Celebrate this summer's reunion with a cake displaying your family tree. To get it to the picnic, cover it with a cake dome, or place toothpicks at 2-inch (5 cm) intervals around top edge and drape with plastic wrap, then transport it in a cooler.
- Portion size 32 servings
- Credits : Canadian Living Magazine: August 2005
- 1 1/4 cup butter softened
- 2 cups packed brown sugar
- 3 eggs
- 2 cups mashed bananas (about 4)
- 2 teaspoons vanilla
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups buttermilk
- 1 cup toffee bits
- 1 2/3 cup butter softened
- 5 2/3 cups icing sugar
- 3 tablespoons 10% cream
- 3 tablespoons milk
- 1 1/2 teaspoon vanilla
Wilton Paste Food coloring:
- 1 bottle Wilton Paste Food Coloring Buttercup yellow
- 1 bottle Wilton Paste Food Coloring Brown
- 1 bottle Wilton Paste Food Coloring Red Red
- 1 bottle Wilton Paste Food Coloring Royal Blue
- 1 bottle Wilton Paste Food Coloring Leaf green
Method1- Grease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well and scraping down side of bowl after each. Beat in bananas and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pan; smooth top.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Place rack on cake; turn over and lift off pan. Peel off paper; let cool. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
2- Butter Icing: In large bowl, beat butter until fluffy; beat in icing sugar, 1/2 cup (125 mL) at a time. Add cream and vanilla; beat until fluffy, about 1 minute. Tint 3-1/2 cups (875 mL) yellow; 1/2 cup (125 mL) brown, adding dab of red; 1/4 cup (50 mL) blue; and remaining icing green.
3- Place cake on tray. With serrated knife, cut in half horizontally. Spread cut side of bottom with 1-1/2 cups (300 mL) yellow icing; sprinkle with toffee bits. Replace top; spread remaining yellow on top and sides.
4- With toothpick, outline leafy area of tree; spread with 1/3 cup (75 mL) of the green icing. With toothpick, outline trunk and branches. Using piping bag fitted with plain tip (#4 or 5), pipe horizon of brown icing. Pipe remaining brown inside tree, moving in lines that resemble bark.
5- Using piping bag fitted with #1 plain tip, pipe blue names on branches. Using piping bag fitted with #67 leaf tip, pipe green leaves by placing tip on branches and squeezing bag to fan out icing from branch. Stop squeezing; pull tip up to a point. Change to plain tip; pipe grass along horizon line.
Nutritional facts Per each of 32 servings: about
- Sodium 282 mg
- Protein 3 g
- Calories 374.0
- Total fat 20 g
- Cholesterol 76 mg
- Saturated fat 12 g
- Total carbohydrate 49 g
- Iron 8.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 18.0
- Vitamin C 2.0