Hidden Treasure Chest Cake Food

TREASURE CHEST CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan--except use 1 cup water, the oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• From center of cake, cut one 3-inch crosswise strip (see diagram). Cut the strip diagonally in half to make two 9-inch triangular wedges. (Discard 1 cake wedge or reserve for another use.)
• On tray, place a 9x5-inch cake piece. Stir food colors into frosting to make golden yellow. Spread 1 tablespoon of frosting on 1 edge of triangular wedge of cake. Attach wedge, frosting side down, to 9x5-inch cake piece on tray, placing wedge along top edge of larger cake piece. Freeze all cake pieces 1 hour.
• Spread 1 tablespoon of frosting on top edge of triangular wedge of cake. Attach remaining 9x5-inch cake piece to cake wedge to look like partially opened treasure chest. To seal crumbs, frost cake with a thin layer of frosting. Refrigerate or freeze 30 to 60 minutes to set frosting. Spread remaining frosting evenly over entire cake. Pull fork through frosting to look like wood grain.
• Use pull-and-peel licorice to make handles and straps. Fill chest with chocolate coins, candy necklaces, and other hard candies. Add gummy ring half for clasp. Store loosely covered.

HIDDEN TREASURE CHEST CAKE

Steps:

• Microwave chocolate and cream in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after 1-1/2 min. Cool slightly. Gradually add powdered sugar, beating with electric mixer on high speed until mixture is well blended and of desired spreading consistency.
• Use a serrated knife to cut off top one third of cake. Set top aside. Place bottom of cake on large serving platter; spread with chocolate frosting. Scatter candies and some of the coins around cake as desired. Replace top of cake; spread with the remaining chocolate frosting to resemble a treasure chest.
• Decorate top of chest with string licorice and some of the remaining candies. Sprinkle wafer crumbs onto platter to resemble sand. Arrange any remaining coins and candy in "sand." Store in refrigerator.

HIDDEN TREASURE CAKE

Steps:

• Place cake on serving plate and cut a slice off the top 3/4 inches thick.
• Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
• Remove the cake cutout.
• Stir water into the jello powder until powder is completely dissolved.
• Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
• Set aside 1/2 cup of jello mixture in medium bowl.
• Add the Cool Whip and stir with a wire whisk until well blended.
• Cool in the fridge for 10- 15 minutes or until thick enough to spread.
• Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
• Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
• Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
• Garnish the top of the cake with the remaining 1/4 cup of the fruit.

TREASURE CHEST CAKE

Steps:

• cut 1/2 inch slice off top of cake set aside.
• Hollow out center of cake leaving 1/2 in.
• shell on bottom and sides.
• Spoon 1 cup of the whipped topping into cake shell.
• Frost sides with 1 1/2 cups whipped toping.
• Refrigerate Just before serving, place assorted jewels over whipped topping in the cake shell.
• Angle reserved cake slice over jewels using pretzel rod pieces in each side, to resemble open chest lid.
• Frost slice with remaining whipped topping.
• Decorate cake with candies.
• Add pretzels for handles.

TREASURE CHEST CAKE

Steps:

• Squeeze the juice from the orange, and then remove the white from the peel. Place the peel, nuts and raisins in a food processor, and grind coarsely. Add the orange juice to the nut mixture.
• Cream the shortening and sugar together until light and fluffy. Beat the egg, and add it to the creamed mixture.
• Sift together the flour, soda, baking powder, and spices. Add the flour mixture alternately with the buttermilk to the creamed mixture. Stir in 3/4 of the nut mixture, and reserve the rest for the icing.
• Pour batter into a greased and floured 10 inch square pan. Bake at 350 degrees F (175 degrees C) for about 1 hour. Cool.
• To Make Frosting: Blend the cream and vanilla with the confectioners' sugar in a small mixing bowl. Add the remaining nut mixture and the grated orange rind. Frost the cooled cake with this icing.

HIDDEN TREASURE CUPCAKES

Steps:

• Prepare cake mix according to package directions. Fill paper-lined muffin cups half full. Drop 1/2 teaspoon pie filling in the center of each; top with remaining batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, cut cake rolls lengthwise (do not cut through); set aside. Place two tablespoons frosting in a small bowl; set aside. Tint remaining frosting with blue food coloring if desired; frost cupcakes., Place a cake roll on each cupcake. Decorate with assorted candies. Tint reserved frosting with yellow food coloring if desired; place in a resealable plastic bag. Cut a small hole in a corner of bag; pipe latches onto chests.