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!
It all started with Amanda’s post on cake decorating ideas. She makes it look SO easy!
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!
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
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!!
- 1 Duncan Hines Moist Deluxe French Vanilla Cake Mix
- 3 eggs
- 1/2 cup butter (use butter not margarine)
- 1 cup of water
- Preheat oven to 350°
- Melt the butter in the microwave.
- Combine butter with remaining ingredients in medium bowl.
- Mix on low for 1 min. Then mix on high for 1 min.
- 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.
(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.
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I wish I could share a piece with you…….it was SOOOO good!!
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