Scripture to Live By:
“Do not lay up for yourselves treasures on earth, where moth and rust destroy and where thieves break in and steal, but lay up for yourselves treasures in heaven, where neither moth nor rust destroys and where thieves do not break in and steal. For where your treasure is, there your heart will be also. Matthew 6:19-21
Cake Decorating Post:
I made this cake for a young lady who graduated from college a few weeks ago.
This cake was very simple to make and anyone can do it. Just follow the directions below. This cake feeds fifty people. You could make it much smaller but still use the decorating tips.
Here is what you will need.
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.)
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 5-10 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.
Using a size 10 writing tip. I wrote Congratulations Rachel on the cake using white frosting.
I colored four bowls of frosting with Wilton paste coloring.
I put each color in pastry bags. I used a size 10 writing tube and red frosting to go over the white Congratulation Rachel. It makes it looked raised.
I then made red, yellow, and blue roses and put them in the freezer until I was ready to put the on the cake.
I used tip #104 to make the roses.
I place the roses on the cake frozen from the freezer. They can be handled slightly when frozen. After I place the roses where I want them, I added green leaves and rose buds made directly on the cake using tip #104.
Hope you like it. Rachel did.
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