Neapolitan Buttercream Icing Recipe

Hope all of you mom’s had a great Mothers Day! This year was the first year I couldn’t celebrate with my mom because my parents recently moved to Florida so I was a little bummed out. However, my mother-in-law is only 5 min away which gave me the perfect excuse to bake this delicious cake! Thanks to the million cake pins on Pinterest, I got inspired to whip up this fabulous dessert simply by using box cake and my home made icing recipe which I am going to share with you. Actually, I can’t take the credit for the icing recipe. It was given to me by a friend which was passed down from an ex sister-in-law.  But I’ve been using it for a long time now and it rocks. The cake was wonderful, but I must warn you it does take a little bit of time. I suggest doing it two days in advance so you can spend a little extra time on the decorating.

Buttercream Icing Recipe:
2 teaspoon vanilla extract
4 Tablespoons water
1 cup vegetable shortening
2 sticks of unsalted butter at room temperature
2 Tablespoons of meringue powder (Michale’s craft store sells this in their baking section)
1 bag (or 8 cups) of confectioners sugar
pinch of salt (no more than 1/8 teaspoon)
2 ounces of bittersweet chocolate
1 teaspoon strawberry extract
Red or pink food coloring

Cream together butter and shortening

Add vanilla extract and water

Gradually add confectioners sugar, meringue power, and salt to the butter mixture. You may have to add a bit more water to get it to a spreadable consistency. Beat until well blended.

Separate icing into 3 bowls

Melt 2 ounces of bittersweet chocolate and add it to one of the bowls of icing

Add 1 teaspoon of strawberry extract and 2 drops of food coloring to the other bowl of icing

Now I made my boxed cake the night before to save some time. You can use any brand of box cake you want. Just make sure you get a box of  WHITE, chocolate, and vanilla cake mix. In my opinion, the best box cake mix is Shop Rite brand believe it or not. You’re going to want to crumb your cake first before you start decorating. Use a small amount of icing in between your layers and spread a thin layer around your entire cake. Don’t use all of your icing because you’re going to need a lot of it for the outside of the cake. Once you are done crumbing, stick it in the freezer for an hour. After an hour, take out your cake and start decorating!! This icing technique is called petaling and although looks complicated, it is so ridiculously easy. You can view the tutorial by visiting My Cake School.


Recipes: Homemade Cake

I’m one of those people who oohs and aahs over elaborate over the top cakes. But sometimes, a good homemade cake is just as good if not better than a cake you would pay $12 a slice. It wasn’t until a few years ago I became obsessed with cake. I’ve become so picky with cake its not even funny. Store bought cakes from Walmart or the supermarket is downright unacceptable anymore and they taste more like plastic than icing. However, I’m still a fan of the boxed Duncan Hines cake mix. Baking is not easy (at least for me) because you have to be exact with your measurements and follow directions. I like to make up my own directions which is why I’m better at cooking than baking. However, I do have a pretty awesome icing recipe that was given to me recently which I definitely mastered. I will share that recipe in another post.  As I was browsing pinterest I came across these yummy looking homemade cakes. This weekend in NJ isnt going to be that nice so maybe I’ll give one of these recipes a whirl.
1. Homemade Yellow Cake  2. Homemade Funfetti Cake  3. Homemade Chocolate Cake  4. Homemade Fresh Strawberry Cake

Recipes: Mint Chocolate Oreo Cupcakes

Lauren of Crave. Indulge. Satisfy  and Half Baked was kind enough to share this awesome Oreo Cookie recipe. Come on, who doesn’t love Oreo cookies. Oreo has gone far beyond the traditional double stuffed cookie. They now have a range of flavors from Peanut Butter, chocolate berry burst, cool mint, and now birthday cake!! My favorite of all (although I have not tried the birthday cake yet) is the cool mint flavor. Some of you know how much I love chocolate and mint together. I love the combination so much that one Christmas, my husband filled my entire stocking with everything mint and chocolate. So yeah, I’m kinda obsessed. I gasped when I came across this recipe. Im sure if you are not a fan of mint and chocolate you can probably substitute them for the original oreo, or better yet the birthday cake oreo! I bet that would be amazing! I think I may have to try and make these treats for Easter.  Thanks Lauren and Half Baked for sharing this recipe! For this recipe, head on over to Half Baked