Every year I make each of my girls their birthday cakes. Sometimes I have to call on my hubby for the execution of the design (because he is awesome at presentation), but this year I did it ALL BY MYSELF. This year's challenge for me was to find a recipe for the actual cake part of the cake that was yummy to eat. Every time I make butter cake, it ends up crumbly and dry and definitely not fine and soft. But this year I was determined to make something yummy to eat to go inside the awesome outside decoration of the cake, LOL.
I went first to Bakerella, because she is just the BEST baking blog in the whole wide world. I didn't need to go any further, because she told me how to get moist butter cake, AND she gave me a recipe to follow. The recipe is in imperial measurements, but I managed to convert to metric okay. Bakerella calls this a Moist Yellow Cake.
For the icing I made a butter icing using 250g of butter and about 6 cups of icing sugar, eek! I only put a little bit between the layers and saved the smothering for the outside of the cake.
The final product is not the best Dora in the world, but my little girl was thrilled, the cake tasted delicious, and everyone was happy.
When I made the layers, I couldn't tell what their colour was going to end up, because the outside was a bit brown from cooking. So cutting into this cake today was a beautiful rainbow surprise for me as well as all the little kids.
For this cake, I followed the tip from Bakerella which said to wrap the cake in plastic wrap 5 minutes after it came out of the oven. I wrapped each layer separately. I also put all the layers in the freezer after they had totally cooled, because I made the cake last week-end. I defrosted them overnight last night. When I took them out of their plastic wrap today, they were so easy to handle, and they were moist as can be. Perfect outcome for me. I actually iced a cool cake this year, which means the icing stayed in place much more easily, LOL.
Would you like a slice?