Boys. I live with all boys. Even the DOG is a boy. So, the birth of my new baby niece meant I got to make something pink.
White Cake Mix
1/2 cup butter, melted
1 cup pureed strawberries (See notes below)
For the Icing:
1 8 oz. brick of cream cheese, at room temperature
1/2 cup butter, at room temperature
2 tsp. vanilla
4 cups powdered sugar
1-3 Tbsp. milk
red or pink icing coloring
Preheat the oven to 350-degrees (F).
Immersion Blender (LOVE mine!) to puree the strawberries. You should end up with about 1 cup of strawberry puree.
Cake Release or just shortening (not floured). I would also recommend using a round of parchment paper in the bottom, because these cakes are a little more moist than most, so they tend to stick.
(I used 6" pans with Bake Even Strips around them so they bake level. I had enough for three layers, but only used 2 for this cake.)
Bake according to the cake mix directions. About 25-30 minutes for 6" pans. About 30 minutes for 8" or 9" pans. The cake is done when a toothpick inserted near the center of the cake comes out clean.
Remove the cakes to a Cooling Rack. Let them set in the pans on the cooling rack for about 10 minutes.
While the cakes are cooling, make your icing. (But be sure not to take ANY pictures of it.)
Cream together the cream cheese and butter (be sure they're both soft). Add half of the powdered sugar. Mix well.
Add vanilla and milk. Mix well.
Add remaining sugar. Mix well.
Add a few drops of food coloring (or use icing coloring) to make the icing a pale, pale pink.
*Note: I considered using my absolute favorite icing, my Strawberry Buttercream Icing, but I was afraid that may be strawberry overload.
my cake leveler. Place the bottom layer - upright - on your cake circle or cake plate.
complete tutorial on how to ice a cake.
Decorating Combon the sides, that meant I needed a little thicker layer of icing on the sides. (I actually still didn't add quite enough, so be sure you really load up those sides. It's okay, You will scrape some of it off with the comb.)
Here's where I admit to you that I've never really used this thing before, and I need a little more practice with it. I had to go back and re-smooth the sides and try again three times before I got it right.
My tips for using the comb:
Cover the sides with a thick coating of frosting.
Be sure your icing is evenly spread top-to-bottom. Mine was a little thinner at the top, which led to a little gouging of the cake.
You really need to use a turntable when using the comb. If not, you'll get some lines where you have to start and stop.
To make the border, I used tip #12 to make "shells." Hold the piping bag so that the back of the bag is pointing at your chest and the tip is just above the surface of the cake or cake plate. Squeeze and slowly move the bag toward yourself. The writing and the dots were made with tip #3.
(I want to do some videos to show these techniques-- soon.)
I can't wait to bring this cake to my new baby niece. I know her parents don't want to go too pink on her, so I'll be the awesome pink Aunt who does!
If you shop at Amazon.com through my link, you support this blog and its contents. Thank you!