Skip to main content

"8" Shaped Cake

Last week was my little girl's birthday.  It was a super busy day, so I might have been rushing a bit when I made and frosted her cake.

She requested an "8" cake.  I've made several "8" shaped cakes before for "It's Great to Be Eight" firesides at church.  However, I forgot to follow a few of my favorite cake baking/decorating tips and the cake turned out less than perfect.  My daughter loved it all the same and forgave me for the huge globs of frosting all over the top of it.  
(Don't mind the multicolored wall behind my daughter.  Some day it will be painted and beautiful.)

Here's what I need to remember for the next birthday we have coming up in two weeks in our family:
  1. Remember that 10 minutes is the magic number.  Only let the cake cool for 10 minutes after baking otherwise the pan that was so carefully prepped with shortening and flour will grab a hold of the cake and not let it leave the pan all in one piece.  If you remove it from the pan exactly 10 minutes later, it always slides out perfectly (assuming that you shortening and floured the pan well).  
  2. Remember when piping frosting from a ziploc bag, make sure that there aren't any holes in the bag before you start squirting it all over the cake.  Otherwise it might get a bit gloppy.  
  3. Remember to look to see if there are birthday candles in the cupboard before everyone is gathered around at the table to have cake and ice cream.  Thankfully I have a friend that had extra candles that lives nearby.
  4. Remember that no one really cares what the cake looks like.  

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b

The Best French Bread I've Ever Made

This is the best french bread I've ever made.  I got this recipe from my friend, Nikki, who gave us some of this bread as a thank you for my hubby helping them move a piano.  I remember it being delicious and we gobbled it up fast.  I was intimidated for some reason by the recipe and waited a few years before I made it. We needed some bread for to make some turkey, provolone, avocado sandwiches, so I made some of this bread and it was perfect!  We sliced one loaf like they do at Subway.  Then later I made normal shaped sandwiches with the rest of the bread.  Delicious... light and fluffy and yummy! Update 2/22/12: This is still my favorite bread after making it for a year! It turns out perfect every time and it's gone in a flash! printable recipe French Bread recipe from my friend, Nikki Yield: 2 loaves   Ingredients 2 c. warm water 1 pkg (or 1 heaping Tbsp.) yeast 1/4 c. granulated sugar 1 T. olive oil

One Hour Breadsticks

I got this fast and easy recipe for breadsticks from my sister over 10 years ago. I've been making it ever since. Give them a try. They're super easy and yummy! Printable recipe One Hour Breadsticks recipe from my sister, Lissa Ingredients 3 c. flour 2 T. sugar 1/2 tsp. salt 1 1/2 c. warm water 1 T. instant yeast Directions Mix all ingredients for three minutes in mixer (I use my kitchenaid), adding more flour if needed so the dough is workable and not too sticky.  Let rest for 10 minutes. Roll out and brush with melted butter, then sprinkle with parmesan cheese and garlic salt/powder.  Put on greased pan and cut into breadsticks. (I use a pizza cutter to cut them).  Let rest for 10 minutes.  Bake for 15 - 20 minutes at 350 or until lightly browned. My notes: I usually half this recipe and it fills up almost a whole cookie sheet or a pizza stone. If you want to