My nephew loves Spongebob; so, I had to try and make him a cake for his 9th birthday. Because it was for family, I experimented with new cake flavors. It has a layer of vanilla cake (from Annie's Eats), strawberry cake (adapted from Cake Central), and Sylvia Weinstock's yellow cake (from About.com: Home Cooking). It was frosted with swiss meringue butter cream (adapted from Martha Stewart's Cupcakes) and then covered in marshmallow fondant.
I must've done something wrong as the yellow cake recipe did not win myself nor my sister over. However, we loved the vanilla cake recipe! If I can't get my yellow cake recipe right, I might make this my go to. I almost got my strawberry cake recipe down, too. I just need to go and buy some strawberry extract to boost the flavor a bit. I didn't like the italian meringue butter cream I made last time but this swiss meringue butter cream is a bit tastier. It's still an acquired taste as I'm so used to the sweetness from an american butter cream.
Can't wait to see my nephew's face when I show up with his birthday cake, later today.
UPDATE: My nephew pointed out that I forgot to put the red and blue stripes on Songebob's socks!
As I mentioned in my previous post, I would eliminate the refrigeration after the crumb coat to see if my cakes remain moist. Well, I needed the frosting to firm up a bit before applying the fondant so I did end up putting it in the fridge. However, I made sure to saran wrap the cake first and I didn't leave the cake in the fridge that long. The cake was just as tender/moist as the day I made them. Success!
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