In part I of this post I shared the recipes for the chocolate and vanilla ice cream layers that went into Natasha’s 10th birthday cake. When it came time to make the cake layers I was looking for a Whoopee Cookie type of effect so went in search of a recipe that was just right.
I found one in Sarah Billingsley and Amy Treadwell’s Whoopie Pies cookbook given to Natasha by my mother earlier in the year. Thanks mom! You weren’t able to be here, but you definitely contributed to the festivities.
I adapted the recipe which called for vegetable shortening and used butter instead, I prefer using natural ingredients. Vegetable oils with the exception of coconut and palm oils aren’t solids, rather they’re turned into solids through a hydrogenation process. Frankly, this manufacturing process scares me – So, I opted to use butter.
If you want to roll up your sleeves and have some fun in the kitchen grab your favorite cake recipe and dive in. Here’s Natasha’s cake in under production. All cakes follow the same basic steps. Start by creaming the butter and sugar.
Alternate adding wet and dry ingredients to the creamed butter, sugar and egg mixture.
Spray the mold before you add the batter, it helps to prevent the cake from sticking.
After the cakes are prepared the real fun starts. Layer the cakes and make the icing. I’m not a fan of butter cream icing, its too sweet. Instead, I like to use whip cream icing yes it’s got more fat but everyone needs a little fat in their diet as it helps with the absorption of fat soluble vitamins.
Cover the sides of the cake with whipped cream, make sure you save some of the cream for decorating. I take little bowls and add a drop of food color to the icing for pipping. As you can see I’m not a professional cake decorator, but…..
Natasha loved the cake as did her friends.
Baking for loved ones is a great way to express your love. How do you express your love?