Hook ‘em horns!! Here’s a fun way to announce your graduates’ future school!! Bake a 9×13 cake and decorate it with the school’s logo!! GRADUATION month is filled with so many ways to celebrate the class of 2020!!
We are a Longhorn family!!! For those of you who are not familiar, Longhorn is the logo for University of Texas at Austin. We are so proud of our son that he was accepted into the school and we are very excited that it’s not too far from home!! ???????. Being a close knit family, I think it would be hard if one of our 3 kids have to move far away from home. But after talking to wise parents who has been through it, I’ve learned that I need to set them free. “Let them fly, Onie. Let them chase their dreams!” is what they say. So I am letting them fly but only 3 1/2 hours drive kind of “flying”. ?
So for this cake as one of the cake of the GRADUATION month, I made the vanilla cake and the vanilla frosting too. I place it in my serving plate because this cake is only going to piped so I don’t need to place it on a cake board first.
Print the school logo to size, cut it, and lay it where you want it to be. I put mine in the middle of the cake. But you can put it anywhere you want.
I used piping tip #18. Try to take your time and pipe away!!! Pipe all around the logo with the white buttercream.
After all the surface is covered, you don’t want to use your fingers or a knife. Use a double sided tape or a make a loop with a tap and gently pull out the cut out.
Then pipe the orange buttercream in the middle with the same piping tip.
So here’s to letting your kids fly and Hook ‘Em Horns!!!
Happy Baking!!!
| Servings |
24 servings
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- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter room temperature
- 1 3/4 cups sugar
- 4 eggs at room temperature
- 2 tsp pure vanilla extract
- 1 cup room temperature milk
- 2 cups unsalted butter room temperature
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 7 cups powdered sugar
- 3 Tbsp heavy cream
Ingredients
Vanilla Cake
Vanilla Buttercream
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- Preheat oven to 350 degrees F. Spray a 9x13 baking pan with a cooking spray.
- In a bowl, together the flour, baking powder, and salt. This is the flour mixture.
- In your stand mixer, beat the butter (about 1-2 minutes) until its light and fluffy. Gradually add the sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and beat until combined.
- Then alternatively add the flour mixture and the milk, and end with flour mixture. So it should be flour, milk, flour, milk and flour.
- Bake 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Place the cakes on a wire rack to cool for 10 minutes. Then invert the cake.
- Beat butter on a medium speed for 30 seconds until smooth.
- Mix in vanilla extract and salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in 1 tbsp of cream (1 Tbsp at a time). If the frosting is too thin, add 1/4 cup of powdered sugar. Add the desired color.
Joy of Baking and Chelsweets
