Saturday, January 16, 2010

Say Caaake!

So here it is! My dad's birthday cake. I enslaved my brother to help a bit. He stirred frosting closers and did other little things. he aslo placed the lens part on the cake for me. I was too scared to do it! The cake came together really easily which is pretty odd. I'm usually up until all hours trying to finish it! It only took me total about 4 hours to do this cake...approx.

The sheet cake is French Vanilla.The lens part is a cookies and cream layercake (recipe at the bottom). To get black frosting was incredible easy! WOWSERS!

Pre decoration

Black Chocolate Buttercream
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
1 cup cocoa- Use Hershey's Dark Chocolate cocoa for best results
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk
1/2 tsp black food coloring paste

In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. add food coloring and mix until well blended. Let set for up to 1 hour. It will make the frosting blacker. it will look black brown but once spread out it will appear black. And it takes nummy.

Finished Cake:

Cookies and Cream Cake
For the cake:
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

For the filling:
1 ¼ cups heavy cream
1/8 cup confectioners’ sugar
¼ tsp. pure vanilla extract
10 chocolate sandwich cookies, chopped

To make the cake, preheat the oven to 350°. Grease and flour two 9-inch round baking pans.

Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To make the filling, in the bowl of an electric mixer, combine the heavy cream, confectioners’ sugar and vanilla. Beat on low speed until all sugar is incorporated; increase speed to high and whisk until stiff peaks form. Gently fold in chopped cookie pieces with a rubber spatula.

To make the frosting, melt the butter in a medium bowl. Stir in the cocoa. Alternately add confectioners’ sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

To assemble the cake, place one cake layer on a cardboard cake circle. Pipe a ring of the chocolate frosting around the outside edge of the cake. Fill the area inside the ring of frosting with a thick layer of the cookies and cream mixture. Place the second cake layer on top. Frost the sides of the cake layers with chocolate frosting.

Source: Annie's Eats

To keep the layer cake on the sheet cake without tumbling off i used bamboo skewers and snipped off the excess. Which was freakin hard for some reason. So yeah tadaa!

PS the Sheet cake was just two boxes of cake mix...nothing special :).

1 comment:

  1. That cake is so cute! Great job! It looks like it was super fun to make.