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Posts Tagged ‘cake’

It is hard to believe that, four years ago today, I was officially 42 weeks pregnant with Carla… 14 days past my due date… and yet I wouldn’t meet her for another two days.

My Dealing with Birthday Feelings therapy is, apparently, making an elaborate homemade birthday cake for my child. I don’t know how, exactly, panicking over measurements whilst being covered in flour is therapeutic, but it is my thing.

Carla has requested a rainbow cake this year. Which is an improvement over what she asked for previous to settling on rainbow cake, which was a purple cake with black frosting. I am not opposed to that combination, but no way am I cleaning black frosting out of a fancy birthday dress. I doubt there is enough OxiClean in all the lands for that task.

My model rainbow cake looks like this:

I am going to follow The Little Kitchen’s strategic plans to the tee. But I am going to kick the crazy up a notch by not using boxed cake mix and instead making my own cake, using the recipe I used last year: Very Vanilla Cupcakes from Sally’s Baking Addiction

Since the cake has many layers (SIX), and since I have proved to be terrible at making straight cuts to the top of a cake, I got myself a little helper. It is a Wilton cake leveler, and I bought it at JoAnn Fabric for $7.99, although NOW I see that I could have bought it (as an add-on item) from Amazon for $4.98. Ooh! I also see it is now on sale at JoAnn Fabric for $5.59. I have not used it, so I have no idea if it will work or if it is destined to become one of those things that languishes at the back of the bottommost cupboard, only to be glared at disdainfully the three times a year you spot it behind the food processor. I will report back.

Speaking of disdainful glares, we have now come to the Bubble Guppies portion of this post.

Listen, I have a lot of problems with the Bubble Guppies as it is. But my current problem is rainbow-related.

Bubble Guppies Venn

I don’t know why this image is so huge, nor why the circles themselves are so THICK, but we do the best we can with the tools available.

My daughter has been singing a little song regularly for the past few months. It’s very catchy, so you can imagine that sometimes I awaken at half past three in the morning with it running in maniacal loops through my brain. It basically goes, “Red orange yellow green purple blue white! Something something something just right!”

That can’t be right, I thought. So I kept correcting her. “It’s not red orange yellow green purple blue white,” I would say, secure in my knowledge that of the few things I can truly accept as fact in the world, Roy G. Biv is one of them. “It’s probably red orange yellow green blue purple white.” Even though I don’t know why they’d tack the white on there, I guess I could ALLOW for it, because of rhythm. And yes, “blue purple” has a different rhythm than “purple blue,” but so what? Children’s songs have made more with less.

But Carla would become quite adamant. She would screw up her face and stomp her foot if she was in foot stomping position, and she would say, “NO Mommy, it IS red orange yellow green purple blue white!”

And I would calmly explain to her about Roy G. Biv and the rainbow and blah blah she’s not yet four so you may already know how well those conversations went.

We did end up seeking out the song on YouTube. And my dear Carla was finally vindicated! The song DOES say “purple blue white” and so now I am furious with the Bubble Guppies for passing on misinformation in such an ear-wormy way. WHY, Bubble Guppies? WHY? (Also, “orange like an orange”? You couldn’t think of ANYTHING ELSE that’s orange? Um, pumpkins? Tangerines? Velveeta?)

I would like to publically acknowledge that the song is not about rainbows per se. But it has insinuated itself into Carla’s brain as Fact. Color Order Fact. So she looked at the picture of the rainbow cake and told me that it was in the wrong order. And that her cake needed to go purple blue, NOT blue purple.

I don’t know if I will be able to misorder the layers of the cake. It will look so horribly WRONG, you know? (Although it will look horribly wrong to Carla if I do it the Roy G. Biv way…) And, more importantly, it will BE wrong. Plus, I don’t want her to go through life thinking that this is the way the rainbow goes! I can envision her failing all sorts of rainbow-related tests in future years, and her teachers shaking their heads and recommending rainbow remediation and our dreams of an Ivy League education disappearing into a bank of cumulous clouds.

We watched a YouTube video of Bill Nye, explaining rainbows. We looked at an actual rainbow. We discussed how mommy is a bit older than Carla and knows a few more things.

Nope. Bubble Guppies are apparently the Final Word on color order.

Basketballs are also orange, BUBBLE GUPPIES.

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Much of this week has involved in medicinal baking. Baking is excellent for occupying one’s mind. And it has the delightful side benefit of producing delicious medicinal treats.

First up was cupcakes for Carla to take to school. I did end up using the Test Kitchen recipe I mentioned here and it seemed fine. Here’s where I have to admit that I’m not a big cake person. I’d rather eat tacos.

To top the cupcakes, I made the frosting from Sally’s Baking Addiction, and again: seemed fine. Not as vanilla-y as I was hoping (even though you can see the little black vanilla specks in the frosting), but acceptably sweet and frosting-y. My husband on the other hand – for whom cake tops the list of all foods, well, maybe tied with ice cream for second place with peanut butter coming in first – said that the frosting was the best I’ve ever made.

For the filling, I did make the blueberry filling from Mother Thyme. It was perfect: sweet but not overly so, and the cornstarch made it nice and thick so there was no seepage.

 

Nothing makes cake more palatable (in my opinion) than filling it with something delicious. Which is why I cut a little well in 48 miniature cupcakes, filled each little well with blueberry sauce, and capped each one with its own personal cake hat. Then I topped each cupcake with a daub of frosting and a blueberry.

Third birthday cupcakes 1

The frosting doesn’t quite cover up the filling well in this photo, but whatever. STILL TASTY.

 

I overfilled the first batch of cupcakes, so they became my “test batch” (i.e., the ones that I have been eating for breakfast). But the Test Kitchen recipe made a TON of batter, so I had enough to make two entire trays of mini-cupcakes. The second batch was perfect, so those were the ones I sent with Carla to school.

I think they turned out pretty cute.

Third birthday cupcakes 2

Turns out that I bought way too many blueberries. Way. Too. Many.

The next baking project was, of course, the cake.

The cupcakes were a success; I should have just copied exactly what I’d done, but in cake form. Right? Well, turns out I didn’t have enough baking powder to make a second batch of the Test Kitchen recipe. Baking powder is one of those ingredients I just ASSUME I have enough of, you know? And the Test Kitchen recipe calls for A Lot of baking powder, so it’s really kind of a fluke that I didn’t have enough. All that said, I DIDN’T have enough. And I really didn’t want to go to the grocery store, so I thought, the frosting from Sally’s Baking Addiction was great, so why not try the accompanying cake recipe?

The first issue I ran into was that Sally’s recipe called for all-purpose flour, and I had spent something like $8 on two boxes of cake flour, so I was damn sure going to use THAT. But it turns out there is a difference between the two (surprise), and in order to use the cake flour, I had to use MATH.

MATH. Whilst baking.

(I do not care for math.)

Cake flour is less dense (or something; I sort of skimmed the science part of it) than all-purpose flour, so you need to use slightly more cake flour if you’re substituting. Two tablespoons extra cake flour per cup of all-purpose flour, to be exact. Of course, the recipe didn’t call for straight cups of flour, so my Cake Math involved fractions.

Once I got the math figured out, I really got going. The batter turned out exactly like Sally promised – nice and thick (and very different from the Test Kitchen batter – I know they are Different Recipies, but they were SO DIFFERENT: melted butter vs. tablespoons of room temperature butter; GREATLY different amounts of baking powder; baking soda vs. none; etc).

But Sally’s recipe was for cupcakes, and – even though she’d provided a helpful note for converting to 9-inch cakes (which I admittedly didn’t read until AFTER the fact) – I was using 6-inch cake pans.

So I turned to the trusty Wilton website, which has all sorts of conversions for different sized pans. For my size pan – 6-inch round, 2-inch deep – it said use two cups of batter. And I got barely two cups into one pan, and then there was… about a cup leftover for the other pan.

SO I HAD TO MAKE A SECOND BATCH OF CAKE BATTER.

Finally I got the cakes in the oven, and they puffed up WAY too high and then the tops cracked. Which according to my panicked googling, was from either 1) too hot an oven 2) opening the oven while it was cooking 3) overfilling the pans or 4) over use of a rising agent. (I am going to go with option 3, which means that I didn’t actually need to make a second batch of batter. SIGH.)

Well, I’m not going to say that WASN’T helpful, but it didn’t do much in the way of preventing the cracking as it was happening.

The cakes were cooking and cooking while still being all gooey in the center. Sally’s recipe specifically said that the cakes should be pure white and NOT turn golden brown, but the outside of my raw cakes was DEFINITELY golden brown. I was in a CAKE PANIC, let me tell you.

As my ruined cakes were cooking, I began on the frosting. And realized that I was out of powdered sugar.

So as soon as the cakes were out of the oven, I ran to the grocery store. While there, per my husband’s wise counsel, I got enough ingredients for the Test Kitchen cake recipe as well, just in case the Sally’s cakes were inedible. The only thing I didn’t get was more vanilla beans. I got my previous beans from Penzey’s, which sells a tube of THREE Madagascar beans for $8.99. The grocery store had two beans for $14.89. No thank you. Penzeys4Lyfe.

I returned, loaded down with powdered sugar. I removed the cracked cakes from their pans, washed the pans, and loaded them up with Much Less of the remaining batter.

After that, things went better. The second cakes were perfect. Normal, flat-topped, pure white. The frosting turned out just fine.

I cut the tops of the cracked cakes and tasted them; to my relief, they tasted perfectly fine. If you’re keeping track, this means I had FOUR cakes.

So I made a game-time decision to use three of them as the layers in my cake, rather than trying to cut any of them in half. It was a good decision.

As Alison suggested, I spread each layer with a thin coating of frosting to make sort of a barrier between the cake and the filling. Then I spread a nice thick layer of the blueberry filling from the previous day’s cupcaking. Per Holland Wax (a REAL cake baker!), I tried to make a little “dam of frosting” to hold the blueberry filling in, but I think my frosting was too loose at that point to dam well. The filling was nice and solid though; by that point, it had been in the fridge overnight and had a nice heavy-jelly consistency, so the dam wasn’t entirely necessary. (The frosting barrier probably wasn’t necessary either, but hey – more frosting!)

Once all three layers were stacked, I went to work frosting the whole cake. It was going well until I got to a part where the filling had oozed out a little, and then I got filling mixed in with the frosting which gave part of the cake a purplish tinge. That’s when I decided to put the whole cake in the fridge – along with the frosting – and take a shower.

When I got back, the cake and the frosting had tightened up a bit, and I was able to finish frosting everything without any more filling incidents. Then I decorated the top and sides and added some blueberries and candles. And some more blueberries. I can’t stress enough how many blueberries I have in my house at this time.

The finished cake wasn’t perfect, but it was cute. Carla exclaimed, “It’s so CUTE!” when she saw it, and the whole family seemed to enjoy eating it. So I will call it a success.

Now I am tired.

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