Dear Hubby was bragging about my delicious cakes at work and his supervisor asked him if I would make a cake to celebrate PeriAnestheisa Nurse Week. He comes home all excited and tells me the news. I say, "Make a cake for peri whosit whatsit week?!" He excitedly tells me that's what he and his fellow coworkers are called. I know he works in Same Day Surgery and I know he's an RN, but I didn't know he was a PeriAnestheisa Nurse. So, I quiz him on what kinds of things they do trying to get a feel for how I should decorate this cake. I really needed to talk to a woman, because after talking to him I really had no creative ideas for this cake.
I was so uninspired by this cake that I completely forgot I was supposed to make until the day before. I still had no ideas on how to decorate it. I thought though that I better get it baked and frosted at the very least and worry about decorating it then. I did my ususal half yellow and half chocolate. It covers all bases and still to this day everyone is amazed there are 2 flavors. It's really not amazing at all. I take 2 cake mixes (I prefer Duncan Hines). I mix them both up doing vanilla first, so I don't have to wash the bowl and beater between mixing. I put the vanilla in a separate bowl. Then mix the chocolate cake mix. I then pour both cake mixes at the same time in my prepared cake pan. I try to make sure they go to the half way line and empty as much as will pour out on it's own. I then scrape each bowl to their respective sides and bake.
While cake cools I mix up the frosting. I use the Wilton Buttercream recipe except I double the shortening and don't use butter. I also in addition to the vanilla extract I also add one teaspoon of Wilton's Butter flavored extract. This frosting smells so wonderful anyone in the house will start circling your kitchen again, because you've already shooed them out after the cake came out of the oven.
Wilton had use over lap the strips of frosting with the large tube, but personal preference for a tad less frosting makes me space them out a bit. Above I've filled the cake. I slice the big sheet cake in half length wise using another handy dandy Wilton tool called the cake levelor. I used it to level the cake and slice it in half for the filling. How do I get the top off to fill the cake without breaking it in half. I use the pan I baked it in. I slide it on to the bottom of the cake pan. Then to put it back on I line edges up and slide the cake pan out from under the cake. It's more or less a controlled fall. One can still ease it into to place if it falls slightly off kilter. One thing I must stress is if your cake cracks or breaks frosting is your friend. Frost covers a multitude of sins. I've never had anyone say with alarm, "I'm not eating this cake it has a crack in it!"