Kay and her family ran the Peachtree Road Race for the first time this year. What’s the best way to celebrate finishing a 10k on the 4th of July? Eating cake, of course!
Last week, I posted this picture of a gender reveal cake:
For the most part, these cakes involve several layers of colored cake.
I’ve found that the easiest way to color an entire batch of cake batter is to add gel color before I add milk and flour.
I bake from scratch and the process goes like this:
Cream butter and sugar
Add eggs and flavoring
Alternately add flour and milk.
I’ve found that doing it like this distributes the color more evenly and I don’t see pockets of uncolored batter when I’m filling my pans. One thing to keep in mind is that the color will get a little lighter after you add milk and flour, so you might want to make it a little darker than the final look you’re going for.
Obviously, I’ve you’re using a mix, you won’t be able to use this method, so you’ll just add gel color after you’ve prepared the batter.
In either case, I do recommend using gel color rather than food coloring. Food coloring usually requires adding more volume than gel and because it’s a liquid, it does affect the consistency of the cake batter.
Coloring cake batter is an easy way to make any cake a little more fun. Try it some time!
I won’t lie, icing a square cake is the area where I struggle most. There are a lot of things to worry about: clean lines on all of the sharp edges, making sure the corners are square and not rounded, that the corners of the top of the cake don’t droop, etc. It takes significantly more time for me to ice a square cake than it does a round one.
The more I do it the faster I get, but it’s still a lengthy process. Here’s a picture of my most recent one:
I think it looks nice and…square. Just the look I was going for!
I figured that some of you might be in the same boat as me, so I wanted to share some tips on how to make a really good-lookin’ square cake.
Big shout out to Jenniffer White from Cup a Dee Cakes because she has made a fabulous tutorial on how to execute this flawlessly:
This is the same technique that I use. Jenniffer uses an all-butter buttercream, but I have used this method with a crusting buttercream, also, and it still works. Yay!
The next time you’re making a square cake, give this method a whirl. Let me know how it works for you.
Stevie and Tim ordered a special cake to help tell their family that they're expecting a baby girl. As you can see, when they cut into the … [Continue reading]