Friday, December 25, 2009

Christmas Layer Cake

For dessert after tonight's Christmas dinner, I wanted to serve something special. So I decided that a tall layer cake would be festive.

I used two boxes of Pillsbury Devil's Food cake (which I love, because it has no milk in it) and made three layers. I later learned that I could have used one box of mix, and cut two rounds in half to make a four layer cake instead. Perhaps I will try that next time.

I let them cool overnight. Then I cut the rounded tops off of two sections (opting to leave the top section round for a homemade, abundant look) and popped them in the freezer, which I had heard somewhere makes them easier to frost.

I made up a TON of frosting. I used 5 Tablespoons of margarine, a big bag of powdered sugar, which I sifted, and an undetermined amount of orange juice. (I added the OJ in a tiny bit at a time so I wouldn't end up with runny icing as I have so many times in the past.)

I placed a small dollop of frosting on my cake stand to hold the first layer in place, and put it on. Then I lined the outside with parchment paper to keep the crumbs and frosting off of my display plate.

I spread the frosting on the top of the first layer (using a butter knife since I don't have a proper spatula for such things).

I stuck the next layer on. So far so good.

I did the same thing, frosting the top, and leaving some space around the edge.

I put the top piece (notice how it is still rounded from the oven) on.

I put a big glob of frosting on and spread it around the top.

Looks good enough to eat already, eh?

Next came the part I was most worried about: frosting the sides. I got the outsides coated, but you can see there are tons of crumbs in it. But I kept telling myself that is how it is supposed to be, and put it in the fridge for 20 minutes to set up.

The second coat of frosting did go on a lot easier. See how it is covering up all those crumbs? Yay!

I think, with practice, I could make it all smooth the way they do in a bakery.

But this time, I just made it all "purposefully wavy" and called it good.

I removed the messy parchment paper, and viola! My cake is ready for tonight:

Hope that your Christmas is a merry one, and that you are filled with the joy that Christ brings!


Shelly said...

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMmm have you tried making it and putting jelly in between the layer? Perks up the best cakes!

Mer said...

Shelly - no, I haven't yet, because my husband doesn't really care for fruity fillings. But maybe when I make a cake to take to a potluck or something, I will try that. :)