Hi, everyone!
I’m ahead of the game! Last week I shared my Cupid’s Box of Cookies idea for Valentine’s Day this week and weekend. And today, I’m going to help you start thinking about Mardi Gras. I know how easy it can be to fit things into your schedule if you know about them ahead of time. After all, what good is a homemade Mardi Gras Cake recipe on February 17?
Anyway, I hope you enjoy this…the idea is based on a birthday cake I made for Trevor one year. He requested a colorful cake and I found a great recipe where you needn’t bake a bunch of separate colored cakes. Everything goes in in one pan…and yet it comes out looking like a rainbow.
If you'd like to add a little plastic baby for luck (as is the tradition with a King Cake), feel free!
Ingredients:
Cake:
- 1 box white cake mix
- Gel food coloring in the colors of purple, yellow/gold, and green
- Colored sugars and/or sprinkles
- Fondant (optional)
Cream Cheese Icing:
- 2 (8-oz) packages cream cheese, softened to room temperature
- 6 Tbsp butter
- 2 tsp vanilla
- 1-1/2 cups confectioners' sugar
Preparation:
- Prepare the cake mix as directed. Divide the cake mix evenly into four smaller bowls. Keep one bowl white. Squeeze one drop of purple food coloring into the second bowl; one drop of yellow into the third bowl; and one drop of green into the last bowl.
- Pour the white cake mix into baking pan. Then, then drop each additional colored batter into the pan. Bake the cake as directed. Cool on a wire rack.
- To prepare the icing, combine the cream cheese, butter, vanilla, and confectioners' sugar in a mixing bowl. Beat with a stand or hand mixer until fluffy.
- After the cake is completely cool, frost it, and then decorate it with the colored sugars and sprinkles. If desired, roll out the Fondant and use Mardi Gras-themed cookie cutters to make festive shapes.
This recipe was prepared with the KitchenAid 5-Quart 325-Watt Tilt-Head Stand Mixer with Flex Edge (K41660).
You’re Home with Jill is back tomorrow night at 7pm ET. I’ll see you then!
From my home to yours,
—Jill