Monday, I set out to make a 3-layer cake. I love the cake book Sky High, and jump at any chance to make a fancy cake.
I started with the Gingerbread Beer cake – I found a fancy ‘porter’ beer, because that’s what the recipe recommended. I got out my 3 8″ cake pans (well, 2 8″ cake pans, and 1 8″ springform), and my beloved new KitchenAid mixer and went at it.
I realised that I had no parchment paper or even waxed paper in the house, so I just sprayed extra grease into the pans. Here are my 3 layers after getting them out of the pans:
On the first two I managed to scrape the stuck bits out of the pan and put them back on the cakes (with varying levels of success). The third one was so stuck I just ate those bits with a fork, and left the cake with a hole in it.
Because my friend is lactose-intolerant, I couldn’t do the tasty bittersweet chocolate & cream icing called for in the recipe. I looked through the book and found the ‘instant fudge frosting’ from a vanilla cake, and decided to use that. That frosting called for 6 tablespoons of half and half – I bought soy coffee creamer to use for that. I figured that 6 tablespoons was easier to substitute than the 1.5 cups called for in the other recipe!
That frosting, by the way? One of the easiest things ever. You just dump all the ingredients in to your food processor and process until smooth. That’s it.
My cake looks different, probably because I’m not a professional, but I like to think it is because I had a smaller tip than called for on my icing bag.
I thought myself very clever for covering a cutting board in tinfoil to put the cake on – I even remembered the paper strips around the edges so the board would stay clean. Then, I went to put the cake in the cake carrier:
Oops. Now what? The cake carrier is definitely the easiest way to transport cakes and cupcakes, plus I felt that I get to use it rarely enough that I damn well wanted to use it today.
In an amazing feat (undocumented because my hands were busy) I cut a 9″x9″ square from a cardboard box, unrolled the tinfoild from the edges of the cutting board, and slipped the cardboard under the cake, from under the foil. I got about halfway when I just started pushing the whole cake off the cutting board. At that point though, I could pull on the tinfoil to move the cake onto my nicely-size piece of cardboard. Wrapped the edges of the foil around that, and voila! No catastrophe!
Along with the pinwheel, this cake also has dino sprinkles. For the same friend’s birthday last year, I promised to make cake with dinosaur sprinkles. I thought it was a joke, but I actually found some at the grocery store, so I bought them. I wasn’t really thinking about how many dino sprinkles were in that container – every cake I make from now until eternity will have dino sprinkles.