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Clown Cake

  1. Heat oven to 350°F. Grease and flour two 4-oz custard cups and two 3- to 4-cup ov­en­proof bowls not more than 6 in. across top (If you have only 1 bowl, save 1 1⁄2 cups batter. After the first cake is turn­ed out, wash, dry, grease and flour the bowl, fill with reserved batter, and bake). Pre­pare cake batter as box directs. Pour 1⁄2 cup into each custard cup; divide remaining batter between bowls (about 1 1⁄2 cups each).
  2. Bake custard cups 30 minutes, bowls 40 to 45 minutes or until a wooden pick inserted in centers comes out clean.
  3. Cool cups and bowls on a wire rack 10 minutes, run a knife around edges, then invert cakes on rack to cool completely
  4. Color frosting as follows: Tint 11⁄4 cups yellow, 3⁄4 cup violet and 1⁄2 cup peach. Spoon 3 Tbsp yellow and 2 Tbsp violet into separate plastic bags (for ruffles on sleeves and hat); seal bags. Reserve 3 Tbsp yellow for hat; spoon remaining violet and yellow frosting into separate bags and seal. Tightly cover remaining frosting.
  5. Shoes: Cut 1 Twinkies cake in half crosswise. Frost all except cut ends with about 1⁄4 cup untinted frosting. Roll in red sugar to coat. Let dry at least 2 hours.
  6. Hat: Spread sugar cone with reserved yellow frosting; press on candy dots. Tassel: Pinch 1 end of a 1-in. length of Twizzlers; separate strands at other end. Press onto tip of hat. Let dry at least 1 hour.
  7. Hands: Flatten marshmallows. With scissors, snip 4 slits for fingers in each to resemble left and right hand. Dust cornstarch between fingers to prevent sticking.
  8. Arms and Legs: Bend and shape Krisp­ie treats, slanting top of arms to fit against shoulders. Spread with thin layer untinted frosting.
  9. Hair: Separate strands of 1 whole Twizzlers. Bend each strand into uneven figure eights. Pinch eights together in middle.
  10. Body: Trim tops of cakes flat. Put 1 bowl cake, flat side up, near 1 end on serving platter (if rectangular). Spread top with 1⁄4 cup untinted frosting. Top with other bowl cake flat side down. Dab frosting on top. Head: Sandwich small cakes with 1 Tbsp frosting; set on body. Slide skewer through cakes to hold head in place. Brush off loose crumbs.
  11. Frosting Body: With a toothpick, score lines in cake about 1 in. apart as a guide for stripes. Snip 1⁄2 in. off corner of bags with larger amounts yellow and violet frosting. Pipe alternating stripes on body; smooth frosting (see Tip). Position arms and legs (if arms slip, insert toothpicks underneath to hold them in place until frosting sets). Pipe yellow frosting on 1 arm and leg; violet on the other.
  12. Head: Cover with peach-colored frosting; spread smooth. Press hair, face, collar and shoes in place.
  13. With frosting, glue hands onto arms. Snip small tip off corner of remaining bags violet and yellow frosting. Pipe violet ruffle around yellow wrist and ankle; yellow around violet (save some yellow for hat).
  14. Up to 1 hour before serving: Place hat on head; pipe dots around edge with leftover yellow frosting. Remove toothpicks.Before You Beginlf you don't have the right sized serving tray, cover a baking sheet, plastic-foam board or sturdy cardboard with foil or plastic wrap. Check "You also need" in ingredients list. Use the large photos (pages 93--96) as an assembly and decorating guide. Paste (gel) food colors can be found in supermarkets or stores selling crafts or cake-decorating supplies. If the colors called.

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