The Fruitaholic turns 2 today! I know it’s super cliche but I really don’t know where the time went.
We had a big party this past weekend and, of course, I had high aspirations for the cake. I found a picture of a cake online that I wanted to recreate and bought all of the necessary supplies to make it.
Having never worked with it before, I made three different colors of fondant (recipe here) and was incredibly frustrated when it didn’t work out as I had hoped. The dark blue bottom half of the cake pictured above is indeed covered in fondant, but it was super cracked and had many holes, which I conveniently placed in the back Luckily I had extra buttercream and was able to color it in order to ice the top half.
After I calmed down, I was actually pretty happy with how it turned out. The cake itself was delicious and people went back for seconds. The recipe was incredibly easy, and should I ever venture into cake making again, I’d definitely use it again.
But before I share it with you, I really need to take a second to thank MBA Gal over at Midnight Baking Adventures for all of her help. She really went above and beyond in answering all of my questions and sharing her recipes cake and buttercream with me. I truly could not have made this cake without her!
Birthday Cake (White Almond Sour Cream with Strawberry Filling) – from Cake Central
- 1 Box cake Mix (I used Funfetti)
- 1 Cup Flour
- 1 Cup Sugar
- Generous Dash of Salt
- 1 Cup Sour Cream
- 1 Cup Milk
- 3 Eggs
- 1 Tbsp. Flavored Extract (I used Almond)
Preheat oven to 350.
Mix the dry ingredients together in a medium bowl. Add the wet ingredients to the bowl of a stand mixer. Add half of the dry mixture to the wet ingredients and stir on low until combined. Repeat with the remaining dry mixture. Mix on medium for 2 minutes.
Pour the batter into well greased pans and bake according to your size pan (a good resource on baking times can be found here).
Strawberry Filling – from Wilton
- 1 16 oz Package Frozen Strawberries, thawed
- 1/3 Cup Sugar
- 3 Tbsp. Conrstarch
- 1 tsp. Lemon Juice
Drain strawberries, reserving the liquid in a saucepan. Add water to the liquid to equal 1 1/4 cups. Add the sugar, cornstarch and lemon juice and mix well. Heat over medium and stir until the mixture boils and thickens. Cool completely.
Add the cooled mixture to the bowl of a stand mixer and add the strawberries. Stir for 2-3 minutes, until combined. Use between cake layers. Frost cake with buttercream.
Buttercream Frosting – recipe courtesy of MarriedInCali on the What’s Cooking board
- 1 Cup Butter
- 1 Cup Vegetable Shortening
- 1 2 Lb Bag Powdered Sugar (about 8 cups)
- 3/4 Cup Whipping Cream
- 1 Tbsp + 1 tsp. Vanilla
- 1/4 tsp. Salt
- Food Coloring/Gel, if using
Combine all ingredients in the bowl of a stand mixer and turn onto the lowest setting. Once the powdered sugar has been fully incorporated into the mixture, mix on high for 10-15 minutes.
Let frosting set for 10-15 minutes before using and refrigerate when not in use.