GOURMET VANILLA CAKE WITH WHIPPED CREAM FROSTING & STRAWBERRIES

I do not have the time or patience to make a cake from scratch. Trust me I have tried and it was very time consuming and it wasn’t even good (I cried). I failed at my attempt to make strawberry cupcakes from scratch). But hey that was a long time ago.

So stop hating and deal with this boxed cake recipe, but remember this is a gourmet boxed cake with extra ingredients that they don’t share with you on the box, it’s special!

Hear me out please.

The recipe is just as simple as making a boxed cake but it’s better. The eggs give the cake a better texture and the milk gives it a creaminess that you find in a bakery. This way you can get a bakery cake at home without going all the way and making it from scratch (or going to the bakery).

The original recipe I found on pinterest had melted butter substituted for the vegetable oil. I didn’t want to go all the way with the ingredients so I just used the one original veggie oil.

To be honest, the thing that took me the longest was icing my cake with whipped cream. The reason behind this was one that I skipped over; I did not level out the cakes with the knife. I stacked them on top of each other after cooling and there was this huge gap in the middle (I was just really excited to eat my first gourmet box cake). I then struggled to cover the cake in the whipped cream icing because the two cakes weren’t touching each other and had too much space in the middle.

I have recommended that you slice your cake’s domes off, level them up, and make sure that they are even, then this wont happen to you. Remember by not cutting the cakes round pieces off the top, it wont’t change the taste at all, it just makes it a lot prettier.

You will see my cake and probably think to yourself, “that isn’t very pretty”. And my response to you is that I know, and just wait for next time ;).

I hate that this happened and I wanted to cry, again, but I just moved on and made it the best I could. Things like this happen in every kitchen.

The day I made my cake, I had my parents over for tea. It was the perfect pairing for this cake with my beautiful tea set, [below].

I will give you another reason to bake this cake. It really is not as hard as it looks, if you follow the directions. This is one of those recipes where I would follow the recipe accordingly and not guesstimate or substitute too much. I find with baking there is not a lot of guessing and games, because when you do it will not turn out how you imagined. Baking is definitely different to cooking, there is not as much freedom and relaxation, but it’s not too difficult to follow the rules.

Quick tip: you can ice your cake with a ziploc bag, fill the whipped cream inside by folding over the edges, then fold back up and twist top to create a closed off bag. Use a spatula to fill it up and cut off the tip, just a small cut with a pair of scissors, and pipe onto cake, then spread it with your spatula.

I also sprinkled my cake with powdered sugar to add a little more sweetness and to finish it off.

Enjoy your bakery style cake!