Fun and delicious cake recipes to fool your people on this April Fool’s Day. Wanna surprise your people on this fool’s day, then bake these easy-themed cakes and fool your loved ones.
1. Spaghetti and Meatballs Themed Cake
- Chocolate Cake Mix With Needed Ingredients 1 18.25-ounce Box
- Vanilla Frosting – 2 16-ounce Tubs
- Yellow Food Coloring – 2 To 4 Drops
- Cocoa Powder – 1/2 Teaspoon
- Thawed Frozen Strawberries – 1 16-ounce Bag
- White chocolate to grate
- Firstly make two 8-inch-round chocolate cakes as your cake mix label says and cool them fully. Now crumble a cake in a bowl and Scrape many crumbs by rolling it with your hands till the balls are as soft as a 2-inch ball. Repeat this to prepare 2 more balls.
- Now add the remaining cake crumbs over a neat surface. One by one, roll all your cake balls on the crumbs and press them lightly for coating. If you like, sprinkle water on the cake balls to make the crumbs stick.
- Now to arrange the cake, have your remaining whole cake over a cake board or serving plates then layer 1 1/2 cups of creamy vanilla frosting on your cake by using an offset spatula; by spatula run the sides to make it smooth.
- Now add cake balls over the cake. Take a bowl and add the yellow food color, remaining frosting, and rich cocoa shift this to a pastry bag with a tiny round tip. Now, pipe this yellow frosting all around your cake balls to look like spaghetti.
- To make the sauce, and strawberries puree in your food processor make it smooth along with very few chunks. Now add 1/2 cup puree of strawberry around those meatballs to give their sauce-like look.
- Now grate white chocolate over your cake to make it look like parmesan cheese and serve this cake with strawberry puree if you like.
2. Dirt Cake
- Softened Cream Cheese – 1 (8-ounce) Package
- Confectioners’ Sugar – ½ Cup
- Instant Vanilla Pudding Mix – 2 (3.5 Ounce) Package
- Milk – 3 ½ Cups
- Thawed Frozen Whipped Topping – 1 (12 Ounce)Container
- Chocolate Sandwich cookies that have creme filling – 32 ounces
- Firstly, cut cookies finely by using a food processor so the white cream can fade away.
- Now mix cream cheese, butter, and sugar in a mixing bowl.
- Take a bowl and combine whipped topping, pudding, and milk.
- Mix cream mixture and pudding mixture.
- Spread in a bowl or flower pot, begin with your cookies and the fluffy cream mixture, and repeat this for more layers.
- Chill this and serve this cake.
- Add a trowel and artificial flowers, and have fun.
3. Breakfast Cake
- Cooking Spray
- Chocolate Cake Mix – 1 16-to-18-ounce Box
- Vanilla Frosting – 1 16-ounce Tub
- Vanilla Ice Cream – 1 Pint
- Froot Loops Or other cereal – 1 cup
- Spray a 2 1/2-quart bowl that is overproof by cooking spray and make the cake mix as the box says now add that mixture to the bowl. Bake this at 325 degrees F for 1 hour or more. Cool your cake fully.
- Unmold your cake right from the bowl then place it rounded-side down. By utilizing a serrated knife, trim the cake domed top to bring the cake level.
- With a serrated knife cut a circle shape over the cake top 3/4 inch from the cake edge and 1 1/2 inches low. Use a fork or fingers to pull the cake from the middle.
- Flip your cake over a cardboard plate or circle covered with wax paper. Then coat the cake sides with frosting that leaves the cake flat core unfrosted.
- Now cut a little cardboard circle then position it over the cake’s unfrosted base. Flip this cake onto another wax paper piece.
- Frost inside the lip of the cake then shift this to the refrigerator to freeze it for about 30 minutes.
After dipping a spatula in hot water, dry it and even out the frosting.
- Microwave vanilla ice cream till it’s softened yet don’t melt it. Spoon in the cake cavity and even it with a spatula.
- Drizzle any kind of cereal over the cake top then press it in your ice cream. Frost it till it’s firm, for about 2 hours. They include a spoon right before serving.
4. Strawberry Ice Cream Bar Cake
- Vanilla Cake Mix – 1 16- To 18-ounce Box
- Strawberry Ice Cream – 1 1.5-quart Rectangular Carton
- Freeze-dried Strawberries, Crumbled – 1 ½ Cups
- White Frosting – 1 16-ounce tub
- Make your cake mix for a 9-by-13-inch cake as the cake box says and bake your cake then cool it for 15 minutes over a cooling rack, then shift this cake over the rack to fully cool it down.
- Now trim your cake domed top with a big serrated knife and even out the cake then cut this half horizontally and cut off a 3/4-inch strip from every lengthy side; save the trimmings and strips.
- Set the ice cream block over a cutting board by cutting cartons from it and cutting lengthwise to thirds.
- Set the ice cream over the cake’s bottom layer and layer it smoothly with an offset spatula then cover the whole cake, but leave a 3/4-inch border over the lengthy cake sides.
- Squeeze 1 stocked strip of the cake on each long side of your ice cream layer. Stock the remaining cake’s 2 stripes. Now add a second cake layer over the ice cream and freeze this for 1 hour.
- Cut the corner of your frozen cake for a bite. Take out all the ice cream from this trimmed slice then save your cake trimmings. Put the cake in the refrigerator again.
- Heat your oven to 350 degrees F and grate those stocked cake trimmings and strips over the baking sheet. Bake this for 10 minutes cool it and toss it occasionally while baking and crumble with the frozen-dried strawberries.
- Now mix 1 tablespoon of the strawberry crumb with 1 tablespoon of frosting and get this pink color. Coat your cake with the remaining white frosting and mash the strawberry-crumb mixture in the frosting, without coating opposite the short side of the bite.
- Layer the delicious pink frosting within the bite. Include a layer of the crumb mixture over the bottom of the cake bite. Freeze this for 15 and add a craft stick before serving.
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