Building Blocks Cakes

Dairy Free
Building Blocks Cakes
250 min.
12
339kcal

Suggestions


Are you ready to unleash your inner child and create a delightful dessert that’s as fun to make as it is to eat? Introducing Building Blocks Cakes, a whimsical treat that’s perfect for parties, celebrations, or simply a creative afternoon in the kitchen! This dairy-free dessert is not only visually appealing but also a delicious way to indulge your sweet tooth without the guilt.

Imagine vibrant layers of cake, each adorned with colorful frosting and topped with playful marshmallow accents. The combination of flavors and textures will have everyone reaching for seconds! With a preparation time of just over four hours, this recipe allows you to take your time and enjoy the process of baking and decorating. Plus, it serves a crowd, making it ideal for gatherings with family and friends.

Whether you’re a seasoned baker or a novice in the kitchen, Building Blocks Cakes offers a fantastic opportunity to experiment with colors and shapes. The use of Betty Super Yellow Cake Mix and Rich & Creamy Vanilla Frosting ensures that you’ll achieve a moist and flavorful cake with minimal effort. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that’s not only a feast for the taste buds but also a visual masterpiece!

Ingredients

  • box cake mix yellow
  • 16 oz vanilla frosting 
  • 12 large marshmallows cut in half crosswise
  • serving frangelico blue red yellow
  • serving frangelico with wrapping paper and plastic food wrap or foil (15xes)

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • serrated knife

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan.
  2. Make and bake cake mix as directed on box for 13x9-inch pan. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake about 1 hour or until firm.
  3. Meanwhile, in small bowl for each color, tint 1 cup frosting red, 1 cup frosting yellow and 2/3 cup frosting blue with food colors. Leave remaining frosting white.
  4. Using serrated knife, cut rounded dome from top of cake to make flat surface; place cake cut side down.
  5. Cut cake crosswise into thirds.
  6. Cut one of the thirds in half crosswise to make 2 squares.
  7. Place cake pieces on tray.
  8. To seal in crumbs, frost top and sides of 1 square cake with thin layer of blue frosting and 1 square cake with thin layer of white frosting. Frost 1 rectangular cake with thin layer of yellow frosting and 1 rectangular cake with thin layer of red frosting. Refrigerate or freeze 30 to 60 minutes to set frosting.
  9. Add final coat of frosting to each cake. Frost 4 marshmallow halves with blue frosting; place in square design on blue cake. Frost 4 marshmallow halves with white frosting; place in square design on white cake. Frost 8 marshmallow halves with yellow frosting; place on yellow cake. Frost 8 marshmallow halves with red frosting; place on red cake. Store loosely covered.

Nutrition Facts

Calories339kcal
Protein2.02%
Fat19.4%
Carbs78.58%

Properties

Glycemic Index
8.63
Glycemic Load
14.48
Inflammation Score
-1
Nutrition Score
3.9817391245261%

Nutrients percent of daily need

Calories:338.81kcal
16.94%
Fat:7.34g
11.28%
Saturated Fat:1.82g
11.4%
Carbohydrates:66.86g
22.29%
Net Carbohydrates:66.34g
24.12%
Sugar:46.53g
51.7%
Cholesterol:0mg
0%
Sodium:388.8mg
16.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.72g
3.44%
Phosphorus:140.92mg
14.09%
Vitamin B2:0.21mg
12.57%
Calcium:92.25mg
9.22%
Folate:32.39µg
8.1%
Vitamin B1:0.1mg
6.89%
Vitamin E:0.97mg
6.5%
Vitamin K:6.16µg
5.87%
Vitamin B3:1.09mg
5.43%
Iron:0.97mg
5.4%
Manganese:0.08mg
4.14%
Fiber:0.52g
2.1%
Selenium:1.45µg
2.07%
Copper:0.04mg
1.89%
Vitamin B5:0.18mg
1.78%
Vitamin B6:0.03mg
1.67%
Magnesium:4.83mg
1.21%