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Coolest Treasure Chest Cake 54

by Jen C.
(Campbellsport, WI)

Homemade Treasure Chest Cake

Homemade Treasure Chest Cake

This Treasure Chest Cake was awesome! It was a HUGE hit among the mini-pirates for my daughter's 4th birthday (pirate) party!

2 packages (18-1/4 ounces each) chocolate cake mix (we used yellow)
1-1/3 cups butter, softened
8 squares (1 ounce each) unsweetened chocolate, melted and cooled
6 teaspoons vanilla extract
7-1/2 to 8 cups Domino® or C&H® Pure Cane Powdered Sugar
1/3 to 1/2 cup milk
5 wooden skewers (three 4 inches, two 7-1/2 inches)
Foil-covered heavy corrugated cardboard (12 inches, 7-1/2 inches)
Candy necklaces, foil-covered chocolate coins, candy pacifiers or candies of your choice
2 pieces berry tie-dye Fruit Roll-Ups (I couldn't find them, so I used AirHeads taffy)

In two batches, prepare and bake cakes according to package directions, using two greased and floured 13-in. x 9-in. baking pans. Cool for 10 minutes; remove from pans to cool on wire racks.

In a large bowl, cream butter until fluffy; beat in the chocolate, vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Center one cake on a 16-in. x 12-in. covered board; frost top. Top with remaining cake; frost top and sides of cake. With a metal spatula, smooth frosting to resemble boards.

For chest lid, insert 4-in. skewers equally spaced 6 in. into one long side of corrugated cardboard lid. Frost top of lid. Cut a small hole in the corner of a pastry or plastic bag; insert star tip #21. Pipe a shell border on edges of lid and for handles on side of chest.

Place one 7-1/2-in. skewer on each side of cake top, about 3-1/2 in. from back of chest. Position lid over cake; gently insert short skewers into cake about 1 in. from back of chest. Rest lid on long skewers.

Arrange candy in chest. Cut a small keyhole from a fruit roll-up; center on front of cake. Position strips of fruit roll-ups in front and back of chest. Yield: 14-16 servings.

Comments for Coolest Treasure Chest Cake 54

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the recepie
by: Anonymous

this is from the Taste of Home book May 15,2006 edition

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