Cooking with Katie



Chocolate and Buttercream Birthday Cake

My mom and my sister are lucky enough to share a birthday, and while they get to have the day off, I’m always very busy making their cake. 🙂 This year, they wanted something springy…in the month of October….even though it still feels like July here….this cake was a tease! It was very delicious, though, and was alot of fun to make. So if you live in North Texas, have a mom and sister with the same birthday, HATE this heat, and are looking for a good birthday cake, make this one! Or if you have nothing in common with any of those things, then still make it to celebrate your cool weather!

Chocolate Cake (Duncan Hines)

  • 1 box Duncan Hines cake mix
  • whatever else it calls for 🙂

Buttercream Frosting (Wilton)

  • 1 c vegetable shortening
  • 1 c butter
  • 2 tsp. vanilla
  • 8 c powdered sugar, sifted
  • 4 tbsp. milk

For the cake:

Make the cake according to the box directions. Let it cool completely on a wire rack before you start icing it.

For the frosting:

Cream the butter and shortening together. Add vanilla. Gradually add the sugar 1 cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all the sugar has been mixed in, it will appear dry. Add milk and beat on medium speed until light and fluffy. (If you want to make chocolate buttercream, then just add 1 1/2 oz. of melted unsweetened chocolate and 1/2 tbsp. of milk.) This will make about 6 cups of frosting.

When the cakes are cool, level the them and stack them on top of each other by: Placing one cake on a cake pedestal or plate. Spread a thin layer of frosting over the top and place the second cake on top of it. Ice the sides of the cake and the top and then decorate.

To decorate:

To make the purple icing, I just mixed about a cup of the white icing with Wilton red and blue food coloring. I dipped a toothpick in the food coloring three times with each color and mixed it with the icing to get the shade I wanted. I did the same for the yellow frosting, but just used Wilton Lemon Yellow food coloring instead.

For these little flowers, I used tip#133. For the dots, I used tip#4.

I used tip#12 for the big dots. I bordered the top and bottom edges of the cake with these dots.

And finally, I used tip#3 on both the top and side writing.

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Comments

  1. This cake looks beautiful Katie!! I bet your mom and Elly loved it too. I’m so glad to see your cake decorating kit is being put to good use.

    | Reply Posted 5 years, 9 months ago
    • Thanks Aunt Karen! BTW, those lasagna rolls you posted look fabulous!:)

      | Reply Posted 5 years, 9 months ago
  2. * Morgan c says:

    That looks so pretty. Tell your mom an elly that all the Cargiulos say happy birthday.

    | Reply Posted 5 years, 9 months ago
    • Thanks Morgan! I can’t wait to see you this Christmas!:) ~Katie

      | Reply Posted 5 years, 9 months ago
  3. * Morgan c says:

    Same

    | Reply Posted 5 years, 9 months ago
  4. * Hannah A says:

    The cake looks so good!

    | Reply Posted 5 years, 9 months ago


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