Artist's Palette

Artist’s Palette
Start To Finish Time:
40 mins


  • 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

  • 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


  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.

Chocolate Butter Frosting

  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.

Creamy White Frosting

  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 (per serving)

653 Calories
34g Fat
88g Carbs
3g Protein
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.

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