Cake Part 1

**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!**

Hello everyone!

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 🙂

The cake is a simple devil’s food cake recipe and I made two 6inch rounds.

And it was DELICIOUS!!!!

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


  1. Preheat oven to 325 degrees F. Grease and dust pans. Set aside.
  2.  Place all ingredients in large mixing bowl and mix on low speed for 1 minute.
  3. 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.
  4. Fill up cake pans half full and smooth out batter until it is even.
  5. 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.

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8 thoughts on “Cake Part 1

  1. That looks scrumdiddly! Hey I was showing my Tony (boyfriend) your cake and he says a trick to smoothing your icing out is after you have all the icing on the cake to dip the spatula in a cup of hot water and then smooth it out. Keep dipping as you smooth it out.

  2. I tried my hand at a few cakes last summer. A trick I found to get your icing looking great is to use waxed paper.
    You ice and smooth your cake with the spatula then use a good sized piece of the waxed paper.. put it on the icing were there are lines then smooth it lightly with your hand. Continue this over the rest of the cake. I’ve also heard people use paper towel the same way but you have to get the kind without big quilting patterns

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