Fruit Slice Cakes Recipe
Fruit cakes made into slices with icing decoration instructions
Equipment
- 1 12×17 sheet pan
- Parchment paper
- Wax paper for templates (parchment paper is ok too)
- 6 Small ziploc bags
- 1 Knife
- 6 Ramekins/small bowls and plastic spoons to mix food coloring and frosting
Ingredients
- 1 box cake mix we used french vanilla or your favorite cake recipe
- 2 cans of white frosting 14-16oz
- 6 tubes of food coloring red, orange, green, blue, as well as black, and pastel yellow if making lemon
Instructions
- Preheat oven to 325F. Line a sheet pan with parchment paper. Grease and lightly flour the pan.
- Make cake batter according to recipe instructions and pour the batter into pan, evenly distributing it. Bake in oven for 17-20 minutes, keeping an eye on the cake. Remove and let cool.
- Prepare your fruit cake templates by printing out the fruit cake template sheet to create these simple fruit shapes. Cut out the fruit shapes. Also cut pieces of wax (or parchment) paper slightly bigger than each fruit cake shape. Lay a template over wax paper and cut out the shape of the fruit. Repeat with other fruit cake shapes.
- Start in a corner of the cooled fruit cake. Lay the wax paper template over the cake and use it as a guide. Take a knife and gently slice around the outline to create the fruit shape. Remove wax paper template and use again, or discard. Repeat with the other shapes. On a 12×17 pan we fit 2 strawberries, 3 lemons, 2 watermelon slices, and 3 orange slices. With an offset spatula, gently lift each mini cake from the pan and place on another piece of parchment to frost.
- Remove as many loose crumbs from each fruit cake, using your fingers or a small brush. Apply a crumb coat to each mini cake, frosting the top and sides. After this initial frosting, place cakes in fridge to chill for 30 minutes. Take cakes out of fridge and apply final coat of frosting.
Notes
It’s easiest to have each cake on a separate piece of parchment paper for the final frosting step.