake from insert pan onto wire rack. Bake 45 to 55 minutes or until toothpick inserted in center of cake in insert pan comes out clean. until golden brown. stirring occasionally. oil and eggs called for on cake mix package ~ 112 teaspoon almond extract 1 tub Betty Crocker" Rich & Creamy chocolate frosting 1/2 cup sliced almonds. toasted" Method 1. (For easier filling. Spread 1/3 tub of the frosting in cavity of cake. Place small cake on frosting in cavity. *To toast nuts. Frost with remaining frosting. Invert cake onto serving plate.) 3. Garnish cake with almonds. Heat oven to 350°F. about 1 hour. and the almond extract. covering cavity. lock insert pan into place. 2. Make cake mix as directed on package using water. bake uncovered in ungreased shallow pan in 350 P oven 6 to 10 minutes. Cool base cake 5 minutes.) 3. about 1 hour. Cool dome cake 20 minutes. oil and eggs called for on cake mix package ] quart vanilla ice cream. Pour batter into dome pan to fill line. Pour remaining batter into base pan. freeze cooled cakes 30 minutes if desired. oil and eggs. Using remaining tan frosting. bake uncovered in ungreased shallow pan in 350 P oven 8 to 10 minutes. remove from pan. Place filled cake in freezer at least 30 minutes. Spoon ice cream into cake. Stir desired amount of food colors into vanilla frosting to make light tan color for burger bun. Heat oven to 350°F. *To toast sesame seed. frost middle third of' cuke lor the burger. softened Orange and yellow food colors 1 tub Betty Crocker" Rich & Creamy vanilla frosting 1 tub Belly Crocker" Rich & Creamy chocolate frosting 2 teaspoons sesame seed. sprinkle with sesame seed. Invert cake onto serving plate. (For easier filling. smooth ice cream to top of cake. Using chocolate frosting. Make cake mix as directed on package using water. frost top third of' cake for lop of bun. bottom of insert pan and base pan with shortening. Grease dome pan. frost bottom third of cake. Top with cake base. bake dome cake 45 to 50 minutes. Bake base cake 28 to 30 minutes or until toothpick inserted in center comes out clean. stirring occasionally. Using half of the tun frosting. 2.BIG BURGER CAKE Ingredients 1 package Betty Crocker" Supcrlvloist" cake mix (any flavor) Water. Remove cake from freezer. remove insert pan. toasted* 1 to 2 tablespoons strawberry jam Method 1. until golden brown 0 27 . Drizzle side of midd lc chocolate-frosted layer with jam to look like ketchup. 4. Completely cool cake in dome pan before filling. lock insert pan into place (do not fill). freeze cooled cake 30 minutes if desired. softened I tub Betty Crocker" Whipped fluffy white frosting 1 tube Betty Crocker" black decorating gel Black shoestring licorice Betty Crocker" Decors red sugar Method 1. Invert cake onto serving plate. Cool 20 minutes. Remove cake from freezer. lock insert pan into place (do not fill).) 2. nose and mouth on side of cake. (For easier filling. Grease dome pan and bottom of insert pan with shortening. Make cake mix as directed on package using water. Frost entire cake with frosting. about 1 hour. Completely cool cake in pan before filling. Pour batter into dome pan to fill line. smooth ice cream to top of cake. Bake 45 to 50 minutes. Use decorating gel to make black spots. oil and egg whites called for on cake mix package I quart chocolate chip ice cream.) 3. Use licorice for antennae.LADYBUG CAKE Ingredients I package Betty Crocker" Superlvloist" white cake mix Water. Place filled cake in freezer at least 30 minutes. make eyes. 28 . (Use remaining batter to make 6 cupcakes. Heat oven to 350°F. oil and egg whites. remove insert pan. Using decorating gel. Sprinkle red sugar over cake to within 2 inches of face. Spoon ice cream into cake. 4. . .--:~_.--- --i= .. • .. - t ...... ........~~~----... 11:. -_ .. .. _ :~ -. _. -:---.. ""'-":i I! National Express 2 Morgan Avenue Norwalk. -_ .... . . and International Patents Pending ...= ..... © 2004 Products "2 Retail.. ....... ' ... used under license from General Mills.t • ......--.f ~ .• .... __ .-~ ---------.. -. • • ......... .:--"".S.._.. .. .....-~ --_.a ns := i .-~" ...·-----..... ..... . InC. ... Inc..-.. -:. In<:>... ALL RlGHTS RESERV6D P2R Registered Trademark of Products 2 Retail... -.:... Made in China U.. _ •• ---........ 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