I will pretty much celebrate any holiday if it means I get to bake. Pair that with access to a photographer and I will bake a million things! So, in continuation with the blog post from the past couple days, I am going to continue with another Valentine’s Day treat.
I turned to my trusty cook book, BakeWise by the wonderful Shirley O. Corriher. I love this book because, not only does it have incredible recipes, but the explanations on why you want to do something a certain way and tips on how to actually do them, are unmatched. So, I wouldn’t be doing the cookbook justice if I didn’t strong encourage you to get a copy for yourselves. The recipe that I used for the cake was the magnificent moist golden cake – it is a moist and sweet cake that was easily sliced into three layers.
I had much more success with this cake, as compared to my last; however, it was still far from seamless. After baking for 40 minutes, I open the over door so that I could insert a toothpick into the cake to see if it was done. Unfortunately, when I opened the door, the middle of the cake dropped. I saw it happening and quickly shut the door and continued cooking the cake for another 5 or so minutes. I seemed to limit the damage, but there was a slight sink hole in the middle of my cake and when I sliced it open, you could see that the middle was slightly undercooked. So while I’ve progressed and aren’t overflowing my cake pans anymore, it seems as though I still a bit of practicing left to do before I achieve perfection!
Up next was my favorite part – frosting and decorating. I decided to make Shirley’s Crusting Confectioners’ Sugar Buttercream because I was intrigued by the smoothing technique she described that called for using a Viva paper towel (I know, now you are probably intrigued too!)
Crusting Confectioner’s Sugar Buttercream
Make about 4 cups (*I made a half recipe and had plenty to frost a three layer cake)
1/2 cup unsalted butter
1 1/2 cups Crisco or other shortening with emulsifiers
1/2 teaspoon pure almond extract
2 tablespoons clean vanilla flavoring (if you can’t find this, regular works – just know your icing won’t be bright white)
8 cups confectioners’ sugar
2 tablespoons meringue powder
1/4 teaspoon salt
4 to 5 tablespoons water
plain white Viva paper towels
- With the paddle attachment of a mixer, whip the butter until soft, and then whip in the shortening. Beat in the extract and flavoring on low-speed.
- Sift the sugar through a large strainer with medium mesh just to remove any lumps. Beat the sugar and the meringue powder into the fat mixture on the lowest speed. Scrape down the sides as needed.
- Stir the salt into the water to dissolve and mix it into the icing thoroughly on low-speed only.
- Adjust consistency to a spreadable icing with a little more water or confectioners’ sugar. Do not over mix or mix on high-speed.
- For a very smooth cake, similar to a cake draped with rolled fondant, let the icing dry just until a dry Viva paper towel touched to the side does not stick, 10 to 15 minutes, depending on the humidity. To create an absolutely smooth surface, use a plain white Viva paper towel and start with the sides. Place the towel against the side and smooth up and down gently with your fingers or palm. Do not allow the towel to pleat or fold. If desired, smooth a contour edge and smooth the top.
I decided to add chocolate piping around the top and bottom (similar to the design that I did on my last cake). I then finished it off with some shaved milk chocolate on the top – with a hearth silhouette for Valentine’s Day.
I was happy with the way it turned out but as I said earlier, I still have a long ways to go before I can compete on Cupcake Wars or start can claim to be the next Cake Boss :) Unfortunately, for my co-workers, that means a lot more cake tasting!
Happy Valentine’s Day! I hope yours is filled with love and baked goods.