Cake
1
box Betty Crocker™ SuperMoist™ yellow o devil’s Cibo cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
Tray o cardboard (19x11 inches), covered with wrapping paper and plastic Cibo avvolgere o foil
Frosting and Decorations
1 1/4
cups Betty Crocker™ Rich & Creamy Cioccolato frosting
Black Cibo color
2 3/4
cups Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ gel Cibo color, as desired for guitar
4
pieces black licorice coil, uncoiled, o string licorice
4
small chewy frutta candies in desired color
6
chewy fruit-flavored gumdrops (not sugar coated) in desired color
2
candy-coated tropical frutta candies in desired color
Watch Video
Directions
1 Heat forno to 350°F (325°F for dark o nonstick pan). Grease o spray bottom and sides of 13x9-inch pan. In large bowl, beat cake mix, water, oil and eggs with electric miscelatore 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 o freeze cake 30 to 60 minuti o until firm.
2 Meanwhile, in medium bowl, mix Cioccolato frosting and black Cibo color to make black frosting. In small bowl, mix 1/3 cup of the vanilla frosting and black Cibo color to make gray frosting. Place gray frosting and 2/3 cup white vanilla frosting in separate resealable plastic freezer bags; foca, guarnizione bags. Cut small corner off each bag. In another medium bowl, mix remaining vanilla frosting and desired Cibo color to make chitarra color.
3 Using serrated knife, cut rounded superiore, in alto 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 chitarra frosting over superiore, in alto and sides of chitarra body to foca, guarnizione in crumbs. Spread thin layer of black frosting over superiore, in alto and sides of chitarra neck and headstock. Refrigerate o freeze cake 30 to 60 minuti 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 chitarra 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 frutta candies at ends of strings. For tuning pegs, add gumdrops. For buttons on body, add tropical frutta candies. Store loosely covered.
1
box Betty Crocker™ SuperMoist™ yellow o devil’s Cibo cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
Tray o cardboard (19x11 inches), covered with wrapping paper and plastic Cibo avvolgere o foil
Frosting and Decorations
1 1/4
cups Betty Crocker™ Rich & Creamy Cioccolato frosting
Black Cibo color
2 3/4
cups Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ gel Cibo color, as desired for guitar
4
pieces black licorice coil, uncoiled, o string licorice
4
small chewy frutta candies in desired color
6
chewy fruit-flavored gumdrops (not sugar coated) in desired color
2
candy-coated tropical frutta candies in desired color
Watch Video
Directions
1 Heat forno to 350°F (325°F for dark o nonstick pan). Grease o spray bottom and sides of 13x9-inch pan. In large bowl, beat cake mix, water, oil and eggs with electric miscelatore 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 o freeze cake 30 to 60 minuti o until firm.
2 Meanwhile, in medium bowl, mix Cioccolato frosting and black Cibo color to make black frosting. In small bowl, mix 1/3 cup of the vanilla frosting and black Cibo color to make gray frosting. Place gray frosting and 2/3 cup white vanilla frosting in separate resealable plastic freezer bags; foca, guarnizione bags. Cut small corner off each bag. In another medium bowl, mix remaining vanilla frosting and desired Cibo color to make chitarra color.
3 Using serrated knife, cut rounded superiore, in alto 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 chitarra frosting over superiore, in alto and sides of chitarra body to foca, guarnizione in crumbs. Spread thin layer of black frosting over superiore, in alto and sides of chitarra neck and headstock. Refrigerate o freeze cake 30 to 60 minuti 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 chitarra 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 frutta candies at ends of strings. For tuning pegs, add gumdrops. For buttons on body, add tropical frutta candies. Store loosely covered.
