After last weekend, I felt like I needed a "yellow cake re-do". Why, you ask? Well, after digging into that first bite I quickly discovered that it just wasn't THE one. You know, the one that makes you forget about all others. Its flavor was actually pretty ok but the texture was not at all what I like. In fact, I often find homemade cakes to be a bit dry and crumbly which is what lead me to turn to box mixes in the first place. I'm determined to find a recipe that combines superior flavor and texture though. I suppose that I should also add that although I find the so-sweet-it-hurts-your-teeth Coborn's buttercream to die for, my husband does not. So, my re-do consists of a completely different yellow cake recipe and my homemade buttercream (that my husband does approve of).

Ok, so it's already not lookin' good. As you can see, when I flipped the cake layers out of the pans they sort of started to crumble. Noah and I did rather enjoy popping the crumbs in our mouths. Leave no cake behind, you know? Anyway, I decided to go with it. After the layers cooled I popped them in the freezer before applying the crumb coat in order to, hopefully, avoid any more cake damage. Worked like a charm.

I began frosting the cake with a ribbon or ruffle technique.  This is my first attempt.  Ever.  So don't judge too harshly...

I got half way around the cake and had to take a break. My piping hand was cramping up. Apparently I need to focus less on jump squats and more on hand strengthening exercises. Who knew? I popped the half finished cake in the freezer for safe keeping and dug this out of the frig for lunch...One last slice of Domino's pepperoni and onion pizza. Yumm-o!

My hand felt much better after my brief lunch break (coincidentally, so did my stomach) and I was able to finish putting the ruffles on the cake.  The top is not as neat as I would like it to be but, remember, this was my very first attempt. Ever.

Piping bag aside, it was time to get down to the real business; taste testing.

The verdict? I actually really liked the cake. The texture was far more pleasing to my mouth than last week's yellow cake. It was especially yummy with vanilla ice cream. But, although my homemade buttercream is delish, I didn't care for this particular paring. Don't get me wrong, it's not bad by any stretch of the imagination, it's just not quite THE one. I get the feeling that this cake with either a rich chocolate frosting or a smooth whipped cream frosting would be the ticket.


So, until next time...

My dear friend, Jody, was kind enough to invite me over for a glass of wine and good conversation.  The least I can do is bring cake, right?!  Now, I confess, I usually use a boxed mix for my cakes and cupcakes (gasp, I know) but not this time (and maybe never again!).  I found this recipe online for a delicious golden butter cake and it's just what I've been waiting for.  Here are my 9 inch cake layers, straight from the oven.

Now, when all you really want to do is sink your teeth into a big slice of cake, waiting for it to cool can feel quite like forever.  But, I made it.  Layers are cooled, leveled and getting ready to be stacked.  Adding an icing dam around the edge of the bottom cake layer stops the filling from oozing out the sides when you stack on the second layer.

Here, I applied a thin layer of crumb coat (icing).  This doesn't have to be perfect and certainly doesn't have to look nice but it will lock those crumbly little crumbles in when you're ready to add the "nice" layer of icing.  Pop the crumb-coated cake into the freezer for a bit to set.

Lately, I've been making a lot of cookies and cupcakes.  I can't remember the last time I made a cake.  So, naturally, I've been craving a big slice.  Not just any cake either, it had to be cake smothered in frosting.  The make-your-teeth-hurt kind of frosting.  I know a lot of people that don't care for the uber sweet, bakery frosting but I love it so I ran to my local Coborn's bakery and picked up four pounds.  Not all four pounds made it on/in the cake but it was pretty close.  This is the end result.  Try not to push the icing aside on your plate while you're eating, I dare you.  A slice or two may be missing before it gets to your house, Jody.  Sorry 'bout that. 

 

This girl loves buttercream.