Back before I started blogging (and for awhile WHILE I was blogging), I used to take custom cake orders and do them from home.
I am sure it was highly illegal, especially considering the fact that I would sometimes download pictures of cartoon characters and trace them. So the fact that I’m not in prison stamping license plates and smuggling a shank made from a toothbrush in my you-know-what is really quite a miracle.
Anyways. The reason I STOPPED doing cakes is A) I didn’t have enough time to keep up with that AND a blog B) Most people didn’t really want to pay what a cake was worth after time/materials and C) it’s just too stressful.
Seriously. When it comes to custom cakes, people DO NOT MESS AROUND. And once Cake Boss and Ace of Cakes got popular, it was worse. People would call with the most insane requests and follow it up with “but it’s not going to cost more than about $40 right??”
Once, a woman asked me to send her a picture of how the cake was “coming along” when I was about halfway through. She proceeded to micromanage and send revisions VIA TEXT for the next hour.
I seriously almost drop kicked her cake out the window. Not kidding.
So. Although I do know HOW to decorate fancy cakes, I rarely make them or post them. Blah. And to tell you the truth, fancy piping and decorating takes a lot of practice. It just does. There is really NO way around it. So unless you’re determined and prepared to invest not only time but money for tips, etc…stick to simple stuff. You can really make quite a nice cake without any training or major skill involved.
And if you ARE interested, I really do recommend taking a class. Hands on really helps. There are some things that just need to be shown instead of read.
Tuxedo Cakes are one of my favorites because of how dramatic and gorgeous they look with a small amount of effort. I made one for Breaking Dawn, some gorgeous strawberry topped cupcakes, aHot Fudge Whopper Birthday Cake for my husband AND some creepy Halloween cupcakes all using the basic Tuxedo Cake technique. And because the glaze is poured over the cake, the frosting doesn’t even have to be smooth and perfect.
For this version, you’ll need some Disco Dust (optional…but so pretty) and some heart candies. I made mine from pink and red candy melts, but you could also buy some heart candy or sprinkles.
If you’re using candy melts, melt about half a cup of each color in a disposable piping bag in the microwave.
Then pipe the melted candy onto a wax paper lined cookie sheet. Set aside until firm and set.
For the cake, I used a French Vanilla cake mix but doctored it up so it would be extra special.\
I added some Vanilla Bean Paste…(one of the best inventions EVAH)
…and some chopped Maraschino Cherries.
Once the cake was baked and cooled, I frosted it with Cherry Vanilla Frosting and topped it with chocolate glaze.
Before the glaze set, I topped it with Raspberry and Silver Disco Dust and the hearts I made from the Candy Melts. Isn’t it pretty and sparkly?
I had a bunch of hearts leftover so I scattered them on the bottom. Really, this would be cute with any sprinkles or candy.
Wasn’t that easy peasy? You need this in your life.
See? You can totally make your own gorgeous cake without spending an arm and a leg or taking dozens of lessons. Or harassing some poor socially awkward woman who works from her home via text.[/donotprint]
Cherry Vanilla Tuxedo Cake
- 1 box French Vanilla cake mix
- Eggs called for on box
- Vegetable oil called for on box
- Water called for on box
- 1 jar maraschino cherries in juice
- For Frosting:
- 2 sticks butter, slightly softened
- 5 Tablespoons maraschino cherry juice
- 1 teaspoon vanilla bean paste
- 4 cups powdered sugar
- 2 teaspoons vanilla bean paste
- For Glaze:
- 4 oz semi sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1/4 cup Corn Syrup
- 2 teaspoons vanilla extract
- Heart candy or hearts made from Candy Melts (optional)
- Disco dust (optional)
1. Preheat oven to 350. Grease and flour (2) 8 inch round cake pans, or use Bakers Spray with flour in it. Set pans aside.
2. Remove cherries from jar, reserving juice for later. Roughly chop and set aside. Prepare cake mix as directed on box, adding vanilla bean paste with other ingredients before mixing. Fold cherries in the batter before pouring into pans and baking. Bake as instructed on the box, removing from oven once center of cakes spring back when lightly touched. Let cakes cool in pans for about 5 minutes, then remove to wire rack.
3. Once cakes are completely cool, use a serrated knife to trim off any dome or unlevelness (if needed) and set aside. Place butter, cherry juice, and vanilla bean paste in bowl of a mixer. Beat on medium low until combined. Slowly add powdered sugar, beating on low until just combined. Increase speed to high and beat for about a minute and a half.
4. Place one 8 inch round on a plate, top side down. Spread frosting evenly over surface of cake and top with the other 8 inch cake, top side down. Frost top and sides of cake with remaining frosting. Place cake in refrigerator for at least an hour before topping with glaze.
5. Prepare glaze: Place chopped chocolate in a medium bowl. In a saucepan, heat cream on medium until it starts to steam. Remove from heat and pour over chopped chocolate. Stir until chocolate is melted. Add vanilla and corn syrup and stir to combine. Place bowl in refrigerator for about 5 minutes. Remove glaze and spoon over center of cake. Spread to the very edges and let it drip down the sides. Top with heart candies and Disco Dust. Sprinkle additional candies along bottom if desired.
Make this cake for someone you LOOOOVE. Or yourself. You love yourself right?
Have a happy Monday, thank you so much for reading!![/donotprint]