Artist's Palette

Artist's Palette Enlarge Image
1,152views
5 users rated this recipe an average rating of 3.0
Makes:
10 servings
Start to Finish:
40 mins
Rate me!


Artist's Palette

Ingredients
1
13x9-inch baked cake (any flavor)
1
recipe Creamy White Frosting or two 16-ounce cans creamy white frosting
1/4
cup Chocolate Butter Frosting or canned milk chocolate frosting
 
Desired gel or paste food colorings
 
Colored sugars or edible glitter
1
2x7-inch strip rolled fruit leather
1
long, thin crisp breadstick

Directions

  1. Using a long serrated knife, trim rounded top of cake flat. Invert cake and place on a large flat tray or serving platter. Trim sides of cake to make a large jelly bean shape. Using a melon baller or cookie scoop, make a round, shallow indentation in top of cake for the palette's finger hole.
  2. Transfer 2 cups of the Creamy White Frosting to a medium bowl. Add Chocolate Butter Frosting; stir slightly to swirl frostings together. Spread swirled frosting over top and sides of cake. With some of the remaining white frosting, spoon 1 tablespoon frosting each into five or six small bowls or custard cups. Tint each portion a different color using food coloring (make sure to tint one portion black). Spoon black frosting into the hole, spreading the frosting inside the hole to cover the cut edges. Arrange each of the remaining colored frostings on top of cake, spreading each color slightly with the back of spoon. If desired, sprinkle with colored sugars.
  3. For paintbrush, use scissors to cut fringe into one edge of fruit leather strip. Wrap strip around breadstick, about 1 inch from one end. Place on top of cake.

Creamy White Frosting

Ingredients

1
cup shortening
1 1/2
teaspoons vanilla
1/2
teaspoon almond extract
1
16 ounce package powdered sugar (about 4 cups)
3
tablespoons milk

Directions

  1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.

Chocolate Butter Frosting

Ingredients

7 1/2
1/2
cup cocoa powder
1/3
cup milk
2
teaspoons vanilla
 
Milk

Directions

  1. In an extra-large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining powdered sugar and cocoa powder until smooth. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring. This frosts the tops and sides of two 8- or 9-inch cake layers. Makes 4 1/2 cups.

Nutrition Facts

(Artist's Palette)
    Per serving:
  • 653 kcal cal.,
  • 34 g fat
  • (9 g sat. fat,
  • 8 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 56 mg chol.,
  • 331 mg sodium,
  • 88 g carb.,
  • 1 g fiber,
  • 71 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Creamy White Frosting)
    Per serving:
  • 298 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 0 mg chol.,
  • 2 mg sodium,
  • 38 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Chocolate Butter Frosting)
    Per serving:
  • 401 kcal cal.,
  • 12 g fat
  • (7 g sat. fat,
  • 31 mg chol.,
  • 85 mg sodium,
  • 76 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Cakes, Chocolate Desserts, Desserts
Your Comment:
close
close
close
close
close

Loading... Please wait...