This was done for the 2009 Poinsettia Bowl. The Utes vs the Bears. I had much higher expectations for this cake when I started, but my inexperience and lack of time really did me in. The top of this cake definitely screamed for fondant as opposed to icing, but I was quickly running out of time and had zero experience with fondant so I just frosted it. Alyssa pointed out she didn't like the 5 petal poinsettia, but I spent almost as hour looking for a template for a 5 point one because that is actually on the Bowl games logo.
I had planned to sculpt a 3d poinsettia to put on the top, but as I tried to crumb-coat the smaller cake for the top, it literally fell apart. It became such a mess of frosting, I just decided not to include it on the top. Definitely need more research into sculpting cakes before trying again.
- 9" Cake Round
- 7 " Cake round for top - Scrapped.
- Duncan Hines Swiss Chocolate Cake Mix prepped per box.
- Iced with Butter Cream Frosting
- Filled with Costco Mousse Filling
I decided that I wanted to actually put something between my layers other than frosting for this cake. I found this recipe that is supposedly Costco's mousse filling and I love their filling so I decided to give it a try. It tasted wonderful, but I whipped it up a little to long so it was stiffer than I would have liked. The butter cream was your standard boring butter cream flavor. I liked the texture of the Meringue butter cream I did last time and I think I will try more of the boiled frostings from here on out. I really like the added flavor of adding a real filling in the middle of the cake, so I will probably be doing that from now on.
This was the first cake I did that actually baked nice and tall.
I don't have any real Bake Even strips so I made my own out of tin foil and paper towels as explained here. I'm not sure if that's why it baked so tall, but until I get some real ones, I'll keep baking them this way. Since it was a 9"x3" pan, I ended up using more than once cake mix as well.
This was a learning experience for me. I'm beginning to realize how much of making a cake is hurry up and wait time. Bake the cake, wait for it to cool. Crumb-coat the cake, wait for it to harden. Ice the cake, wait for it to set. I had all these grand ideas in my head for this cake, but I'm still not a point where I can easily translate all my fancy ideas onto the cake yet. I really wanted to do little Cal and U logos around the outside and a few other frills.
- Earned "Cake Filling" Badge.
- Vanilla Mousse filling tasted awesome.
- Cake baked nice and high for once.
- Cake Sculpting fail.
- The cake with the filling in it didn't stack as well as I expected
- Taste of the butter cream was meh.
Till Next Time, enjoy your desserts first!