
Baking not your thing? My friend, Nadine, admits just that. So I gave her my tricks to embellishing a boxed cake mix to make it heavenly (recipe below). She tried it and said it was gooey. Turns out she didn’t cook it long enough – you have to preheat the oven – oops. And then there’s my almost famous frosting, which, according to her husband, was terrific (recipe below, too), which they ate solo and ditched the unbaked cake.
So if you want to fake it and bake it, go for it. If you preheat the oven and follow the directions you will be blissfully satisfied.
Jenna’s Almost Famous Frosting: (with disclaimer)*
*Disclaimer: This frosting is meant for the outside of a cake or to top a cupcake. It’s not dense enough to sit between the layers of a cake. In between layers of a cake, I suggest using pudding, chocolate mousse or a layer of, say, vanilla pudding topped with thinly sliced strawberries. You can even use a nice layer of jam with sliced fruit over it. Some bakers use ice cream but it’s not a good idea – it soaks in the cake.
My husband likes this frosting because he says it’s light – the kind they used when he was a kid. Whatever makes him happy.
Ingredients:
Heavy Whipping Cream (one pint covers a small cake or 18 cupcakes).
½ cup Powdered Sugar
To start: Is the kitchen cool? If it’s warm out, you’ll want to put the bowl on a bed of ice to keep the cream cool. I suggest you use a Pyrex pan with ice cubes in the bottom. Then, place the ceramic mixing bowl for the whipping cream on the ice and hold it so it doesn’t tip. NOTE! If you get any water in the whipping cream, it won’t fluff. Be careful.
If the kitchen is cool, you don’t need to put the bowl on ice. Instead, in a ceramic bowl, and just pour in the whipping cream and grab the mixer.
Using an electric beater, whip the cream on half speed for a minute or two and sprinkle in ½ cup of powdered sugar. When mixed in, turn the beater up to full blast and whip until you have stiff peaks. It takes a few minutes, be patient. You’ll know it’s done when the beater makes really pretty designs in the frosting like ripples of ribbon.
Refrigerate when done. Never frost a warm cake. The frosting will last about 4 days in the refrigerator. Enjoy!!!
Jenna’s Embellished Cake Mix:
Preheat the oven to 350 degrees. Use a box of Duncan Hines Chocolate Fudge cake mix. Use large or jumbo eggs for the recipe. And if it asks for 1 1/3 cups of water (or whatever) substitute 1/3 cup of the water with Hershey’s chocolate syrup. Bake EXACTLY the number of minutes the recipe calls for. Frost when cool.
If cooking is your nemesis, Godiva has an alternative. Lordy. Look at the death by chocolate cake they have online. For $45 you can slip into an insulin coma without even turning on the oven. Godiva.com.
Photo credits from Big Leo.
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