Bassoon Cake

bassoon cake stage 1

bassoon cake stage 2

bassoon cake stage 3

Hi double-reeders!

Here is a recipe and directions for building a bassoon cake. I used a boxed mix, but you serious bakers might want to make it from scratch!


  • 1 cake mix for 9x13 pan. (I made two just in case I messed up. Mmmm...leftovers!)
  • 1 can chocolate frosting
  • 1 can white frosting
  • 1 box chocolate covered mint patties
  • 1 licorice twist (It's what I used for the bocal, but it didn't stay in shape very well...)

What you'll need

  • 1 9x13 cake pan
  • A frosting pouch or decorating tube
  • Something to assemble and serve the cake upon - at least 6" x 39" (I used VERY sturdy cardboard covered with waxed paper)
  • A ruler
  • A few free hours to spend baking and frosting
  • A picture of a bassoon (or real one) to use as a model. Click here if you would like a BIG clip art image of one.


  • Bake the cake according to the directions on the box. Non-stick spray on the cake pan works well. After it cools for about 10 minutes (or whatever it says on the box), remove the cake from the pan and allow it to cool completely on a wire rack. Slice the cake LENGTHWISE into 3 pieces with the width of the slices 3.5", 3.5", and 2". Assemble them on the serving surface end to end, with the 2" wide segment at the top and to the left.
  • Next, frost the entire cake with the chocolate frosting. Use some to "glue" the 3 segments together as well. Using a bassoon or the clip art as a guide, stick mint patties in place of all the large round pads. Let the frosting harden for a little while.
  • Use the white frosting for the caps and metal joint rings. I found it easier to apply this with the frosting pouch and then even it out with a knife. With the frosting pouch, draw a circle of white frosting on the edge of each mint patty.
  • Now for the fun part.... Using the frosting pouch, carefully draw the rest of the keys and rods. (If the frosting is too soft, refrigerate it for awhile before you start to draw.)
  • Insert some kind of bocal or draw one with frosting, then stand back and admire your handiwork.
  • Slice it and share it with your friends. Mmmm! This is one cake that won't be "fagotten"!

If you have any comments, suggestions, etc., contact me (Stacey Berk) at