This boy is obsessed with capybaras - the largest rodent in the world who is friend shaped - yes you heard that right... friend shaped. We are going in the spring to meet a few but for now that was the cake request! I was nervous about this one for sure! I tried very hard to carve and while it's not really my skill we made a cute critter! Since it was just yellow cake and vanilla butter cream, I set him on the table - it's February after all - not warm out... so I figured he'd be fine. By dinner time we noticed he was leaning, by time we got home that night after an event, he looked like he was leaning over to blow out birthday candles. Rushed him into the basement fridge and prayed that Gerald - that's his name - would keep upright! Thankfully he did. To be honest? I think his settling gave him more curves and made him more capybara looking! He was a hit at the party - tasted amazing and I've learned a lesson, four cakes is too many to stack. Also put it back in the fridge no matter what! These are the recipes I use - my standard cakes and frosting. I wanted to badly to do chocolate frosting but my kid was all "no!! Vanilla!" At least he ate some this time. I did use some cocoa in the dark brown color - my food coloring gel was NOT doing it... cocoa to the rescue! Happy Birthday Nicholas!
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.
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.
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