One week left of being 45 {My Birthday Cake}

I rarely make traditional birthday cakes.  Maybe because I never really learned how to decorated a birthday cake with butter cream frosting.

So ……this is my last week of being 45.

Next week I begin the slide towards the big 5-0! Say it isn’t so! lol

To celebrate my final week, I decided to try my hand at decorating a cake!

Pink Birthday Cake

Thanks to the help of the fabulous cake decorating master, Kristan, for all their, tips, hand holding and encouragement!!

I ordered two 6″x3″ round cake pans from Sweet Baking Supply and they arrived in no time!  Funny story here, I was actually on skype  chatting with Cindy while she was working at the shop that day, so we video skyped while I “shopped” she showed me the items I wanted, I even watched her box them up to give to the mail man!! – so fun!! Like having a personal shopper!

Sweet Baking Supply

Kristan gave me some really awesome tips on frosting my cake with her butter cream recipe.

  • Cool cakes, remove from pans, and refrigerate for several hours
  • level cold cakes
  • place first layer cut side down, using an offset spatula, spread frosting on the top (the part that was the bottom when it was in the pan)
  • place next cake layer cut side down, press and make sure it’s level
  • spread a thin “crumb coat” layer of frosting over the whole cake
  • refrigerate overnight
  • frost and decorate the following day

birthday cake decorating

 

I was thrilled with how it all turned out.  Not, perfect but not bad!! Next time I will cut my layers in half, to make it 4 layers and have more frosting in the middle.

Getting the cake level, and frosting smooth on the cake……..will take a lot more practice!  But thanks to my friends, I went outside my comfort level and tried something new!!

For the cake “recipe” I just used my favorite Duncan Hines French Vanilla “doctored up” to taste like homemade.

French Vanilla Cake

French Vanilla Cake

Ingredients

  • 1 Duncan Hines Moist Deluxe French Vanilla Cake Mix
  • 3 eggs
  • 1/2 cup butter (use butter not margarine)
  • 1 cup of water

Instructions

  1. Preheat oven to 350°
  2. Melt the butter in the microwave.
  3. Combine butter with remaining ingredients in medium bowl.
  4. Mix on low for 1 min. Then mix on high for 1 min.
  5. Bake time: 2- 6? cake pans 35-40 mins * 2 -8? cake pan 35-38 mins * 9?x13? pan 35-38 mins. * cupcake 20 mins.

Notes

(cake is done when toothpick inserted in center comes out clean.)

• Cool cakes, remove from pans, and refrigerate for several hours

• level cold cakes

• place first layer cut side down, using an offset spatula, spread frosting on the top (the part that was the bottom when it was in the pan)

• place next cake layer cut side down, press and make sure it’s level

• spread a thin “crumb coat” layer of frosting over the whole cake

• refrigerate overnight

• frost and decorate the following day

You will be amazed that your batter is nice and thick and creamy – not thin and runny like it is when you follow the box instructions. I love Duncan Hines Moist Deluxe French Vanilla Cake Mix.

http://tidymom.net/2011/how-to-decorate-birthday-cake-with-butter-cream/

*my Butter Cream Frosting

 

birthday cake

I wish I could share a piece with you…….it was SOOOO good!!

Maybe next year I can make a rose cake or a Breaking Dawn (Twilight) cake like Kristan made for a friend!

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