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Kitten Cake Recipe

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Kitten Cake Recipe

Prep Time: Cook Time:


  • Ice cream cones | 2.00 cone
  • Spaghetti squash, raw | 0.25 cup, cubes
  • Snack cakes, creme-filled, sponge | 3.00 cake
Nutrition Facts (Per Serving)

Calories per serving: 64.06 mg

Fat per serving: 1.91 g

Saturated fat per serving: 0.66 g

Protein per serving: 0.65 g

Sodium per serving: 83.74 mg

Cholesterol per serving: 6.46 g


  1. You will need liquorice sweets, ribbons. Get them and place aside.
  2. Prepare the cake mixture as given directions in Victoria Sandwich Cake, and take a greased 1 pint and 2 pint pudding basin and fill with three quarters of mixture. Bake now for an hour and 1 hour and 15 minutes. Let cool on a wire rack now.
  3. Take a small piece of cake and trim it to shape a ball for the head. Cut off a slice from one side of the cake to resemble it with a flatten chest. Place the remaining large cake on a cake board or a platter and attach the small piece on top with using little amount of Butter Icing. Arrange sponge finger at the side to resemble with a tail.
  4. Cut other sponge fingers into half slice. Place the sponge fingers as legs at the side of chest; use slices to arrange as paws. Cut tips of ice cream cones and position them for ears.
  5. Cover the whole cute kitten with butter icing. Use sweets for eyes and nose; press gently into position. Beautify with liquorice ribbon around the neck and to make whiskers use few spaghetti.

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