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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Artist's Palette

Makes: 10 servings
Start to Finish 40 mins
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 - 1/2  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

Yield: about 3 cups
Ingredients
  • 1  cup  shortening
  • 1 1/2  teaspoons  vanilla
  • 1/2  teaspoon  almond extract
  • 1 16  ounce package  powdered sugar (about 4 cups)
  • 3 - 4  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.

Nutrition Facts (Artist's Palette)
  • Servings Per Recipe 10,
  • cal. (kcal) 653,
  • Fat, total (g) 34,
  • chol. (mg) 56,
  • sat. fat (g) 9,
  • carb. (g) 88,
  • Monosaturated fat (g) 13,
  • Polyunsaturated fat (g) 8,
  • Trans fatty acid (g) 3,
  • fiber (g) 1,
  • sugar (g) 71,
  • pro. (g) 3,
  • vit. A (IU) 30,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 33,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 331,
  • Potassium (mg) 33,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Creamy White Frosting)
  • cal. (kcal) 298,
  • Fat, total (g) 16,
  • chol. (mg) 0,
  • sat. fat (g) 4,
  • carb. (g) 38,
  • Trans fatty acid (g) 2,
  • fiber (g) 0,
  • pro. (g) 0,
  • sodium (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Chocolate Butter Frosting
Makes: 12 servings
Ingredients
  • 3/4  cup  butter, softened
  • 7 1/2  cups  powdered sugar
  • 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)
  • Servings Per Recipe 10,
  • cal. (kcal) 653,
  • Fat, total (g) 34,
  • chol. (mg) 56,
  • sat. fat (g) 9,
  • carb. (g) 88,
  • Monosaturated fat (g) 13,
  • Polyunsaturated fat (g) 8,
  • Trans fatty acid (g) 3,
  • fiber (g) 1,
  • sugar (g) 71,
  • pro. (g) 3,
  • vit. A (IU) 30,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 33,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 331,
  • Potassium (mg) 33,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Chocolate Butter Frosting)
  • Servings Per Recipe 12,
  • cal. (kcal) 401,
  • Fat, total (g) 12,
  • chol. (mg) 31,
  • sat. fat (g) 7,
  • carb. (g) 76,
  • fiber (g) 0,
  • pro. (g) 0,
  • sodium (mg) 85,
  • Percent Daily Values are based on a 2,000 calorie diet

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