Purple Princess

Dave was showing off my work on the last Princess Cake and got me another order! One of his friends he works with was planning a big birthday celebration for his step-daughter who was turning 5. He loved the themed cake and requested a chocolate cake with chocolate frosting along with purple marshmallow fondant stripes and polka dots and a pink border.

Dave's worked with him for years and wanted to pick out the perfect tiara for the cake. It actually took him to different trips and 3 stores until he came home with the perfect purple Cinderella tiara and a Cinderella birthday candle (so cute!). We were invited to the birthday party which was held at Incredible Pizza so I actually got to see the reaction of the birthday girl seeing her cake. It was really exciting and cute to be there when everyone saw it, made me feel really good about my work!

Purple Princess Cake

I decided to use two shades of purple for the fondant.


Cake consists of two 9-inch round cakes and two 6-inch round cakes

Chocolate Cake

Source: Better Homes & Gardens Cookbook

• 3/4 cup butter, room temp
• 3 eggs, room temp
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 2 cups sugar
• 2 tsp vanilla
• 1 1/2 cups milk

Directions:

1. Grease two 8-inch or 9-inch cake pans or one 13x9 cake pan. Set pan(s) aside. In a medium bowl combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.
2. Preheat oven to 350 degrees. In a large mixing bowl beat butter on medium to high speed for 30 seconds until fluffy. Gradually add in sugar, 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl, beat 2 minutes. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milt to butter mixture, beating on low after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread into prepared pan(s).
3. Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans, cool thoroughly on racks. Frost with desired frosting.

Chocolate Buttercream Frosting

• 3/4 cup butter, softened
• 1/2 cup unsweetened cocoa powder
• 2 pounds powdered sugar
• 1/3 cup milk
• 2 tsp vanilla

Directions:

1. In a large mixing bowl, beat butter with mixer on medium speed until smooth. Beat in cocoa powder into butter until combined.
2. Gradually add 2 cups of the powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in remaining sugar. Beat in additional milk (if needed) to reach desired consistency. This frosts tops and sides of two 8 or 9-inch layers, halve recipe to frost 13x9-inch cake (unless you like a lot of frosting!)