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.