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1
Line two 9-in. round baking pans and one 13-in. x 9-in. baking pan with waxed paper; grease the paper. Prepare both cake batters and bake according to package directions, using the 9-in. pans for the yellow cake and the 13-in. x 9-in. pan for the chocolate cake. Cool for 10 minutes; remove from pans to wire racks to cool completely. Level cake tops if necessary.
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2
Referring to
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3
and using a serrated knife, cut out a trunk and two feet from one yellow cake. Referring to
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4
, cut out an ear and tail from second yellow cake. (Discard leftover cake pieces or save for another use.)
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5
Center chocolate cake on a 28-in. x 16-in. covered board. Referring to
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6
, position trunk along left bottom edge of cake and tail on right side. Place feet at bottom corners of cake. Place ear 2 in. from left side of cake.
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7
For frosting, in a large bowl, cream the shortening and butter until light and fluffy. Gradually add the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
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8
Tint 1/4 cup of frosting black; set aside. Set aside 1/2 cup white frosting. Tint remaining frosting blue-gray, using small amounts of black and blue food coloring. Spread 2 cups of the blue-gray frosting over top and sides of cake.
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9
Trace a 1-1/2-in. x 1-1/4-in. oval for the eye. Cut a small hole in the corner of a pastry or plastic bag; insert round tip #4. Fill bag with black frosting. Outline eye and fill in pupil; pipe eyelashes and mouth. Using star tip #25 and reserved white frosting, pipe stars to fill in eye and add nostril and toes.
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10
With blue-gray frosting and star tip #16, pipe stars over top and sides of elephant.
