<<< Strawberry Whopper Cake
Inspired by: Inspired by Charm

What you'll need:
>> For the cake <<
1 box Strawberry cake mix (& accompanying ingredients on box)

>> For the icing<<
2 cups unsalted butter at room temp.
8 oz cream cheese
1/2 tsp salt
8 cups powdered sugar
2 tsp vanilla extract
heavy cream, divided
1 bag of Ghiradelli white chocolate chips

>>For the decor<<
3 10oz boxes of Strawberry whoppers

>>For the cake<<
Bake cake according to package directions in two 9 inch rounds.
Set in freezer to cool completely.
Once cold, level the cakes by removing the domes. Tutorial here.
(This will help tremendously in making a nice, level cake that doesn't break!)

>>For the Icing<<
Beat butter, salt, and cream cheese on medium speed until pretty smooth.
One cup at a time, add 4 cups powdered sugar, beating after each addition.
Add vanilla and 2 tbls of heavy cream. Continue beating.
Add remaining 4 cups of powdered sugar, a cup at a time, beating after each addition.
Add additional tbls of heavy cream until you reach your desired consistency. I only added one or two more as I wanted a pretty stiff icing to hold the whoppers.
Set aside.
Melt bag of of white chocolate chips in a double broiler or glass bowl over a pot holding an inch of simmering water. Stir regularly until chips are melted. Make sure you don't get any water in the chocolate -- it will ruin!
Let chocolate cool but not harden and beat into icing.
Add a small amount of red food coloring to make the icing match the pink of the strawberry whoppers.

>>To Decorate<<
Place the bottom cake layer on cake plate and spread icing over the top in an even layer.
Add second layer and generously ice the entire cake.
Starting at the bottom, press strawberry whoppers around the cake and work your way up. I tried to place each row off-set from the one prior to help fill in any holes.
When finished, I took my hands and gently pushed them in around the cake to ensure they wouldn't fall off.

>>For the bunting I used scrapbook paper, string, and long kabob skewers.

<<< Funfetti & Pink Cream Cheese Cupcakes
I love a delicate cupcake. Seriously. Love. I just want to stare at them. Forever.
Yes, I realize I might have a problem.

What you'll need:
>>For the cupcakes<<
1 box FUNFETTI cake mix & accompanying box ingredients.
Cheap cupcake liners (you'll be removing them later)

>>For the icing<<
I used the leftovers from the cake icing to ice these, but here is another recipe that's one of my favs! It's so great for piping a nice fluffy icing.
A piping bag
D2 icing tip

>>To Decorate<<
24 Cupcake wrappers.
You can pretty much find these all over the internet or hey, if you're feeling crafty, you can make your own with this free template.
Owl cupcake toppers
White sugar sprinkles

>>For the cupcakes<<
Follow funfetti box cake directions.
Bake in generic cupcake liners (you'll be removing them later)
Set aside to cool.

>>For the icing<<
Follow directions above from the Strawberry Whopper Cake (cut the recipe in half)
OR follow these directions for my fav fluffy cream cheese icing.
Place D2 tip into piping bag and cut off the end to fit the tip.
Place bag into a tall glass and pull the sides down around the rim.
Fill bag in glass with icing and twist the opening of the bag to close it off.

>>To Decorate<<
Remove the original liners from each cupcake and place bare cupcake into cupcake wrapper.
Take piping bag of icing and start from the outside working in, in a circle until the cupcake is completely iced.
Add sprinkles & Owl toppers.

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