But, trooper that she is, Jen said nothing, just oh, that's nice. Ha, ha, I thought, I won't tell her the inside of the cake is purple ombre: shades of purple from dark to light.
I left the party, as I had to prepare for teaching my class. Jen burst in to the Meeting Room laughing - You tricked us! The cake is purple! It was great, apparently everyone at the party was surprised when they cut the cake. Awesome: better than the awful Rutgers football loss last night when the quarterback threw a long pass right into the arms of a Louisville defender.
You win some, you lose some. This presentation, however, I would call a definite winner. To make this cake, prepare 2 boxes of white cake mix. If you want it to be truly white, with the colors added, only use egg whites, not whole eggs. (I wanted the cake to be a little richer, so I prepared each box cake with 1 stick of melted butter and 3 whole eggs.) I weighed the cake batter, and divided it into five. The first I left plain, the next I added a drop or two of purple food dye (the kind in a little jar, made by Wilton, available at any Michael's or just use liquid dye from the food store). To the next layer, I added more, etc. Easy! I also used a mix of raspberry preserves and orange marmalade for the filling, and then frosted it with chocolate frosting, and covered it all with tons of sprinkles (Costco!).
I found the inspiration for this cake from one of our new books, Cupcakes and Cashmere, by Emily Schumann. The book was created from a blog by the same name, and is a fun, quick read with lots of young, trendy info on style, decorating and entertaining. Get it in our Library!
Diane Whitman
Reference Librarian
Lifelong Rutgers Fan
2 comments:
Thanks so much for baking this cake Diane! Worth every calorie off the diet!!!
Thanks, I was worried whether the colors would turn out alright. When I put the food coloring into the batter, the batter looked kind of gray instead of purple, but it worked! Glad you liked it!
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