This past weekend was my youngest son’s baptism, and we had tons of family and friends in town. So, I had the opportunity to try out a couple of recipes that make large batches. Stay tuned for the yummy meals from this weekend including Slow Cooker Bolognese, Slow Cooker Mexican Shredded Beef, and Spinach and Bacon Cheese Dip.
To start, I thought I’d share the baptism cake. The cake was two-tiered. The top layer was white cake and the bottom was chocolate. Both layers were covered with almond butter cream frosting and marshmallow fondant. To make a cake that could stand up to stacking, I modified a boxed cake mix to make a denser, but still moist, cake. To make this cake, you are going to pick any flavor cake mix and a complimentary pudding mix. For example, if you have a chocolate cake mix, you’ll want a chocolate pudding mix; for a white cake mix, pick up a vanilla pudding mix, etc.
Easy Pound Cake
1 pkg any flavor cake mix
1 pkg. instant pudding mix, 4 serving size
1 cup whole milk (I used 2%)
1 cup Crisco oil
4 large eggs
Preheat oven to 325 degrees.
Blend ingredients for about 1 minute on low then 2 minutes on medium, scraping sides of bowl often.
Because there is extra oil in this cake mix, it takes longer to cook. Because each oven is different, I suggest setting a time for the amount of time recommended on the package and checking it. If it needs more time, return it to the oven for 5 minute increments until fully cooked (a toothpick inserted in the center comes out clean). It took me an extra 15 minutes of baking time. Cool completely before frosting.
Thin Consistency (ideal for icing cakes and writing detail)
1 c Crisco solid vegetable shortening
4 c confectioner’s sugar
4 tbsp warm water
1 tbsp meringue powder
1 tsp flavoring (I used almond extract)
A dash of salt
In an electric mixer, mix all ingredients until thoroughly blended. Scrape sides and bottom of bowl often. Beat at medium speed for another 1-2 minutes until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.