Birthday Cake Kabobs

Birthday cake is way better when it’s served on a stick. Recipe by The Decorated Cookie. ...MORE + LESS -

box Betty Crocker™ Gluten Free golden cake mix

4 eggs

1 cup water

1/3 cup vegetable oil

1 box (4 serving size) package vanilla instant pudding and pie filling

1 1/2-inch circle cutter

1 to 2 containers Betty Crocker™ Creamy Deluxe™ vanilla frosting

Gel food colour, any colour

Disposable decorating bag or zip-top bag

Rainbow mix candy sprinkles

Skewers

Mini cupcake liners

Duct tape, any colour

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1

Preheat oven to 350º F. Place cake mix, eggs, water, oil and pudding mix in a bowl. Blend on medium for two minutes.
2

Grease a jelly roll pan with cooking spray. Pour batter on the pan and spread evenly. Bake for 18 to 22 minutes, or until the top of cake is golden brown and a toothpick inserted in the centre comes out clean. Let cake cool completely.
3

Cut out circles of cake with circle cutter and place them on a baking tray.
4

Stir food colouring (if using) into frosting until desired shade is achieved. Working with half of the frosting at a time, scoop into disposable decorating bag or zip-top bag. Twist and secure top of the bag with a rubber band. Snip 1/2 inch from tip of the bag. Pipe circles of frosting on each of the cake circles, sprinkling with sprinkles as you go along.
5

Prepare skewer sticks. Skewer a mini cupcake liner and slide to the top of the stick. Take a 5-inch strip of duct tape and wrap around the stick 2 1/2 to 3 inches from the top. Rest the cupcake liner on top of the duct tape.
6

Hold a circle of cake at sides and slide on stick, pushing down to cupcake liner. Slide 2 more circles of cake onto skewer. Place kabob on its side on a baking tray and finish assembling the rest. Store in refrigerator until ready to serve.