My first commissioned cake

Greetings,

   So about a month ago I was commissioned by my friends Sam's mom to bake a cake for a Sweet 16. The only guidelines given was that she loves Funfetti. I took that and ran with it.

Homemade Funfetti Cake Recipe (adapted from the classic white cake recipe on foodnetwork.com)
Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 large egg whites
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 1 cup confetti sprinkles
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper

Directions

Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Lastly, add in confetti sprinkles, mix with spatula until well combined. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Next I created a Strawberry Filling to go in between the two layers!

Ingredients

• 2 1/2 cups strawberries (fresh or frozen)
• 1/4 cup sugar
• 1/2 cup water
•  2 tsp. cornstarch

Directions

Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook, and stir till thick and clear. Cool slightly; pour over sliced strawberries. Cool to room temperature and use as cake filling.

 Before adding the fruit filling make sure to put of layer of frosting down, this is the recipe I used...

Creamy White Frosting

• 1 cup Crisco
• 1/2 cup butter, softened to room temperature (do not substitute)
• 6-1/2 cups powdered sugar
• 1/2 cup whole milk
• 1 TBS vanilla extract

Directions
In a large mixing bowl, beat shortening and butter until blended. Add powdered sugar alternating with milk and vanilla. Beat until smooth and spreading consistency.

Since this was a commissioned cake I wanted it to look like it was from a bakery. For that I used Fondant to create a smooth outer layer. To cut down on cost and labor I bought some from Micheal's. This way I have leftovers to use from another cake.
I wanted the outside to match the inside so I also purchased and borrowed multi-colored food coloring gels. And circle cookie cutters to represent the confetti sprinkles inside. The decorating process went something like this............

Make sure that when you roll it out its long enough to over the cake. You will need a cutter, either specific for fondant or a pizza cutter to trim the edges.

Lastly, remember when working with Fondant it is important to use powder sugar when rolling it out. That way it won't crack.

I hope you enjoyed reading about my first ever commissioned cake just as much as I enjoyed making it. For those of you who are afraid to use fondant, don't be. It was super easy. Buy pre-made ones and you can't mess-up. Even the coloring of it was easy. I just added a little at a time until the color was what I wanted. Make sure to fold the fondant well so its incorporated.

Much Love,
       The Bubbly Baker

My first blog

Greetings,

     I just created my first blog about my baking adventures. I feel as though I should introduce myself. My name is Brittany. I love to bake!!!!!!!!!!!! I am not professionally trained, its just something I love to do. I have already been commissioned by friends and relatives to create delicious baked goods that I now would like to share with all of you. If you would like to buy any of these baked goods feel free to e-mail and we can set something up. I hope you enjoy my baking adventures just as much as I love baking. If you have any suggestions on what I should try baking next e-mail me and I will try to make it happen. Thanks for stumbling upon my blog.
  
Much Love,
    The Bubbly Baker known as Brittany