Rubber Ducky Cake

This rubber ducky cake is perfect for any occasion!

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  • prep time 60 min
  • total time 2 hr 40 min
  • ingredients 11
  • servings 12
 

Ingredients

CAKE

1
(18.25-oz.) pkg. pudding-included yellow cake mix
1 1/4
cups water
1/3
cup oil
2
eggs

FROSTING

1
(16-oz.) can vanilla frosting
Yellow, red and blue icing colors (not liquid food color)

EQUIPMENT AND DECORATIONS

Toothpicks
1
(6-inch) bamboo skewer
2
blue candy-coated chocolate pieces
Black decorating icing
2
wedge-shaped grapefruit jelly candies or large yellow gumdrops

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease and flour 1 1/2-quart ovenproof bowl, two 10-oz. custard cups and one 6-oz. custard cup. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into each greased and floured 10-oz. custard cup and 1/3 cup batter into 6-oz. cup; pour remaining batter into greased and floured bowl. Place bowl in oven first, then custard cups.
  • 2 Bake at 350°F. until toothpick inserted in center comes out clean. Bake cakes in custard cups for 20 to 25 minutes; bake cake in bowl for 50 to 55 minutes. Cool cakes in cups and bowl for 15 minutes. Remove cakes from cups and bowl; place on wire racks. Cool 30 minutes or until completely cooled.
  • 3 Reserve 1/2 cup white frosting for water; reserve about 1 teaspoon white frosting for eyes. Place remaining frosting in medium bowl. Add enough yellow icing color for desired yellow color; blend well. Reserve 3 tablespoons yellow frosting for beak.
  • 4 Trim tops of all cup cakes so that top is flat. Cut about 1 inch off flat side of bowl cake; reserve for later use. Place bowl cake, flat side down, on platter or foil-covered cardboard for body of duck. Cut 6-oz. cup cake in half crosswise to form 2 wing pieces. With toothpicks, attach wing pieces to side of rounded cake.
  • 5 Spread small amount of yellow frosting on flat side of one 10-oz. cup cake; place second cup cake, flat side against frosting, to form head. With bamboo skewer, attach "head" to "body." From reserved 1-inch-thick piece, cut two 1-inch triangles for tail piece. Place small amount of yellow frosting on 1 triangle. Place triangles together; attach to "body."
  • 6 Frost cake with yellow frosting. Spread 1/2 teaspoon white frosting on each side of head for eye; place blue candy in center. Outline "eye" with black decorating icing.
  • 7 Add red icing color to reserved 3 tablespoons yellow frosting to make desired orange color; blend well. To make beak, use wedge-shaped jelly candies. Or, flatten large gumdrops and cut into two 1 1/2-inch triangles; insert toothpick into short side of each triangle. Frost candies or triangles with orange frosting. Position on cake for beak.
  • 8 Add blue icing color to reserved 1/2 cup white frosting to make desired blue color; blend well. Frost platter around "duck" with blue frosting to resemble water. Remove toothpicks and skewer from cake before serving.
  • 1 Heat oven to 350°F. Grease and flour 1 1/2-quart ovenproof bowl, two 10-oz. custard cups and one 6-oz. custard cup. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into each greased and floured 10-oz. custard cup and 1/3 cup batter into 6-oz. cup; pour remaining batter into greased and floured bowl. Place bowl in oven first, then custard cups.
  • 2 Bake at 350°F. until toothpick inserted in center comes out clean. Bake cakes in custard cups for 20 to 25 minutes; bake cake in bowl for 50 to 55 minutes. Cool cakes in cups and bowl for 15 minutes. Remove cakes from cups and bowl; place on wire racks. Cool 30 minutes or until completely cooled.
  • 3 Reserve 1/2 cup white frosting for water; reserve about 1 teaspoon white frosting for eyes. Place remaining frosting in medium bowl. Add enough yellow icing color for desired yellow color; blend well. Reserve 3 tablespoons yellow frosting for beak.
  • 4 Trim tops of all cup cakes so that top is flat. Cut about 1 inch off flat side of bowl cake; reserve for later use. Place bowl cake, flat side down, on platter or foil-covered cardboard for body of duck. Cut 6-oz. cup cake in half crosswise to form 2 wing pieces. With toothpicks, attach wing pieces to side of rounded cake.
  • 5 Spread small amount of yellow frosting on flat side of one 10-oz. cup cake; place second cup cake, flat side against frosting, to form head. With bamboo skewer, attach "head" to "body." From reserved 1-inch-thick piece, cut two 1-inch triangles for tail piece. Place small amount of yellow frosting on 1 triangle. Place triangles together; attach to "body."
  • 6 Frost cake with yellow frosting. Spread 1/2 teaspoon white frosting on each side of head for eye; place blue candy in center. Outline "eye" with black decorating icing.
  • 7 Add red icing color to reserved 3 tablespoons yellow frosting to make desired orange color; blend well. To make beak, use wedge-shaped jelly candies. Or, flatten large gumdrops and cut into two 1 1/2-inch triangles; insert toothpick into short side of each triangle. Frost candies or triangles with orange frosting. Position on cake for beak.
  • 8 Add blue icing color to reserved 1/2 cup white frosting to make desired blue color; blend well. Frost platter around "duck" with blue frosting to resemble water. Remove toothpicks and skewer from cake before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
4g,
4%
),
Cholesterol
35mg
35%;
Sodium
370mg
370%;
Total Carbohydrate
61g
61%
(Dietary Fiber
0g
0%
  Sugars
45g
45%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 3 Fruit; 4 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.