My friend Shana and I donned aprons and watched the Kitchenaid Mixer make a cake.
When our part came to take the cakes out of the oven in a timely manner, we were too busy drinking wine and listening to the BeeGee's. Therefore the cake was a little dry and *may* have cracked down the middle (not pictured--I would be insane to put that on film).
|Mike thinks this is the weirdest picture on the whole blog. I say, "Let them eat cake!"|
The buttercream rendering started at 6AM Thanksgiving morning.
|Step 1: whip 5 egg whites into submission (stiff peaks)|
Step 2: drizzle hot melted sugar onto whites
(the hot sugar theoretically cooks the whites so that we are not ingesting raw eggs)
|Egg whites are glossy and indestructible after they have been reinforced with sugar.|
Step 3: Egg whites are now hot and need to be cooled down to same temp as butter.
Can you tell that I am wearing polka dot PJs?
|After all that hullaballoo, frosting the cake seems peaceful.|
|wait, where did that square cake come from?|
I somewhat foolishly made a second cake from the egg yolks leftover from the buttercream icing, revising the original cake recipe (which contained 3 whole eggs) to include 5 egg yolks instead. This (and timely removal of cake from the oven) afforded a moister, even more amazing Devil's Food Cake.
Revised Devil's Food Cake (no egg whites and no dairy)
2c all purpose flour
1 1/2 t baking soda
3/4 t baking powder
3/4 t salt
6T butter-flavored shortening + 4T margarine
3/4 c cocoa powder
2T vanilla extract
5 egg yolks (leftover from buttercream icing)
1 1/2 c water
1/4 c almond or soymilk
1. Sift together flour, baking soda, baking powder, and salt + set aside.
2. Beat shortening/margarine until smooth then slowly add sugar.
3. Add cocoa powder and vanilla, beat 1 minute.
4. Add egg yolks
5. Bring water + milk to boil, then take off heat but no need to wait til cool.
6. Meanwhile, add flour mixture to batter on low speed.
7. Add hot water/milk to batter and fold with spatula or mix on low speed.
8. Bake 350 center rack x 30-35 min.
|I sure love cake when it's sitting on a platter that pretty.|