Does any one know how to make a treasure chest cake?

Question

Iknow i need a loaf pa, what i dont know is how to cut it so i can put the "treasures" in it ..

Answer 1

4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped

1/2 cup whipping cream

1 pkg. (12 oz.) pound cake

1/2 cup powdered sugar

34 yellow candy-coated chocolate pieces

1 candy necklace

1 candy bracelet

10 foil-wrapped chocolate coins

2 pieces red string licorice (6 inches each)

10 NILLA Wafers, crushed

MICROWAVE chocolate and cream in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after 1-1/2 min. Cool slightly. Gradually add powdered sugar, beating with electric mixer on high speed until mixture is well blended and of desired spreading consistency.

USE a serrated knife to cut off top one third of cake. Set top aside. Place bottom of cake on large serving platter; spread with chocolate frosting. Scatter candies and some of the coins around cake as desired. Replace top of cake; spread with the remaining chocolate frosting to resemble a treasure chest.

DECORATE top of chest with string licorice and some of the remaining candies. Sprinkle wafer crumbs onto platter to resemble sand. Arrange any remaining coins and candy in "sand." Store in refrigerator.

Answer 2

• 1 baked 13- x 9- x 2-inch cake
• 6 cups chocolate frosting
• Edible treasures, such as chocolate coins, Rolo candies, chocolate almond kisses or Necco Wafers
• Red Fruit by the Foot
• Mini jawbreakers
• Candy jewels, such as candy necklaces and rock candy

Step 1:
Cut a section approximately 2-inches wide in the center of the cake. The two remaining 5 1/2- x 9- x 2-inch rectangular pieces will form the bottom and top of the chest.

Step 2:
Slice the 2-inch section on an angle to form two long triangular wedges. Place the wedges on the bottom half of the chest, about an inch apart. Both wedges should face the same direction (tall end toward the front of the cake) as they will support the top of the treasure chest and keep it propped open. Then frost the bottom half of cake, including the wedges.

Step 3:
To add further support for the top of the chest, stand a few large gold coins under the lid.

Step 4:
With the "hinged" end (left side of photo) at the back, place the top of the chest on the bottom and frost.

Step 5:
Wrap the fruit leather straps around the chest and press mini jawbreaker "nails" into the frosting alongside the straps. Fill the chest and the surrounding area with edible treasures and jewels.

Answer 3

I would use a loaf pan for the top and bottom. You wont be able to open it. But you could check out the food network website and other websites.

Answer 4

Treasure Chest Cake

Prep Time: 50 minutes (Ready in 3 hours)

Makes 12 Servings

Ingredients
CAKE:

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix

1 cup water

1/3 cup oil

3 eggs

FROSTING:

2 (16-oz.) can Pillsbury® Creamy Supreme® Milk Chocolate Frosting

DECORATIONS:

Fruit strips

Assorted small candies

Directions


Heat oven to 350°F. Grease and flour 9x5 inch loaf pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pan.

Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake from pan; place on wire rack. Cool 1 hour or until completely cooled.

Cut off top of cake, leaving base of treasure chest about 1 3/4 inches high. Trim 1/2 inch off 1 long side of cut off top of cake to form chest lid; crumble cut off piece of cake and set aside for later use. Place "chest base" on platter or foil covered cardboard; frost cake. Place candies on front edge of "chest base."

Frost trimmed side of "chest lid" with a small amount of frosting. Place "chest lid" on top of "chest base", lining it up with back long side of "chest base." Frost remaining surfaces of "chest lid." With fork or pastry comb, create wood grain affect.

Attach fruit strips on edges and across center of "chest." Sprinkle reserved cake crumbs around cake. Arrange candies on platter around cake.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/2 cup flour to dry cake mix. Remove 1 cup batter before pouring remaining batter into pan. Bake at 375°F. for 50 to 60 minutes. Bake 1 cup batter as directed on package for cupcakes