Last week, a tennis buff friend celebrated his birthday. I thought I’d challenge myself a little and make him a tennis-themed birthday cake…like I need to challenge myself further. :P If you’re one of three people who read this blog regularly, then you know how my fondant journey didn’t really start off smoothly. So there, a themed cake is indeed an extra challenge.
One more thing about the birthday boy, he loves ube. Taking a cue from my recent Banana Fudge Layer Cake success, which is but a tweaked cake mix recipe, I went on to make ube cake. And because ube is usually paired with macapuno, I filled and frosted the cake with coconut-flavored buttercream.
Here’s how the decorated cake turned out…
I have to say, I was very pleased! Look Mom, no cracks! Well, at least none that are readily visible. Hee hee! :P I used fondant for the decorations. Hubby was very pleased with the details as well. There was a different excitement about him. I’d say he was impressed. Haha!
Tennis rackets…check. Tennis bag…check. Tennis balls…check. Towel…check. The towel was just a last minute addition. I was already packing away my decorating tools when I thought there was something missing. For the strings on the tennis racket, I used buttercream.
Unfortunately, I wasn’t able to take a photo of the sliced cake. The recipe is as follows:
1 package Dundan Hines Moist Deluxed Yellow Cake Mix (or your yellow cake mix of choice)
1 1/3 cups water
1/3 cup butter (or vegetable oil as the original recipe calls for)
1 cup grated boiled ube
purple food coloring
1. Preheat oven to 350F. Grease and flour two 9-inch round cake pans.
2. Combine cake mix, water, eggs and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Stir in ube. Add food coloring.
3. Pour into prepared pans. Bake at 350F for 28-31 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. remove from pans; cool completely.
4. Fill and frost cake with Coconut Buttercream Frosting (recipe follows).
Coconut Buttercream Frosting
INGREDIENT: (for Medium Consistency)
1 cup solid white vegetable shortening
1 teaspoon coconut extract or coconut essence
2 tablespoons + 1 teaspoon water (you can use milk instead of water but it will make your icing more perishable.)
1 lb. pure cane confectioners’ sugar (approximately 4 cups)
1 tablespoons Wilton Meringue Powder
a pinch of salt (about 1/8 tsp.)
1. Cream shortening, flavor and water.
2. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
3. Add more water, a little at a time, if needed until your desired consistency/spreadability is achieved.
4. Blend an additional minute or so, until creamy.
I personally think the cake could be better. The ube taste was too faint, for me. But Hubby said he could taste it, which was also what some of my friends had to say. I also think the buttercream could use a wee bit more of the coconut extract. When you make the buttercream, be sure to check if you have enough of the coconut taste. :) Whether you have enough coconut extract or nut, the buttercream will taste great. A tablespoon of buttercream has 90 calories…just so you know, in case you’re on a weight loss mission. :)
I’ve been baking and decorating a cake every week for the last 3 weeks. And I will be baking and decorating a few more in the coming weeks. So please, don’t get tired of my cake posts just yet. Pretty please? I promise to “insert” non-cake posts in between cake posts! Hee hee.