The dessert that will steal the show.
It’s always the season forfun frostings.
Here atSouthern Living, we believe that there is absolutely no shame in baking from a boxed mix.
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Mary Clayton Carl Jones
In fact, we’ve devised a few ways toupgrade your boxed cake mixto make a truly special dessert.
Even if you skip the ruffled design, our Test Kitchen says this dessert will steal the show.
Keep the frosting cool because it can soften and melt.
Ingredients
2(1514-oz.)
Prepare red velvet cake mix according to package directions.
Divide batter evenly among 3 (9-inch) round cake pans coated with baking spray.
Cool in pans 10 minutes.
Invert cakes onto wire racks; cool completely, about 45 minutes.
With mixer on low speed, gradually add powdered sugar, white chocolate, and vanilla.
Increase speed to medium-high; beat until fluffy, about 2 minutes.
(You will have about 10 cups frosting.)
Place a cake plate on a lazy Susan or stand.
Put 1 cake layer on plate; spread top with 114 cups frosting.
Repeat with remaining 2 cake layers and 212 cups of the frosting.
Spin cake to create a spiral pattern in frosting, moving to center of cake.
Return cake plate with cake to lazy Susan.
Hold piping bag with pointed (thin) end of the tip facing straight up.
Pipe another ruffled ring a bit lower on cake, overlapping first ring slightly.
How To Frost a Ruffle Cake
1.
Using an offset spatula, spread a thin, smooth layer of frosting over the entire cake.
Remove cake plate with cake, and chill until frosting is firm and set, about 30 minutes.
Place remaining frosting in a piping bag fitted with a Wilton 104 petal tip.
Hold the bag with the pointed end of the tip facing up.
