Decorating By ChrissyGator Updated 31 Mar 2013 , 2:10am by mcaulir

ChrissyGator Posted 27 Mar 2013 , 8:47pm
post #1 of 11

AI don't even know where to begin. I have multiple questions and concerns. Please bare with me. I'm making three cakes for my daughters' birthday party this weekend. All three will be double layered, decorated with rose swirls. This is my first time making a double layered cake or working with piping. The size pans I purchased are 6x3 (smash cake), 8x3, and 10x3. I'm planning on two being chocolate and one vanilla. I plan on using box cake mixes, and I'm worried about them falling apart. I'm going to freeze them the night before I decorate. Is any brand better for working with layering? Also, how many cups of batter should go in each size pan? Is buttercream my only option for making rose swirls? I tried a half shortening/ butter recipe that was petty gross. I plan on trying a new recipe that is something like 1 cup butter, 3-4 cups powdered sugar, 1tsp vanilla, 1-3tbs milk or cream. Will this hold up? The cakes will be inside besides the 5 minute car ride to the party location. Does anyone have a good icing/ frosting recipe that would work well with what I'm trying to do? The cakes are for children mostly so I would like to avoid a really sugary frosting. I also found a cream cheese buttercream I thought about using for one of the chocolate cakes. Will cream cheese pipe well and hold up? I'm thinking I bit off more than I can chew, but it's too late to turn back now. Any tips/ answers/ suggestions are very much appreciated!!

10 replies
-K8memphis Posted 27 Mar 2013 , 9:20pm
post #2 of 11
CWR41 Posted 27 Mar 2013 , 9:22pm
post #3 of 11
Originally Posted by ChrissyGator 

The size pans I purchased are 6x3 (smash cake), 8x3, and 10x3.
Also, how many cups of batter should go in each size pan?

ChrissyGator Posted 27 Mar 2013 , 9:43pm
post #4 of 11

AThanks so much. I checked this chart for serving sizes, but I must have missed the batter part.

ChrissyGator Posted 27 Mar 2013 , 10:03pm
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AI think I may just stick with a traditional buttercream. The amount of frosting I'll have to make is probably going to be ridiculous. Seven eggs every batch of frosting is a bit much maybe. Is their any whipped cream frosting that would work?

-K8memphis Posted 27 Mar 2013 , 10:42pm
post #6 of 11

i don't know--cool whip has some new frostings --i haven't tried them yet


but you could try it and let us/me know how it does--test it first


some peeps do great things with bettercream and pastry pride and icings like that


being fully prepared to fall back on the regular buttercream ;)

mcaulir Posted 28 Mar 2013 , 1:47am
post #7 of 11

Whipped cream is going to be much harder to get stiff enough to hold up than the butter recipe you've given. I suspect it will be fine.


Cake and icing will be sugary, regardless. Just cut small pieces for the kids.

ChrissyGator Posted 28 Mar 2013 , 2:27pm
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AThank you!

ChrissyGator Posted 31 Mar 2013 , 1:51am
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AThank you all for your help! They turned out great. (I set it as my profile picture). I was up til 5am finishing them up, but it was all worth it. Next time, I'll definitely start a day earlier and maybe not make three in one day. Thank God for this forum bc I got so many helpful tips from literally hours of research. Happy Easter!

Norasmom Posted 31 Mar 2013 , 1:56am
post #10 of 11

Nice work!  The three colors look good together.

mcaulir Posted 31 Mar 2013 , 2:10am
post #11 of 11

Very nice! The colours are really pretty together. Happy Easter to you, too!

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