Super
Moist Cake Mix French Vanilla – Birthday Cake
Ingredients
Super Moist Cake Mix French Vanilla
1 cup Water
½ cup Vegetable Oil
3 eggs
Method
1.
Heat oven to 350°F for shiny metal or
glass pan or 325°F for dark or non-stick pan.
Grease bottom only of 13” x 9” pan or bottom and sides of all other pans
(use paper baking cups for cupcakes).
2.
Beat cake mix, water, oil and eggs in
large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping
bowl occasionally. Pour into pan.
3.
Bake as directed below or until
toothpick inserted in center comes out clean.
Cool 10 minutes before removing from pan. Cool completely before frosting.
Recipe came from the box or package of Super Moist
Cake Mix French Vanilla by Betty Crocker.
Four Boxes were used for Wilton Performance 12 x 12 x 2 baking pan and 2
– 12 cupcake holder pans
Snow-White
Buttercream
Ingredients
⅔
cup water
4
tablespoons Meringue Powder
12
cups sifted confectioners sugar (approximately 3lbs)
1
¼ cups solid shortening
¾
teaspoon salt
½
teaspoon Almond Extract
½
teaspoon Clear Vanilla Extract
¼
teaspoon Butter Flavor
Method
1.
Combine water and meringue powder, whip
at high speed until peaks form.
2.
Add 4 cups sugar, one cup at a time
beating after each addition at low speed.
3.
Alternately add shortening and remainder
of sugar.
4.
Add salt and flavorings; beat at low
speed until smooth.
5.
Yield:
7 cups
Note: Recipe may be doubled or cut in half. If cut in half, yield is 2⅔ cups.
Super
Moist Cake Mix French Vanilla – Birthday Cake was prepared, baked and
decorated by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Decorating tips and colour used to decorate Super Moist Cake Mix French Vanilla –
Birthday Cake were
Tips: 172,
18, 3, 2A, 102,
Colour: Wilton
Yellow Paste
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