I Mustache You A Question…

Mustaches have swept the nation! I am not sure where the trend started from but it grabbed my attention! I am highly amused by the finger mustache and puns involving them (see title).  For my usual Sunday Funday baking extravaganza I try to bake something homemade. Well, this week I  didn’t have time so I resorted to boxed cake and store bought icing to make an awesome mustache cake! When making this cake on your own, go ahead and use whatever flavor cake and I dare you to get wild with the icing color! Maybe a blonde mustache? This cake is so simple to make and you’re going to say to yourself “Why didn’t I think of that?!” With how popular mustaches have become this cake is bound to please all age groups!

 

Mustache Cake

 

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Photo by: Amanda Hilderbrandt

 

 

For this cake you will need…

  9 inch round cake pan

Sharp knife

Icing Spatula

Toothpick or fork

 

Ingredients

Prepare the cake according to the directions on the box or per your recipe

 

Directions

  1. Bake cake according the recipe
  2. Remove cake from pan
  3. Let the cake cool completely
  4. Lightly outline a ying-yang swirl onto the cake (by doing this it will ensure that it is centered and even. No one wants a lopsided mustache).
  5. Once your line are perfect carefully cut the cake with a sharp knife
  6. Carefully arrange the cake by flipping one side so the rounder edges are touching (I arranged mine on a cookie sheet because it was easier to transport)
  7. Generously apply the icing (don’t worry about it being perfect)
  8. Use a toothpick or a fork to create hair like lines in the icing

 

 

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Surprise! It’s a Piñata!

Baking makes me happy. Seeing reactions makes me even happier.  My managers birthday weekend also happened to be Cinco De Mayo I thought this would be the perfect opportunity to make the piñata I have been gushing over for weeks! This cake is so simple to make, but is sure to impress the crowds with your skills.

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Photo by: Amanda Hilderbrandt

For the ingredients I used 2 boxes of cake mix and 2 store bought tubs of icing. I also bought a bunch of hard candies that my local grocery story hand on sale for a dollar a box.

The bowl in which you bake it in is the most important part of this cake. I searched high and low for a 1.5 quart (qt) bowl. Lucky for me the Corningware Corelle store had Pyrex on sale!

  1. First preheat the oven to 350 degrees Fahrenheit (F)
  2. Prepare 1 box of cake mix as per the directions on the box
  1. Grease the inside of 1.5 qt bowl
  2. Pour the cake mix into bowl
  3. Bake the first cake for 40-45 minutes or until dry on the inside. You can check by placing a skewer or toothpick into the center of the cake. (I found that since my oven is old I had to bake the cake for an extra 10 minutes).
  4. Allow it cool in the bowl and then remove if from bowl upside down and place on cooling racks.
  5. Allow the bowl the cool completely before making the second cake. (To speed up the process I allowed the bowl to cool down and then ran it under cool water to get it back to room temperature).
  6. Repeat steps 1-6
  7. After cake one has cool completely you can flip it right side up and with a sharp, non-serrated knife I cut the dome of the cake off. I followed the edge of where the bowl was.
  8. Next you make a circle in the middle of the cake and scoop out the inside but making sure not to go too deep that you puncture the bottom of the cake. (I used the lid to the icing to get a perfect circle

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Photo by: Amanda Hilderbrandt

11.  Repeat steps 9 and 10 with cake 2

12. Fill up cake one with candy and line the edge of the cake generously with icing

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Photo by: Amanda Hilderbrandt

13. Place cake 2 on top of cake 1 to make a piñata shape

14. Decorate the cake however makes you happy!

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Photo by: Amanda Hilderbrandt

I am not claiming this recipe as my own. The original recipe can be found at http://asubtlerevelry.com/a-pinata-cake