Scooby Doo Birthday Cake

Trying to come up with your first Blog topic isn't as easy as you would think.  So, I was think that since next Friday is my son, Logan's 4th birthday I thought I would start off with a blast from the past.  Last year Logan insisted on a Scooby Doo birthday cake.  This is about the time that I got really into baking.  We had moved to St. Louis March 2011 from Illinois/Wisconsin and since I didn't have my best friend or any family down there I threw myself into trying new recipes and making my husband take them to work so I wouldn't eat them all.

So, I went on-line and searched for some kind of template for the cake.  I found the picture of a cake someone else did and sadly do not have that link to give her credit.  So I will share my picture and recipe for the cake and frosting.  Let me just say that this was my first time decorating a cake, so do not judge harshly ;)

 I used a cookie sheet flipped over and covered with foil as my base.  You will want to start off with baking your cake in a 9x13in pan.  After it cools, place on a base and carve the edges off to make the shape.  The spare tire on the front is made from the spare cake, attach with frosting.  Start by putting down a layer of frosting over the whole cake (white).  This is helpful when u are doing your outline...you can make marks in the frosting to guide you.  Then, make your outline with black frosting.  Here is the first trial and error tip...don't use liquid food coloring for the black! It takes a lot of the food coloring to get the desired black, which makes the frosting very thin.  I like Wilton's colors because they don't mess with the consistency of the frosting. You can get the colors on Amazon, WalMart or Michael's Craft Store.  Use a #3 round tip for the outline.  Trust me, if I can do this...anyone can.  I have never been an artist and even I think that the cake turned out ok.  Then you are going to mix up the color orange, green, blue, brown and a little yellow for the collar.  Use a tip#16 star  to fill in.  Keep in mind that this is slightly time consuming and you may need to take a break to refrigerate the cake and the frosting, especially if you're making it in August like me ;).  Finish off with the writing on the bottom and then take a picture and remember the moment!  It wasn't easy for me but I was so proud that I was able to make Logan the cake he wanted!

Now for the recipes...I grew up with a mom who loved to cook and bake.  My sister picked up a knack for it when she was still in high school.  I always admired the way she could just add a little of this and a little of that and create something yummy. I am still not there yet, so it is very fortunate that my mom purchased me a cookbook in hopes that one day I would get the cooking gene.  I am still trying Mama!!! So these particular recipes came from Better Homes and Gardens Cook Book.  Logan wanted a chocolate cake and this recipe is awesome! It is super moist and just enough chocolate.

Chocolate Cake
3/4 cup butter, softened
3 eggs
2 cups call-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk

1. Allow butter and eggs to stand at room temperature for 30 minutes. (This is something I think most non-seasoned bakers know...good TIP!!).  Meanwhile, lightly grease bottom of desired pan (for scooby cake I used 9x13).  Line bottom of pan with waxed paper or parchment paper. Grease and lightly flour bottoms and sides of pan.  (DO NOT skip this step if you are planning on taking the cake out of the pan to decorate...it is a life saver!!!)  In a medium bowl stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.

2.In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 second.  Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3-4 min).  Scrape sides of bowl; continue beating on medium speed for 2 min.  Add eggs 1 at a time, beating after each addition (about 1 min total).  Beat in vanilla.

3. Alternately add flour mixture and milk to butter mixture, beating on a low speed after each addition just until combined. (I hear somewhere that you should always end with the liquid...not sure if it is true, but I do it just in case;).) Beat on medium to high speed for 20 seconds more.  Spread batter into prepared pan.

4.  Bake in a 350 oven for 35-40 min or until wooden toothpick inserted near center comes out clean.  Cool cake in pan for 10min.  Remove from pan.  Peel off waxed paper. Cool thoroughly on rack.


Butter Frosting
3/4 cup butter, softened
9 cups sifted powdered sugar (about 2 pounds)
1/4 cup milk
2 teaspoons vanilla
Milk

1. In a very large mixing bowl beat butter until smooth.  Gradually add 2 cups of the powdered sugar (make sure you sift first, otherwise you will have lumps that are not easily worked out), beating well.  Slowly beat in the 1/4 cup of milk and vanilla.

2. Gradually beat in remaining powdered sugar.  Beat in enough additional milk to reach spreading consistency.  (be careful here...you don't want it too stiff or too soft...for the most part sticking to the recipe with maybe a tablespoon of milk added is good)  And when you are ready add coloring to for decorating.


The one thing I learned about this cake is that if I challenge myself I rise to the occasion.  It may not be perfect, but who is?!

Questions? Comments? I would love to hear from you!