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Thursday, January 12, 2012

Oh My Cake!

Soooo I  picked up cake making a few months ago, nothing too exciting just something i have always have been interested in and after I found a recipe for marshmallow fondant on, of course non other than pinterest! I finally got me the courage to give cake making a spin!!

My first cake, back in Octoberish, went surprisingly well! I had a blast and was immediately hooked!  

Soooo I have made a few more cakes here and there, for fun or birthdays.. noting too exciting... But went my new sister-in-law asked me to make a cake for there wedding i leaped at the chance! The ceremony was very small, about 30 people were there,  so I was not intimidated.. because hey I'm just a noob!!

I did some research for a good recipe that was.. well.. fail-proof! I have been using cake mixes focusing on the decorating part, but I'm making wedding cakes now!! So I decided to start making them from scratch because I'm big girl now!! So I found a fantastic red velvet cake recipe!! that turned out ahhh-mazing!! And I accompanied it with my usual butter cream icing that is a family favorite!

 (Don't worry! Ill include all the recipes at the end!!)

The cake went so smoothly! Easy recipe to follow and again... turned out great! Everyone love it and were very impressed!

                                          I fell in love with the dark red batter! It is so beautiful!

My butter cream icing always has a yellowish tint, it usually isn't a bid deal cuz it was covered up with fondant anyways.. but with the red cake and all i really wanted a brilliant white! so i found some vanilla that is clear, so it wont tint the icing! it was magical! then i added a few drops of whiting food coloring and got the white i was looking for! it was gorgeous!
 (You can buy the vanilla at Walmart, but don't be mistaken! It is NOT in the baking isle! ...I looked. it is in the cake decorating isle, which is on the other side with the crafts, I just thought that was strange!)

  Tier 2 out of 3! 

The flowers my lovely mom cut out of fondant
 Lets just say my family hates when I bake! They sayyyyy that I make a huge mess and hog every bit of counter space!? Ha, I guess they are right!

 I made my 4th trip to the store to get this fabulous black and white ribbon! It really made a huge difference!

 My mom made the 5th trip for this cake to find a cake topper, she came home with these lovely pins, and the black frilly thing on top that really made the cake!! i was so thankful for these pins! they saved so much time and made putting on the pins a breeze and they looked beautiful!!

                      I added some finishing touches! And I was done!! Ahhh! It really is a stunning cake!

                      The cake was such a hit at the party! lots of complements and it tasted delicious!

                                                       Isn't the red and white just beautiful!?

                                               My brother enjoying his second piece of cake!

And i thought id throw in a pic of my beautiful family!! (Left-Right: {Back} Stephen, Skylar, Dallin, Jared, Ethan, Ethan's wife Malissa. {Front} Emily, Dallin's girlfriend Amanda, Jared's NEW wife Sara, me, Mom, and Dad!!) Kylee, who lives in California is missing:/ but now there is 13 of us!!! Wow!


Red velvet Cake! It really is fail-proof!

  • 1/2 Cup butter
  • 1 1/2 c. sugar
  • 2 eggs
  • 2 oz. red food coloring [this is 2 bottles, I only use 1 bottle and then fill the bottle with water and add to make up for the liquid]
  • 2 T. cocoa
  • 2 1/4 c. plain flour [not cake flour]
  • 1 scant t. salt
  • 1 t. vanilla
  • 1 c. buttermilk (I used 4T dried buttermilk and it came out fine – just add it and water as you would regular buttermilk)
  • 1 t. baking soda [try to get the lumps out before you add it]
  • 1 T. vinegar
  1. Preheat oven to 350.
  2. Grease and flour two 8″ pans [or use cupcake papers if you make cupcakes, or a sheet pan]
  3. Cream butter, sugar, and eggs in your mixer with the paddle attachment.
  4. Mix together coloring and cocoa and add to mixture.    This stuff is a mess.  My white mixing bowl is now a pretty pink mixing bowl.
  5. Add salt and flour with buttermilk and vanilla (do not mix any longer than necessary or it will toughen the cake).
  6. Alternately add soda and vinegar and don’t beat hard, just blend. Bake in two 8″ greased and floured pans. Layers may be split to make 4.
  7. Fill two baking pans or muffin tins.  Bake for 15-20 minutes for cupcakes, 30-40 minutes for cakes.  Cool completely before icing.
{She, the lady that I stole the recipe from, included a recipe for frosting. But this is not the one I used! Here is her blog if you want to see it! Two Skinny Jenkins}

Frosting for red velvet cake:
  • 3 T. flour
  • 1 c. milk
  • 1 c. butter
  • 1 t. vanilla
  • 1 c. granulated sugar
  1. Cook flour and milk on low heat until thick. Cool completely.
  2. Cream sugar and butter and vanilla until fluffy. [You can't really overdo this stage]
  3. Add flour/milk mixture.
  4. Beat until mixture is like whipped cream.
  5. Spread on layer. Sprinkle with coconut or chopped nuts if desired.
  6. Keep cake cool (the icing is best cold).
Andddd here is my recipe for butter cream icing!


  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon vanilla extract (or the clear vanilla if you want it white!)
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk


About 3 cups of icing.


1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
2. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
3. For thin (spreading) consistency, add 2 tablespoons light corn syrup, water or milk.
4. For stiff consistency, omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

And as for the marshmallow fondant... here is a link! Marshmallow Fondant

All in all!! A success! I got a text from a friend today asking if I would be interested in making a Las Vegas themed cake for a bridal shower! I'm totally psyched!!


  1. Good job, Kels! You are so amazing! I am so excited to have a roommate with such talent, not so excited about the mess!

  2. I love your cakes! The one you made for your Dad and Pappa Lorsch's bday was magnificent!!! If I only knew about your cake decorating skills 9 months ago at my wedding.... :)

  3. Emily... Mess? What are you crazy or something? I don't make messed;) thanks cara! I had a lot of fans for that 50th cake! I'm like addicted to making cakes!! Hahaaa I love then too!