That’s One Big Nose Spray…Cake!

Afrin Cake for Miss Vicki's Birthday

Afrin Nose Spray Cake

My girlfriend Vicki has a love affair with Afrin Nose Spray, let’s just say they’re stuck like glue.  I thought it would be funny to present her with one giant Afrin shaped cake…for the ultimate relief!  

I used a 9×13 pan to create the body of the Afrin Nose Spray.  After frosting the cake I proceed to cover it in white fondant.  I created the tip of the spay bottle out of the remaining fondant and used a bit of gum paste to detail the rest of the nasal tube. 

With a toothpick I mapped out where I would paint the details on the base if the cake.  I used gel food coloring as paints for the cake  and a bit of shimmer to give it that pearly shimmer!  The cake was hilarious and Vicki loved it!

Yellow Cake

What You’ll Need:

  • 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
  • 2 cups sugar
  • 5 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract  
  • 3 cups all-purpose flour, plus more for dusting the pans
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup milk


1.) Preheat the oven to 350 degrees F. Grease a 9 x 13 cake pan, then line with parchment paper. Grease  again and dust lightly with flour.

2.) In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.

3.) Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla extract and mix well. The mixture might look curdled; don’t be concerned.

4.) In a separate bowl, sift together the flour, baking powder, baking soda and salt.

5.) With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.

6.) Pour the batter evenly into the pan and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the top is  browned and a cake tester comes out clean.

7.) Cool on a baking rack for 30 minutes, then turn the cake out onto a baking rack to finish cooling.

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