Guitar Cake

Name: Guitar Cake
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 15
Cuisine: Mexican
Ingredients: 1 thin chocolate wafer cookie; 15 servings Green and yellow food colors; 1 stick gum; 10 smalls gumdrops; 15 servings Pull-and-peel red licorice; 19 grams tube Betty Crocker® orange decorating gel; 18 tart and tangy round candies; 1 container Betty Crocker® Rich & Creamy vanilla frosting; 1 box Betty Crocker® SuperMoist® yellow cake mix

The recipe Guitar Cake is ready in approximately 2 hours and 25 minutes and is definitely a spectacular dairy free option for lovers of Mexican food. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 247 calories, 2g of protein, and 1g of fat each. It works well as a reasonably priced dessert. A mixture of pull-and-peel licorice, orange decorating gel, gumdrops, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan.

Equipment you will use

Oven

Frying Pan

Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake about 1 hour or until firm.

Ingredients you will need

Cake Mix

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

Using serrated knife, cut rounded top off cake to level surface; place cake cut side down.

Equipment you will use

Serrated Knife

Cut 9x2-inch strip of cake as shown in diagram for guitar neck.

Cut body of guitar from remaining cake.

Place pieces on tray.

Place 1/2 cup frosting in small bowl. Stir in 4 to 6 drops green food color. Into remaining vanilla frosting, stir 6 drops yellow food color. Attach guitar neck to body with small amount of frosting. Frost guitar neck with a thin layer of green frosting and frost top and sides of guitar body with a thin layer of yellow frosting to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake with same colors.

Ingredients you will need

Green Food Color

Frosting

Equipment you will use

Bowl

Press 3 gumdrops on each side of neck for tuning pegs. On neck, draw crosswise lines with decorating gel, 1 inch apart, for frets.

Ingredients you will need

Decorating Gel

Gum Drops

Place wafer cookie on center of body.

Ingredients you will need

Wafer

Place tart and tangy candies around wafer cookie.

Ingredients you will need

Candy

Wafer

Place stick of gum 1 inch under wafer cookie.

Ingredients you will need

Wafer

Place licorice on neck for strings. Press remaining gumdrops into frosting below gum stick. Store loosely covered.

Ingredients you will need

Frosting

Gum Drops

Licorice

Equipment

Ingredients

Servings:

thin chocolate wafer cookie 15servings

Green and yellow food colors 1stick

gum 10smalls

gumdrops 15servings

Pull-and-peel red licorice 19grams

tube Betty Crocker® orange decorating gel 18

tart and tangy round candies 1container

Betty Crocker® Rich & Creamy vanilla frosting 1box

Betty Crocker® SuperMoist® yellow cake mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.