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January 22, 2013

Boy's Baptism Cake



This Baptism cake and recipe originally appeared on my first blog, Amy's Cooking Adventures, in September 2010.



This cake was from my younger son's (now 2 1/2) baptism.  The cake was two-tiered.  The top layer was white cake and the bottom was chocolate using the recipe below.  

Both layers were covered with almond flavored buttercream frosting and marshmallow fondant (a recipe and a half in this case).  To make a cake that could stand up to stacking, I modified a boxed cake mix to make a denser, but still moist, cake. 

The inscription (Wilton Tip #2) and boarders (Wilton Tip #12) were piped with buttercream.  The rest of the details were cut out of tinted fondant.   





Recipe Notes:

*To make this cake, you are going to pick any flavor cake mix and a complimentary pudding mix.  For example, if you have a chocolate cake mix, you’ll want a chocolate pudding mix; for a white cake mix, pick up a vanilla pudding mix, etc.


Easy Pound Cake

1 pkg any flavor cake mix
1 pkg. instant pudding mix, 4 serving size
1 cup whole milk (I used 2%)
1 cup Crisco oil
4 large eggs

Preheat oven to 325 degrees.

Blend ingredients for about 1 minute on low then 2 minutes on medium, scraping sides of bowl often.

Because there is extra oil in this cake mix, it takes longer to cook.  Because each oven is different, I suggest setting a time for the amount of time recommended on the package and checking it.  If it needs more time, return it to the oven for 5 minute increments until fully cooked (a toothpick inserted in the center comes out clean).  It took me an extra 15 minutes of baking time.  Cool completely before frosting.


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