Birthday Blocks

• 1-1/2 cups butter, softened
• 1 package (8 ounces) cream cheese, softened
• 3 cups sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/3 cup butter, softened
• 9 cups confectioners' sugar, divided
• 1/2 cup milk
• 3 teaspoons vanilla extract
• Additional milk
• Tinted icing and pastry bag or tubes of tinted icing

1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour; beat just until blended. Stir in extracts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 325u0b0 for 1 hour 20 minutes or until a toothpick comes out clean. Cool in pans for 15 minutes before removing to wire racks to cool completely.
2. For frosting, in a large bowl, cream butter until fluffy. Gradually beat in 4 cups confectioners' sugar. Slowly add milk and vanilla. Beat in remaining confectioners' sugar. Add additional milk, 1 tablespoon at a time, until frosting reaches spreading consistency; set aside.
3. To make building blocks, cut each cake in half, then cut each half into four blocks for a total of 16 blocks. Gently trim crusts of each; blocks should measure 1-3/4x1-3/4 in. Frost sides and top of blocks. Smooth frosting using a warm spatula. Using tinted icing, decorate with letters and numbers (see photo). Carefully stack blocks on a serving platter.

butter, cream cheese, sugar, eggs, allpurpose, coconut, vanilla, lemon extract, butter, sugar, milk, vanilla, milk, pastry

Taken from www.tasteofhome.com/recipes/birthday-blocks/ (may not work)