You don’t bring me flowers…
No real flowers were harmed for the making of my first cake (and these flowers are made of frosting). Overall, I am pretty happy with the way it came out, but I’ll let you be the judge. Sorry in advance for the fuzzy pictures, I had to use my camera phone to take pics last night. Let me know what you think. p.s. We made our neighbors happy and gave them the cake. I am already sick of frosting and cake.
Sweet dreams, butter bean.
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).
