I made my two 8-inch round lemon cakes and frosted them both differently. I ended up taking the purple rosette cake- 'my masterpiece' as I took to calling her before she was brutally stabbed and totally devoured- to a friend's going away party. He told me my cake tasted like "the semen of the gods," which, based on all other responses, was definitely a totally good thing. Not to toot my own horn (toot toot), but the cake was totes delish because I cake-jacked my box cake mix. I'm going to tell you the following secret, so everyone OUTSIDE of Clovis, go ahead and read on...everyone else who lives here, skip to the next paragraph because I desperately need you to need me to make your cakes for you, and if you find out my secrets...well, you may be tempted to try on your own and I just cannot have that, ya hear?? So, next time anyone outside of Clovis makes a cake, add an extra egg to your box mix, sub milk for the water, and instead of oil, use real butter and double the amount. Then you'll have yourself a cake that tastes like it was made in a professional bakery. And if there was ever any doubt, butter is great and will make you happy. When I say my secret ingredient is "love," I really mean an extra helping of butter.
|"We were made with lots of love."|
|I aspire to complete something that at least somewhat resembles this and not mashed potatoes for my petal cake.|
For those interested, I used a large star tip for my rosette cake, and two bags of decorator frosting over a thin crumb coat (dye it the same color as your frosting so you don't see any holes). Starting in the middle of the side of your cake, pipe a bit of icing creating a center dot and make a swirl around it until the center is enclosed, and walla- rosette. Do this again about 60 bajillion times and you're done. For the white and blue cake, I spackled on a huge amount of butter cream frosting and combed the sides with a cake comb, and made raises in the top of the cake with my spatula to make an icing platform so I could practice more stars with a smaller star tip than my rosette cake. STAR ALL THE THINGS! As always, I forgot to put my nonpareils (the colored sprinkles, you animal) on until it was too late, so they kind of more or less just bounced off my cake and landed EVERYWHERE. Seriously...I found some in our couch on the other side of the bar. Always put your nonpareils on directly after frosting...noted. Til next time, my fellow eaters!