Source: Parents Magazine

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Recipe Summary test

prep:
45 mins
bake:
40 mins
total:
85 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°F. Grease two 9 x 5-inch loaf pans. Prepare cake mix according to package directions, using pound-cake variation (add instant pudding and an extra egg). Pour into pans and spread evenly; bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Transfer to wire rack, and cool 15 minutes. Invert cakes onto rack and cool completely.

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  • With serrated knife, trim top of cakes to level them. Place cakes end to end, with short sides touching on serving plate. Trim a thin wedge-shaped slice off 1 half of long side of cake to form xylophone shape. Frost completely with vanilla frosting. Pipe black decorating icing around edge of cake top, down corners, and along base.

  • Divide fondant into 8 pieces. Tint each piece with food coloring to make 8 bright colors. Using a rolling pin, roll each piece of colored fondant to an 1/8-inch thickness. Cut first piece into a 4 x 2-inch rectangle. Make each rectangle slightly smaller than the previous one to shape into keys for the xylophone. Line up keys on cake, and place 1 brown M&M on each end of keys to look like nails.

  • Press a Twizzler into each marshmallow to make drumsticks. Dip marshmallows in water and shake off excess. Dip in colored sugar. Place next to cake. Make a bow and pull string with licorice; fasten to end of xylophone.

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