Created in this Craftsy Course
Cut, level, fill and crumb coat your layers like a professional then learn Joshua John Russell's trade secrets for a beautiful buttercream finish for free!
Offer some kudos...
Join the conversation...
Ask a question...
Add your comment...
|Here are some details about my project:|
Share a little about the materials, processes and techniques used to create this cake: For the chocolate cake, here's the recipe and the process: 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour 1 cup (7 ounces) sugar 1/4 cup (3/4 ounce) cocoa 1/2 teaspoon salt 1/2 teaspoon espresso powder, optional 1 teaspoon baking soda 1 teaspoon vanilla 1 tablespoon (1/2 ounce) vinegar 1/3 cup (2 5/8 ounces) vegetable oil 1 cup (8 ounces) cold water (original recipe), coffee (next inspiration), milk (later inspiration), or 3/4 cup water and 1/4 cup rum (latest inspiration) Preheat your oven to 350°F. Measure all the dry ingredients into an 8" or 9" round or square cake pan; if you use an 8" pan, make sure it's at least 2" deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of cold liquid (water, coffee, milk, etc.) and pour it directly over everything in the pan. Note: If you've used espresso powder, adding coffee will make this a mocha cake. Stir all the ingredients together with your fork until they are well blended. Bake for 30 to 35 minutes. NOW FOR THE VANILLA BUTTERCREAM FROSTING RECIPE: 1/2 cup shortening 1/2 cup real butter 1 1/2 teaspoons clear vanilla extract 1 dash salt (optional) 5 cups confectioners' sugar 2 -3 tablespoons milk Directions: -Cream butter and shortening then add vanilla. -Add sugar a cup at a time beating on medium speed. -Add milk 1 Tbls. at a time and beat on high until completely blended. TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed. For the frosting design: I wanted a design where a buttercream can replicate a fondant design that was easy. So I did my research and the way to go is RUFFLE DESIGN. So I used Wilton Tip #104 and made 3 bags with different shades of purple.
What are you most proud of? I am proud of the fact that I was able to pull it off and was done for the "first time". First time to bake a tiered-cake and first time to do a ruffle cake. It was fun and it was definitely done with a lot of love for my daughter's first birthday.
What advice would you give someone starting this project? Research and read a lot of cake reviews. Same goes with the cake design. Video tutorials such as craftsy or youtube are great resources to learn some valuable techniques too. Most of all, always identify which techniques that you think you'd be comfortable with and work it from there. If you are working on a project, start with a vision and keep everything simple but elegant.