I got this idea for a Spaghetti and Meatball cake from an issue of a “Rosie” when she had a magazine, years ago. The recipe calls for a banana nut cake but I would just use a box cake mix next time.
The meatballs are chocolate truffles and the sauce is strawberry preserve. For a 2 lb. batch of icing I used 8 drops of yellow food coloring and 1/4 tsp. of cocoa powder. I iced the cake with a thin layer then I used a # 5 tip to pipe the spaghetti and I just let it flow out it whatever direction it wanted to go.
I kept going over until the cake was fully covered. My friends were amazed how realistic it looked. This is one of my favorite cakes to make!