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Kite Birthday Cake

 Kite Birthday Cake
The breezy treat we've featured here is no pie in the sky—but it is a sensationally tasty cake! The CT home economists had a high old time making it, thanks to Mildred's recipes and the playful crafts shared by Paula Del Favero. Our kitchen staff started by baking Mildred's delectable dessert that's full of yummy banana flavor. To top the confection off, they tinted and shaped her creamy fro
12 ServingsPrep: 40 min. + cooling Bake: 35 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • FROSTING:
  • 3 tablespoons plus 2 teaspoons cake flour
  • 3/4 cup milk
  • 6 tablespoons butter, softened
  • 6 tablespoons shortening
  • 3/4 cup sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • Pink, yellow, purple and blue gel or paste food coloring

Directions

  • In a large bowl, cream shortening and sugar. Add eggs, one at a time,
  • beating well after each. Stir in vanilla. Combine flour, baking soda
  • and salt; add to creamed mixture alternately with buttermilk and
  • bananas.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for

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Kite Birthday Cake (continued)

Directions (continued)

  • 35-40 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack for 10 minutes before inverting onto
  • rack to cool completely. Transfer cake to a large platter or covered
  • board. (15-in. x 12-in.).
  • In a saucepan, combine cake flour and milk until smooth. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Cool to room
  • temperature. In a large bowl, cream butter, shortening, sugar and
  • vanilla. Add flour mixture; beat until sugar is dissolved and
  • frosting is fluffy.
  • Place 2 tablespoons frosting each in three bowls; tint one pink, one
  • yellow and one purple. Place 3/4 cup frosting in a bowl; tint blue.
  • Frost top of cake blue and sides white. Form three clouds with some
  • of the white frosting (see photo); set remaining white frosting
  • aside.
  • With the point of a toothpick draw two small kites and two large
  • kites on the blue frosting (see photo). Fill in kites with some of
  • the purple, pink and yellow frosting.
  • Cut a small hole in the corner of a pastry or heavy-duty resealable
  • plastic bag; insert round tip #3 (or pipe directly from bag). Fill
  • bag with remaining purple frosting; pipe kite strings on the two
  • small kites. Repeat with yellow and pink frosting on medium kites.
  • Pipe colored bows on the top of kite strings.
  • Cut a small hole in the corner of another pastry or plastic bag;
  • insert round tip #3. Fill bag with remaining white frosting; pipe
  • crossbars and an outline around each kite. Using round tip #7, pipe
  • a border around top edge of cake. Yield: 12 servings.
Editor's Note: Use of a coupler ring will allow you to easily change tips for different designs.
Nutritional Facts: 1 serving (1 piece) equals 483 calories, 22 g fat (8 g saturated fat), 54 mg cholesterol, 400 mg sodium, 67 g carbohydrate, 1 g fiber, 6 g protein.