Slumber Party Cake Recipes

Steps:

• Cake:.
• Preheat the oven to 350°F and coat a 9" x 13" baking pan with nonstick cooking spray.
• *NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different.
• Place 1 cup of the cake batter in a small bowl and stir in 1/8 teaspoon green food color; mix well.
• Pour the remaining batter into the baking pan and drop the colored batter by spoonfuls into the batter in the baking pan and swirl with a knife to create a marbled effect.
• Bake according to package directions; Cool completely then invert onto a serving platter.
• Frosting:.
• In a medium bowl, combine one container of frosting with the remaining 4 drops green food color; mix well.
• Lightly frost the entire cake with green frosting then heavily frost the top one-third of the cake lengthwise with the remaining green frosting.
• Assembly:.
• Cut the Twinkies in half lengthwise and place the top halves on the lightly frosted cake section, slightly overlapping the heavily frosted section.
• Frost the Twinkies and the bottom two-thirds and sides of the cake with the remaining container of cream cheese frosting to look like a blanket that covers the Twinkies (the "bodies").
• Place a flattened marshmallow to look like a pillow above each Twinkie on the green frosted part of the cake.
• Decorate the wafers with decorative icing to make hair, eyes, and mouths; Attach the decorated wafers to the marshmallow pillows with leftover frosting.
• Using the decorative icing, make a ruffle around the edges of the blanket; Sprinkle the blanket with decorative sprinkles; serve.
• (If making ahead of time, place toothpicks in the corners and lightly cover with plastic wrap until ready to serve.).
• NOTE: Use more or fewer Twinkies on your cake, depending on how many "slumbering guests" will be attending your slumber party!

Steps:

• For the vanilla cake: Butter and flour two 8-inch round cake pans; line the bottoms with parchment rounds. Position an oven rack in the middle of the oven and preheat to 350 degrees F.
• Sift together the flour, baking powder, baking soda and salt in a bowl. Set aside. Cream the butter and granulated sugar together in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the egg whites. Beat until smooth, about 30 seconds. Beat in the vanilla.
• Reduce the speed to medium and add the flour mixture in 3 parts, alternating with the buttermilk and beginning and ending with the flour, making sure to scrape the sides of the bowl several times. Beat on high to smooth the batter, 10 to 15 seconds. Remove the bowl from the mixer and fold the sprinkles in by hand.
• Divide the batter between the 2 pans and smooth the tops with a spatula. Bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes on a rack for about 15 minutes, then remove from the pans, peel off the parchment and cool completely.
• For the key lime buttercream: Cream the butter and cream cheese in a clean mixer bowl in the stand mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and beat on the lowest speed until combined. Add the vanilla, lime zest and 2 tablespoons of the juice, then slowly increase the speed to high and beat until very light and fluffy, 1 to 2 minutes, adding the last tablespoon of lime juice if the buttercream seems too stiff to spread easily.
• Set one cake layer on a serving platter or cake turntable if you have one. Spread the top with about 1 1/2 cups buttercream almost to the edges. Top with the other cake layer, flat-side up. Spread the top of the cake with a heaping cup of buttercream and smooth with a large offset spatula. Spread the remaining buttercream on the sides of the cake. Hold the offset spatula at a 45-degree angle to the cake and rotate the cake (or turntable) to smooth the edges, leaving a thin layer of buttercream with the layers slightly showing through.
• Sprinkle the top of the cake with sprinkles and decorate the edge with the lime slices. Chill the cake to set the layers for at least 30 minutes or up to 1 hour before serving.

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch cake pan with shortening or cooking spray. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen; remove from pan to cooling rack. Cool completely, about 1 hour.
• Frost top one-third of cake with yellow cupcake icing to make bedding sheet. Place flattened marshmallows on sheet for pillows; place cookies on top of pillows for heads.
• Frost remaining cake and over sandwich cookies with green cupcake icing to make blanket, leaving tops of cookies unfrosted for faces. Pipe hair and faces on cookies, using decorating icing.
• Outline blanket with frosting, using star tip; sprinkle with stars. Store loosely covered at room temperature.