CAKE PIPING KIT RECIPES

Steps:

• Make cake: Preheat oven to 350°. Line two round 9" cake pans with parchment paper and grease with cooking spray. Prepare cake mix according to package instructions. Divide batter between cake pans and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cakes cool for 10 minutes in pans then invert onto wire racks to cool completely. Make pudding: In a large bowl, combine pudding mix and milk and stir until thickened, about 5 minutes. Fold in Cool Whip. Make buttercream frosting: In a large bowl using a hand mixer, combine butter, 3 cups powdered sugar, vanilla, and salt. Beat until light and fluffy. Add remaining sugar and heavy cream and beat until smooth. Assemble cake: Using a serrated knife, cut off the rounded top of each cake to level. Top one cake with a layer of pudding then top with most of the banana slices (reserve some for garnish). Place second cake on top and frost entire cake with buttercream, reserving about 1 cup to pipe on top. Press crushed Nilla wafers around the sides of the cake. Transfer remaining buttercream to a piping bag fitted with a large star tip and pipe large swirls around the top of the cake. Decorate with Nilla wafers and more banana slices.

Steps:

• Preheat oven to 350°. Grease two 8" cake pans with cooking spray then line with parchment rounds.  Make cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. In another medium bowl, whisk to combine egg whites, champagne, and vanilla. In a large bowl using a hand mixer, cream together sugar and butter until light and fluffy, 2 to 3 minutes. Alternate adding the flour mixture and the egg mixture, beginning and ending with the flour mixture. Fold in lemon zest and divide batter between prepared cake pans. Bake until sides of cakes begin to peel away from baking pans, about 30 minutes. Let cool for 30 minutes, then turn out onto a cooling rack to cool completely. Make frosting: In a large bowl using a hand mixer, combine powdered sugar, butter, sour cream, vanilla, and salt until smooth. Reserve 1 cup frosting in a medium bowl and gently fold in chopped strawberries to combine. Place one layer on cake stand or serving platter, then top with the strawberry frosting and second cake layer. Frost top and sides of cake, then transfer remaining frosting into a piping bag fitted with a star tip. Pipe dollops of frosting all along the outside of the cake. Sprinkle with clear sanding sugar and serve.