Tag Archives: frosting

Cake for Dad

10 Feb

My dad’s birthday was yesterday so I baked him a cake. He’s really picky and doesn’t like many ingredients like cinnamon and strawberries. I tend not to like chocolate baked goods so I rarely bake chocolate cakes. I settled on a white cake that used only 1/2 cup butter, instant vanilla pudding with white chocolate shavings for the filling, and “fat-free” 7-minute frosting. Since I did a lot of baking this weekend, I really wanted to keep the butter consumption down.. this was the 5th stick of butter. The frosting is butter free and therefore “fat-free” but don’t be mistaken that it’s not fattening because excess calories from carbohydrates (sugar) is still converted to fat. I used the seeds from half a vanilla bean in the cake as well as a splash of real vanilla extract. Overall, the cake was a bit dry due to the lack of butter but it the fluffy marshmallowy frosting complemented the cake well. I should really avoid instant puddings.. too artificial for my tastes. Next time I should plan ahead better and find a better filling. The marzipan fruit were purchased from The Sweet Life, which is near my grandmother’s apartment.. nostalgia!

dad cake

I halved this recipe because I knew it would make too much. It was just enough to frost (not fill) a 9″ cake.

Double Boiler (7 Minute) Frosting from Betty Crocker

2 egg whites (1/4 cup)
1-1/2 cups sugar
1/4 tsp cream of tartar or 1 tbsp light corn syrup
1/3 cup water
1 tsp vanilla

Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.

Fills and frosts two 8- or 9-inch layers or frosts a 13×9-inch cake.

dad cake slice

Burger Birthday Cake and Cupcake Pops!

29 Jul

Happy Birthday to my brother Jason! I did a lot of research and with the help of my siblings, we put it all together. Presenting…. the best burger cake ever!

Isn’t it amazing?!?!

Yellow cake mix
Devil’s food cake
9″ round pans
Large glass bowl
Fondant (I used the marshmallow recipe)
Shortening for greasing pans and working with fondant
Food coloring
Green fruit roll up


Bake the yellow cake mix for the buns. Put less than half the batter in the 9″ round and the rest of the batter in the large glass bowl. I tried to do it so that the diameter of the bottom of the top “bun” is also 9″ in diameter. Grease the pans and bowl with a lot of shortening to ensure the cakes come out. You can also use parchment paper for the bottom of the pan, just cut out a circle to fit the pan.

Make the fondant by nuking the marshmallows with some water, grease your hands and surface then mix in the powdered sugar a bit at a time until it stretches nice and smooth. I only made 1/2 the recipe and I worked on a cookie sheet so cleanup is easier. Color some green for lettuce and some red for tomatoes, yellow for cheese, and leave some white for the onions. Make some pickles out of some microwaved green fruit roll up. Make some sesame seeds out of white fondant.

Build burger: bottom bun, cream cheese frosting “mayo”, cheese, chocolate cake “meat”, red dyed frosting “ketchup”, fondant “lettuce”, “tomatoes”, “onions”, fruit roll up “pickles”, then the top bun. We didn’t want too much sugar so all the fondant pieces are only around the edges and not in the middle of the cake. Stick sesame seeds onto bun with frosting.




So if you have been keeping track, there’s still a half a chocolate cake left. With that I made these super sweet and super cute cupcake pops. Original recipe from bakerella! If you haven’t seen her site yet, go visit her site! It’s great. She was even on the Martha Stewart show.


Basically crumble the cake and mix in 1/2 a tub of frosting. I used cream cheese frosting. Don’t add too much! Mine was very moist. Mash that all together. Put in freezer to make it cold. When cold, roll into balls. It’s really messy. >.< Put them all on wax paper on a cookie sheet and freeze again. When cold, mush into molds for the cupcake look. I just used my fingers. Freeze again and melt the chocolate for the bottom of the cupcakes. Let the chocolate cool a bit so it’s not runny. Dip the cold brown lumps bottom side down into the chocolate, place bottom side up back onto the pan and stick in the candy stick. Freeze again and melt the top chocolate color. Repeat dipping but this time dip the top of the cupcakes. Sprinkle on sprinkles and stick them into a chunk of styrofoam or floral foam. Chill until chocolate coat hardens. Enjoy!

sugar comaaaaa