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Circus Birthday Cake
Circus Birthday Cake
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Prep Time:
20 minutes
Total Time:
3 hours
Wow your guests with a show-stopping circus cake featuring a candy elephant, bear, and lion!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
  • Water, butter and eggs called for on cake mix box
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing red icing
  • 1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing black icing
  • 3 Oreo chocolate creme sandwich cookies
  • 2 pieces yellow fruit chew taffy
  • Betty Crocker™ Easy Flow white decorating icing
  • 2 pieces pink fruit chew taffy
  • 8 miniature semisweet chocolate chips
  • 2 large purple confetti sprinkles
  • 6 pieces chocolate candy chews
  • Paper flag on pick
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and grease a 13x9-inch pan with shortening. Prepare the batter following the box instructions and pour it into the pan. Bake as directed. Allow the cake to cool completely, then refrigerate for 1 hour before serving.
  • Trim 2 triangular pieces from one short end of the cake to create a pointed shape at the top. Cover the entire cake with creamy vanilla frosting. Chill the cake in the refrigerator for 30 minutes.
  • Score a line in the frosting with the back of a large chef's knife where the tent "roof" starts on the cake. Then, score four vertical lines evenly across the bottom portion of the cake. Next, score four diagonal lines spreading downward from the tip of the tent's pointed rooftop. Finally, create the tent opening by scoring two diagonal lines in the center of the cake.
  • With red cookie icing, trace 3 red triangles on the rooftop along the scored lines. Trace the corresponding rectangular lines beneath the triangles. Leave the middle red stripe partially unfilled for a different color. Carefully fill in the stripes with red icing without overflowing. Utilize a toothpick to ensure no gaps are left. Then, outline the central scored triangle with black icing and fill it in similarly. Finally, trace all scored lines with black icing.
  • Microwave a piece of yellow fruit chew taffy on High for 5 seconds. Knead and stretch it into a round shape to cover the cream-filled chocolate sandwich cookie completely. Wrap the taffy around the cookie. Use white decorating icing to pipe two small mounds in the center of the cookie, then place miniature chocolate chips pointed-side-down on top. Pipe a larger mound of white icing just below the eyes and place a chocolate chip flat-end-up at the top center.
  • Mix 2 chocolate chews until smooth (microwave for 5 seconds on High if needed to soften). Shape into a round, slightly larger than a lion's head. Trim edges to create a neat circle, then use kitchen scissors to fringe the edges. Secure the lion head onto the chocolate piece with a small amount of white icing. Roll some chocolate chew scraps between your fingers to form whiskers. Press these into the white frosting on each side of the miniature chip nose. Form 2 small balls from yellow fruit chews, flatten to make ears, and keep them aside but do not attach yet.
  • Microwave 1 piece of pink fruit chew taffy and knead it. Wrap it around 1 cream-filled chocolate sandwich cookie, forming the body of the elephant. Use half of another piece of pink taffy for the trunk and the rest to create 2 large elephant ears. Attach the ears using white icing and place 2 miniature chocolate chips for eyes. Decorate one ear with a large purple confetti sprinkle. Roll a small piece of yellow taffy into a ball for the center of the bow.
  • Combine 3 chocolate fruit chews by kneading them together (microwave if needed). Stretch and wrap around the cookie as done with the lion and elephant heads. Use white decorating icing to create 2 small mounds in the center of the cookie. Place 1 chocolate chip pointed-side-down on each mound. Pipe a larger mound of white icing just below the eyes and place 1 chocolate chip flat-end-up at the top center. Roll 2 small pieces of 1 chocolate chew between your fingers to flatten and shape them into bear ears, but do not attach them yet.
  • Place the lion head on the top point of the black triangle tent opening. If it doesn't stick, use white icing to secure it. Attach 2 yellow fruit chew ears to both sides of the lion head using white icing. Then, position the elephant head to the lower right of the lion head and the bear head to the lower left. Finally, attach 2 chocolate chew ears to both sides of the bear head with white icing dots.
  • Gently press a decorative paper flag pick into the top point of the cake before serving and store the cake loosely covered.

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