Baby Turtle Cake

by Christen C.
(Linthicum Heights, MD, USA)

Baby Turtle Cake

Baby Turtle Cake

Materials Needed:
*cake mix, any flavor
*Wilton soccer ball pan
*cake board and scissors
*1 1/2c miniature marshmallows
*3c Rice Krispies cereal
*1/8c butter
*1lb powdered sugar
*1 stick butter
*1/2 cup vegetable shortening
*2t vanilla
*4-8T milk (varies)
*1lb pre-made fondant
*green and brown gel-based icing dye
*Wilton disposable pastry bags and assorted tips
*2 kabob sticks
*Wilton 2 1/2in globe pillar set
*Viva paper towel

Bake cake according to package directions in the Wilton soccer ball pan. Follow cake pan instructions for appropriate pan lining and oven temperature setting. Let cool completely. Place on cake board cut 3/4in from edge of cake all the way around.

In a large saucepan, melt 1/8c butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat. Stir in the Rice Krispies cereal coating them well with the melted marshmallow mixture. When cool enough to touch (but still warm), mold cereal mixture with hands into the shape of a turtle head and tail. Place in fridge to cool and harden.

Bring remaining stick of butter to room temperature (do not melt). Cream butter and shortening. Add and mix on low speed sugar, vanilla, and just enough milk as necessary to bring buttercream to appropriate consistency. Frosting should hold semi-stiff peaks.

Cut cake into 3 even layers, fill between each layer with buttercream. Cover cake in a very thin layer of buttercream, let set 5min or until crusted. (A "crusted" buttercream can be lightly touched and will not stick to the tip of your finger). Divide remaining buttercream in half, tint one half green and the other brown. Using a butter knife or tapered spatula, follow soccer ball pattern and frost pentagons on cake in green and brown. Set aside for 5min or until crusted. Place Viva paper towel over cake and very gently apply pressure with finger tips and rub icing smooth under paper towel. If the icing sticks to the towel, you are either applying too much pressure or your icing has not crusted yet. Pipe any design you desire in each hexagon with remaining icing using Wilton tips and disposable pastry bags.

Set aside marble-sized piece of white fondant. Dye remaining 1/4 brown and 3/4 green. Roll out green fondant 1/4-1/8in thick and cover rice krispie head and tail, and all 4 globe pillars (feet). Position cake board on top of feet. Using kabob sticks, skewer head and tail securely onto the front and back of the shell. Roll out green and brown fondant logs and shape around pentagons on shell. Roll out more logs slightly thicker, twist and wrap around base of turtle shell. With remaining fondant, make eyes, toe nails, and nostrils.

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