{"id":292,"date":"2010-11-21T17:56:26","date_gmt":"2010-11-21T17:56:26","guid":{"rendered":"http:\/\/cookiescupcakesandcardio.com\/?p=292"},"modified":"2010-11-21T17:56:26","modified_gmt":"2010-11-21T17:56:26","slug":"fishing-cake-creation","status":"publish","type":"post","link":"http:\/\/cookiescupcakesandcardio.co\/?p=292","title":{"rendered":"Fishing Cake Creation"},"content":{"rendered":"

My first cake<\/strong> request!! \u00a0Here it is . . .<\/p>\n

I can’t believe that I did it<\/strong> . . . well, I can’t believe that I was able to find all of the ingredients that I needed in Cranbrook! \u00a0It was touch and go for a while. \u00a0Who would have thought that finding liquorice rope<\/strong> and swedish fish <\/strong>would be hard? \u00a0Thank you<\/strong> Zellers for coming through for me in my hour of need!<\/p>\n

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<\/a>In case you don’t memorize everything I write on my blog…I had a request to make a friend’s cake for his 40th birthday….it could be either hunting<\/strong> or fishing<\/strong>…and I could do what I wanted. \u00a0“Cupcakes?” I suggested, “No.”<\/strong> Drat. \u00a0So, after hours searching Google Images<\/strong>, I found an example to go from. \u00a0Here’s what I did!<\/p>\n

Best Ever Chocolate Cake with Peanut Butter Buttercream Icing<\/strong><\/span><\/p>\n

(adapted from http:\/\/www.howsweeteats.com\/)<\/p>\n

1 box devil\u2019s food cake mix<\/p>\n

1 package Jello instant chocolate pudding mix<\/p>\n

1 cup sour cream<\/p>\n

1 cup vegetable oil<\/p>\n

4 eggs, beaten<\/p>\n

1\/2 cup milk<\/p>\n

1 tsp vanilla<\/p>\n

2 cups mini semisweet chocolate chips<\/p>\n

Preheat oven to 350 degrees F. In a VERY large bowl, mix together everything except chocolate chips. Batter was very thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil\u2019s food cake box as a guide and usually add 10 mins to whatever it says. Then I did the toothpick check, and had to put back in for 10 more minutes. \u00a0It took around 45 mins for one 9×13 pan.<\/p>\n

Peanut Butter Buttercream<\/span><\/strong><\/p>\n

(adapted from Wilton.com)<\/p>\n

1\/3 cup solid vegetable shortening<\/p>\n

1\/3 cup butter<\/p>\n

3\/4 cup peanut butter<\/p>\n

1 teaspoon pure vanilla extract<\/span><\/p>\n

4 cups (approx. 1 lb.) confectioners’ sugar, sifted<\/p>\n

4-6 tablespoons milk (I used whipping cream)<\/p>\n

Makes: About 3 cups<\/p>\n

Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.<\/p>\n

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Bottom layer, piped with icing<\/p><\/div>\n

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Using a cake leveller<\/strong> (thanks Kim . . . it works great!) I sliced the 9 x 13 cake in half in order to add a layer of peanut butter icing<\/strong>. \u00a0I decided to try a new technique and instead of using a spatula to ice the crumb coat, I piped<\/strong> it on (again, thanks for the tip Kim!). \u00a0I found that this was MUCH<\/strong> easier, especially since this cake is incredibly moist<\/strong> (and delicious…I ate some crumbs!) and the peanut butter icing is quite thick. \u00a0If I was doing this again (which I totally will), I would freeze<\/strong> the cake once it had cooled and then slice and crumb coat it from the frozen state.<\/p>\n

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Into the fridge you go!<\/p><\/div>\n

I had it in the fridge\/freezer for about 20 minutes<\/strong> while I prepped the decorating icing. \u00a0I used regular buttercream<\/strong> for this step. \u00a0I was worried the brown tint to the peanut butter would affect the colour tinting needed for the cake.<\/p>\n

Buttercream Icing Recipe<\/span><\/strong><\/p>\n