LilyGrace's Guinea-Pig-Shaped Cake
... the following is a modification of Linda
Bradley's rat-shaped cake.
Ingredients:
2 cake mixes, any flavor
2 cans of frosting, any flavor or color
1 tube of pink decorator frosting
food coloring to tint frosting (optional)
1 peice of candy for eye (optional)
1 piece of candy for nose (optional)
tray (can use cardboard covered with tin foil)
Tools:
1- 8" or 9" round cake pan
1-13" x 9" cake pan
1 plastic cake decorating piping kit
Step 1: This recipe is for a one-layer cake. Double the recipe for a two-layer
cake. Bake cake according to package directions. Make one sheet cake and one round cake. Allow cake to cool.
Step 2. Remove cakes from the pans. Trim off the ends of the sheet cake to
make straight, flat edges. Cut the round cake in half. One half is for the guinea pig's rear end. Place it at one end
of the sheet cake. Spread some frosting between the pieces to help them stick together.
Step 3: Cut a small wedge as shown from the remaining half of the round cake for
the ear. The larger piece is the head. Place the head against the other end of the sheet cake using the frosting to stick
the pieces together. If making a two-layer cake, frost the top of the assembled cake and place the second layers on top of
the first.
Step 4: Cut the ear wedge into a half circle and place on the head so that
the ear flap is facing down. If you are making a two-layer cake, one of the ear pieces will be discarded.
Step 5: Frost the cake. Apply pink frosting to the ear. Place the eye
and nose on the cake or use the decorating kit to draw the eye and nose with the color frosting of your choice. Some
ideas for candies to use for the eyes and nose are gumdrops, valentine hearts, and M & M's. Draw the mouth with pink
frosting.
