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.