Wednesday, March 31, 2010

Baskets are the new vases.

If you haven't heard, apparently florals are totally "in" this season.
Recently, I stumbled on another fashion trend, which I will gladly share with you. 

The Trend:   Baskets are the new vases.

I'm not pushing the basket phenomenon because they are perfect for picnics or great for holding flowers or even the fact that I just learned how to make one...

...... out of icing! 

It was sturdy enough to hold flowers too!

... many flowers.

... and I mean MANY flowers!

It could carry flowers that fell on the side too! 

... tons of flowers.
Pink ones, purple ones, yellow ones, 
ones with actual names, ones that I invented...

Here is the back view!

This cake was for my good friend, Sara! 
Happy Birthday!

Special thanks to my mom for helping with this red velvet cake!

Recipe for Red Velvet Cake Print Friendly Version
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil (only 1 1/4 was used in this cake recipe)
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

Preheat oven to 350 degrees. 

Grease and flour two 8 inch cake pans. 

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. 

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. 

Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. 

Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. 

After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. 

Then make the frosting (usually cream cheese frosting, but for this cake butter-cream was used).

The recipe was taken from here !

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