The boy with one dimple turns 7

This boy with the single dimple turned 7, but how is life going so fast? Of course he doesn’t like cake, or chocolate but was sure he wanted a football cake. Suddenly we are very into all things football – specifically the Bears. He’s watched a hot 5 minutes of one game, but hey, he had an idea – let’s go with it. Nicholas said he was thinking of his guests wanting to offer cake as a dessert option… how thoughtful of him…. Right….
I tried my hand at fondant letters – thankfully I got cut tiny cutters that worked well for that. I did a Yellow Cake, Vanilla Buttercream, and Whipped Chocolate Buttercream – a half recipe of each of the frostings was perfect. I’m still trying to get a smooth coat of buttercream – it’s not always easy or looking great. Thankfully he loved it and was happy – that’s really what matters. I can tell you it tasted delicious, he sure couldn’t tell you that…

Yellow Cake
1/2 cup vegetable oil
2/3 cup sour cream
2/3 cup buttermilk
1 Tbsp vanilla
3 eggs
1 yellow cake mix

Preheat oven to 325 degrees. Prep 3 6" cake rounds (or 2 8" cake rounds) with a wipe of shortening and dust of powdered sugar. Set aside.
In a large bowl, whisk together the sour cream, buttermilk, vanilla, egg whites, and vegetable oil until thoroughly combined.
Sift in the cake mix. Stir until just combined (don't overmix!), then divide between prepared cake rounds.
Bake for 25-27 minutes until center is baked through (don't overbake!). Remove from oven, let cool in pan for 5 minutes, then flip out onto a cooling rack until room temperature. Wrap in plastic wrap and freeze for at least a day before frosting.

Vanilla Buttercream Frosting
1 1/2 cups butter, at room temperature (3 sticks)
4 1/2 cups powdered sugar
3 - 4 Tbsp heavy cream
1 1/2 tsp vanilla extract

In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scraping down the sides of the bowl.
Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
Immediately spread over cooled cake or cupcakes.

Whipped Chocolate Buttercream Frosting
1 1/2 cups (340g) butter, at room temperature
4 cups (500g) powdered sugar
3/4 cup (94g) cocoa powder
4 tablespoons (60ml) heavy whipping cream
2 teaspoons (10ml) vanilla extract
pinch table salt

In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
Be sure to stop at least once and scrape the bowl.
With the mixer off, add in cocoa powder, vanilla, and salt.
Turn mixer on low and blend for about 30 seconds.
One tablespoon at a time add in heavy cream.
Once all cream has been added and the mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)