Finally, a busy gremlin-free baking weekend. Woohoo! I was beginning to wonder after all the baking disasters that ended up in the trash the past several weeks. A couple of list items did not get accomplished, but I think I did well between Friday evening and Sunday noon. Maybe I will be able to get to the cookie pop bouquet next week.
My first priority I set out to complete was a test cake for the wedding of a girl I know. I brought it to her Sunday and she and her fiance loved it. It was cool I got to be there when they cut into the cake to sample.
Then, I “chased” down some cupcakes that went to my neighbor after we talked about the possibility of getting her company logo to work in the same fashion as the Obama Cupcakes.
Next, a cake for my dentist. I love my dentist! Odd, I know! I was there last week when they fixed a lost crown. I laughed with him about him asking the office manager to leave me a message to see if I had any Shortbread Sandwich cookies in my freezer. No cookies this trip when I go for my cleaning, but I do have this cake covered in buttercream…
Complete with gum paste accessories….
I used the yellow cake recipe seen here for the cupcakes and dentist cake.
I topped it with a chocolate ganache and chocolate covered strawberries. It looked pretty decadent.
Happy Monday, everyone!
Sour Cream Chocolate Cake
(Wilton’s White Wedding Album- no longer available)
4 cups granulated sugar
4 cups all purpose flour
½ teaspoon salt
2 cups hot water
2 sticks butter
8 oz unsweetened baking chocolate
2 cups (1 pint) sour cream
1 Tablespoon baking soda
2 teaspoons vanilla extract
4 eggs
Place butter and water in saucepan over low heat. Melt baking chocolate. Once butter has melted, remove from heat; stir in chocolate. While chocolate and butter are melting, sift sugar, flour and salt into large mixing bowl. On low speed, add chocolate mixture to dry ingredients. Add sour cream, vanilla and baking soda, continuing on low speed, allowing each to blend thoroughly before adding the next. Break up eggs in a bowl and slowly add to cake batter. DO NOT OVERBEAT!! You only want to beat until the baking soda is thoroughly incorporated. Handle the eggs the same way.
Pour into two properly prepared (greased and floured or pan grease) 10” pans. Bake at 350 degrees F for 35-40 minutes or until cake tester comes out clean. One recipe will yield 2 10” layers a full 2 inches high.
(I made two 8-inch rounds and one 4-inch square. The cake shown here is one of those rounds. I froze the other cakes….hmmm…more cake to come? Maybe!)
Cream Cheese Icing
1 (8) ounce package cream cheese, softened
½ stick butter, softened
1 lb. confectioner’s sugar
1 teaspoon vanilla extract
Using a mixer, blend all of the ingredients together until smooth and creamy. Spread cream between layers and on top of cake.
(I doubled this recipe for my 2 layer cake)
{ 2 comments… read them below or add one }
Going to try this tonight! Thank you so much for all your suggestions with the cake recipes. Super helpful for a first-timer like me!
Thank you for posting the Wilton recipe. I made it for my wedding in 1993 and misplaced the book sometime during our 2 moves. I’ve been searching for it to make for our anniversary and have had to keep putting it off. This year will be the year!