My first post! Hello everyone, this is Sabeen. I apologize for taking so long to finally write one. I tend to make things all the time but find the task of writing about it a little daunting…so this is my first go at it.
It all started after a conversation with my dearest friend Saira who asked me to make her wedding cake…I was terrified. I mean, yes, I’ve baked before. A lot. But things change when it’s for a lot of people. This is where she reassured me that it can just be a small cake that she can cut into during the ceremony. Less pressure. Not so bad. Let’s give it a shot?
Now she’s wearing a green and gold wedding dress and wanted the cake to have some green in it.
So I went with the cake recipe I found on Love From The Oven (with a couple tweaks) and it was divine! As I was stacking this cake and cutting off the tops as needed; my siblings and parents were happily munching away. This is pretty big since the entire household is constantly on a diet.
(Tweaked a tad from Love From The Oven):
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 2/3 cups oil
- 1/3 cup mayonnaise
- 1 cup buttermilk
- 1 tablespoon vinegar (this threw me off too, trust it!)
- 1 teaspoon vanilla
- Green food coloring gel (I like these better than the 2 oz bottles. Tend to not change the flavor as much.)
- Preheat oven to 350 degrees Fahrenheit and lightly spray two 8″ round cake pans. (I really really wish I had used bake even strips so please do so! The sides had become super crispy and the center was still raw—If you don’t have them, preheat your oven to 300 degrees for a little longer baking time)
- Whisk eggs in a medium bowl and add all the wet ingredients (oil, mayo, buttermilk, vinegar, vanilla and food coloring as desired)
- Combine all dry ingredients in seperate bowl (flour, cocoa powder, sugar, salt, baking soda)
- Combine wet to dry ingredients and mix on low for a minute or two (so nothing flies) and then on medium until combined.
- Pour batter evenly into cake pans and bake for 25-35 minutes at 350 degrees (with bake even strips) OR 40-55 minutes at 300 degrees.
Cream Cheese Frosting Recipe (from Five Heart Home)
- 1/2 cup salted butter, room temperature
- 8 oz cream cheese, straight from fridge
- 3-4 cups powdered sugar
- 1-2 tsp vanilla extract (optional)
- Green food coloring gel (optional for decor)
- For perfect consistency, whip butter in medium bowl until no longer lumpy.
- Add cream cheese and beat on medium until smoothly combined.
- Add 1 cup of powdered sugar at a time and vanilla.
Note: I ended up doubling butter and cream cheese in this recipe with only 4 cups powdered sugar for the filling. It was a mistake but a beautiful one…it wasn’t too sweet on the inside as this cake is already so sweet!
Outside frosting was this recipe as I needed a nicer consistency 🙂
- Add green food coloring a little bit at a time to get that nice ombré look at the end
- Use a 2D Wilton star tip to make roses (YouTube is your friend)