I do not claim to be an amazing cake decorator so don’t judge me.
When I first went to Culinary School I thought cake decorating could be so much fun. I figured it was something I could do from home while still being with my kids. Well, it was something that I never ended up loving or being great at.
I can make a pretty yummy cake though. Watch how.
While I still love a cute cake, it’s just not for me, and that’s okay. We all have our “thing” right?
BIRTHDAY CAKE
1 Cake Mix
2-3 eggs, whatever the box calls for
3/4 cup milk, or whatever your box calls for in water (replace the water with milk)
2/3 cup butter. Double the amount of butter than what the recipe calls for in oil. For example. If the box calls for 1/2 cup oil, add 1 cup butter. My box called for 1/3 cup oil, so we did 2/3 cup butter.
Cake pans, we used 6″ pans.
1-Make sure you have all the ingredients and supplies needed.
2-Wash your hands and clean your work area.
3-Turn your oven on to the temperature listed on your box.
3-Pour your cake mix in a bowl.
4-Melt ⅔ cup of butter or double whatever the box says for oil. We are using butter instead of oil to make it a little better.
5-Instead of water, add milk using the same amount your box calls for.
6-Crack eggs and put in bowl.
7-Mix it altogether for about 2 minutes or whatever the box recommends.
8-Get a piece of parchment paper and put your round cake pan on top. Trace it with a pen and cut it out. You will need two circles so do it twice for 8 or 9 inch pans and 4 circles for 6 inch pans.
9-Spray or grease your parchment paper then dip it in flour. Spray just the bottom of your round pan and put the parchment paper in the pan with the sprayed and floured part facing up.
10-Divide your batter into how many pans you have.
11-Bake for the time recommended on your box. Your cake is done when a toothpick comes out clean and/or it bounces back when you touch it. Try not to open the oven in the middle of baking because it will sink in the middle.
12-Once you take it out of the oven, let it cool down for about 5 minutes then take a knife and follow it around the edges to make sure it separates from the pan. Tip it upside down and it will come out. Take the parchment paper off and let it cool down completely. Once it’s cool I like to wrap them up and put them in the freezer overnight or longer.
Don’t forget to see our post on the frosting.
Share with us what you’ve been making at home. #halfpintcooking or stacey@halfpintcooking.com
