I made the glazed cake earlier, and frosted it smooth after it was cooled. Had made the flowers previously, and stored in an air-tight tuberware after drying. When the children went to bed, I did the basketweave frosting, the rope frosting, and added the flowers to the cake. Then I added green frosting for the leaves.
For Sandra, who had been asking for my rum cake recipe, here's it is, as promised!
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BARCARDI RUM CAKE (tried and true recipe of Carroll Pellegrinelli)
Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum
Cake: Preheat oven to 325 degrees F. Grease and flour 2 9-inch pans(used 2 oval pans in the picture). Sprinkle nuts on bottom of pans. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 45-50 mins. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
4 comments:
Nice cake! Did you take a cake decorating course?
Anonymous,
Thanks and Yes! I took the Wilton cake decorating class.
Very pretty! -san.y
Wow, excellent. Lost for words.
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