Hi everyone! I am going to be making a spaghetti cake for my son's 5th birthday coming up on August 9th. I was wondering what colors do I use to get the "pasta" color for the noodles? Any other tips and suggestions for the cake would be greatly appreciated. Thank you in advance.
hi there, if you are adding cherry pie filling for the sauce, i would make the noodles out of creamcheese buttercream, its fantastic!! yum yum!!
I made the spaghetti and meatballs from Hello, Cupcake and this is how I did it. on my vanilla frosting (they say to use 1 can ,10oz,) i added 1/2 tsp unsweetened cocoa powder and 3 drops of yellow food coloring. Since I make my own frosting I eyed the amount of cocoa powder and food coloring. The color was spot on!!! go here
http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=6124949
I just made one last night. Just posted the pic! I made a butter cream/cream cheese mixture, then I added a tub of 'Philly' cheese-cake filling ( sold in a large tub, pre-made for cheese cake, it has a very nice shade of color). It made a great color I think. If it's too white for you still yet, you can add a tiny bit bit of yellow color.
For mine, I used butter buttercream and a tiny drop of yellow liquid food coloring. I used strawberry icecream sauce for the sauce, but it was a little..off. I'm not sure what would have been better. Also, two people noted (family members) that my noodles looked more like ramen then spaghetti, but I think they looked just fine.
http://www.cakecentral.com/cake-photo_1357690.html
I would love to use the candies for meatballs, but my oldest child is allergic to nuts So I will be trying to make them out of brownies. As for the cake, what size did everyone use? What would be best? Thanks again for your input
What about cake balls (not covered in melted chocolate) for meatballs? You could vary the size of the cake from a small plate of pasta to a big platter depending upon how many people you need to serve.
Good luck!
I baked it in an aluminum lasagne pan, and left it in the pan, so it would look like a dish at a buffet or barbecue. It made it that much easier.
What about cake balls (not covered in melted chocolate) for meatballs? You could vary the size of the cake from a small plate of pasta to a big platter depending upon how many people you need to serve.
Good luck!
Thank you! I will definitely do cake balls for the meatballs! I'm also thinking of using an 8" pan.
I have some garlic bread cake to go with your spaghetti cake!!!
My spaghetti cakes( two different ones ) are also in my photos!
These are always fun!
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1178610
To get a more realistic looking "pasta sauce" I add some orange color to the strawberry/raspberry filling that goes on top. It changes the color just enough from the wrong red to the right one.
OMGosh! I LOVE all these ideas!!!!!!!!! So I think I am going to make it in an aluminum pan, with cake balls for meatballs, and a side of garlic bread. Thanks you all so very much!!!!!!
I used a dot or two of yellow and a dot of brown in cream cheese frosting for mine.. Also, my meatballs are just cake balls.. I crumble up some cake, mix in the frosting, add some brown and a tad of red and form...
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1681590
I noticed someone had posted a link to my page. I feel honored
But it's true, check this out: You can make your own frosting, perfectly colored, and it won't have those weird artificial ingredients in it either. Like mentioned, it's at my pccuisine site. But basically, to make the frosting, do this: Microwave 1 minute or so: > 2 sticks (1 c.) butter
To melted butter, add and microwave 1 minute more, to get soft: > 8 oz. room temperature cream cheese > 1 tsp. vanilla > several drops yellow food coloring
To a mixing bowl, add: > 2 1/2 lb. (about 8 1/2 c.) confectioner's sugar
Add to the confectioner's sugar in bowl: > The melted butter/softened cream cheese/vanilla/yellow food coloring
Beat all frosting ingredients, slowly at first, then on higher speed until creamy and smooth. If necessary, add a bit more yellow, to make a "noodle" color frosting. Spoon the frosting into a zip-lock bag. Cut a small hole out of one corner, and start piping the frosting out, like a small pile of noodles. Refrigerate some to firm up frosting.
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