Thursday, March 31, 2011

Cowgirl cake

Princess turning 6 + fierce love of horses = cowgirl cake.

I was so happy with how this turned out.  I tried lots of things I've never done before.  First and foremost, I usually have to bake two cakes to feed our families that come over for birthday celebrations.  I wanted to make one larger cake this time.  So I made large rounds with triple layers.

I used a 2" horse head chocolate mold to make medallions that would circle the cake.  I filled them with Wilton candy melts.

It was also the first time I made the frosting base completely smooth before decorating.  It was so hard!  Up close you can tell where I have work to do.  But I was proud for my first time.

And lastly, the cake was from a box but I made my own chocolate frosting (recipe below). 

I finished it with star borders and dots across the top for texture.

I was so excited to show it to Princess!  This was a huge, heavy cake.  And it did indeed feed our large clan (with more for FHE the next day)!

Note: I was intending to do a sheet cake but my mom couldn't find her large pan, so I went to check out Michael's pans while I was there to buy my candy melts.  I'm glad I did.  They had lots of their Wilton Gold pans on clearance and I got a large 12" round for $3.49!  It's the pan HERE.  The round worked out much better and played off the circle medallions nicely. 

I have many more pics of this cake, but stupid blogger made me work for hours just to get these on here.  I'm tired of waiting, so here it is!

No-Cook Fudge Frosting
from Better Homes and Gardens


2 pounds powdered sugar (about 8 cups)
1 cup unsweetened cocoa powder
1 cup butter, softened
2/3 cup boiling water
2 teaspoons vanilla


1. In a large mixing bowl combine powdered sugar and cocoa powder. Add butter, boiling water, and vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. If necessary, cool for 20 minutes or until mixture reaches spreading consistency. Or, if frosting is too thick, add additional boiling water, 1 tablespoon at a time, until mixture reaches spreading consistency. This frosts tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2-inch cake.)

2. Makes about 4-1/2 cups



  1. Wow it turned out Amazing!!
    way to go!!

  2. Are the medallions made of melted chocolate?

    1. Emily, yes, Wilton candy melts. Almond bark would also work.

    2. Thank you! I bought the horse molds and look forward to using them!


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