Wednesday, July 29, 2015

Jacob's birthday cake and frosting recipes

Well, good morning! After waking up at 4:45 to take Tilly out and feeding Katie at 5AM, I have made a pot of coffee, started laundry for the day, played with Tilly acting as a fellow ewok, [An ewok she resembles, yes?] so I may sit down and tell you how much I appreciate all the love and comments on the blog and Facebook last night over the post about Katie's birth. Thank you!!!! I am working on more posts, from our NICU and post NICU adventure. For today, I want to share the recipes I used Sunday for Jacob's birthday cake and frosting.

I discovered these recipes several years ago when I had a baking business, out of our home. I have been told numerous times, this chocolate cake is the best ever eaten. It is from scratch. It is heavier than a box cake, but so moist and so tasty. Another thing I like is it doesn't call for eggs! It's great! I don't  understand the science of how this recipe works. Any Alton Brown commentary is welcome so we can learn.

I acquired the recipe from Allrecipes.com:  http://allrecipes.com/Recipe/Chocolate-Surprise-Cupcakes/Detail.aspx?event8=1&prop24=SR_Title&e11=chocolate%20surprise%20cupcakes&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Oh! That's right! It is a cupcake recipe and this was the first time I made it into a filled cake. I have often used the batter recipe without the "surprise" to bake a cake. However, I decided to try something different Sunday. I poured a portion of the chocolate batter in bottom of my 9x13 cake pan. Then I dotted that with the cream cheese filling until it was mostly covered and I gently spread to fill in the holes. After that came the rest of the chocolate batter poured over the top. I baked at 350 degrees for 30-35 minutes.

My family and I do not enjoy a heavy buttercream frosting. I used to feel I had no option to decorate cakes but in a buttercream, until I stumbled upon this gem of a frosting recipe! http://allrecipes.com/Recipe/Sturdy-Whipped-Cream-Frosting/Detail.aspx?event8=1&prop24=SR_Title&e11=sturdy%20whipped%20cream%20frosting&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i1

It is another allrecipes.com recipe. It calls for cream cheese, so it can't be left out in Iowa heat and humidity for hours at a time. However, it holds it's form better than any buttercream recipe I have used. It is light and just the right amount of sweet. We love it. I also love that it makes so much. I have enough in the fridge to frost another 9x13 cake or cupcakes.

After the cake was frosted, I put it in the fridge. It tastes really good after it is chilled. It doesn't need to be chilled, but in summer? Oh yeah. Steven is not a huge sweet tooth. He told me two nights ago, "Please don't make this often. It's so good I could sit down with a fork and eat it out of the pan." Is there anything more satisfying, as a wife and mommy to have your main man and the litte men rave about what you cook or bake them?

Voila! I am done. Jacob just woke up, Steve is getting ready for work. Bennett will be up soon. Enjoy
your day lovely folks! Feel free to share and keep giving me feedback. I should also say, if you have questions about Katie, please feel free to ask! I believe her story is important to share.

xoxo ~Beth

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