This past weekend I baked four, count em, FOUR cakes for my friend and her fiance to sample for their wedding.
Carrot Cake with cream cheese icing. It came in second place.
Vanilla butter cake with lemon curd and lemon mousse filing and vanilla buttercream icing. Not a contender but light and summery.
Brown butter cake with lemon curd and raspberry mousse filing topped with vanilla buttercream and covered in marshmallow fondant. The cake was yummy but the fondant’s sweetness and texture was not a hit with the bride. Totally cool. Lots of people are not fond of fondant.
Can you tell by this picture, this was the winner? Almost none left although in its defense it was the smallest cake at only 6″” round. But it was the chosen one. Red Velvet cake with cream cheese icing. Actually this has now become a double pin because I found this recipe on Pinterest. Score! This is the moistest red velvet cake I’ve every tasted. And the bride agreed. Double Score! We have a wedding cake!
But here is the reason we are here. This really cool and cute way to frost a cake. I stupidly didn’t take pics of the process for you to see. Sorry. This was a last-minute cake frosting. But you can check out the process on the original Pin’s website, birdonacake.com.
Here it is mid frosting. Basically you use a round Wilton tip #12, pipe frosting balls from top to bottom of cake sides and using a small spatula pull the frosting to the right. Repeat will you hit the end. Then follow this process along the top going in a circle or a spiral. It looks great. And if you are not the greatest cake icer, you can cover up your imperfections with this method. It is time-consuming so you must have patience. Especially when you reach the top and are piping and spreading one after the other.
Now for the Red Velvet Cake. It was really delicious and I think a perfect choice for my girl’s wedding cake. I can’t wait to make it. Here’s the original pin and here’s the recipe:
Recipe courtesy of Bakerella.com
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
- Preheat oven to 350 degrees.
- Grease and flour two 8 inch cake pans.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
- Bake for about 30 minutes or until a toothpick inserted comes out clean.
- After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
- Then make the frosting.
Cream Cheese Frosting
- 8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
- Sift sugar and set aside.
- Beat cream cheese and butter on high until creamy. Add vanilla.
- Then, add the sugar in batches. Scrape down the sides in between each addition.
- And frost away.