It’s November and autumn … Christmas is around the corner and I’ll be sharing some new ideas very soon … in the meantime, don’t forget fall!
I tried and tried to come up with a clever name for this cake … just didn’t happen. One thought was … Redemption Cake! I made the cake to help Son #3 redeem himself for his past contributions to the office potlucks! He has been found guilty of picking up cookies at the grocery store and calling them dessert, even though I offered to bake something!!! When will that boy learn that Mom knows best? I’m not saying that store-bought are bad … it’s just that his coworkers were expecting something homemade …
I made a very simple three layer cake, frosted it and used chocolate frosting to draw some trees … then added pretty Shimmer Autumn Sixlets as leaves! This cake is not about perfection … it’s about taste, texture and fall colors! I’ve seen so many tall cakes where the sides are decorated … just wanted to give it a try!
I am sharing what I did … of course you can do what’s best for you! I am not a professional and not a cake decorating teacher … just a mom making a cake for her son 😉
- I used two cake mixes to make four layers … used three of them for this cake and served the extra layer as dessert after dinner 😉 Duncan Hines is my choice of mixes … baked each one using 4 eggs, 1 cup buttermilk and the oil called for on the box. I baked the cakes a few days ahead, leveled them, double wrapped them in plastic and froze them … I find it easier to handle a frozen cake. Note … having good pans with straight sides makes baking and frosting easier.
- I made two recipes of my Favorite Decorator Frosting using half butter and half shortening … had about one cup of frosting leftover. I achieved the creamy color by using one and one half tablespoons of vanilla bean paste as flavoring and then added two drops of yellow gel coloring.
Put a little frosting on the plate (helps hold it in place), first cake layer, frosting, second cake layer, frosting, third cake layer … adjust if necessary and make sure everything is secure.
Add a thin layer of icing on sides and top … sometimes called a crumb coat or dirty icing … just helps control crumbs.
Cover the whole cake with frosting … doesn’t have to be perfect … just fairly even.
Use a small spatula (or dinner knife, even the back of a teaspoon) to add texture … I am right-handed and started with my spatula pointed to the left and pulled it toward the right for about 3-4 inches. You will probably remove some frosting while doing this. I did this all the way around the cake in a random pattern and cleaned up a few smudges of frosting on the plate.
Ready made chocolate frosting that I had on hand worked great. I filled a disposable pastry bag and just snipped off the tip.
Next I piped three trees … please excuse my lack of artistic ability 😉
♦ I share my stuff with these fun parties ♦