I am glad it’s Monday.
Although this weekend was full of fun festivities, I was not at all disappointed to put away the cake pans after a weekend full of parties.
Remember the gender reveal cake I made a few months back? On Saturday we celebrated Kelly’s baby shower-my how time flies (when you aren’t the pregnant one)! The cake (and cupcakes) reflected the nautical theme of the shower. I love the blue, teal, and red color combination. It was perfect for a summery get-together.
The buoy cupcakes are my favorite.
What I have learned from this shower is that Pinterest has turned me into a themed party monster. Does anybody else have that problem? I often wonder how people planned parties without snagging a million great ideas from Pinterest. Simply unimaginable.
Here are a few more shower shots…
My cousin Sara turned 12. And per her request, I whipped up a hot pink zebra cake.
We didn’t really need extra cupcakes for our small family gathering, but I couldn’t resist the matching zebra cupcake liners. How cute is this?
Needless to say, cake and I…we are taking a break.
Both cakes were made using a White Velvet cake recipe that I adapted slightly from The Cake Boss. It is always a hit and people are always asking for me to share the recipe.
I have searched high and low (and baked many cakes) to find my favorite white cake recipe, and this is it.
It actually starts with a boxed cake (gasp!), I know…I know…but it gives it that extra moist, fluffy, vanilla cake flavor that I just haven’t found in a “homemade” cake. Seriously though…after adding all of the extra ingredients, there isn’t anything not homemade about this one. I like to think of it as a homemade cake with a little extra boost!
Here you go!
1 box Pillsbury or Betty Crocker White or Vanilla cake mix
1 cup granulated sugar
1 cup + 2 tbsp cake flour (NOT all-purpose flour)
1/8 tsp salt
1 1/3 cups water
1/2 cup melted butter (lightly salted)
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
In a large bowl, mix together extracts, eggs, melted butter and sour cream.
Add cake mix, sugar, cake flour, and salt.
Slowly mix in water. Continue to mix until most of the lumps are gone.
Bake at 325 degrees until cake is firm to touch and slightly browned.
Baking times will vary depending on pan size. 8″ rounds take about 40 minutes.
Quick Arm Workout