**I am on a ProvoCraft/Cricut Boycott! They won’t get another dime from me! Got a Cricut? Well use it! Don’t have one yet? Consider a different machine!! Click here for more details about my boycott and how I got here!! You can join the boycott too!**
I am so excited for my Cricut Cake to arrive that I went ahead and started baking! LOL I have grand ideas about how I am going to try to decorate cakes and I have been doing lots of cake research because I really want my cakes to taste good and look good. I have been hearing about how marshmallow fondant tastes much better than regular fondant so I am going to try playing around with that next (I ran out of powdered sugar for now though LOL).
It has been a fun journey so far. I have learned a lot and I plan on sharing some tips and tricks along the way. On my cake journey, but before I do, I have a poll for you in the sidebar (top left) PLEASE PLEASE take a moment to answer the question because your enjoyment is very important to me. So please take a second or two to answer the question with which option you like.
Now here is my first attempt at buttercream icing. I found a great recipe that many people have recommended to me. It is IndyDebi’s Buttercream icing. The recipe can be found by clicking here! I used vanilla in my icing and it turned out tasting really nice. The recipe was super easy to follow.
Smoothing it however was NOT as easy! I ended up using the wrong blade on my KitchenAid mixer and so I got a lot of air mixed into the icing, which made it hard to smooth. I did my best and this is what came out.
(Edited to add recipes to the bottom!)
I think I did pretty good for my first time using an Icing Spatula and a turn table! The icing was dyed green because I love colors 🙂
Buttermilk Devil’s Food Cake Recipe (adapted from the Cake Mix Doctor by Anne Byrn)
- Solid Vegetable Shortening for greasing pans
- Flour for dusting pans
- 1 package (18.75 ounces) plain devil’s food cake mix (I used Dunkin Hines cake mix from Target for $0.87)
- 3 tablespoons dark chocolate unsweetened cocoa powder
- 1 & 1/3 cup 2%milk (buttermilk was used in original but we were out! LOL)
- 1/2 cup vegetable oli
- 3 large eggs
- Preheat oven to 325 degrees F. Grease and dust pans. Set aside.
- Place all ingredients in large mixing bowl and mix on low speed for 1 minute.
- Scrap down sides and beat on medium speed for 2 minutes. Scrap down the sides again if needed. The batter should be thick and well blended.
- Fill up cake pans half full and smooth out batter until it is even.
- Bake for 30-35 minutes until toothpick inserted in the center of the cake comes out clean. (I used 6 inch rounds and it took about 33 minutes for my cakes to be completely cooked.)
Indydebi’s Crisco-Based Buttercream Icing
- 1-1/3 cups Cricso
- 1/3 to 1/2 cup milk, depending on consistency needed
- 3 Tbsp powdered Dream Whip (*)
- 2-3 Tbsp clear vanilla, depending on your personal taste
- 2 lbs powdered sugar (*) A powdered whipped topping mix made by Kraft Foods, usually found in the cake/sugar aisle in the grocery.
- There’s no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the “sugar-splash” factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.