Thank you for coming back to see how the “great pink cake” turned out that I wrote about on Friday. If heaven had a taste, I know it would taste exactly like this. I…I…I’m actually at a loss for words over how unbelievably amazing this tastes. This recipe dropped down from heaven (thank you Wicked Good Kitchen blog lady for sharing this with the world, you should be called Heavenly Good Kitchen, not Wicked 😉 )
Now, I will spare you the unlovely details from yesterday, cake baking day, which unfortunately involved a lot of cursing, spoonfuls of cake batter to soothe the pain, and 2 broken cakes. However, since this cake recipe was sent from heaven, we resurrected the disastrous cake results (after all, it’s Easter!) and performed an Easter miracle to get this heavenly sugar cloud ready for the Easter table. Did I mention how good this is?
Ok, so frosting day (earlier today in between church services) was a much better experience. Having the strawberry sauce ready 2 days ago (see post here: https://365daystounstuck.wordpress.com/2015/04/03/a-huge-undertaking-for-a-novice-baker/ ) and the cakes ready yesterday really helped with the stress level especially with all the singing at church (I sang a duet with my sister, Hi sissy! And sang in the “rock and roll” band at the other service). Other than the fact that the errand runner to the store for these ingredients bought coffee flavored mascarpone cheese instead of regular, which meant another trip to the grocery store, wait, make that 2 different grocers since one of the stores had no idea what it was, everything went smoothly. Beating butter, mascarpone, the strawberry sauce and mounds of fluffy, white powdered sugar was not exactly a pleasure with my 1950’s hand mixer, but somehow I made it through. Everyone got to lick a beater as you can see. 🙂
Moving on to the decorating part. I waited for my trusted partner in cake crimes, sissyface, to come over and help. We were both quite disappointed to find out our frosting kit was missing the rosette tips! Well, let’s just say we ended up making it look pretty darn nice despite the missing rosettes. We made frosting “worms” and wrapped the whole thing in dainty squiggles and finished it off with fresh strawberries. Mom would be proud at our “when life gives you lemons, make lemonade” philosophy. Wait, she was proud and enjoyed the heck out of a piece of cake at the dinner table today.
Needless to say, this experience was a very good one; both a lesson in reading instructions thoroughly, and a chance to stretch the ol’ creative legs so to speak.
So, here is the cake recipe in it’s entirety again in case you missed Friday’s post: http://wickedgoodkitchen.com/white-velvet-layer-cake-with-strawberry-raspberry-mascarpone-buttercream/
And I still guarantee that it’s worth the time and effort to make this “heavenly pink cake”. Would I do it again? Absolutely. Maybe even next weekend…just teasing…;)