First off, I have been informed that people have had a difficult time trying to leave comments on this blog. I have taken the time to hopefully alleviate this problem with the hopes that it will be easier now for some of you to leave comments. If it is not working, please let me know and I will try and fix it again. Thanks to Chaya for bringing this to my attention :)
As I stated in my last post, we celebrated my son's 2nd birthday last weekend. The in-laws came up for it and we also invited a few friend's of ours to partake in this special day.
Up until last weekend, I had never decorated a birthday cake. Normally, I do the whole "call the bakery a week in advance" thing and put in my order. However, the idea of having a basketball themed party for my son just came to mind and before I knew it, I was trying to figure out how to go about decorating his cake. I have made plenty of cakes in my lifetime, but when it comes decorating them, I am a novice.
Not only did I want to have a basketball party, I also wanted to make sure the kind of cake that I made would not only be pleasing to the adults, but to the children as well. After hours of scouring my recipe and cookbook collection, I decided to try this recipe from this book:
From past experience, I do know that kids absolutely adore cupcakes, so I put my thinking cap on once again and decided to make a batch of Snickerdoodle Cupcakes as well as a 2 layer birthday cake for the grown ups. I am happy to say that it was a hit..especially with the kids :) By the end of the night, there were only 2 cupcakes left and half of the cake had been eaten :)
Not bad for my first attempt at decorating a cake ;)
Snickerdoodle Cake With Cinnamon Buttercream Frosting
(adapted from The Cake Mix Doctor)
For the cake/cupcakes:
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 oz) plain white cake mix
1 cup whole milk
8 tbsp. or 1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teapsoons ground cinnamon
For the Frosting:
8 tablespoons (1 stick) of butter, at room temp.
3 and 3/4 cups confectioner's sugar, sifted
3 to 4 tablespoons of milk
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
To Make the Cake:
Preheat oven to 350 degrees.
Generously grease two 9-inch round cake pans with the vegetable shortening, then dust with flour. Shake out the excess flour and set the pans aside.
If you are making cupcakes, line the cupcake pan with liners and set aside.
Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with mixer until well blended, at least 3-4 minutes on medium speed.
Divide the batter between the two prepared pans or the cupcake pan.
Bake the cakes/cupcakes for 27-29 minutes until they are golden brown and spring back when lightly pressed with your finger.
Allow them to cool completely before frosting.
To Make the Frosting:
Place the butter in a large mixing bowl. Blend with mixer on low speed until fluffy.
Stop and add the confectioner's sugar, 3 tablespoons of milk, vanilla, and cinnamon.
Blend until ingredients start forming a frosting-like consistency. If the frosting is to thick for your liking, add on the last tablespoon of milk and blend until well mixed.
Use this frosting to frost the top, middle, and sides of your cake...or the tops of your cupcakes.
***I mixed in some orange food coloring/dye after I was finished making the frosting and used store bought black icing to pipe the basketball lines on the cake and cupcakes.***