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Stork Cake

Kenneth Chen

Ingredients:

  • 1 (8-inch) round cake
  • 1 cake baked in a 12 ounce (4-1/2 inches) oven proof bowl (or jumbo cupcake trimmed)
  • 1 can (16 ounces) vanilla frosting
  • Orange food coloring
  • 1 sugar ice cream cone
  • 3 plain bread sticks
  • 1/4 cup orange decorating sugar (Wilton), found at Michael’s Craft Stores
  • 1/2 cup flaked coconut
  • 1 Junior Mint
  • 1 piece Fruit Stripe Gum
  • 3/4 cup light blue decorating sugar (Wilton), optional

Tools:

  • Serrated knife
  • A zip lock bag
  • A small offset spatula or butter knife
  • Scissors

Trimming the cakes:

  1. Cut a 3-inch deep semi-circle on one side of the cake layer. Trim the top of the bowl cake and make level. Cut one of the bread sticks in half crosswise with the serrated knife.
  2. Arrange the cake pieces and the trimmed bread stick on a large serving platter as pictured in the template.

Frosting the cake:

  1. Tint 1/4 cup of the vanilla frosting orange with the food coloring. Spoon 1 teaspoon of the vanilla frosting in a zip lock bag.
  2. Spread the remaining vanilla frosting over the cakes and bread stick to make smooth.
  3. Use an offset spatula or the back of a butter knife to make long strokes in the frosting to look like the feathers.

To complete the cake:

  1. Press the coconut into the cake on the chest, tips of wing and tail area and the top of the stork’s head.
  2. Spread the orange frosting over the 2 remaining bread sticks and ice cream cone and make smooth. Sprinkle with the orange sugar to coat.
  3. Press the cone on the side of the head cake as the beak, adding more frosting if necessary to secure.
  4. Insert the orange bread sticks at the base of the larger cake as the feet.
  5. Add the Junior Mint as the eye.
  6. Cut the piece of gum into a bow tie shape and pinch the center to pleat. Add to the base of the neck cake.
  7. Snip a small corner from the bag of frosting. Pipe a dot of frosting on the Junior Mint to add sparkle to the eye.

Serves 14

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