Tuesday, June 15, 2010

Wedding Cake

My dear friend Ashley got married this weekend. She got married at the Biltmore and it was beautiful! We had so much fun. They only downside (if there can be a downside to a wedding at the Biltmore) was the fact that Bradley and I spent the day after the wedding traveling home...on our first anniversary.

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...

FAIL.

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!

Disaster averted.


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
-4 eggs

  • 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 Frosting
1 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.
I'll admit, I tripled this recipe to be able to frost all the layers and to decorate it with a piping bag. That is a lot of butter and sugar!

2 comments:

  1. I made a cake this week too! Although, you would definitely be ashamed of my baking/decorating skills... or rather the lack thereof! Your cakes/cupcakes on this site are too cute!

    ReplyDelete
  2. Haha I love your FAIL comment!

    ReplyDelete