Choosing a cake for Easter was easy, or so I thought. This Yellow Cake Covered in Milk Chocolate Buttercream had been dancing in my head for a long time. It’s not unusual for me to decide on the sweets before the savory. And, when it comes to yellow cakes the recipe for Sylvia Weinstock’s Classic Yellow Cake is always my choice. Hands down it is the best yellow cake recipe I have tried.
This is the first major holiday when a chocolate cake with chocolate frosting wasn’t on the menu, but we/I still wanted a little chocolate. The Milk Chocolate Buttercream would suffice. However, how I was going to decorate it took a little more thought. I started out by sandwiching the two layers with the frosting and then I applied a thin layer on the top and sides and then smoothed it out all over. My genius decorating idea was to garnish the sides with Pirouette Cookies, tie a pretty ribbon around the sides of the cake and decorate the top with candy eggs. The sides of the cake were coming along nicely but I ran out of the lovely spiral cookies and went to buy more.
At the store, I picked up the can and noticed it said Chocolate Hazelnut Pirouettes. Uh-oh!! Had I started decorating my cake with these? This wasn’t going to work Gabbi is allergic to nuts. Naturally I didn’t buy more but knew I had to formulate a plan on how to save the cake if I could. I figured I could take all the frosting off and re-frost it with another batch of buttercream. Once home I proceeded to remove all the Pirouettes from the cake. Then something told me to check the can of cookies to see if I had bought the wrong ones. Ha, wouldn’t you know it, the cookies I bought were dark chocolate, not hazelnut. All that fret and worry for nothing. Lesson to self, slow down.
Even though the cookies originally used were safe for Gabbi, the store didn’t have dark chocolate and at 5 pm Saturday afternoon I wasn’t about to go out and search for them. Enter Plan B.
Luckily, I hadn’t removed the light layer of frosting so I just added more and smoothed it out almost to a satiny finish and piped a reverse shell border at the bottom. I added edible grass on top of the cake, then positioned a chocolate bunny on top, and placed large and small speckled eggs in the grass. Tah-dah!!!
This yellow cake has never disappointed. It is super soft and light and it slices like a dream. The edible grass, however, was a nightmare. Pretty to look at but cutting through it was a royal pain.
The real kicker was that after Easter dinner when it was time for dessert my darling granddaughter announced that she didn’t like yellow cake and would only be eating the sugar cookies. But not these cookies, the plain ones she frosted.Gotta love her♥
In addition to some tasty savory dishes, Charisse made a Hummmingbird Cake. It was very good and I managed to snap a picture before it was all gone.
- 2 ¼ cups sifted cake flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup butter, softened
- 2 cups sugar
- 4 large egg yolks
- 2 tsp vanilla bean paste
- 1 cup sour cream
- 4 large egg whites
- Frosting of your choice
- Preheat the oven to 350° F and butter and line two 8 baking pans with parchment paper.
- Sift together the flour, baking powder, salt and set aside.
- Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed.
- Add the sugar and continue to mix until fluffy and light.
- Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one.
- Next add the vanilla paste and reduce the mixer speed to low.
- Alternately add the dry ingredients with the sour cream, beginning and ending with the flour.
- Take care to make sure the mixture is completely blended after each addition.
- Scrape the sides of the bowl, and beat for 1 minute.
- In a separate bowl, with clean beaters, beat the egg whites to soft peaks.
- Gently fold the whipped egg whites into the batter with a rubber spatula.
- Pour the batter into the prepared pans and smooth with the spatula.
- Bake in preheated oven, 45 to 50 minutes.
- When cake tests done remove from oven and let cool in pans for 10 minutes before turning cakes out onto wire racks and cool completely.
- Frost and fill as desired.
These are the link parties I participate in. Drop by and show them a little love!