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.