Bassoon Cake Recipe

Looking for a unique and creative cake to celebrate a musician? Look no further than the Bassoon Cake! This whimsical dessert is perfect for birthdays, graduations, or simply to show your appreciation for a bassoon player in your life. Made with a store-bought cake mix and decorated with frosting and candy, this cake is surprisingly easy to create, even for novice bakers.
The Bassoon Cake is not only visually impressive, but it's also delicious. The rich chocolate cake pairs perfectly with the creamy frosting, and the mint patties add a delightful minty touch. Plus, it's a fun and interactive dessert – your guests will love identifying the different parts of the bassoon as they devour the cake!

Ingredients

• 1 box (any flavor) cake mix (for a 9x13 inch pan)
• 1 can chocolate frosting
• 1 can white frosting
• 1 box chocolate-covered mint patties
• 1 package black licorice twists
• Optional: Black decorating gel

Directions

1. Bake the Cake: Preheat your oven according to the cake mix instructions. Prepare a 9x13 inch baking pan and bake the cake as directed. Once baked, let the cake cool completely on a wire rack.
2. Assemble the Bassoon: Cut the cooled cake into three equal sections. These will form the body of the bassoon. Place them end-to-end on a serving platter.
3. Frosting Magic: Frost the entire cake with the chocolate frosting, covering all sides and smoothing out the surface. Use a little frosting to "glue" the three cake sections together.
4. Shaping the Sound: Using the mint patties, create the large round keypads on the top section (the bocal) and middle section (the body) of the bassoon. Refer to a picture of a bassoon for placement.
5. Frosted Accents: Use the white frosting to pipe details like the caps and metal joint rings on the bassoon. You can use a frosting pouch with a small tip for finer details.
6. The Finishing Touches: Cut the licorice twist into small pieces to create the tone holes and key rods. Use the remaining white frosting or black decorating gel to draw the remaining keys and rods for a realistic touch.
7. Tips:
8. For a more stable bocal (curved top section), you can cut a small wedge from the bottom of the cake slice before placing it on the cake.
9. If you don't have black licorice twists, you can use black fondant or even pretzel sticks for the tone holes and key rods.
10. Get creative! You can add other decorative elements like musical notes or fondant reeds to personalize the cake.