Bridesmaid Luncheon

Not mine of course. Been there, done that. This was for a friend of mine who is getting married soon and I won't be able to be at her wedding due to the fact that my brother-in-law is getting married the same weekend in another state. So I asked if I could help with her luncheon and she said she would love it if I made her cake. So here it is...a red velvet cake (her favorite) with cream cheese icing.


Red Velvet Cake


I used two red velvet boxed cake mixes. Follow the directions on the box to make two 9-inch round cakes from each box. Allow to cool and then level the tops as best you can.





Cream Cheese Icing


2 sticks butter, softened
16 oz cream cheese, softened
2 lbs powdered/confectioners sugar
2 tbsp milk

Using a mixer, mix the butter and cream cheese until smooth. Then add the sugar and milk and mix until smooth and creamy 1-2 minutes. Now you have a wonderful cream cheese icing!





The Assembly





I decided to use a cardboard cake round that was already silver with pretty edging to put the cake on. I spread a little of the icing in the center of the round to make sure the cake didn't slide when I was icing. Place on cake on the round with the bottom of the cake down. Pipe a generous amount of icing on top of that layer and spread with cake spatula...that's what I call it, you know the long, flat knife looking thing. Put the next cake on upside down so that you have a smooth surface to work with. Again pipe the icing and spread. The third layer goes on right side up. Another layer of icing. And the final layer of cake goes upside down again giving a smooth surface to work with. Now you can ice the top and sides of the cake. To get the texture I used a butter knife and bounced the knife across the cake and around the sides. Top with a couple of picture clips and flowers for a beautiful cake!

Vacation Bible School...Outrigger Island

This year's VBS had an island theme. It was so much fun, but it made me want to go to the beach. Anyway, we had a post VBS meeting to discuss what was good and what could make next year better. I got an email last week about a flip flop cake. What better for our post VBS brunch?!? I was ecstactic about making this cake. I love a good challenge! Here is the recipe with my changes italicized.

Flip Flop Cake adapted from www.bettycrocker.com

1 box Betty Crocker® SuperMoist® yellow cake mix (Whatever cake you like)
Water, vegetable oil and eggs called for on cake mix box

Tray or cardboard, covered with foil

2 containers Betty Crocker® Whipped vanilla frosting (I made my own...recipe follows)

Assorted food colors

About 40 small round candy-coated fruit-flavored chewy candies (I used M&M's)

Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty Crocker® Easy Flow decorating icing (in 6.4-oz cans) (I used my own icing in a piping bag)

1 roll Betty Crocker® Fruit by the Foot® Green Apple Wave® chewy fruit snack (from 4.5-oz box)

2 edible pansy or silk daisy flowers (I didn't use this. I just rolled some of the Fruit by the Foot to make the toe divider)

1. Heat oven to 350°(325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.

2. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram. Place pieces on tray. Freeze pieces uncovered about 1 hour for easier frosting if desired.
I didn't freeze the cake this time. Next time I definately will because it would have made frosting the sides so much easier.

3. In small bowl, mix 1 cup frosting with food color to make desired color; frost sides of each flip-flop. In another small bowl, mix 1 cup frosting with second food color to make desired color; frost top of each flip-flop. Place small candies around side edge of each flip-flop to look like jewels. Decorate top of each flip-flop with decorating icing. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered. I took 1/2-1 cup frosting in a bowl to make the color for piping. The rest I used to frost the cake.

I used brown sugar around the cakes to look like sand. Then I piped some starfish and a flower in the "sand". I was very pleased with this cake and I will definately do it again!!!