Birthday Cake Notes
Jul. 7th, 2013 02:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
browngirlThese are not real recipes; these are ingredients lists and notes.
I'm putting all the components here so I don't have to cobble them together again.
Make cake on Friday night.
Sour cream layer cake ingredients (for both cakes)
3&1/2 sticks (1& 3/4 cups) butter
3&1/2 cups sugar
8 eggs
1&1/2 cups sour cream
4 cups AP flour, sifted twice
1/2 tsp baking soda
2 tbsp vanilla
Reverse creaming method. One round (big springform) and one square/roasting pan. Halve each, fill with caramel and frost with frosting.
Make caramel Friday night
1 cup of sugar
1/4 cup water
caramelize, then add
a stick of butter
2 tbsp of sour cream
then whisk in
1 tsp vanilla
1/4 tsp sea salt
1 cup powdered sugar
Chocolate German Buttercream
Make pudding part of frosting on Friday night
Pudding:
1/2 cup cocoa
1 tsp baking soda
4 tbsp cornstarch (I made the pudding thick for stability; feel free to
use less) <-- note, I used 5 tbsp and it was ridiculously thick, next time use 4 tbsp
1/2 tsp espresso powder
1/4 tsp salt
1 cup whole milk
1 cup brown sugar
4 egg yolks
2 tbsp vanilla (modify to taste)
4 oz by weight dark chocolate, chopped finely
4 oz by weight white or milk chocolate, chopped finely
Place the cocoa, cornstarch, baking soda and salt in a medium saucepan, and whisk to combine. Slowly whisk in the milk and then the sugar and egg yolks.
Whisking continuously, bring to a bubbling boil over medium-high heat and
cook for about 30 seconds, then remove from the heat. Add the remaining
ingredients, stir well, and leave to sit for five minutes, then whisk until smooth.
As BraveTart says, this next step is very important: COOL THE PUDDING COMPLETELY.
Make frosting Saturday morning and assemble cakes
To make the frosting:
4 sticks soft butter
3-4 cups powdered sugar
Additional vanilla, espresso powder, or salt if desired
Place the pudding in a stand mixer or a bowl that accommodates a hand
mixer, and beat at medium speed till creamy. Reduce the speed to low and add the butter and sugar in alternating installments until the butter is all incorporated and the frosting is as sweet as you like. If necessary, adjust the flavors with the vanilla espresso and/or salt, then beat at medium-high for about a minute till smooth and fluffy. Chill if desired or frost right away.
I'm putting all the components here so I don't have to cobble them together again.
Make cake on Friday night.
Sour cream layer cake ingredients (for both cakes)
3&1/2 sticks (1& 3/4 cups) butter
3&1/2 cups sugar
8 eggs
1&1/2 cups sour cream
4 cups AP flour, sifted twice
1/2 tsp baking soda
2 tbsp vanilla
Reverse creaming method. One round (big springform) and one square/roasting pan. Halve each, fill with caramel and frost with frosting.
Make caramel Friday night
1 cup of sugar
1/4 cup water
caramelize, then add
a stick of butter
2 tbsp of sour cream
then whisk in
1 tsp vanilla
1/4 tsp sea salt
1 cup powdered sugar
Chocolate German Buttercream
Make pudding part of frosting on Friday night
Pudding:
1/2 cup cocoa
1 tsp baking soda
4 tbsp cornstarch (I made the pudding thick for stability; feel free to
use less) <-- note, I used 5 tbsp and it was ridiculously thick, next time use 4 tbsp
1/2 tsp espresso powder
1/4 tsp salt
1 cup whole milk
1 cup brown sugar
4 egg yolks
2 tbsp vanilla (modify to taste)
4 oz by weight dark chocolate, chopped finely
4 oz by weight white or milk chocolate, chopped finely
Place the cocoa, cornstarch, baking soda and salt in a medium saucepan, and whisk to combine. Slowly whisk in the milk and then the sugar and egg yolks.
Whisking continuously, bring to a bubbling boil over medium-high heat and
cook for about 30 seconds, then remove from the heat. Add the remaining
ingredients, stir well, and leave to sit for five minutes, then whisk until smooth.
As BraveTart says, this next step is very important: COOL THE PUDDING COMPLETELY.
Make frosting Saturday morning and assemble cakes
To make the frosting:
4 sticks soft butter
3-4 cups powdered sugar
Additional vanilla, espresso powder, or salt if desired
Place the pudding in a stand mixer or a bowl that accommodates a hand
mixer, and beat at medium speed till creamy. Reduce the speed to low and add the butter and sugar in alternating installments until the butter is all incorporated and the frosting is as sweet as you like. If necessary, adjust the flavors with the vanilla espresso and/or salt, then beat at medium-high for about a minute till smooth and fluffy. Chill if desired or frost right away.
