|Katie's birthday cake|
|Who says you can't have your cake and eat it too?|
This time I decided to make the cake I want. This cake is to celebrate the "actual" birthday of my friend's daughter who was born premature. We can't be there so we are celebrating separately. Happy Birthday Elisa!You are wondrous!
I used Kakeladi's White Almond Sour Cream (WASC) Cake Recipe
(This recipe makes the amount of batter of 1 1/2 cake mixes)
1 Box of White Cake Mix
1 Cup (125 g) Unbleached All Purpose Flour
1 Cup (225 g) Granulated Sugar
Generous Dash of Salt
1 Cup (242 g) Sour Cream
1 Cup (250 ml) Water
3 Whole Large Eggs
1 Tbsp Almond Extract
In medium size bowl mix together dry ingredients. Set aside.
In mixing bowl add next 4 ingredients. Slowly add the dry ingredients. Once all of the dry ingredients are added, mix on medium for 2 minutes.
Pour batter into prepared pans (grease sides and bottom of the pans). I used two 8 inch round pans.
Bake the cakes per the instructions on the cake mix. (I made two 8 inch rounds and cooked them at 325F for 30 minutes (well one for 30 minutes in the light pan and one in the dark pan 35 minutes)).
1/4 Cup (57 g) of Butter, Softened
1 1/2 Cups (170 g) of Powdered Sugar
1/3 Cup (28 g) of Cocoa
1 Tsp Almond Extract
2 Tbsp of Cream
Beat the butter; Alternate adding the powdered sugar and cocoa and the cream and extract. Scrape the bowl and beat until creamy. Add more cream or sugar until you get the desired consistency. I made mine thick because I used it as the icing layer between two 8-inch round cakes. This makes just enough.
Almond Butter Cream Frosting
1/2 Cup (114 g) of Butter, Softened
4 Cups (452 g) of Powdered Sugar
6 Tbsp of Cream
2 Tbsp of Almond Extract
Beat the butter; add the sugar alternating with the cream and extract. Add cream or sugar to get the correct consistency. Makes enough to ice two 8-inch round cakes.