Tag Archives: cake

Birthday Cake (WASC with Buttercream Frosting and Strawberry Filling).

The Fruitaholic turns 2 today!  I know it’s super cliche but I really don’t know where the time went.

In just two short years...

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.

Like I said, I had high aspirations... (photo from Momtog.com)

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.

WB Challenge #5: Chocolate-Dipped Strawberry Cake Balls.

The theme for What’s Baking’s February Challenge was “Baked with Love,” which was rather fitting for a month filled with sugary musings and sweet affirmations.

So I thought about what it is that I love.  The answer is obvious:

My Boys.

I met the Husby through a mutual friend in college.  I knew that we would be married after our very first meeting.  And although he lived 100 miles away, we spent a lot of time getting to know each other by talking on the phone or chatting on the internet, and driving to see each other on the weekends.  This all became much easier when I transferred to a school closer to home.

On our first “grownup” date, he took me to a winter festival and out to a fancy dinner.  I don’t remember a lot of the specifics of that meal, but I do remember the giant chocolate dipped strawberries we had for dessert!

It sounds very cliche, but I didn’t think I could ever love anyone or anything as much as I loved the Husby until the Fruitaholic came along:

Photo by Abigail Junge - www.abigailjunge.com

I call him my little lovebug when putting him to bed for the night, so I set out to make “Lovebug Cookies,” strawberry cake mix cookies dotted with chocolate chips (like a ladybug – get it?), but when the chocolate chips didn’t melt evenly and the batter fluffed up more than I was expecting (as cake is known to do, duh), I was left with a big gooey mess.  And while it tasted good, it just didn’t look as pink and pretty as I was expecting.

So rather than just scratch it and toss the whole thing, I popped the cooked dough into my stand mixer, turned it on and watched it crumble.  I mixed it with some strawberry-cream cheese mixture that was left over from making Strawberry Stuffed French Toast, shaped it into balls, stuck them into the fridge for an hour then dipped them in chocolate.  YUM!

What do you love?

Chocolate-Dipped Strawberry Cake Balls – inspired by Bakerella

  • 1 Box Strawberry Cake Mix
  • 1 Egg
  • 1/4 Cup Canola Oil
  • 1/4 Cup Water
  • 1/2 Cup Chocolate Chips, optional
  • 1 Cup Strawberry Frosting (I used Strawberry Cream Cheese)
  • 2 Bars Ghirardelli 60% Dark Chocolate
  • Red Sanding Sugar, optional

Preheat oven to 350.

Combine cake mix, egg, oil and water in a large bowl.  When fully mixed, stir in chocolate chips, if using.

Press into the bottom of a greased baking dish and bake according to package directions.

When cooled, crumble cake mixture with a hand beater or stand mixer.  Mix with frosting and shape into 1-inch balls.  Place balls on a parchment lined baking sheet and refrigerate for 1 hour (or overnight).

In a microwave safe bowl, break chocolate bar into pieces.  Place in microwave at 50% power for 1 1/2 minutes then stir.  If the chocolate still has lumps after stirring, place in microwave at 50% power for an additional 30 seconds and stir.  Repeat until chocolate is smooth.

Take the cake balls out of the fridge and using a spoon, dip into the chocolate, one at a time, until fully covered.  Roll in sanding sugar, if desired.  Place the chocolate covered cake balls back onto the parchment paper.  When all cake balls have been dipped, refrigerate until hardened, about 30 minutes.