Flower Power Fondant Cake

This is the cake that I made for my mom's 50th Birthday party.

This is the first time that I have ever done anything with fondant and I was in a bit of a rush at the time, so it isn't perfect, but I think it turned out alright.

My mom was expecting a brightly colored cake from a particular bakery from a town nearby, but when I called to place the order I was told that they were all booked. I panicked! I didn't know what I was going to do, but after reading tons of helpful advice on the Internet I finally got the confidence to go for it and make the cake myself.

I went the easy route by buying instant cake mix, canned frosting and a box of ready to go fondant. I used neon dyes and a Wilton's flower shaped fondant cutter. A friend was nice enough to help me out, so that made things a lot easier too. She kneaded all the dyes into the white fondant while I baked and frosted the cakes. I used regular white cake mix instead of the firm pound cake mix, but it still held the fondant up very well.

It was not as difficult as I thought it would have been and my mom was thrilled! She absolutely loved the cake and so did all of her friends. It really turned out to be a great birthday party.

Butterfinger Cake Recipe

After much consideration I decided to go against adding the sweetened condensed milk like most recipes called for. I used frosting and whipped cream instead.  The cake turned out great and was slightly similar to an ice cream cake except without the ice cream. (I’m sure adding ice cream would make it great as well.) This cake tasted of chocolate and sweet goodness, and if you like Butterfinger candy, you are sure to like this cake.

Here are the ingredients I used:

1 box super moist white cake mix (chocolate cake mix is really good too)
1 and a half cans of cream cheese frosting
1 tub of whipped cream
12 mini Butterfinger bars

1. Prepare and bake cake mix according to package instructions in two 8 or 9 inch round baking pans.

2. Put Butterfingers in a plastic bag and crush them with a rolling pin. Set aside. (I didn’t have plastic bags so a made a pocket out of parchment paper instead.)

3. Let cakes cool completely after baking and then remove them from pans.

4. Slice both of the cakes in half using a cake leveler.

4. Place one layer of cake on a stand or round plate and frost the top and sides with cream cheese frosting.

5. Then add a layer of whipped cream on top of the frosting and sprinkle crushed Butterfinger on top of that.

6. Repeat steps 4 and 5 until the cake is complete.

7. Make sure frosting covers the entire cake.

8. Coat the frosting with a layer of cool whip and sprinkle the top of the cake with the remaining crushed Butterfinger. Refrigerate before eating.

9. Enjoy!