I’m not into the cakes-from-scratch thing. Call me lazy or uninspired, but I enjoy baking and eating cakes from mixes. Sometimes I’ll “doctor” them, and sometimes I just follow the label and go. For this cake, I used two boxes of Duncan Hines Dark Chocolate Fudge cake mix. I prepared each as directed and baked each in a 10″ round cake pan. (one whole box per pan). After the cakes cooled, I wrapped them in plastic wrap and popped them into the freezer. It is this step that, I believe, adds moisture to the cake. The next day, I removed the cakes and sliced each in half, horizontally, creating four layers.
The frosting is Vanilla Buttercream, courtesy of Magnolia Bakery. (have you tried their famous cupcakes? YUM!) I had to double the recipe (which meant 1 lb. of butter…yikes!) but it was oh so creamy and tasty, and I substituted 1 teaspoon of almond extract for for one teaspoon of vanilla extract. The real secret to this recipe is to beat it until it is fluffy. No skimping here…beat it.
I’m still working on my piped roses, but a touch of disco dust on the petals and leaves added a sweet sparkle to the cake.
It was a fun gathering! Beth is an incredible cook and hostess. (You should have seen and tasted her orzo/roasted vegetable side dish! With her permission, maybe I’ll share it soon.) Holly was totally surprised and grateful, and she just loved her birthday cake.
(So did I, Holly ;-) Happy birthday!