This post has a whole lot of things in it. I’m just warning you now. And I’m sure that this title probably makes you think I’m overestimating myself.
But you guys, I’m totally not, because LOOK AT WHAT I DID!!
Now you’re curious aren’t you? I just bet you are. And guess what friends, I’m here to tell you THAT YOU CAN DO THIS! And it’s easy. And you’ll wow all your friends. And everyone will call you Martha Stewart. And then you will take over the world. Or go to jail. Tough call really.
Anywho, I was inspired by one lovely amazing Speedway Motors employee (thank you Carol!) who had brought this cake into the office and she promised me it was easy and gave me the frosting recipe and encouraged me and said other nice things that made me believe it was possible for this non baker to succeed at something so outlandishly out of my reach.
So I bought an icing kit thing-a-ma-jig (from IKEA – total win for frugality). And some cake pans. And I waited for the perfect opportunity to attempt such a feat.
And then it happened. My amazing new roommate moved into my house and that just seemed like the perfect occasion to bake a cake! I mean, if you moved in a house and your new roommate was all “Hey, welcome to the house, I baked you something amazing” – you’d just know the partnership was going to be an instant success right? Absolutely. And because I was concerned I was going to
catch the house on fire burn the cake, I made sure that New Guy could come over to supervise me.
Step one: Bake Cake. Pick the flavor you want (I’m plain, so I went with white). You need two pans (same size) and one box of cake (lesson: you don’t need a box of cake for each pan… #oops). Follow directions on box. Yes, making the cake is actually that easy and then you end up with these guys…
While those guys are cooling… it’s time to make the frosting! The recipe comes straight off of Food.com and it’s White Chocolate Buttercream Frosting.
- 1 cup butter, softened (no subs)
- 2 cups confectioners’ sugar
- 6 ounces white chocolate or 6 ounces white baking bar, melted and cooled
- 3 -5 tablespoons whipping cream or 3 -5 tablespoons half-and-half
- In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
- Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
- Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.
Yes, it’s literally that easy. We made 1 1/2 times the amount… because we thought 3 and 1/2 cups may not be enough? And we were glad we did! So you end up with a whole amazing tub of this:
And then you cut the cake. Wait, what? Yes. Cut the cake. Before you frost it. It’s to make the top of the cake flat so that the second layer doesn’t slide off the first layer… Genius. And luckily, my genius roommate was at home to teach me how to use the handy tool that came with the frosting kit!
Because really, if you saw this tool, would you have instinctively known that it was made to slice off the top of a cake? Let me just answer that for you. No. No you wouldn’t.
P.s. Happy note. Those little cake shavings are a really great way to test your cake. You know, just to make sure it’s not poisonous for when you serve it. It’s selfless of you to try it. You’re such a giver. Making sure everyone will enjoy it. High five you.
Once your cakes are nice and cooled and sliced and diced. You’re ready to start frosting. Take bottom cake, frost the whole thing, put second layer on and frost that whole puppy as well. Basically this step evens out any imperfections the cake has… and gives something for the piped frosting to sit and adhere to!
Aren’t you so excited? See, old Betsy would have thought “okay, the cake is done.” Because really, it looks sort of nice – and if you were using store-bought frosting, you’d be out. But NEW Betsy was super ready to make it look amazing. So out comes the piping bag. And here’s where being a cheerleader somewhere in my former life comes into play. Those hours and hours of making locker signs and swirls in puff paint and glitter… REALLY pays off. All you do with your piping bag is add this pattern over and over on the cake.
I’m sure there’s somewhere you’re supposed to start on the cake, but I just sort of went and it turned out just fine!
Did you want to see it one more time? Yes? Okay fiiiiiiiiiiiiiiiiiiine I’ll show you the final product again!
And let me tell you what, it wowed the pants off people. Because it was not only beautiful, but tasty delicious as well. Like eating a stick of butter… (or six)…
I adore this cake.
Other things I adore?
Having people in the kitchen with me to laugh through my absolute confusion on the little things and to encourage and guide me. And then laugh some more. I’m telling you, this new roommate is going to be awesome. We’re totally on the path to becoming best friends (too soon?!).
Last great thing? While The Roommate (should we call her that?) and I were laughing and bonding in the kitchen, New Guy set up my internet so it wasn’t the gobbly-gook that internet company guy set. I mean, really, who on earth needs a password with 16 letters and numbers in it? That’s just messy and hard. And without any input from us, he named our network this:
I mean, how well does he know me? And also, HOW FLIPPING GREAT IS THAT?! High five New Guy. Sets my internet up, offered to build me shelves (look forward to that in a later post) and although he’s deathly allergic to my dog, still comes over to hang out with me. All while putting up with my mediocre cooking efforts. We’ll keep him.
(Note: if you haven’t seen Pitch Perfect, please go now and watch it. Right now. Okaygreatthanks.)
I’m more than happy to share the password with you if you come to visit. It’s clever too. And if you’re really lucky, maybe I’ll bake you an amazing cake too.
I’m feeling pretty daring and confident right now. Anything else there I should try? I’m accepting suggestions… you know, now that I’m a professional baker! Okay, okay, a mildly decent baker who has the ability to follow directions…