Anyway because I’ve been busy throwing myself into that, I haven’t yet shared the pics of the cake Kelly and I made for Mother’s day. Oh my goodness, can you say deeeelicious? We were so proud of it. It was a white chocolate cake (which was a doctored box mix – recipe below) with a raspberry filling. Yum. So now that I have a bit of time before the baby wakes up, here they are ....
We started off a few days ahead of time by making these little royal icing flowers.
We also made pretty fondant flowers.
Cute baby ones.
And pretty big ones.
The cake was baked in Wilton's sweetheart pan and here it is after slicing it in half horizontally. I used one of those sawing things to make it nice and even. Gosh, I couldn't even imagine trying to do a shape like this with a knife.
We piped a 'dam' of buttercream onto the cake and then filled with canned raspberry cake/pie filling and sprinkled a few raspberries on top.
After placing the top layer onto the filling, we frosted the cake with a thin layer of buttercream to seal in crumbs. Then, after letting it set in the freezer for a few minutes, the second layer of buttercream went on.
Placing the little flowers in a heart shape on the top of a cake. A shell border was piped around the bottom.
The fondant flowers went on the side of the cake and the little ones on the shell border.
Here are the mothers. Kelly's on the left and my mother in law on the right. They were very happy with it :)
White Chocolate Cake
6 ounces white chocolate, coarsely chopped (I just used 6 oz. of white chocolate melts from Wilton. Save on the chopping)
Place the cake mix, melted butter, milk, eggs, vanilla and slightly cooled white chocolate in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake until they are light brown and spring back when lightly pressed with your finger, 40-45 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge invert them onto racks. Turn on one side and let cool completely.