Wednesday, May 30, 2012

Vintage Bridal Shower: The Cakes

So today at last I'll finish up my posts on the Vintage Bridal Shower with a talk about the food.  I've said before how much I adore tall layered cakes - there's something so decadent, fun, and kind-of vintage about them - they always make me think of the cakes at the Fair in Pollyanna.

So I knew I wanted to do three big cakes: Pink Strawberry, Kahlua Icebox, and Coconut.   It's ridiculous I don't have a better picture of all three of them together than this.

The Pink Strawberry was the most fun for me.  Pink is my favorite color for life.

1. Made 1 Pillsbury Strawberry Cake Mix
2. Made 1 Pillsbury White Cake Mix and added a little red dye (this was the lighter pink of the two)
3. Doubled a recipe of Basic Butter Cream (so yes, I used 4 sticks of butter ;) Can't have enough icing in my book.  It is so good.

Basic Butter Cream - Yum
1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

Kahlua Icebox Cake.  I've posted about this favorite before.

1. Made 2 Boxes of Pillsbury Yellow Cake Mix in 8" pans, but only used 3 of the cakes
2. Slice Cakes in Half using this method or serrated knife - making for a total of six layers (again, ridiculous I don't have picture of the inside - the six layers looked so fun)
3. For Frosting: Whip two pints of whipping cream - whip in about 1/2 cup dry Nestle Quick and fold in Kahlua to taste.
4. Chill for at least 3 hours - the longer the better. 


The Coconut Cake.  This is the only cake where I didn't cheat and use a box.  Box mix coconut cake is against the rules, pretty sure.

1. Made cake using Barefoot Contessa's recipe in this book, doubling the recipe, but again only using three of the four layers (freeze the forth for a treat later!)
2. Instead of her coconut cream cheese frosting that I don't like very much I used a great one Sister got from Emeril.  Unfortunately I didn't exactly measure the powdered sugar and didn't use enough so it turned out too runny - see the frosting puddling?  Don't let this happen to you! : )

Emeril's Coconut Frosting
2  sticks butter at room temp
8 cups powdered sugar
1/4 cup Cruzan coconut rum or coconut milk
1/4 tsp salt
1 tsp vanilla
flaked Sweetened Coconut to sprinkle on top
(no need to double this recipe - it makes loads)

For drinks, I bought 1/2 pint size mason jars at Wal-Marts (12 for about $7) and filled half of them with Pink Lemonade mixed up with sparkling water and the rest with milk. 
Now I'm using these jars as glasses for my little people - love this size.

I got these pink stripey straws off Amazon, and just had to cut them down to scale a little.

And that's that.  It was so much fun...especially the left-overs. ; )


  1. So soft and so pretty! I am a HUGE coconut fan, but all of them look delicious.

  2. this is so lovely. i just might copy you. i'm throwing a bridal shower pin a few weeks.

  3. ahhh! Cailan, you make things look SO pretty!!! Love it ALL.

  4. I love those straws.
    Suddenly I'm 6 again.

    The cakes are fabulous.
    The textures and colors are a real treat.

    Thanks for sharing them with us!

  5. Everything looks so gorgeous-especially the cakes! I love all the sweet details. 100% girly and I love it.