Well this lovely little cake was part experiment with a new cake and frosting recipe and part brain fart. Excuse my language. Every Easter for I don’t know how many years I have made and decorated various lamb or egg shaped cakes. Kids vote – lamb usually wins. One year I had thumb surgery on Good Friday and my 11 year old did the lamb cake. It was lovely – it’s not that hard. Well, unless you completely forget that it needs to be made with a very dense pound cake type of cake. Guess what I forgot this year . . . I didn’t take a picture of the collapse. Thankfully, it happened before I frosted it. It was kind of like those abandoned buildings when they explode – it crumbled and disappeared within itself – would have actually been quite amusing if it had just exploded all over the kitchen instead. Clearly I don’t get out enough . . . ANYWAY . . .
Lamb cake failure aside. I had very conveniently also made 2 small rounds with the extra batter. The recipe is awesome. I absolutely LOVE the cake. The frosting is a whipped white chocolate frosting and it is a really nice complement to the cake and I would absolutely make it again. But it is not the Perfect Buttercream that I am searching for. Also, the recipe said that if you refrigerate the cake it should be left at room temperature for 2 hours before being served. We had it a room temperature day one. But I really like the way the frosting tasted cold – so YMMV on that one.
Cake Recipe: (Adapted from Bake Me Blush)
- 2 1/2 cups cake flour
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 1 large egg at reoom temperature
- 1 1/2 cups ice water
- 3 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 6 oz white chocolate, broken into pieces
- 1 1/2 cups granulated sugar
- 1/3 cup all purpose flour
- 1 1/2 cups whole milk
- 1/3 cup heavy cream
- 1 1/2 cups unsalted butter, softened
- 1 teaspoon pure vanilla extract
Preheat oven to 325 degrees.
Prepare pans and set aside. Because I was using an odd shaped pan I sprayed with baking Pam. For the rounds the recipe states to add parchment paper and spray or butter. I just sprayed and had no issues with sticking.
In a large bowl sift together the flours, baking powder, baking soda, and salt.
In bowl of an electric mixer with the paddle attachment, beat the butter and shortening on medium speed until creamy 3 to 4 minutes.
Add sugar and vanilla and beat until fluffy, 3 minutes.
Scrape down bowl and add egg. Beat until just incorporated.
Reduce speed to low. Add flour mixture alternating with ice water in 3 separate additions. Scrape down and mix on low a few more seconds.
In a medium bowl, whisk egg whites with cream of tartar until soft peaks form. Take care not to overbeat. Gently fold egg whites into batter.
Divide batter evenly into prepared pans and smooth tops. Bake 40-45 minutes until a toothpick in the center of each cake comes out clean. DO NOT OVERBAKE. The cakes will be gently pulling away from the sides of the pan.
Transfer cakes to a wire rack and allow to cool for 20 minutes.
Invert cakes onto rack and remove from pans. Allow to cool completely.
In microwave at half power, melt white chocolate for 1 minute. Stir and continue microwaving at 20 second increments until white chocolate is creamy. Set aside. Chocolate can also be melted on the stovetop in a glass bowl over gently simmering water. Do not allow the bowl to touch the water.
In medium heavy-bottomed saucepan, whisk together sugar and flour. Add milk and cream and cook over medium heat, whisking constantly. The recipe said to whisk occassionally. Do not do that. Put in the effort. Don’t burn your sugar and have to start over. Ask me how I know. . . Actually, I didn’t start over, I just scooped out the brown bits and hoped for the best and it was fine 🙂 But still. . . whisk until mixture has come to a boil and thickened. About 20 minutes. I’m not sure when the timing starts. Certainly does not take 20 minutes to thicken after it comes to a boil. Mine was completely thick from when I just began whisking to about 16 minutes. I gave it the full 20 but really it didn’t change as far as I could see. There was also no flour taste to cook off after that point either.
Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until cool. You can feel the heat rising out of the bowl. Just takes a few minutes to cool.
Reduce speed to low and add butter. Mix until thoroughly incorporated.
Increase speed to medium high and beat until frosting is light and fluffy. Add white chocolate and vanilla and continue mixing until combined.
Frost cakes and ENJOY!!!!
And please leave me your comments if you try this cake. Or just think it looks like something fun to try. Or if you just want to be nice and let me know that you are out there 🙂