I have a cake pan, but it is the usual large rectangle. Not too much fun. I would eventually like to get myself some more different sized cake pans. But for now with my beautiful multiuse cake plate that is round, I wanted a round cake. So I used the two pie plates I have, given to me by my gramma. One is much smaller than the other and I feel pretty sure its considered depression glass. It still works!
Snack Pack Pudding, Chocolate, 4 Count – 3.25 oz Cups (Pack of 12)
I wanted a layered cake and realizing that I did not have enough store bought frosting and I wasnt sure if I had the ingredients to make some ftom scratch, searched the cabinets-found chocolate pudding snacks! I have chocolate cake. We will see if with chocolate pudding in between the layers will be good.
IT WAS AMAZING!!
I ended up trimming the tops of the two small cakes “pies” so that they would stack nice. The trimmed off portions went into a bowl and then I crumbled them up real small and added two pudding snacks. Mixed well, using a knife spread it on thick hoping my baking experiment would work. It was sticky and held the two cakes together perfect. I highly recommend this super yummy invention. Also I trimmed the tops but I did not trim the sides to be perfectly straight. It wasn’t a huge mistake but when putting the icing on it was incredibly difficult. It looked cool and weird and different and that was great. But once is enough.
Pillsbury Moist Supreme Premium Cake Mix, Devil’s Food, 15.25 oz
It might not be the most expensive or fancy but it hit the chocolate cake fix for all who had some! I highly recommended this brand.
Most of the supplies are in order. I had a bunch of mixing of icing colors and so I did that while the cake was cooking. Next time I will do it while the cake is cooling. My icing was hardening up while the cake was cooling.
Pretty cake plate! And my round pie plates. I also recommend remembering to grease and flour your glass plates before putting in the batter. I forgot and had to only do a small patch job.
If part of your cake gets stuck in the pan-don’t fret about it! Scoop it out shove it in the cake hole and slap some icing on it. Everyone will rave how good it tastes.
Got my food coloring! The back of the boxes have great suggestions on how much of which colors you can combine to make color schemes that match your style. I personally do not have a color mixing wheel in my head.
This is a very basic Icing bag set. The basic set such as this is not for fancy cakes, if you make your own very thick and heavy icing you can get adequate function from the tips but if the icing is too thick it just bends the plastic projections which are there to give you a specific design, so unfortunately I have found plastic tips for icing bags sets to be slightly counterproductive. Plastic icing bags, yes easy to wash but difficult to get a good amount of use out of all of the icing you have. I have a bit of arthritis in my hands and wrists and the plastic is difficult to use and hold and tires out my hands quickly. There may be a day when I pull out all my pennies and get a good set but considering I make one crazy cake every other year, I will not get good use out of it. I can figure out cheats until I need to start making a cake a week.
I saw this totally cool trick to use cling wrap and line up two to three colors of icing then put it in your icing bag to make super cool multicolored flowers. I was being stingy on icing so I used just orange and purple. The concept is excellent and is so cool. It did not work well for this project because the icing I had was not stiff enough and I ran out of icing. Next cake I think I just might make my own icing, then I can double the mix amount and not worry about running out.
Separating out the icing. Realized to make the most of the icing and wash one less bowl and one less fork, put the food coloring right in the icing container.
Colors turned out excellent. I used very few drops of food coloring (between 2 to 6) to try to reduce the amount of stains that might happen with 5 small kids eating cake. Bolder, brighter colors need more food coloring. More food coloring means you might not get it out of their new birthday dress, also some kids have sensitivities to food coloring.
This is how I watched the multicolored flowers started on a baking how to. I suggest have someone help you with holding down the cling wrap-if cling wrap has always been your enemy. A good trick might be to chilling all the icing to make it less runny and easier to manipulate. Also if you have any burrito wrapping skills, now is the time to show them off.
A trick I have never tried before that a friend who makes a lot of cakes suggested to me once, wax paper on a piece of cardboard.
Make sure you use two or more pieces that over lap just slightly in the middle of the cake. I was able to get away with just two because it was a small, not super heavy cake.
Centered the bottom pie plate cake layer in the middle of the wax paper and card board. As you can see I trimmed the top of the cake to make it flat to easily layer on the pudding mix and then the top pie plate layer. It was flat but not level, which in the end product will make your cake look even less level. If you are a perfectionist get a ruler to help you out. I am a bit go with the flow, it doesn’t have to be perfect-it will be delicious straight or crooked.
The “FUN” part of icing was next. It was difficult and so messy and looked crazy bad! I was texting updates to my husband who was off site and he had strong doubts about the outcome.
Tie dyed looks crazy bad before it looks good, every time, but it will turn out awesome!
Best term for how you put the icing on would be “glob” but you need to glob on the colors starting in the center of the top of the cake. Change colors going in a spiral from the center the whole way around the top and down the sides.
You can see that I left spaces in between the colors so as to not mix them all up on the spoons I was using to place it on the cake. I used a toothpick to smear the icing colors together to leave no showing chocolate cake. And it helped to level out the icing globs.
Touching globs! 😂
By the time I got to the bottom of the cake I was tired and ran out of different colors. Its still rough looking at this point, don’t get discouraged! The next step is the fun transformation-will pick you up-step!
Clean toothpick! Start in the top center every single time. If you are really concerned about perfect mixing with drawing the tookpick through the cake, clean off the toothpick every time you start at the top middle and draw out to the edge and then down the side.
Instant Tie Dye!! You can stop here and everyone will ooohhhh and aaahhhh! But I thought sprinkles will take it to the next level. They didn’t stick too well so they were everywhere in the kitchen.
Now is when the cardboard and wax paper come into play. Use two hands and put the cake and wax paper and cardboard on top of your nice clean cake stand. If it is a large cake get a helper. Its not as fun to eat cake off of the floor.
In this photo you can see how I gently and slowly slid out the cardboard. At this point you can see very easily where your cake is on the plate through the wax paper. If you have to move the cake to center it on the plate use the wax paper and tug just a bit, slow and steady.
When your cake is where you want it on the plate, take one side of wax paper out at a time. If you pull with two hands and slow and steady the wax paper shouldn’t tear and stick under the cake.
Cake on a plate! Just a bit more decorating I think!
Remember that little bit of icing I put aside? This is where it comes in.
Icing tip I used.
I snipped off the end of the cling wrap and just slid icing and cling wrap into the plastic decorating bag, which greatly added in clean up-wasn’t too messy.
Sqwished the icing to the end. A great tip I received from a baker friend was once the icing is in the bag( this is for right handed people) have the small icing tip in your left hand. Take the large open end in your right hand twist the end sealing the bag shut and creating a stable holding situation as well as controlling the pressure in your dominant hand, wrist, and arm. That useless left hand, wrist and arm hold the small delicate tip steady as I decorate. When I lose pressure in the bag, more pressure needs to be made. This is done by twisting the big end, that was twisted shut and held twisted between my right thumb and right pointer finger, twisting the plastic bag naturally pushes extra icing down to the decorating tip, descreasing the amount of space in the bag and increasing the amount of pressure in the bag. Once again giving you the adequate amount of icing and flow.
I desired to have a purple and orange flower trim around the bottom of the cake. The cake was plenty busy so this small detail was lost on the overall look, but it was a great learning experience. The icing I choose for this cake was delicious but not thick and firm so the flowers were runny, so I ended up making less of a flower trim and more of a funky ribbon of color at the bottom.
Sprinkles are fun looking. Very messy and bounce off of cakes sides when you toss them at cakes. Thus sprinkles everywhere. And if there is a drop of water anywhere near a rogue sprinkle you have streaks of color all over the counter and the floor, and if you get them on the bottom of your socks they get transferred to carpeting. Then the dog licks the found spinkles and next thing you know there is a strange green spot on the brand new carpeting.
Add the candles when birthday subject is near! Until then keep it safe from harm with the lid.
Ready to PARTY!!!
Kid tested, Miller Family and Rickabaugh’s approve!