This past weekend consisted of getting ready for tonight’s class. I baked two 6″ cakes and 12 cupcakes (due to extra cake mix). With everything set and ready to go for Monday morning, I called it a night. I should add that I have DVRed (or Tivo for the rest of the world) lots of Ace of Cakes and Cake Challenges to watch which I did right before bed. Little did I know, but it all creeped in my dreams. I dreamt of Duff, owner of Charmed City Bakery (from Ace of Cakes) who asked me to frost cakes for an upcoming project. The night before I was frosting as well. This class has officially taken over my brain. Tonight will be the test as I ice my first cake ever. Wish me luck.

I’m including the cake recipe. Turned out spongy but yummy. (ask my non-sweet eater husband who had 3) – Not sure where on the internet I found this, so credit is unknown.

White Almond Sour Cream Cake

1 White Cake Mix

1 Cup Flour

1 Cup Sugar

3/4 Tsp Salt

1 1/3 Cups Water

2 Tbsp Vegetable Oil

1 Tsp Vanilla Extract

1 Tsp Almond Extract

1 Cup Sour Cream

4 Large Egg Whites

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full.

Bake in preheated 325 degree oven until cake tests done. (approx 50-55 minutes).