If you love thin mints as much as I do, then this is the cake for you. If you buy thin mints in bulk, then keep them in your freezer for year round consumption, then this is the cake for you. (Wait, am I the only one who does that?) I can't even begin to explain how delicious this cake is. Our homework for our 2nd basic cake decorating class involved making a 2 layer cake and bringing it to class to decorate. Several weeks ago, I came across this thin mint cake and I was instantly hooked. All I needed was a reason to bake it. Amanda at I am Baker is one of my idols. It was her rose cake that I attempted to make months ago. Now I know that not only are her cakes beautiful, they are delicious as well.
Go check out her blog and get the recipe. You'll thank me later!
Here's the first layer.
I decided to invest in cake strips. You soak them in water and tie them around the cake pan. They help to keep the moisture in the oven consistent and your cake comes out fairly level. I'll admit I was pretty skeptical at first, but Amanda swears by them, so I figured what the heck. Amanda uses old dish towels that she soaks in water, but since I had a coupon to Michael's, I decided to splurge a bit and buy the actual cake strips.
Check out this even cake.
I didn't use my cake leveler....just let this cool a bit and voila...it's perfectly even.
I'm a believer in cake strips now that's for sure!
Our instructor told us to bring a filling if we didn't want to use the regular buttercream frosting we had to make and I came up with the perfect middle layer for this cake. I used leftover icing from the Wilton tub I had to buy for last week's class....added some cocoa...crushed up some Andes mints, put the two together and created the most delicious mint filling.
Tuesday just needs to hurry up and get here so I can take the cake to class, decorate it, and then eat it!
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