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Rattle Cake

Kenneth Chen

Ingredients:

  • 2 cakes baked in 1-quart Pyrex bowls
  • 1 can (16 ounces) plus 1 cup vanilla frosting
  • Neon green food coloring (McCormick)
  • 1 plain bread stick
  • 1 tablespoon light corn syrup
  • 1/2 cup orange decorating sugar (Wilton)*
  • 20 orange spice drops
  • 1 plain doughnut
  • 1/2 cup each yellow and orange jellybeans
  • 1 large orange spice drop
  • 8 yellow Jelly Belly Mint Cremes**

*Orange sugar can be purchased at craft stores or from Wilton’s website.

**Jelly Belly Mint Cremes can be purchased from Jelly Belly’s website.

Tools:

  • A serrated knife
  • 2 freezer-weight zip lock bags
  • A pastry brush

Trimming the cakes:

  1. Trim the tops side of both cakes to make level.
  2. Trim 1/2 inch from the curved bottom of one cake and place it wide side up on a serving platter. Spread the top with some of the vanilla frosting. Place the other cake on top, trimmed side down to make a ball. Place cake on a long serving platter.

Frosting the cake:

  1. Spoon 1 cup of the vanilla frosting into a zip lock bag.
  2. Tint the remaining vanilla frosting neon green with the food coloring. Spoon 1/3 cup of the neon green frosting into a zip lock bag. Press out the excess air and seal the bags.
  3. Spread the round cake with the neon green frosting and make smooth.

To complete the cake:

  1. Heat the corn syrup in the microwave until bubbly. Brush the bread stick with the hot corn syrup and sprinkle with the orange sugar to coat. Set aside.
  2. Sprinkle a work surface with some of the orange sugar. Press the orange spice drops together and roll out in the orange sugar, adding more to prevent sticking to make a 17 by 2 inch strip. Trim with scissors to make sides straight. Set aside.
  3. Press the sugared bead stick into one end of the frosted cake. Press the other end into the plain doughnut.
  4. Snip a small corner from the bags with vanilla and neon green frosting. Pipe rings of the neon green frosting on top of the doughnut. Add a row of yellow jellybeans on the outside edge of doughnut and a row of orange jellybeans on the inside edge.
  5. Arrange the strip of orange spice drops across the center of the cake, pressing lightly to secure. Press the large orange spice drop at the top center of the cake.
  6. 6. Pipe lines of vanilla frosting and attach the rows of jellybeans and crème mints on top of the cake. Pipe a decorative edge on either side of the orange stripe and at the base of the bread stick.

Serves 16

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