Tuesday, April 26, 2011

Easter Cake

Here is my Easter cake! I made it for an Easter party-thing, I decided since I signed up to bring dessert I might as well make a cake!  This cake was a new experience for me.  For one, I've never made a true sheet cake before (very easy) and I've always wanted to try a Frozen Buttercream Transfer (I will post the tutorial later) and I got to try it out on this cake.  It wasn't too hard and turned out pretty cute I think.  Besides the buttercream transfer, it was a piece of cake decorating the rest (ha. I'm hilarious huh). 
I totally spaced it while picking out the cake mixes...I originally wanted to have it all white cake with key lime filling, but I accidentally bought all different cake mixes! Duh.  So I improvised and used chocolate for the bottom and white cake for the top, with strawberry filling.  Sounds yummy, right?  Not really.  The flavors just didn't mix.  And I couldn't even taste the filling, even though it tasted delicious when I tried it by itself.  Also I really hate the buttercream recipe I have (I use the Betty Crocker recipe).  I made the frosting from scratch, and I think it is just nauseatingly sweet.  So much for all my hard work!  Bleeeech.  I need to find a new recipe that is a bit more mild.  Sorry about the not-so-good tasting cake, for those of you who were subjected to it!  I think it turned out cute enough for being just a sheet cake though. 


  1. looks pretty and seems like it would be delicious. Great job

  2. Fun! I've really been wanting to try the frozen buttercream transfer as well. It looks like an easy way to save time while still making an awesome looking cake. I've also struggled finding a buttercream recipe I liked. I've always used the wilton recipe, but I think it's too sweet as well. Last week I tried a variation on it, but added less sugar and I really like it. Here's my new recipe, if you're interested:
    4 cubes butter (1 lb) unsalted butter
    1 cup shortening
    1 tsp salt
    2 lb powdered sugar
    1 tb vanilla
    2 tb milk
    smidge violet color gel (to offset yellow color from butter)

    Cream butter and shortening first, then add remaining ingredients. It's not really stiff enough to do stuff like roses, but I never do roses, so that's not a problem for me. It makes about 7 cups (I think), and I think you'd call it a non-crusting buttercream. I frosted my mermaid cake in it.

  3. Thanks for the recipe! I'll have to try it sometime.