So, we decided to celebrate on Monday evening. We went to Longhorn's and I was able to get my favorite salad and we came home to our "cake top." I had forgotten the top of our wedding cake in my in-laws freezer (sad day!) so I decided to recreate it.
If you say I couldn't do it, you're right. It was IMPOSSIBLE. How do you get buttercream that smooth? The cake was vanilla almond with a buttercream frosting. The inside layers were pink and yellow. For some reason, I thought this would be a piece of cake (giggle).
At this point I was feeling pretty good. Thought I had it...
Yes, it's crooked.
I should have made cupcakes...
I decided to switch gears so I pulled out my piping bag.
Much better.Pretty Layers!
Vanilla Almond Cake
adapted from Gimme Some Oven
-1 White Cake Box
-1 cup Buttermilk
-1/2 cup oil
-1 tsp almond extract
-1 tsp vanilla extract
- Combine all ingredients together except for eggs and beat for 30 seconds on low.
- Add eggs one at a time until the batter is well mixed.
- Beat on medium-high for 2 minutes.
- Pour into greased pans and bake at 350 degrees for 25 minutes (for 5" pan).
Buttercream Frosting1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 lb. powdered sugar
1 tablespoon milk, half and half or cream
- Using a mixer, cream softened butter and vanilla until smooth.
- Add sugar gradually, allowing butter and sugar to cream together before adding more.
- If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
- Then, just use food coloring to tint the frosting the color of your choice.