I made the above cake for my friend Lisa's birthday last week, with a total decorating time of one hour - which is four hours less than my normal decorating time.
I started off a few days ahead of time by baking a milk chocolate cake with pudding (from a mix) in 2 - 9" circle pans. I let them cool in the pan for 5 minutes and then on a wire rack for an hour. Then I leveled them, loosely wrapped each in plastic wrap, placed in the clean pans and froze until I was a ready to decorate.
When I was ready to decorate, I prepared a cardboard base (a plate is fine, too) and placed one layer on it. Then iced the top of that layer, placed the other layer on top of that, and iced the sides and the top. I used Pillsbury milk chocolate frosting (it was the cheapest kind).
I purchased these to use in the middle because I knew that I would be short on time (and I don't know how to make roses yet). Then I drew curlies around the edges and a rim around the bottom edge with vanilla-flavored ready-to-use cookie icing. I put it in the refrigerator overnight and took it to work in the morning.
Posts
I say this with all the love you know I have for you and the fact that it would be the best thing ever if we got to hang out whenever we want: It is a good thing when I see cakes like this that we do not live nearby.
ReplyDeleteI'd be like, G, we had tough days at work (because we probably did). We have no cordial. Why don't you make a happy cake? And then I would learn how to make happy cakes and then I'd have even more of a cake butt than usual.
By the way, have you ever attempted to make carrot cake?
Why yes, I have made a carrot cake. From a mix. 'Cause that's how I make cakes.
ReplyDeleteI like carrot cake a lot, I just can't eat it with walnuts in it and almost all store bought carrot cakes have walnuts in it.
We want banoffee, we want ban-- *ahem*
ReplyDeleteCarry on. Also, carrot cake. We want carrot cake! Wait.
Um. This cake looks okay, too. ;)