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eric's birthday cake

(1 rating)
karlyn255 avatar
Recipe by
Stormy Stewart
@karlyn255
Mio, MI

Since I had some zebra editable paper left I made it into a record label. He loves the old records. Another favorite of Eric's is pineapple, so the cake was pineapple. many thanks to Diane Smith whose marshmellow fondant I used to make this cake as well as both Terra/s wedding cakes.

►
(1 rating)
yield 9 x13 baking dish
prep time 30 Min
cook time 40 Min

Ingredients For eric's birthday cake

  • 1 1/2 stick
    butter
  • 1 1/2 c
    sugar
  • 2
    eggs
  • 3 tsp
    baking powder
  • 1/2 tsp
    salt
  • 2 tsp
    almond extract
  • 1/3 c
    milk more if needed
  • 1 can
    dole crushed pineapple (20 oz)
  • BUTTER CREAM FROSTING
  • 1/4 c
    butter
  • 1/4 c
    butter flavor shortening
  • 1 lb
    powdered sugar
  • 1-3 Tbsp
    milk
  • 1/2 tsp
    almond extract
  • 1/2 tsp
    vanilla extract
  • LEFT OVER MARSHMELLOW FONDANT FROM DIANE'S RECIPE
  • https://www.justapinch.com/recipes/dessert/cake/chocolate-cupcakes-with-peanut-butter-filling.html?p=1
  • 1/3
    tube black frosting premade in tubes
  • leftover zebra print editable paper

How To Make eric's birthday cake

  • 1
    preheat oven to 350 degrees
  • 2
    Beat eggs, butter and sugar together with salt, baking powder, almond extract, and vanilla extract. add the rest of the ingredients and beat until blended.
  • 3
    Pour into a sprayed and floured 9x13 baking dish. and bake for 40 minutes in a 350 degree oven. Take out and cool completely.
  • 4
    While cake is cooling make the butter cream frosting and fondant if you need to or take out leftover fondant from fridge to warm up.
  • 5
    frost cake then apply rolled fondant and decorate as you wish. Apply any editable paper you wish. Mine said "Zebra records presents Eric's birthday" The inter record was zebra print editable paper as was the word "Zebra".
  • 6
    Notes. I found that working with the fondant it revamps better and rolls nicer if you use butter on the board and the roller as well as your hands instead of the usually preferred powdered sugar. It is twice as easy my way.
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