Alivia asked for a "butterfly cake" for her birthday.
This is what I came up with.
It had to be PURPLE because that's her favorite color, of course!
Not only was this cake pretty (for being homemade by ME), but it also tasted great! Moist, dense cake and YUMMY frosting. Check it out below!
recipes from "The Cake Mix Doctor" cookbook
This is what I came up with.
It had to be PURPLE because that's her favorite color, of course!
Not only was this cake pretty (for being homemade by ME), but it also tasted great! Moist, dense cake and YUMMY frosting. Check it out below!
recipes from "The Cake Mix Doctor" cookbook
Mom's Layer Cake
1 pkg plain white cake mix
1 c. whole milk**
8 T. (1 stick) butter, melted
3 large eggs
2 t. pure vanilla extract
**Don't have any whole milk? Use dry nonfat milk. 1 c. cold water + 1/3 c. dry nonfat milk. Stir and add as directed below.
1. Preheat oven to 350*. Grease 2 9" cake pans. Set aside.
2. Place the cake mix, milk, melted butter, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer sped to medium & beat 2 minutes more, scraping down sides as needed. Divide the batter between the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side (by not touching).
3. Bake 27-29 minutes until they are golden brown and they spring back when lightly pressed with your finger. Remove pans from oven and plan on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each cake and invert on to a rack. Allow them to cool completely, 30 minutes or more.
4. Meanwhile, prepare your Cream Cheese Frosting as directed below.
Cream Cheese Frosting
1 pkg (8 oz.) cream cheese, softened
8 T. (1 stick) butter, softened
3 3/4 c. confectioner's sugar
1 t. pure vanilla extract
1. Cream together cream cheese & butter. Add the sugar a bit at a time, blending with the mixer on low speed until the sugar in well incorporated, 1 minute. Add the vanilla, then increase speed to medium and blend in the frosting until fluffy, 1 minute more. (Add food coloring, if desired, and stir.)
2. Use at once to frost the top and sides of your cake (once it has cooled).
**If your cake is NOT ready to frost, put frosting in the fridge until you're almost ready. Get the frosting out a few minutes before so it will soften up.
Once I was done decorating my cake I made a spot for it in the fridge to help it set up.
The recipe does NOT call for it to be kept in the fridge, but where it has cream cheese...use your own judgement.
1 pkg plain white cake mix
1 c. whole milk**
8 T. (1 stick) butter, melted
3 large eggs
2 t. pure vanilla extract
**Don't have any whole milk? Use dry nonfat milk. 1 c. cold water + 1/3 c. dry nonfat milk. Stir and add as directed below.
1. Preheat oven to 350*. Grease 2 9" cake pans. Set aside.
2. Place the cake mix, milk, melted butter, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer sped to medium & beat 2 minutes more, scraping down sides as needed. Divide the batter between the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side (by not touching).
3. Bake 27-29 minutes until they are golden brown and they spring back when lightly pressed with your finger. Remove pans from oven and plan on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each cake and invert on to a rack. Allow them to cool completely, 30 minutes or more.
4. Meanwhile, prepare your Cream Cheese Frosting as directed below.
Cream Cheese Frosting
1 pkg (8 oz.) cream cheese, softened
8 T. (1 stick) butter, softened
3 3/4 c. confectioner's sugar
1 t. pure vanilla extract
1. Cream together cream cheese & butter. Add the sugar a bit at a time, blending with the mixer on low speed until the sugar in well incorporated, 1 minute. Add the vanilla, then increase speed to medium and blend in the frosting until fluffy, 1 minute more. (Add food coloring, if desired, and stir.)
2. Use at once to frost the top and sides of your cake (once it has cooled).
**If your cake is NOT ready to frost, put frosting in the fridge until you're almost ready. Get the frosting out a few minutes before so it will soften up.
Once I was done decorating my cake I made a spot for it in the fridge to help it set up.
The recipe does NOT call for it to be kept in the fridge, but where it has cream cheese...use your own judgement.
1 comment:
purple is the best color: she has good taste like he great aunt mary he he.
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