Cheers to the Class of 2020!!!! Here’s a Graduation cap cake, complete with the tassel, to celebrate GRADUATION month!! Hip hip hooray!!!
Here’s another fun idea for graduation cake!! Since my son’s graduation, my Pinterest search has all been about the graduation. While I was looking for ideas, graduation caps came up. One fun things that I saw was how the graduates decorate their cap. They put Bible verse, funny jokes, or even flowers. So I thought why not make a graduation cap cake?!
I used the same vanilla cake and vanilla buttercream that I’ve been using for the graduation month. Then I cut it into a square and cover the cake in blue frosting. I piped the edges with yellow frosting. It is a tedious job but it can also be therapeutic too. It depends on how you look at it!
Add a tassel for an added flair.
Add the class year of the graduate and you’ve got a Graduation Cap Cake!!! It’s easy, it’s fun, and it’s customizable!!
Happy Baking!!
| Servings |
24 servings
|
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter room temperature
- 1 3/4 cups sugar
- 4 eggs at room temperature
- 2 tsp pure vanilla extract
- 1 cup room temperature milk
- 2 cups unsalted butter room temperature
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 7 cups powdered sugar
- 3 Tbsp heavy cream
Ingredients
Vanilla Cake
Vanilla Buttercream
|
|
- Preheat oven to 350 degrees F. Spray a 9x13 baking pan with a cooking spray.
- In a bowl, together the flour, baking powder, and salt. This is the flour mixture.
- In your stand mixer, beat the butter (about 1-2 minutes) until its light and fluffy. Gradually add the sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and beat until combined.
- Then alternatively add the flour mixture and the milk, and end with flour mixture. So it should be flour, milk, flour, milk and flour.
- Bake 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Place the cakes on a wire rack to cool for 10 minutes. Then invert the cake.
- Beat butter on a medium speed for 30 seconds until smooth.
- Mix in vanilla extract and salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in 1 tbsp of cream (1 Tbsp at a time). If the frosting is too thin, add 1/4 cup of powdered sugar. Add the desired color.
Joy of Baking and Chelsweets
