But Annie, how DID you keep the cake nice and refrigerated whilst you were dancing? How you ask?? I live in Canada, eh! The great OUTDOORS is my refrigerator!
So for Tay's birthday I decided I would go for the tried and true ultimate girl indulgence. Chocolate... and ALOT of it. I started with three 8" by 2" rounds (which judging by this picture I could turn into a Micky Mouse cake.... inspiration??) of a very moist chocolate cake made with lots of sour cream and high quality cocoa powder.
First mix the cocoa with boiling water....
Make sure there are no lumps.
Don't freak out... the sour cream doesn't make the cake sour. It just makes it more dense and moist.
Then I did the most evil thing I could have possibly done.... Chocolate Cream Cheese Icing. That's right people..... CCCI. WHAMMY. You make this with Unsweetened Chocolate... which is a force to be reckoned with. I myself am a HUGE dark chocolate fan. I took a bite of this stuff once.. expecting something along the lines of bittersweet.... Well I got the bitter... but no sweet. This chocolate is SPECIFICALLY for baking. It is NOT for straight eating... even for a chocolate connoisseur such as myself.
You melt it and throw it into your cream cheese butter vanilla mixture... then add a TON of icing sugar. Whip it up, being sure to scrape the sides and the bottom as to make sure the chocolate is evenly distributed. You should end up with a thick, yet fluffy icing with a velvety smoov (say it out loud if you are confused) texture.
Cute little tip for presentation... lay a few strips of foil down on the serving plate as to not smear icing all over it and turn it into a huge mess. Woo.
You can prep the cake right on the portable caddy if you utilize the tin foil trickery. Magical. Slap the first layer down, ice it, then the next layer.
Rinse and repeat until all your layers are stacked... in my case, tres. Ice the sides with the frosting oozing out the sides in a thin layer called the crumb coat, then refrigerate for about an hour to let it set. Then use the rest of your icing to make a smoov (say it out loud again.. in case you forgot.) and creamy coating.
Beautiful.
So.... we threw it in the car and drove out to ballet. Cake? Check. Candles? Check. Matches? Check. Bowls and spoons? Check. Around Welling we realize..... eff. We forgot a knife. So of all people... we text the Birthday Girl herself. Bring a Knife. Don't ask, just bring it. And she did. And was none the wiser. What a dear.
So cute.
She was so excited! It was precious. And definitely was a ton of fun. The girls loved the cake. Big thanks to Miss Melissa who let me organize this little partay for everyone... hopefully the extra icing I brought you compensated for the half hour we spent having cake.
And HAPPY BIRTHDAY to Miss Tayler!! We love you lots and here's to many more!!
So for Tay's birthday I decided I would go for the tried and true ultimate girl indulgence. Chocolate... and ALOT of it. I started with three 8" by 2" rounds (which judging by this picture I could turn into a Micky Mouse cake.... inspiration??) of a very moist chocolate cake made with lots of sour cream and high quality cocoa powder.
First mix the cocoa with boiling water....
Make sure there are no lumps.
Don't freak out... the sour cream doesn't make the cake sour. It just makes it more dense and moist.
Then I did the most evil thing I could have possibly done.... Chocolate Cream Cheese Icing. That's right people..... CCCI. WHAMMY. You make this with Unsweetened Chocolate... which is a force to be reckoned with. I myself am a HUGE dark chocolate fan. I took a bite of this stuff once.. expecting something along the lines of bittersweet.... Well I got the bitter... but no sweet. This chocolate is SPECIFICALLY for baking. It is NOT for straight eating... even for a chocolate connoisseur such as myself.
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| Deadly. |
You melt it and throw it into your cream cheese butter vanilla mixture... then add a TON of icing sugar. Whip it up, being sure to scrape the sides and the bottom as to make sure the chocolate is evenly distributed. You should end up with a thick, yet fluffy icing with a velvety smoov (say it out loud if you are confused) texture.
Cute little tip for presentation... lay a few strips of foil down on the serving plate as to not smear icing all over it and turn it into a huge mess. Woo.
Beautiful.
So.... we threw it in the car and drove out to ballet. Cake? Check. Candles? Check. Matches? Check. Bowls and spoons? Check. Around Welling we realize..... eff. We forgot a knife. So of all people... we text the Birthday Girl herself. Bring a Knife. Don't ask, just bring it. And she did. And was none the wiser. What a dear.
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| Love this girl!! |
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| Oh gosh. Tay has a knife. |
She was so excited! It was precious. And definitely was a ton of fun. The girls loved the cake. Big thanks to Miss Melissa who let me organize this little partay for everyone... hopefully the extra icing I brought you compensated for the half hour we spent having cake.
And HAPPY BIRTHDAY to Miss Tayler!! We love you lots and here's to many more!!
I cannot wait for the comeback of Cakerella in the new KITCHEN!!
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