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.
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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