I always use cake from a box-it is yummy and there is no need to mess with a good thing. I wanted to color some of the cake green for his school colors. I used the butter cake because I hadn't made one in a while and they are so good.
I couldn't find a checkerboard cake pan, so I just did it this way. I have no clue how it will look until we cut it today. I'll update this post then. I just poured the cake batter into a measuring cup and divided it in half. I colored one half green and left the other half alone.
I then put the bake even strips on the sides of the pan. I bought these when I took my Wilton Course 1 Cake Decorating Class last year. You just submerge them in water and put them on the sides of the pans so that they don't rise so high in the middle.
I forgot to take a picture of both cakes. Here it is already put together and ready for icing. This is the top layer.
I use the recipe for buttercream icing that I learned when I took the Wilton Class at a local hobby store-except I double it. This is the flavoring and meringue powder that I use for the recipe. I had never seen/heard of meringue powder before my class so I thought I'd take a picture in case you haven't either.
-1/2 cup solid vegetable shortening(Crisco)
-1tsp Wilton Flavor (I double the recipe so I use 1tsp of Butter flavor and 1tsp of clear vanilla)
-2 tablespoons milk or water(I use water unless I KNOW its going to be in the refrigerator)
-1 lb pure cane confectioner's sugar(approx 4 cups)
-1 tablespoon Wilton Meringue Powder
-A pinch of salt(this is optional but I use it because it doesn't make it quite as sweet)
Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Like I mentioned before, I actually double this recipe and it is just enough to ice (2) 8 inch or 9 inch pans. I then make another half batch for the decorating. I also add more water-almost a tablespoon(to the doubled recipe). Here is the icing in a 5qt mixer.
This is the cake with icing and ready to be decorated. I never worry too much about the edges because I put a border over it.
I made a half batch of the recipe that I posted above and used it for decorating. I just went ahead and colored it all green. I normally use gel food coloring for this, but I didn't have any in this color so I used regular food coloring.
I normally use these plastic disposable bags because it makes clean up so much easier. I slide a coupler(the white thing) down in the bag to measure where I need to cut.
I cut the tip off of the bag and slide the coupler back in.
The coupler makes it where I can easily change out tips without changing bags. I put a tip on and screwed the other side of the coupler on. I then filled the bag with icing. It is easier to control if you only fill it half full. I have a #3 tip on here.
I am not very good at piping, but I drew out a graduation cap in the center.
I filled in the cap with a tip #16 and made easy dots as the boarder because I was tired and ready to go to bed. I used the tip #3 for piping his name as well. I wanted to write CONGRATULATIONS, but that is a really long word and I need a larger cake for that! I want to take a fondant class so badly! I might have to do that over the next few months.
If you've never decorated a cake, it is pretty easy and I think anyone can do it. Just learn the basics and practice, practice, practice(which I need to take time for).
**I almost forgot to update with a picture from the inside of the cake. I took a quick shot when the first slice was cut and I didn't get a chance to get another picture because it was devoured fast.**
This was not a paid post and honest opinions were used. The opinions are solely my own and may very from others. I paid for all of the items that were used to make/decorate this cake except the gold pans that I was given for the Wilton UltraGold review/giveaway