I was bringing the cake to my cousin's housewarming party, so I couldn't sample the cake ahead of time. (That's why I like cupcakes, no one notices if one is missing...I'm sneaky like that.) From my Wilton classes, I learned how to properly level a cake. I adjusted my cake leveler and was shocked to discover that the cakes were already level. In my almost two years baking gluten free, this has never happened. While I was delighted that I saved a step, I was bummed that again, I couldn't sneak any cake in advance. At that point, I decided the cake better be worth the wait!
After placing my cake on a foil covered board and carefully positioning one layer, I piped a some frosting onto the cake and spread it around. Then the next layer was added and the cake went to the fridge to cool to prevent any crumbs from seeping into the frosting. Once the cake was cool, I plopped a ton of light green thin-consistency frosting on top and began to ice my cake. I used a stencil to make the decorative swirls on the top of the cake. I added another two toothpicks worth of green dye to darken up my leftover frosting before adding in some piping gel and a tiny bit more water. The stencil was outlined using a #3 tip and then surrounding freehand dots were added. Using a #21 tip, I formed a shell border around the base of the cake in the remainder of the dark green frosting. A two-tone yellow gum paste Gerbera Daisy (made earlier) found its way in the center of the cake. Viola! Beautifully decorated cake without my kitchen turning into a mess!
Later that day after toting my cake up to the Illinois-Wisconsin border for my cousin's party, I FINALLY got to try the cake! Was it a better batter than I'm used to? You bet! The cake was deliciously moist, very soft and tasted like cake! (I've tried some gf cake mixes that felt like I was biting into sand; Better Batter thankfully tastes like a decadent cloud. And look at those air pockets! The batter is not too dense.) At the party, my cousin's other side of the family happily tried the cake and complimented how great it tasted...before they even knew it was gluten free! Everyone loved it! I am happy to add another brand of cake mixes to my pantry. Having a naturally level cake is a huge draw for me since I love to cut corners and find faster ways of doing things without compromising the final product. The edges of the cake browned a bit too much for my liking, but no one will ever see that after the cake is smothered with frosting. Better Batter's Yellow Cake is a winner - it even converted my chocolate loving self into a huge fan!