Success—at least sort of. For my niece’s 2nd birthday party, I was asked to make a cake for her Tinkerbell themed party. Since everything was nature-ish, with butterflies, fairies, flowers, etc., it was fun to come up with something girly that would fit her personality. What I ended up with was a cupcake tower of pink frosted cupcakes, fairy wings, and Tinkerbell herself seated on top. In front of the tower (although harder to see from the pic), was “Rachael-bell.” Everything was covered in “fairy dust” (sanding sugar). She seemed to get a kick out of it, which I’m sure had nothing to do with the massive sugar rush or the fact that she got to play with the figurine once the goodies were consumed.
I think my favorite thing was that they TASTED so good. I’m tired of seeing cakes that look great and taste like cardboard. This recipe was found at Bakerella and was perfect. This is definitely going to be my go-to yellow cake recipe.
**This recipe was originally for a 3 layer cake**
1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (McCormicks)
1/2 teaspoon butter flavoring
Preheat oven to 350 degrees.
Grease and flour (3) 8 inch cake pans.
Using a mixer, cream butter until fluffy.
Add sugar and continue to cream for about 7 minutes.
Add eggs one at a time. Beat well after each egg is added.
Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
Add vanilla and butter flavoring to mix; until just mixed.
Divide batter equally into three cake pans.
Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
Bake for 25 – 30 minutes (depending on your oven) until done.
Cool in pans for 5 – 10 minutes.
Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Once cooled, you are ready to assemble your cake.
Here’s a little trick to add moisture into your layers:
Combine 1 cup of sugar and 2 cups of water.
Bring to boil and boil for approximately 3 minutes. Let cool.
Pour liquid into a spray bottle or pouring bottle.
Unwrap first layer and using a serrated knife, level off the top of your cake.Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much. Add a layer of frosting to your bottom layer. Repeat on second and third layers.Frost the sides.
Easy Buttercream Frosting
1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream
Using a mixer, cream softened butter and vanilla until smooth.
Add sugar gradually, allowing butter and sugar to cream together before adding more.
If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
Then, just use icing colors to tint the frosting the color of your choice.
This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer.