Note: I adapted this recipe from my Guava Cupcakes recipe. Guava puree and guava buttercream recipes can also be found in the cupcake recipe.
I used a “white cake” cake mix (Duncan Hines is better than Pilsbury IMHO) and substituted the oil with guava puree while adding a drop of red food coloring. I baked the cake according to the directions on the box in a 9x13 pan.
While the cake baked, I peeled and thinly sliced a very ripe mango.
Once the cake cools, you can cut the cake horizontally to make thin even layers of cake. I also trimmed the edges so that I was working with squared off edges.
Before layering and frosting the cake, I placed a dallop of frosting on the cake platter to keep the cake from sliding around. Then, I layered the cake components:
I frosted the entire outside of the cake with buttercream. I should’ve decorated the top with mango slices in hindsight but will save that for the next cake. I used a mango because that is what I had in the kitchen but bananas, berries and stone fruits would be just as delicious!
I am not used to baking and I should take a cake decorating class but I hope this post exemplifies how fun and creative baking can be, even for beginners like me.