Friday, March 27, 2009

Another Cake Collaboration With Charity

Here's the second cake I promised you.  Unfortunately this cake  lived in the shadow of Snickerdoodle Bundt Cake so was not given its proper dues.

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Charity's choice this time around was a cake she saw on the blog, Food Loves Writing called Restaurant Eve's Cake.  Though essentially a white cake the recipe does not call for just egg whites but the whole egg. In the post, the writer mentions that the cake tastes like sugar cookies.  I agree.  It is reminiscent of sugar cookies though in my opinion better.  (I'm not fond of sugar cookies  as the ones I've eaten in the past have been crunchy, overly sweet, and often topped with even sweeter frosting.).  The frosting Charity decided on was a Fresh Strawberry Buttercream she saw on Culinary Concoctions by Peabody.  I had initially planned on using blackberries instead of strawberries but a little girl who shall remain nameless ate so many of the blackberries I didn't have enough. 

For the cake I followed the recipe as written with my only change once again being the size and type of pan I used. I baked (18) cupcakes and a (thin) 11" x 7"  cake .  With the 11"x7" cake I DSC01216cut out six 3"x3" circles and made two 3 layer mini cakes.  This was  by far one of the easiest cakes I've made and the icing on the cake is,(ha!) besides being tasty and easy,  clean up was a snap.  Now the frosting on the other hand was another story.  Was it good? Yes. Would I make it again?  Probably not.

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My biggest problem with the frosting was the consistency which led to my second problem. It was too sweet.  I only made a half  batch and should have used 2 cups of powdered sugar but because it was extremely runny I had to add a heaping third cup and still it was very "soft".  My dilemma was, in order to get it to a consistency that was manageable I would have to add more powdered sugar, making it extremely sweet. As it was I was already pushing it.   I went ahead and gave it a try as is and "frosted" one of the mini cakes and a few of the cupcakes. With the left over frosting I beat in about 2 oz of softened cream cheese (all I had left) and another 3/4 cup of powdered sugar.  The consistency was a bit better and the taste wasn't quite as sweet.  I used this batch to frost the mini cake you see here.

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I think a fresh strawberry cream cheese frosting would have complimented the cake better as the cake on its own was sweet enough and would have benefited from a tangier frosting.  The buttercream frosting we used would have been better suited to a cake that needed a bit of sweetening.  Don't forget to see how Charity's cake turned out and whether this was a keeper!

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