I have to find the photos of Aiden’s Actual birthday party. But I figured since these were all uploaded I would get this blog out of the way-since I’ve committed to catching up on blogs I might as well get as many done today as I can 🙂
I first decided I needed to use the best Carrot Cake recipe I know-enter Elise’s amazing Carrot Cake recipe.
For the Cake:
- 1 1/4 pounds of shredded Carrots
- 4 Eggs
- 1 1/2 C Vegetable Oil
- 2 C All Purpose Flour
- 2 C Sugar ( I used Bakers sugar)
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1 1/2 C Chopped pecans or walnuts (optional)
Cream Cheese Frosting:
- 4 C Powered Sugar
- 1 8oz. package of Cream Cheese (softened)
- 1/2 C Margarine ( I used butter)
- 1 tsp Vanilla
- Shred Carrots ( I use a food processor)
- Pre-heat oven to 350 degrees
- Grease a 9 x 13 pan (I used round cake pans for this particular cake) then lightly coat with Flour
- Beat Eggs and Oil in a small bowl
- Combine dry ingredients in another bowl- slowly add egg mixture to dry ingredients
- Stir in the Carrots and then add to prepared pan.
- Bake 30-35 minutes or until toothpick comes clean.
- Make icing (beat wet ingredients, then slowly add sugar until smooth)
- Ice Cake once cooled.
I didn’t grate my carrots small enough so they sunk to the bottom. Still yummy though!
Then I cut them all into individual cakes so I could spread the frosting in-between and on the outside of the cake.
Now it was time to put the white fondant on it. Oh man, was this the hard part.
Then I added sticks to hold the second layer.
Then I put a piece of cardboard under the smaller topper and voila…
Next I added grass all around both cakes.
Then I started on the train.
And here is the final product. A labor of love from 9 a.m. until 4:30 p.m. Nov 15th, 2013.
Here’s a cake for the grown-ups.
And this was my inspiration. Not too bad for my first Fondant adventure!