Hi everyone!!
I might have to make a cake with a Pina Colada filling/frosting. I'm thinking about making my Banana Layer cake and also placing some fresh bananas in the filling. I have a few questions though:
1. Does anyone have a recipe for Pina Colada frosting?
2. How do I keep the bananas from turning brown?
3. What kind of decorations would y'all do to the cake? She said he likes "floofy" drinks.
The cake is for a "pretty boy" married cop's 40th Birthday!!! She called him "pretty boy" not me 
He also likes bubble bath and rubber duckies LOL
Please HELP!!
Lazy_Susan
Well I can answer a few of the questions.
1. Use fruit fresh on your banana slices to keep them from turning.
2. You did not state what kind of icing/buttercream you were using, there are many. If you are using the crisco/butter/powdered sugar variety, then try whipping in at the last some pina colada mix/flavoring. I would go with about 1/8 cup to start and taste and work your way to 1/4 cup for a normal batch of icing.
3. I would do a shaped cake in the shape of a drink glass or a pitcher, lol. You could also do a 3D cake as a coconut or pineapple or both. You could do a sheet cake and do an island theme with a tiki bar on the sand. There are a lot of these types of cakes in the gallery section.
Good luck and have fun.
I have a filling recipe that someone on cc gave to me and it was wonderful!
Mix together......that's all..
12 oz Cool Whip (thawed)
1/2 can crushed pineapples w/ juice
1 small pack coconut creme pudding
1/3 cup white bacardi rum
Well I can answer a few of the questions.
1. Use fruit fresh on your banana slices to keep them from turning.
2. You did not state what kind of icing/buttercream you were using, there are many. If you are using the crisco/butter/powdered sugar variety, then try whipping in at the last some pina colada mix/flavoring. I would go with about 1/8 cup to start and taste and work your way to 1/4 cup for a normal batch of icing.
3. I would do a shaped cake in the shape of a drink glass or a pitcher, lol. You could also do a 3D cake as a coconut or pineapple or both. You could do a sheet cake and do an island theme with a tiki bar on the sand. There are a lot of these types of cakes in the gallery section.
Good luck and have fun.
Thank you for the suggestions. As far as the icing I prefer to not use BC of any kind. The thought of ingesting all that Crisco just turns my stomach. I used to love BC until I found out what was in it 
Then try this buttercream, one of the best I have ever tasted, smooth, not sweet and no crisco, plus there is an alcohol variation for you pina colada mix.
http://www.recipelink.com/cookbooks/1999/0811817687_4.html
Then try this buttercream, one of the best I have ever tasted, smooth, not sweet and no crisco, plus there is an alcohol variation for you pina colada mix.
http://www.recipelink.com/cookbooks/1999/0811817687_4.html
Thank you soooooo much!! The picture is great and the recipe sounds wonderful. I'm going to definitely give it a try
One of the very limited cakes I make from scratch is a Pina Colada Cake here is the recipe if you are interested. It has a pineapple filling and a rum/cream cheese icing.
Cake:
1 stick butter room temp.
1/2 cup crisco
2 cups sugar
5 egg yolks (beat the whites seperately)
1 teaspoon baking soda
2 cups flour
1 cup buttermilk
1 teaspoon rum extract
3 1/3 ounces flaked coconut
1 small can crushed pineapple, drained
5 egg whites, beat stiff
Cream butter and crisco. Add sugar and beat till smooth. Add yolks one at a time. Sift flour and soda and add to creamed mixture alternately with buttermilk. Stir in rum flavoiring, coconut and pineapple. Gently fold in beaten egg whites. Pour into 3 greased and floured 9" cake pans. Bake 350 for 25 - 35 minutes
Filling:
1 Tablespoon flour
1/4 cup sugar
1 small can crushed pineapple in it's own juice
Combine in a small saucepan all ingredients. cook until thick - stirring constantly. cool colpletely before using. Spread in between cake layers.
Icing:
1 -8 ounce package cream cheese, room temp
4-6 cups confectioners sugar (depending on how stiff you want it)
1/2 stick butter
1 teaspoon rum extract
Mix cream cheese, butter and extract, add confectioners sugar till the consistency you want it to be.
Frost sides and top of cake, then I usually top the cake with more coconut.
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