Artist's Palette By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 8, 2013 Print Share Share Tweet Pin Email Start To Finish Time: 40 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 13x9-inch baked cake (any flavor) 1 recipe Creamy White Frosting or two 16-ounce cans creamy white frosting ¼ 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 Chocolate Butter Frosting ¾ cup butter, softened 7 ½ cup powdered sugar ½ cup cocoa powder ⅓ cup milk 2 teaspoon vanilla Milk Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 1 16 ounce package powdered sugar (about 4 cups) 3 tablespoon milk Directions 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. 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. 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. Chocolate Butter Frosting 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. Creamy White Frosting 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. Print Nutrition Facts (per serving) 653 Calories 34g Fat 88g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 653 % Daily Value * Total Fat 34g 44% Saturated Fat 9g 45% Cholesterol 56mg 19% Sodium 331mg 14% Total Carbohydrate 88g 32% Total Sugars 71g Protein 3g Vitamin C 2.5mg 13% Calcium 50mg 4% Iron 0.9mg 5% Potassium 33mg 1% Fatty acids, total trans 3g Folate, total 33mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.