Mabry turned 6 last month! For her party this year she wanted a dog and cat theme in pinks and leopard print. As much as I thought I was keeping things simple this year and doing lots ahead of time. I found myself scrambling the night before and was saved by my sweet Rachel just as I have been for every one of Mabry's parties. I threw all of the decorations and treats I had been making/accumulating over weeks at Rachel and, as always, she did a far better job of arranging and decorating than I could have. Meanwhile, I made Mabry's cake. I first covered each tier in dark ivory fondant, placed a band of pink around the bottom of each tier, then a ribbon of darker pink around the centers. I applied edible glitter to the dark pink fondant ribbons and bows and hand painted the leopard spots using a small paint brush with brown and black gel paste food coloring which I diluted with clear vanilla extract. For the flavors this year she wanted chocolate and vanilla. So I made 2 layers of each flavor per tier. I've already shared the chocolate cake recipe I used, as well as the buttercream; but have not yet blogged about my yellow cake recipe. It is one of my prizes! It took a lot of trial and error to create and I'm excited to share (see end of this post!)More dessert table shots:
Earlier in the week I made and froze pink iced bone sugar cookies and white chocolate dipped Oreo cat pops:
It was a VERY special day for Mabry spent with her family, friends, and even her kindergarten and mother's day out teachers!
Kitty cat Mabry with Auntie Rachel.
And now as promised, my yellow cake recipe!
Until finding this recipe I was disappointed with each yellow cake recipe I tried. The problem with homemade butter cakes is usually the texture. They may taste great; but are often have a crumbly, cornbread like texture. Many professional bakers actually use cake mixes for yellow or white cakes! This recipe comes from cake queen Sylvia Weinstock; but I have modified it to make it easier with, at least for me, more consistent results. The original recipe can be found here.
Yellow Butter Cake
2 1/4 cups sifted cake flour (sift before measuring)
2 t baking powder
1/2 t salt
1 1/2 sticks of butter (room temp)
1/4 cup canola oil
2 cups sugar
4 large eggs (room temp)
2 t vanilla
1 cup sour cream (helps if at room temp)
Preheat oven to 350. Butter and flour (or spray with Baker's Joy) two 8X3 baking pans or one 12X3. Line with parchment.
Cream butter until light and fluffy. Add sugar, salt, vanilla, and baking powder and continue to cream until fluffy and light (I cream for at least 10 minutes).
Add the eggs one at a time on low speed, until each is just incorporated. Scrape down the sides of bowl between additions. Add the canola oil and mix on low or by hand until well combined.
Sift 1/3 of the presifted flour into the bowl and stir by hand until just combined . Stir in 1/2 of the sour cream until just combined. Repeat until you have incorporated all of the flour and sour cream.
Pour the batter into prepared pans and smooth with a rubber spatula. Bake for 60 min for the 12 inch or 45-50 for the 8 inch. Test for doneness with a skewer or toothpick.
And now as promised, my yellow cake recipe!
Until finding this recipe I was disappointed with each yellow cake recipe I tried. The problem with homemade butter cakes is usually the texture. They may taste great; but are often have a crumbly, cornbread like texture. Many professional bakers actually use cake mixes for yellow or white cakes! This recipe comes from cake queen Sylvia Weinstock; but I have modified it to make it easier with, at least for me, more consistent results. The original recipe can be found here.
Yellow Butter Cake
2 1/4 cups sifted cake flour (sift before measuring)
2 t baking powder
1/2 t salt
1 1/2 sticks of butter (room temp)
1/4 cup canola oil
2 cups sugar
4 large eggs (room temp)
2 t vanilla
1 cup sour cream (helps if at room temp)
Preheat oven to 350. Butter and flour (or spray with Baker's Joy) two 8X3 baking pans or one 12X3. Line with parchment.
Cream butter until light and fluffy. Add sugar, salt, vanilla, and baking powder and continue to cream until fluffy and light (I cream for at least 10 minutes).
Add the eggs one at a time on low speed, until each is just incorporated. Scrape down the sides of bowl between additions. Add the canola oil and mix on low or by hand until well combined.
Sift 1/3 of the presifted flour into the bowl and stir by hand until just combined . Stir in 1/2 of the sour cream until just combined. Repeat until you have incorporated all of the flour and sour cream.
Pour the batter into prepared pans and smooth with a rubber spatula. Bake for 60 min for the 12 inch or 45-50 for the 8 inch. Test for doneness with a skewer or toothpick.
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