Let's dive right into birthday season, shall we?
I have 2 cake recipes for you this month! I know, I know, most month's don't even have 1 cake recipe. April is a popular month for the hubby's family and their birthdays. Lots of birthdays around this time of year. This equates into lots of baking experience for moi. This cake was baked for the hubby's aunt's birthday. I had asked her what kind of cake she wanted me to make, and at first she came back with "Surprise me!". Upon further questioning, I got her to reveal that she loves white cake with white frosting. Done and done.
White cake is white cake due to the fact that there are no egg yolks in it. Separating eggs is not my forte, however, I successfully pulled it off with this cake. You know, without wasting any eggs or having to start over. This is a great recipe for white cake. Moist, flavorful, pretty. I was pleased as punch with the final result.
What's a birthday cake without at least a few candles?
Aunt's birthday was 2 weeks ago, and it ended up being a fabulous Spring day. We (we being the hubby, I, aunt, uncle, and mother-in-law) all took Aunt out for a birthday lunch, then ended up back at home for cake and ice cream. The sun was shining, the birds were singing, the bees not quite out of hibernation yet- we took full advantage and got our sweet tooth on outside. Spring is just, quite frankly, the best.
I ended up going with a smattering of sprinkles on top. White on white on white was a tad too much... white. I sprinkled with a touch of reserve, always with the notion this was an adult birthday cake :)
|The birthday girl with her cake :)|
|Special birthday kisses from Gizmo.|
All right. That herb garden I mentioned yesterday that the hubby was building me? It's done, and it's super-duper cute. I'm so happy and in love with it. I think I'm going to sneak an extra post in this week so I can share photos. The hubby did a remarkable job. To this day, I'm still amazed at the things he can build (and fix!) with those two hands. I cannot wait until I can start harvesting my bounty. I also can't wait to dive in and learn about gardening. I learn so much better by doing.
For now, I bid you adieu, friends. Look at me, and my French today. I feel so cultured :)
2 1/4 cup cake flour
1 cup milk, room temp (I used 1%)
6 large egg whites, room temp
2 tsp almond extract
1 tsp vanilla extract
1 3/4 cup granulated sugar
4 tsp baking powder
1 tsp salt
1 1/2 sticks unsalted butter, softened and cut into cubes
1 cup butter, softened
4 cups powdered sugar
2 tsp vanilla extract
4-5 tbsp half-n-half
1. Preheat oven to 350º. Flour and butter (2) 9 inch round cake pans.
2. Combine milk, egg whites, and extracts in a medium sized bowl. Whisk until well-combined.
3. Combine sugar, baking powder, and salt in a large bowl. Toss to combine. Add butter to bowl, and beat with an electric mixer. Beat for 1-2 minutes.
4. Add half of the milk mixture. Beat for another minute. Add the rest of the milk mixture, beat for 1 more minute.
5. Divide batter among 2 cake pans. Bake in pre-heated oven for 25-30 minutes, or until a toothpick comes out clean. Mine actually baked for 22 minutes, though I will add I have a convection oven.
6. Cool cakes in pan for 30 minutes. Remove from pans, and allow to cool completely on a cooling rack before frosting.
7. To prepare the frosting, combine butter and sugar in a large bowl. Beat for 1-2 minutes. Add vanilla and 2 tbsp half-n-half. Beat until you reach desired texture. Add more half-n-half if frosting is too thick.
8. To build cake, frost the top of one cake with a thick layer of frosting. Sandwich the other cake on top of the first cake. Use remaining frosting to cover the entire cake. Top with sprinkles, if desired. Serve with vanilla ice cream for best results.