PIECE OF CAKE
If you're like me, you spend a lot of time on Instagram. In a social media world where pretty food is everywhere, it's natural to get the itch to make everything pretty. And I definitely live by the pretty rule, it better look pretty but it also better taste PRETTY GOOD. I'm happy to share my first experience in creating an photo worthy cake. I hope you'll follow along!
When it came to the recipe for this cake, I left it to the experts (meaning the boxed cake experts). It's amazing what you can achieve by jazzing up a boxed cake mix.
When it came to decorating this baby, I also left that to the experts... by watching a few YouTube videos, which are included in this post.
So I'm here to help you make the prettiest (looking & tasting) cake by sharing what I've learned from the experts. Below you'll find the recipe I used along with step-by-step instructions for decorating your own.
All you need it a little time & patience to achieve something beautiful!
And if time & patience aren't your thing, check out the quick & easy cupcake version of this recipe HERE.
First off, lets talk about the cake. I used a tried & true recipe for WHITE ALMOND WEDDING CAKE. It is light & fluffy & moist perfection!
WHITE ALMOND WEDDING CAKE
1 (15.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup vanilla sugar
1/2 teaspoon salt
1 1/3 cup water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites
2 8" circular cake pans
parchment
Preheat oven to 325 degrees. Spray cake pans with non-stick spray & line bottom with parchment (optional but guarantees the cake will come out cleanly).
In a large bowl, stir together cake mix, flour, sugar, & salt until combined. In a separate bowl, mix together the water, sour cream, oil, almond & vanilla extracts, & the egg whites. Add the wet mixture to the dry. With an electric mixer set on low speed, beat the ingredients until they are mixed but some lumps remain, about 2-3 minutes.
I poured my batter in a 8-cup measuring bowl. This recipe yields 6 cups of batter so I filled each pan with 3 cups so it was distributed evenly. This can be approximate as you'll be leveling the cake later. Bake for 30-35 minutes, until the tops are golden & a toothpick comes out clean. Mine baked up perfectly in 32 minutes.
Let the cakes cool in the pan for 20 minutes or so then transfer to a baking rack to cool completely. Frost with your favorite icing. I used SWISS MERINGUE BUTTERCREAM (recipe below).
I adapted this recipe from the original version which you can find HERE.
Next let's talk frosting... icing? frosting? Whatever you call it! I've always used an easy American buttercream recipe which is delicious, but perhaps a bit sweeter than some might like. For this cake, I decided to try a SWISS MERINGUE BUTTERCREAM. Though this method can be a bit more complicated, I found a delicious easy version I'm sharing below!
EASIEST SWISS MERINGUE BUTTERCREAM
6 oz pasteurized liquid egg whites
24 oz (6 cups) powered sugar
1/2 tsp salt
24 oz (3 cup) salted butter, at room temperature
1 tablespoon vanilla extract
1 teaspoon almond extract
Combine the whites, powdered sugar & salt in a bowl. With a handheld mixer on low, beat until sugar is moistened & no dry patches are visible. Scrape down the sides of the bowl & turn mixer up to medium & beat for 5 minutes.
Turn mixer down to medium low & start incorporating your butter 1-2 tablespoons at a time. Once all the butter is incorporated, add your extracts. Turn mixture to high & beat for 8-10 minutes until light & fluffy.
Set aside.
The original recipe can be found HERE.
Now it's time to ice your cake! You will need a few special pieces of equipment, all of which can be found at your local baking store or on Amazon. CLICK each item to see the exact ones I used:
Also, watching a video to get a feel for the basics was super helpful. THIS video by Cupcake Jemma was a lifesaver!
Now that you've got your icing & tools ready, you can start!
Use your leveler to skim off the top of your cake & make each layer even. Also, trim up the sides. If you watched the video above, Jemma used a template but I found a circular plate to be just as helpful. And don't toss your excess cake, this is a great opportunity to make cake balls!
On your cardboard base, add a dollop of icing to hold the first layer in place. Add your cake to the center. Using the offset spatula (or a pastry bag filled with icing) add frosting to the top of your first layer (this will be the filling). Try to keep this layer of icing evenly distributed so it will provide a nice base for your second layer of cake. Carefully place your second layer of cake on top of the icing, making sure it's in the center.
Now it's time for your CRUMB COAT. This is a thin layer of icing the will protect the rest of your decoration from being filled with cake crumbs. Thinly apply icing to all sides & the top. Smooth out with your cake smoother. Once your cake is covered & smooth, place in the fridge for about an hour. This will allow the icing to get cold & act as a firm base for the rest of your decoration. SEE PHOTO BELOW.
Now it's time for your decoration. I chose to add a blue & green "watercolor" effect so you will need to set aside about a 1/4 cup of icing to color (one for blue/one for green).
As with the crumb coat, start adding your white buttercream from bottom to top using the straight spatula. I don't love an overly frosted cake, so I keep this layer as thin as possible. Using your cake smoother, clean up the sides & top. Once the cake is fully iced in your white buttercream, add the colored icing with the end of your spatula. I literally just placed globs around the sides & top. Take your smoother & run it along the side of your cake. This will blend into your white icing & give a "watercolor" effect. Have fun with this step, it's meant to look a bit more "abstract" which is why I love it. Repeat on the top of your cake.
Top the cake with edible gold leaf or edible gold paint or both! Add fresh florals to the top for added interest. Step away & marvel that you just made a cake!
Store in the fridge until about an hour before you are ready to enjoy!
I recommend looking on Pinterest for decorating ideas & remember even if it doesn't come out exactly as you envisioned, it will still taste delicious! And it sure was fun trying!
ENJOY!
