Guest Blogger, Kristi Cook
Kristi is the owner of Cook's Cakery, a home based bakery in Virginia, specializing in custom cakes and cupcakes. Her husband is in the Army and they have 4 amazing kids. Her dream is to have a brick and mortar bakery when he retires and they no longer have to relocate every couple of years.
Mashed Potato Cake
Use your favorite mashed potato recipe. Kristi writes, "We have a rather large family so I used quite a few potatoes but only used maybe a 1/4 of them for the cake itself."
5-6 potatoes, peeled and cut into 1 inch squares
1 stick butter
1/4 cup milk
1/2 teaspoon garlic salt
1. Place potatoes in boiling water and cooked until soft, approximately for 10 minutes. Drain most of the water (saved less than 1/4 cup for seasoning)
2. Add about 1/4 cup of milk (more or less to get your desired consistency). Add butter cut into pieces, garlic salt and milk a little at a time while mashing by hand or hand mixer.
3. Put mashed potatoes in a spring form pan and let the potatoes cool and set for about 5 minutes. Gently take the pan off and decorate with an open star cake decorating tip (Wilton 1M).
4. l left the top undecorated and put gravy in the center! Super easy and sure to please the crowd!
If no decorating tips are available, Kristi says:
"Use a fork to create a nice texture on the side and top. Or a butter knife! Hold it parallel to the ‘cake’ and put light pressure on it as you spin the ‘cake’. This creates a nice ribbon look. No need to have fancy tools!"
Keep it dairy free: Substitute dairy free margarine for the butter and dairy free milk, such as almond or coconut, for cow’s milk.