Xylophone Cake

Cooking Instructions

Heat oven to 350°F. Line a 13 x 9-in. baking pan with wax paper. Lightly coat with nonstick spray. Prepare cake mix; bake in prepared pan as package directs. Cool completely in pan on a wire rack.

Put 3 Tbsp frosting into each of 6 custard cups or small paper cups. Tint each with a food color. Cover when not using.

Purple bar (shortest): Cut a 2-in.-long piece from middle of 1 Twinkies top (reserve this piece to extend yellow and red bars). Use purple frosting to glue end pieces together. Place on wax paper; frost sides and top. Blue bar: Cut a 1-in.-long piece from center of another top (reserve this to extend orange bar). Use blue frosting to glue end pieces together, then frost. Green bar: Frost 1 entire Twinkies top green.

Yellow bar: Cut a 1/2-in. section from reserved 2-in. piece (save remaining 11/2 in. for red bar). Cut a top crosswise in half; glue 1/2-in. piece in middle. Frost yellow. Orange bar: Cut another top in half; glue reserved 1-in. piece in middle. Frost orange. Red bar (longest): Cut last top in half; glue reserved 11/2-in. piece in middle. Frost red.

Press Jujubes into frosting as shown. Leave bars uncovered at room temperature 24 hours to set frosting.

Invert cooled cake on rack; peel off paper. Slice hump off top until flat. Measure 2 in. from corner on 1 end of cake (see diagram, printed under text); mark with a toothpick. At other end of cake, measure 2 in. in from opposite corner; mark with a toothpick. Cut cake diagonally in half using toothpicks as a guide.

Place half the cake on serving tray. Frost top with frosting remaining in first tub. Top with remaining cake. Frost top and sides with remaining tub frosting. Press strands of Twizzlers into frosting along bottom and side edges, and lengthwise on top near both sides. Leave uncovered at room temperature 24 hours to set frosting.

With a broad spatula, place bars on cake. Hammers: Insert candy sticks into marshmallows; place next to cake.

You'll need a serving tray at leasst 13 x 8 in.

Before You Begin

-If you don’t have a serving tray the size you need, cover a baking sheet, plastic-foam board or sturdy cardboard with foil or plastic wrap.

-Use the large photos as a guide.

-Paste (gel) food colors are available in supermarkets or stores selling crafts or cake-decorating supplies.

-Keep frosting tightly covered until ready to use.

Planning Tip: Prepare through Step 7 up to 3 days ahead. Proceed with Step 8 up to 2 days ahead. Store loosely covered at room temperature.