Here is the final Rum Cake,
Rum Layer Cake with Rum Buttercream: Bake a boxed yellow cake mix, following directions on box. I used 8" pans and used two boxes for this four layer cake. * I always wrap (1 gallon ziplock bags work) cooled cake layers and freeze. I think it improves the cake texture and it makes it easier to frost the next day.
Brush each layer with Rum Glaze : Heat 1/2 Sugar, 1/3 Cup of water and 1/4 Cup of Rum until sugar is dissolved.
Frost with Rum Buttercream: Beat 8 Tablespoons of butter (room temperature) alternately with 3-3/4 Cups of Powdered Sugar, sifted, 4 Tablespoons of Rum and 1/2 teaspoon of Vanilla. Beat until Fluffy.
Red Velvet Cake with Cream Cheese Frosting,
red velvet recipe link: http://pinchmysalt.com/2008/11/10/red-velvet-cake-recipe/
Fresh Strawberry Cake.
Fresh Strawberry cake recipe:
Strawberry cake box mix (follow directions) * I have a recipe from scratch but I like the mix.
Fresh Strawberry Frosting (Cake Doctor) : Cream 1stick of room temperature
ButterMix in: 4Cups Powdered Sugar, sifted (use more if frosting too thin)
and 1/2 Cup finely chopped
Strawberries
1/4 teaspoon Almond Extract
