Firework Cake

     I am throwing a small get together for the forth of July this weekend and I have been busy working on all of the preparations. Owning a house is work and so are parties, like lots of work. I swear after this weekend I am going back to being a hermit that only comes out for work.
     Tonight I finished decorating my cake and I am really excited to show you how it turned out plus share the recipe.

      Slice your fresh strawberries tops off then into thin slices and arrange by size.

        Level your cakes then cut in half to make impressive layers. Note for smarter people out there, dont double the recipe and pour it into two cake pans then over cook your cakes because you are scared when you see that they are twice the size you expected... not that I did that or anything.

      Stiff peeks, also most amazing frosting every. Think of all the possibilities! Add maple syrup to it for stuffed french toast with bacon, or chocolate bacon cupcakes, nom. Add nutmeg and cinnamon to go with a pumpkin cake, okay, I am salivating.

       Here I am brushing sugar, vanilla water onto my cake because I saw it on a tv show. Not because I overcooked my cake and was afraid of it being too dry!

       Filling in the layers

      Fucking gorgeous. Let the fruit do the work for you.


Cake Recipe:

• 2 1/4 cups flour 
• 1 1/3 cups sugar 
• 3 teaspoons baking powder 
• 1 teaspoon vanilla 
• dash of salt 
• 2 eggs 
• 1 cup milk 
• 1/2 oil 

       Combine dry ingredients and sugar in a bowl. Add oil, milk and vanilla and mix together. Add eggs one by one and mix. Pour into two 8 in pans. Bake on 350 for 30-35 minutes.



Whipped Cream Frosting:

• 1 8oz package of cream cheese, softened 
• 1/2 cup sugar 
• 1 1/2 teaspoons vanilla 
• 2 cups heavy whipping cream 

     Start by beating cream cheese, sugar and vanilla in a mixer on medium speed. Once its creamy add whipping cream slowly, raising the speed to high. Stop beating when it forms shift peeks.