Baseball Cake and White Sox cupcakes

If it seems like I am obsessed with cakes lately, I am. I do, however, have a good excuse. There are two birthdays in my family (within 2 days of one another). Believe it or not, the cake from a couple days ago is completely gone. That was a chocolate cake, and this cake is a "white" cake. I got the recipe from here, and it was truly one of the best cakes I've ever had. (I do have to admit though, that I was preoccupied and forgot to set the timer on the oven and it cooked a little too long.)
In my house, it is a rule that if you have a birthday, you get cake or cupcakes, no matter how old you are!







I used crumbled vegan Newman-O's on the cupcakes and then did a pretty bad job of drawing Sox on them. I need practice, I know!

Vegan Buttercream Icing

My daughter's birthday cake has been my anticipated project for weeks now! I have never actually decorated a cake before with anything other than a spoon, but this time, I got brave and used actual cake decorating tools. It was a lot of fun and a little stressful too.

I got my idea for the cake from a fellow blogger.

The recipe for the icing I got from another cool website.

Here is the recipe:

• 1/2 cup nonhydrogenated shortening (I used Spectrum brand)
  
• 1/2 cup nonhydrogenated margarine (I used Earth Balance)
  
• 3 1/2 cups powdered sugar
  
• 1 1/2 teaspoons vanilla extract
  
• 1/4 cup plain soy milk
  

INSTRUCTIONS

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Make sure to add in the soy milk slowly so that you can stop when you get the right consistency.