Cake and Corruption

So I’ve had this absolutely horrible problem. My computer got a virus….yes….just as I was about to put my pretty new pictures on my blog of my recent creations. But of course, I would get a virus, I mean I’m a bit blonde when it come to computers-but that’s beside the fact..The point is..I can finally get back on track with my sweet schedule…Lets get to the sugary part of this!
So, heres the story. Boy wants cake. It’s his birthday. I obviously volunteer. Lauren bakes cake. (This is actually usually how the story goes) But I will get to the nitty gritty details.
I made two cakes, why you ask? Well….it’s me. But one was for his actual birthday, and the other one was for his party. This pink one (as everyone called it-DAD!) was actually orange. That was just a normal white cake with white icing. Pretty standard. I’m not going to lie about this (even though it pains me)-two words-Pillsbury and Pillsbury. End of story.

Now…for the good part. Big cake. Very big cake. Eighty five servings….and four batches of cake. Four…yes four. Wait till you hear whats in the icing…it might shock you into never eating a piece of cake again. It didn’t work for me….haha…I ate cake.

The cake is one layer of chocolate and one layer of vanilla. Two huuuugggeeee cakes, and yes….I did use cake mix (pillsbury) because you can’t mess with something thats so good. I’d rather put my effort into the icing muahahaahhh! Just wait till I tell you about the icing! The footbal is a white cake that I baked in a dome sort of pan. I covered it in fondant that I dyed brown. Yes, I did develop muscles in the process.
Then, it happened. The worst thing that could absolutely ever happen to me, due to the fact that I’m a perfectionist. My beautiful and lovely cake broke. I put soooo much icing on the poor cake and my kitchen was warm, that it broke right in half. I’ll admit it-I cried, screamed, yelled mean things, and then called my mom. She helped me fix it, and tried to explain to me that it wasn’t the end of the world, although it clearly was. So…I tried to fix the cake the best I could, and to be honest…wasn’t unhappy about the finished product. This really doesn’t happen very often. So let me know what you think!
Let me just tell you about this icing. It’s the recipie from Magnolia Bakery, which happens to be my favorite bakery ever…located right in NYC. I once went there and bought four cupcakes and they looked so good that I ate half of one in the dressing room at a store in NYC. That’s how good they were. Oh and PS…the cupcakes were gone by that next morning….guilty!
But this icing is vanilla buttercream…heaven on earth. I’ll even be a sweetie and share the recipie. (By the way….three batches of this went into the cake!!)
Magnolia’s TO DIE FOR Buttercream Frosting
  • One cup (two sticks) of unsalted butter, softened (the real stuff)
  • 6 to 8 cups of 10x sugar
  • 1/2 cup of skim milk (this is actually just to pretend thats it’s a little healthy!)
  • 2 teaspoons of vanilla

Directions: Whip butter in a large mixing bowl. Add half of the sugar, milk, and the vanilla. With an electric mixer, beat the ingredients together for 3-5 minutes. Add the rest of the sugar a cup at a time, beating a minute in between each addition. Do not refrigerate whatever icing you do not use. Cover and store for up to three days.

So, in conclusion, there were six sticks of butter in the icing for that cake. Think of the lovely fat cells that were gained on my body. Sadly…it all was worth it. Actually I’d do it again in a heartbeat.

Last but not least, I made cute little mini cupcakes for the birthday boy, just becauase I wanted to! It’s ok…now you can go make that six stick of butter icing! GO!