Scripture to Live By:
Behold, I am the , the God of all flesh: is there any thing too hard for me?
Call unto me, and I will answer thee, and show thee great and mighty things, which thou knowest not.
I made this cake for a precious little girl's seventh birthday. It is half chocolate and have vanilla. It will serve fifty people.
Here is what you will need if you would like to make one like it.
3 cake mixes (2 yellow and 1 chocolate)
2/3 cup of oil for the 2 yellow cakes mixes and 1/2 cup of oil for the chocolate cake mix.
Grease pan with canned Crisco and then coat with flour.
Mix yellow cake mixes in bowl with six eggs, 2/3 cup of oil and 2 cups of water.
Mix with mixer until smooth and fluffy.
Pour 2/3 of the batter into one half of pan.
(I put a knife under the opposite end of pan to tilt the pan so the batter will not run to that end of the pan.)
Mix the chocolate cake mix up into the yellow cake mix that is left in the bowl with 3 eggs, 1/3 cup oil and 1 cup of water, and beat until smooth and fluffy. Then pour the chocolate into the other end of the pan. (Remove knife out from under the pan so the batter will balance out in the pan as seen below.
Bake for approximately 30 minutes or until the cake springs back when touched in the center and is pulling away from the sides of the pan. Remove from the oven and let cool for approximately 15-30 minutes.
Trim the top of the cake, using the rim of the cake as your guide. This is to make the top of the cake flat.
I put the cake top in a separate dish and use to make a different desert.
Next flip the cake with the leveled side down on your serving dish, as seen below.
Cool completely before frosting.
Frosting recipe for this size of cake:
2 cups of Crisco
2 cups of margarine
8 cups of powdered sugar
4 teaspoons vanilla
2/3 cups of evaporated milk
Mix in mixing bowl with a spoon before you mix it on high with mixer for 10 minutes.
(by mixing with spoon you will keep powered sugar from going out of the bowl when you turn on the mixer.)
Put in large mixing bowl and beat for approximately 10 minutes.
Frost the cake and then add borders. Use tip # 32 for the borders.
I decorated this cake with a Castle theme.
I made some pink and purple daisies with yellow centers using #103 rose tip to make the petals and a writing tip #3 for the center.
My frosting is butter cream frosting and it never gets hard. Therefore, when I make the flowers, I put them in the freezer to freeze so that I can handle them enough to place them on the cake, while they are frozen. Then I add the leaves directly onto the cake, using a leaf tube.
The castle was purchased at the store. So I added it to the cake and then placed the flowers around the border of the cake and a few on the top of the cake.
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