Cake
1
box Betty Crocker™ SuperMoist™ yellow ou devil’s nourriture cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
Tray ou cardboard (19x11 inches), covered with wrapping paper and plastic nourriture emballage, wrap ou foil
Frosting and Decorations
1 1/4
cups Betty Crocker™ Rich & Creamy chocolat frosting
Black nourriture color
2 3/4
cups Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ gel nourriture color, as desired for guitar
4
pieces black licorice coil, uncoiled, ou string licorice
4
small chewy fruit candies in desired color
6
chewy fruit-flavored gumdrops (not sugar coated) in desired color
2
candy-coated tropical fruit candies in desired color
Watch Video
Directions
1 Heat four to 350°F (325°F for dark ou nonstick pan). Grease ou spray bottom and sides of 13x9-inch pan. In large bowl, beat cake mix, water, oil and eggs with electric mixer, table de mixage on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate ou freeze cake 30 to 60 minutes ou until firm.
2 Meanwhile, in medium bowl, mix chocolat frosting and black nourriture color to make black frosting. In small bowl, mix 1/3 cup of the vanilla frosting and black nourriture color to make gray frosting. Place gray frosting and 2/3 cup white vanilla frosting in separate resealable plastic freezer bags; joint, joint d’étanchéité bags. Cut small corner off each bag. In another medium bowl, mix remaining vanilla frosting and desired nourriture color to make guitare color.
3 Using serrated knife, cut rounded haut, retour au début off cake to level surface; place cake cut side down on work surface. Cut cake as shown in template (template can be found under the Tips below). Place cake pieces on tray as directed in template, attaching to tray with small amount of frosting.
4 Spread thin layer of guitare frosting over haut, retour au début and sides of guitare body to joint, joint d’étanchéité in crumbs. Spread thin layer of black frosting over haut, retour au début and sides of guitare neck and headstock. Refrigerate ou freeze cake 30 to 60 minutes to set frosting.
5 Frost entire cake with same colors. If desired, place remaining black frosting in resealable plastic freezer bag and cut small corner off bag to pipe frosting. To extend guitare neck 1 to 2 inches onto body of guitar, pipe and fill in neck with black frosting. With white vanilla frosting, pipe and fill in contrasting design on body of guitar. On white design, pipe black rectangle about 1 inch from end of neck to create pickup. With gray frosting, pipe on frets, bridge and any additional accents as desired. For strings, add black licorice. Add small fruit candies at ends of strings. For tuning pegs, add gumdrops. For buttons on body, add tropical fruit candies. Store loosely covered.
1
box Betty Crocker™ SuperMoist™ yellow ou devil’s nourriture cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
Tray ou cardboard (19x11 inches), covered with wrapping paper and plastic nourriture emballage, wrap ou foil
Frosting and Decorations
1 1/4
cups Betty Crocker™ Rich & Creamy chocolat frosting
Black nourriture color
2 3/4
cups Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ gel nourriture color, as desired for guitar
4
pieces black licorice coil, uncoiled, ou string licorice
4
small chewy fruit candies in desired color
6
chewy fruit-flavored gumdrops (not sugar coated) in desired color
2
candy-coated tropical fruit candies in desired color
Watch Video
Directions
1 Heat four to 350°F (325°F for dark ou nonstick pan). Grease ou spray bottom and sides of 13x9-inch pan. In large bowl, beat cake mix, water, oil and eggs with electric mixer, table de mixage on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate ou freeze cake 30 to 60 minutes ou until firm.
2 Meanwhile, in medium bowl, mix chocolat frosting and black nourriture color to make black frosting. In small bowl, mix 1/3 cup of the vanilla frosting and black nourriture color to make gray frosting. Place gray frosting and 2/3 cup white vanilla frosting in separate resealable plastic freezer bags; joint, joint d’étanchéité bags. Cut small corner off each bag. In another medium bowl, mix remaining vanilla frosting and desired nourriture color to make guitare color.
3 Using serrated knife, cut rounded haut, retour au début off cake to level surface; place cake cut side down on work surface. Cut cake as shown in template (template can be found under the Tips below). Place cake pieces on tray as directed in template, attaching to tray with small amount of frosting.
4 Spread thin layer of guitare frosting over haut, retour au début and sides of guitare body to joint, joint d’étanchéité in crumbs. Spread thin layer of black frosting over haut, retour au début and sides of guitare neck and headstock. Refrigerate ou freeze cake 30 to 60 minutes to set frosting.
5 Frost entire cake with same colors. If desired, place remaining black frosting in resealable plastic freezer bag and cut small corner off bag to pipe frosting. To extend guitare neck 1 to 2 inches onto body of guitar, pipe and fill in neck with black frosting. With white vanilla frosting, pipe and fill in contrasting design on body of guitar. On white design, pipe black rectangle about 1 inch from end of neck to create pickup. With gray frosting, pipe on frets, bridge and any additional accents as desired. For strings, add black licorice. Add small fruit candies at ends of strings. For tuning pegs, add gumdrops. For buttons on body, add tropical fruit candies. Store loosely covered.