Mardi Gras Pina Colada Cake Recipe

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Supplies Needed to Decorate Cake: Make the decorative candy mask and Fleur de lie a few days before the cake.

Yellow, purple, green candy melts, mask and Fleur de Lie candy molds, 1-10″ round cake board for feather cake base, 1-8″ gold doily for center of feather cake board, 1- 6″ round cake board for cake. Feathers: green, yellow, purple

Fondant- tinted yellow, green and purple, disposable gloves for kneading fondant color.

Author: Liz Bushong
Yield: 1-6" 2 layer cake- 10 servings 1x

Ingredients

Units Scale

Cake: 1-15.25 ounce package classic white cake mix 1-3 ounce package vanilla instant pudding/pie mix-dry 1 cup water 3 egg whites 1/3 cup thawed, frozen Pina colada non alcohol drink mix 1/4 cup all purpose flour 1/2 cup vegetable oil 1 teaspoon coconut or vanilla extract Frosting & Decor: 2 cups or 2 cans Buttercream frosting creamy white canned or home made. 1 teaspoon coconut extract, 1/2 teaspoon per can. 1 tablespoons thawed Pina Colada non alcohol drink mix juice 1-6 ounce can crushed pineapple, drained and squeezed- for cake filling between cake layers only. 1 package each Wilton Candy Melts, green, yellow, purple 2 pounds (lb) white fondant-divided Food Gel paste- yellow, purple and green Make ahead: candy melts green, yellow, purple Mask and Fleur de lies using candy molds. Tint 1 pound fondant yellow for cake base, divide the remaining 1 lb of fondant in half, tint one half with purple, and one with green.

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Instructions

Preheat oven to 350. Line two-6″ cake pans with parchment paper and spray with cooking spray, the parchment paper and sides of pans. Set aside.
In large bowl, combine all cake ingredients, mix on medium speed for 2 minutes.
Divide batter in half and pour into prepared cake pans.
Bake at 350 for 22-25 minutes. Cake is done when center springs back after touching.
Let cool. Remove cakes from pans and place cakes in freezer for an hour to firm for frosting.* optional

Cake Filling: In small mixing bowl, mix 1 can of creamy white frosting with crushed, squeezed pineapple and 1 tablespoons thawed Pina colada juice. Stir to combine. This is the cake filling.

Frosting: Frost bottom layer top of cake only. Add second layer. Frost the entire cake with a thin coat of buttercream frosting. Chill Cake.

Sprinkle counter top with confectioners sugar and roll out yellow fondant into 14″ round circle 1/4″ thick. Place this over the frosted cake, smooth sides, cut off excess fondant. Set aside. With extra pieces of colored fondant, create small balls for beads, and diamond shapes. Attach these pieces to the cake with small amounts of cool water brushed onto each piece. Press designs carefully onto sides of cake. If you use too much water they will slide off.

Decorate cake with prepared candies and decorative feathers if desired.

Notes

*Freezing cake layers will help with frosting the cakes.

Wear disposable gloves when mixing color gel into the fondant. Keep fondant covered with a moist towel, it will dry out if you don’t. Recommended Fondant: Fonderific. It is delicious.

Find it online: https://lizbushong.com/mardi-gras-pina-colada-cake-recipe/