Ingredients
1 box cake mix (for a 9×13 pan) or homemade cake batter
1 can chocolate frosting
White frosting (for decoration)
Chocolate-covered mint patties (for keys)
1 licorice twist (for the bocal)
Optional:
Butter or non-stick spray (for greasing the pan)
Flour (for dusting the pan if using butter)
Instructions
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Preheat oven to temperature indicated on the cake mix or recipe (typically 325°F to 375°F).
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Prepare the cake pan by greasing and flouring it or using parchment paper.
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Make the cake batter according to instructions. Pour into the pan and bake.
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Cool the cake: Let it cool 10–15 minutes in the pan, then move to a wire rack to cool completely.
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Slice the cake: Cut lengthwise into two 3.5-inch wide pieces and one 2-inch wide piece.
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Assemble: Place the two wider pieces end to end, with the thinner piece at the top left (bassoon shape). Use frosting to “glue” pieces together.
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Decorate:
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Cover the whole cake with chocolate frosting.
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Place mint patties along the cake to resemble bassoon keys.
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Use white frosting for details like rods, caps, and rings.
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Shape the licorice twist as the bocal, or draw it with frosting.
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Final touches: Smooth out decorations and make any needed adjustments.
Notes
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Use a ruler for precise cuts and alignment.
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Chill frosting if it becomes too soft for piping.
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Reference a photo of a real bassoon for decoration accuracy.
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Assemble on a sturdy 6” x 39” surface (like wax paper-covered cardboard).
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Practice piping on parchment paper first to perfect your design.
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Get creative with candy alternatives (e.g., fondant, chocolate sticks).
- Prep Time: 45 minutes
- Cook Time: 30–35 minutes