It’s been exactly one year since this little site launched – and this past year has been filled to the brim with good things: lots of hard – but mostly fun – work, three friends collaborating (and chatting almost every day), a supportive Facebook group, talented guest posters, encouragement from those who know us in real life, a budding friendship with another local blogger (hello, Stacey at A Southern Discourse! And your delicious, delicious French-Toasted Blackberry Grilled Cheese), and to wrap it all up…a super nice article in our hometown paper last month. We are blessed and we truly feel it. And we want to thank YOU for being a big part of those blessings. Dear readers, YOU’RE THE BEST. We love you.
And we soooo wish we could share our anniversary cake with you! Because it was delightfully delicious. Earlier this week, Ashley and I got together at her parents’ new house (which has lovely natural light) and took over the kitchen to create something special…an actual Ruffled Mango Cake. (!!!)
Yes, mango buttercream is, indeed, a thing. And let me just tell you, you need it in your life! Definitely different from any other buttercream I’ve tasted in the past. It’s a creamy white color (see first coating of frosting in above pic) so Ashley tinted it several shades of pink/coral for an ombre effect. Whether you create actual ruffles or not with the buttercream – or just slather it on – it’s a lovely addition to the layers of coconut cake. I’m sure you could also use with a regular vanilla or yellow cake, but we’re so super glad we tried the coconut version.
You know how you’ve gotta slice off the tops of each layer of cake to be level? Well, Ashley and I – and all three of her kids – were clamoring for bites. So incredibly light and tasty, just by itself! And I’ll tell you a secret – it was a doctored up white cake mix. 😉 Super easy.
Let’s talk about the extra mango puree between the layers. Ahhhh!!! This slight tartness was Spot On, a perfect foil for the sweet buttercream. Don’t skip this part!
Ellery couldn’t wait to dig in. And once she did, she announced that this is the cake (in cupcake form) that she wants for her next birthday. 😉
We hope you’ll try this Ruffled Mango creation at home…and think of us. And maybe catch up on a few posts that you might have missed in the last year. Sounds like a pretty fun afternoon to me! 😉
Thanks again for celebrating our first blogiversary with us! Truly. It means a lot.
Kristen, Ashley, and Keli
Like this recipe?? Pin it! Ruffled Mango Cake pin
- 1 white cake mix
- 4 egg whites
- 1/2 cup oil
- 1 cup canned coconut milk
- 2 tsp. coconut extract
- 2 mangoes
- a few Tbsp. mango nectar (optional - if fresh mangoes aren't quite juicy enough)
- 1.5 sticks unsalted butter, softened
- 2 lbs. powdered sugar
- pinch of salt
- Preheat oven to 350 degrees.
- Grease 2 regular size cake pans or 3 medium sized ones (we used 3)
- Mix all of the cake ingredients until completely incorporated.
- Divide into cake pans and bake for 20-25 minutes or until an inserted toothpick comes out cleanly.
- Let cake layers cool for 10 minutes in their pans and then remove them to cooling racks.
- Puree mango flesh in a blender or food processor. If you have trouble blending the mango, you can add several tablespoons of mango nectar to help it along.
- Mix butter and 2 lbs powdered sugar together.
- Add about 7 Tbsp. fresh mango puree (saving the rest for spreading between cake layers)
- Add a pinch of salt to taste.
- Optional: add food coloring to reach desired color(s).
- Add extra powdered sugar if frosting is too thin to pipe.
- On top of the first two coconut cake layers, spread a generous amount (but less around the edges, so it won't squeeze out) of the extra mango puree.
- Frost the cake with the mango buttercream.
- If desired, make ruffled designs using a leaf tip (the wider side toward the cake) and starting at the bottom of the cake.
- The coconut cake is adapted from http://cupcakesandkalechips.com/coconut-cupcakes/