All Posts Tagged ‘frosting

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Fourth of July flag cake (and that time I dropped a four layer cake)

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Flag cake on a cake stand.jpg

Have you ever started a project with a bad feeling? I know it sounds so corny, but from the moment I started this cake on Friday night, I had a bad feeling about it. I can’t describe it exactly, but I just knew things were not going to end well.

I usually get nervous at some point during the baking process (Will it rise ok? Did I mix it too much? Is this thing even going to taste good?), so I chocked up my nerves to a weird week and tried to move on.

When I set out to make this flag cake, I wasn’t sure how it would turn out, but I didn’t think I’d go so far as accidentally dropping it.

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Let me set the scene for you: I made the layers Friday night, so I woke up early Saturday to ice the cake and shoot photos so I’d have time to enjoy the weekend (aka I was rushing. Which I should know by now never ends well).

In order to get my favorite light, I shoot photos on a very small end table near our windows which you can see in these pictures. I’m able to move the table around and take pictures around it without there ever being an issue.

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As I was assembling this bad boy, it was as easy as I remembered it being when I made this cake last year. The flag makes it look 10x more difficult than it is, I swear. The design is made by cutting out the middle of the blue layer(s) and doing the same to the red and white, but keeping the middles and discarding the edges as shown above. I used a spaceship mug because why buy a circular cookie cutter when drinking glasses work so well? 😉 Then the red and white replace the inside blue layers. Like Russian nesting dolls! That’s it. Easy peasy.

So here I was cutting the pieces, sneaking bites of frosting and icing, when after I finished icing and cut a slice, the sun shifted and cast a nasty shadow. I set the slice aside (but not the cake what was I thinking?!) and moved the cake and end table to the other side of the living room to check out the lighting there. It was even worse. And this! This, my friends, is when things got ugly. I decided to move the cake back. Should’ve been easy enough right?

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I lifted the tiny end table with the cake on top when halfway through carrying it back to its original spot (mind you, our apartment is small so this is not the hoof it might sound like it is. Although I would like to lie and tell you I had to jump through fiery hoops down the hallway and a flight of moving stairs to make this whole thing sound more impressive.) when the end table leg caught on our leather loveseat. The cake stand nudged a little toward the edge. It sounded like the world’s most ominous game piece moving across a game board and in that moment I knew.

I knew I could not salvage what had already begun. Instead, I remember my gasps growing increasingly louder and faster as my mind raced and I tried to back out of the situation. Do I keep moving forward? Put the thing down? Scoot to the side? All logical ideas! Yet all I did was tilt the table further. And thud.

Destroyed flag cake in a heap.jpg

Have you ever heard a cake drop? I can’t think of a single time before now where I witnessed an entire cake fall to the floor. (Is it too late to add this to my bucket list just so I can cross it off?) The best analogy I can think of is that a cake falling straight onto carpet (carpet. Ugh, kill me now.) sounds a lot like the thump of a human body meeting a hotel bed.

For a hot second, you expect yourself to bounce back. Surely this can’t be that anti-climactic, I always think to myself when I throw myself on top of the sheets. But then you realize you’re face down on a hotel bed going nowhere. Much like a dropped cake.

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The whole premise of my original blog post was going to be, “See! This cake’s presentation looks intimidating, but it’s so easy to make!” Now, the whole premise is, “If you make this cake, don’t drop it and you’ll already one up me!”

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I was also planning on outing myself that this particular Fourth of July-themed cake is from a box mix and pre-made frosting! When the first step of a recipe is, “Make six layers” I’m all for allowing ourselves some leeway and doing what we can to skip a few steps.

Fool me once, Betty Crocker! Although as much as I’d like to blame this tumble on the cake’s sticky consistency or the thin frosting which is less than ideal for decorating, I’ve got nothing to blame but myself. This might be the first time I dropped a cake, but I’m certain it won’t be my last.

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I hope my Great Cake Fall of 2017 hasn’t scared you away from trying this cake at home. The time spent decorating and assembling are so worth it to see everyone’s face when you cut into it!

As for me, I’m planning on serving these cake balls this holiday weekend instead.

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p.s. Follow the directions on the box, and you’ll be just fine! For each of the six cakes, I used 3/4 cup of mix and added food coloring until I reached the desired colors. The grocery store only had gel food dye, so don’t fret if you can’t find liquid: the gel works just fine. 

Here are the cake pans I used and highly recommend.

And one last thing: I recommend mixing the dye into the cake mix in a glass mixing cup. That way you can more easily make sure your color is consistently mixed. Good luck!

Have you ever dropped food or a dessert you were cooking all day? I would love to know I’m not alone, so tell me more in the comments!

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Harry Potter cake and a buttercream frosting recipe

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A birds eye view of the pink cake.jpg

At the end of April, Kevin and I are headed to Iceland followed by an almost-week in London. I couldn’t be more excited so to celebrate the trip, I made an exact replica of the cake Hagrid gifts Harry when they first meet!

I would be remiss not to mention my heart goes out to the victims of this week’s terror attack on Parliament. “No act of terror can shake the strength and resilience of our British ally.” Sending my deepest sympathies across the pond.

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Conveniently, neither of us has ever visited London so we hope to check off quite a few tourist spots (hel-lo, London Eye) while also leaving plenty of room for exploration. Have you ever been? I would love to hear about your must-see places!

For starters, I signed up for a cookie icing class at Biscuiteers and am so excited I don’t know how I’m going to wait another month! I’m sure it comes as no surprise at all that we also snatched up tickets for The Harry Potter Studio Tour.

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I know true Harry Potter fans out there will tell me that this cake is more fitting for Harry’s birthday in July (have I hit my nerdy comments quota yet today?), but I just couldn’t help myself! You can see the cake from the movie here. Some friends pointed out it’s not quite accurate since I didn’t sit on it like Hagrid does. Haha! Maybe next time 😉

If only I could take this entire chocolate cake with us. I made Julia Turshen’s Happy Wife Happy Life recipe from her cookbook Small Victories. Once I saw that there is a full cup of coffee in the batter, I had to try it.

This turned out to be one of the best chocolate cakes I have ever eaten. The coffee makes the layers perfectly moist which you can tell from the photos above. I also accidentally added almond extract to the frosting and decided to still add vanilla extract (#yolo). Together they complemented the chocolate layers perfectly. The happiest of accidents!

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Unless the author posts the recipe in full on their site, I don’t believe in posting the recipe in full on my blog. However, with a quick google search, you can find others who don’t feel the same (like the Milwaukee Journal-Sentinel here).

My reasoning is that recipes are special, and if the author wanted this online, they would share it online. If I had written a cookbook, I wouldn’t want other bloggers to copy and paste my work in a format where I might not have intended it to live without seeking explicit permission first.

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Julia’s recipe calls for raspberry jam sandwiched in between each layer, but I used a traditional buttercream icing. If anyone missed the jam, I didn’t hear about it!

This cake lasted all of two days in our house which is without a doubt the quickest turnaround of any dessert around here. I know it won’t be long before I make it again. Happy weekend, friends!

Buttercream Frosting Recipe

Ingredients 

3Cups of powdered sugar

1 stick of butter

1/2 tablespoon vanilla extract

2 tablespoons milk or whipping cream

Food coloring (optional)

Directions

  1. Mix together 3C of sugar and 1 stick of butter on low speed (or by hand) until it’s well incorporated.
  2. If you’re using a stand mixer, increase speed to medium and beat for another 3 minutes.
  3. Add 1/2 T vanilla and 2t milk and continue to beat on medium speed for 1 minute. Add more milk until you’ve reached your desired consistency.

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Special shout-out to my friend Claire for letting me shoot in her apt., capturing some extra photos, and bearing the ever-important roles of taste tester and hand model! You can tell by the giant slices missing how much we hated it 😉