MyGirl turned 14 today and we baked a cake for the occasion yesterday. I wanted to try a recipe from one of Nigella's cookbook that I had borrowed from the library some time back.
After the cake was done, I asked MyGirl if we would make icing for the cake. She replied with an enthusiastic "Yes" so naturally we proceeded to prepare the icing. After the second cup of powdered sugar, I was already cringing at the thought of how sweet the icing would be. But what the heck she only has her birthday once a year. Besides, we didn't have the required 4 1/2 cups of powdered sugar. We used up whatever we had on hand, about 3 cups, but it was still a LOT of sugar.
The recipe instructions were to use one 9" square pan or two 8" or 9" round pans. We opted to use a single round pan and the cake rose so high that we had to trim off the top so that we could ice it. Yes, I know, the pan sizes were there for a reason.
The cake recipe was excellent. Since we had to cut the top of the cake off so that we could ice it, we were able to taste the cake with some of the icing last night. We will definitely use this for future birthday cakes.
The icing is another matter. The icing looked like the icing on the cakes they sell at the cafes at the mall. It was good but super SWEET!!!!
Here is the birthday cake before taking the first slice of cake.
Here is the birthday cake before taking the first slice of cake.
Coffee Buttermilk Birthday Cake
1 2/3 c all purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
3/4 c + 2 T buttermilk
1 T instant espresso powder
1 1/2 t vanilla
3/4 c sugar
1/2 c soft butter
3 large eggs
Preheat oven to 350F
Sift the flour, baking powder, baking soda, salt together in one bowl
Combine buttermilk, coffee and vanilla in a separate bowl
In a large bowl, cream together the sugar and the butter until light and fluffy.
Add eggs one at time beating 30 seconds after each addition.
Add the flour and the milk alternately into the butter-sugar-egg mixture blending well after each addition. (Takes 3 to 5 minutes).
Pour batter into line pan/s.
Bake 40 minutes (30 minutes).
Cool 10 minutes on a rack.
Buttercream Icing
1 1/3 C (150g) butter
4 1/2 C (250g) confectioner's sugar
1 t vanilla
2 T milk
To make the buttercream icing, whisk the butter with cleaned electric whisk blades and then add the sifted icing sugar a tablespoon at a time. When icing sugar has all been mixed in and the mixture is smooth, add the vanilla. Add milk as needed to make the buttercream spreadable but fairly solid.
1 2/3 c all purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
3/4 c + 2 T buttermilk
1 T instant espresso powder
1 1/2 t vanilla
3/4 c sugar
1/2 c soft butter
3 large eggs
Preheat oven to 350F
Sift the flour, baking powder, baking soda, salt together in one bowl
Combine buttermilk, coffee and vanilla in a separate bowl
In a large bowl, cream together the sugar and the butter until light and fluffy.
Add eggs one at time beating 30 seconds after each addition.
Add the flour and the milk alternately into the butter-sugar-egg mixture blending well after each addition. (Takes 3 to 5 minutes).
Pour batter into line pan/s.
Bake 40 minutes (30 minutes).
Cool 10 minutes on a rack.
Buttercream Icing
1 1/3 C (150g) butter
4 1/2 C (250g) confectioner's sugar
1 t vanilla
2 T milk
To make the buttercream icing, whisk the butter with cleaned electric whisk blades and then add the sifted icing sugar a tablespoon at a time. When icing sugar has all been mixed in and the mixture is smooth, add the vanilla. Add milk as needed to make the buttercream spreadable but fairly solid.
No comments:
Post a Comment