Baking a Birthday Cake

I’m not a baker, so things were likely to go awry when the non-baker decided to bake a birthday cake for the baker’s birthday. To make matters more interesting, Jason’s response to my question “what kind of cake would you like,” was a funny “the Queen’s 90th birthday cake.” Ha! But he seriously wanted a three tier purple and orange cake and that is what he got.

From the get-go, I doomed my effort to the panic of a last-minute frenzy by getting a very late start. I didn’t appreciate how much time it takes to bake and decorate a cake. Cooking shows make it look like it can be done in minutes, maybe an hour or so, but certainly no longer than two. But there I was, birthday afternoon, with dinner reservations looming and a growing pile of buttery dishes in the sink.

There were ample opportunities to seek the wise counsel of the birthday boy baker. He suggested early on that I make small cakes. I ignored him. Having stretched a recipe to include a larger-than-called-for cake pan, my cake tiers were thin. The cake itself turned out well. The crumb is tender, but dense and rich. I had to halve them horizontally to add a filling and so, with a smile and lots of patience, Jason jumped in to demonstrate how to cut a cake round into layers using a long serrated knife and a cake decorating stand. He really is a master at this stuff!

With the cakes halved, we brushed the cut sides with Grand Marnier and spread apricot jam or fig butter on alternating base layers of each cake round. Then came a layer of frosting followed by the top layer of cake. Frosting is magic! We increased the amount to give a bit of height to the thin layers. What I didn’t expect is just how difficult it is to get the hang of applying frosting to the outside edges of round cakes using an offset spatula.

We made the frosting and decorated the cake in just under two hours. To make our dinner reservations on time, we quickly showered while the frosting was whipping away.  It felt like we were competing on The Great British Bake-Off, and our reward was a night out at Bon Marché. We were both pleasantly smiling and having fun, but I secretly think we were both doubting our ability to finish on time and get to the restaurant.

My advice to the first time cake baker: start a day ahead and listen to your husband. If you can follow a recipe, you can bake a delicious cake. But unless you’ve done this a hundred times, the chemistry, the textures and temperatures, the timing of it all – none of this is necessarily intuitive. Not to the novice. Be patient and take your time.

This slideshow requires JavaScript.

A Queen’s Birthday Cake
The Whiteout Cake from Baked Bakery
Yield: 1 (10-inch; 8-inch; 6-inch) thin layer cake or 1 (8-inch) cake

For the white cake layers

2 1/2 cups of cake flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
1 3/4 cups sugar
1 tablespoon pure vanilla extract
1 large egg
1 1/2 cups ice cold water
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar

For the white chocolate frosting (this recipes was increased by 1/2 to ensure proper cake frosting coverage)

9 ounces white chocolate, coarsely chopped
2 1/4 cups sugar
1/2 cup all-purpose flour
2 1/4 cups milk
1/2 cup heavy cream
2 1/4 cups (4 1/2 sticks) unsalted butter, soft but cool, cut into small pieces
1 1/2 teaspoon pure orange extract
food coloring (optional)

Make the White Cake Layers

Preheat the over the 325 degrees F. Butter cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.

Sift the flours, baking powder, baking soda, and salt together in a large bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.

In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.

Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the centre of the cake comes out clean (smaller cake pans will require less time [cupcakes will take about 20-25 minutes]). Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.

Making the White Chocolate Frosting

Using either a double boiler or a microwave oven, melt the white chocolate and set it aside to cool, but not too cool that it solidifies.

In a medium heavy-bottom saucepan, whisk the sugar and flour together. Add the milk and cream to cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

Add the orange and vanilla extract and white chocolate and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Crumb Coating the Cake

Refrigerate the frosting for a few minutes, if necessary (but no more), until it can hold its shape.

Sprinkle the cake stand with a little sugar. Place the 10 inch cake layer on the stand and using a serrated knife, cut the cake through the middle, horizontally, making two equally thick layers. Spread a thin layer of apricot preserves or fig butter on the bottom, then add about 3/4 cup of the frosting, spreading it over the cake layer evenly. Add the top layer and evenly spread about 1 1/4 cups of the frosting on top. Transfer the layer to a large plate and refrigerate for at least 15 minutes.

Repeat the crumb coat frosting step for the next two cake layers.

Assembling the Cake

Divide the remaining frosting among three bowls in proportion with the cakes. The bowl with the least amount of frosting will be colored light orange (or whatever color you desire). Do the same with the other two bowls of frosting (light purple and a little darker purple in our case).

Transfer the largest layer of the cake back to the cake decorating stand. Frost the bottom cake layer with the frosting from the fullest bowl. Add the frosting to the top of the cake first and, using an off-set spatula, move the cake decorating stand as needed, frost the top of the cake pushing the frosting over the sides. Next, positioning the spatula at 90 degrees next to the cake sides, turn the stand and frost the sides of the cake until all sides are covered. Transfer the layer to a display cake plate/stand and refrigerate.

Repeat the above steps for the next two layers. Transferring the finished layers to the bottom tier of the cake. Clean-up any flaws with more frosting as needed. Garnish with sprinkles, nonpareils, ribbon, or anything your heart desires. Refrigerate for 15 minutes to firm up the finished cake.

This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let sit at room temperature for at least 2 hours before serving.

Bake Sale to Breakers

Here are 18+ Reasons to have your cake and eat it too!

When we awoke Saturday morning Jason still had chocolate frosting to make, and a cake to frost before we headed out the door to this year’s Food Blogger Bake Sale. The Cook’s Illustrated chocolate frosting recipe that accompanies their old-fashioned chocolate cake recipe is amazing and will undoubtedly become part of our culinary repertoire. With no powdered sugar and lots of butter and chocolate, this frosting is similar to a ganache but with a nice caramel touch. We couldn’t stop licking the spoons and bowls this morning, which added a much-needed boost to get us out the door. Our breakfast consisted of frosting and coffee, a perfect start to a bake sale morning.

The sale was hosted by 18 Reasons in the Mission near Bi-Rite and Tartine Bakery. The tables inside this tiny space were already overflowing with wonderful looking cookies, cupcakes, pies, breads, and more when we arrived with our 2 cakes, 6 jars of granola, and 4 loaves of bread. The space was small and cozy and we kept bumping into each other trying to find room for all the goodies.

It's just like riding a bike. The first cake Jason has frosted in years.

The bake sale pulled in $2,400 in support of Share Our Strength’s mission to end childhood hunger in the USA. Yes, it’s a bit ironic to hold a Bake Sale to end hunger. But if we’re going to eat our cake anyway, why not do so in support of those who have nothing. As San Franciscans we know how lucky we are to live in such a beautiful city with all it’s culinary privileges. But the city hasn’t always been so lucky and a hundred years ago, San Francisco was just starting to rebuild after the devastating earthquake of 1906. What a great capstone on a beautiful, if a bit wet, weekend to run Bay to Breakers in celebration of San Francisco’s enduring resilience, as well as to eat a piece of cake or two.

And what better way to burn off all the calories from Saturday’s Bake Sale than to run across the city at 7:00 am? Well, we can think of a lot of better ways, but when the whole city is going to a party so early on a Sunday morning, in this case the 100th running of B2B, we had to join in on the fun with the other 60,000+ revelers. We’re not the costume wearing sort or the nude runner kinds of guys. We wore our typical, boring running shorts, t-shirts, and shoes. But, run we must and run we did.

Of course, it would have been a much better run had we not drunk two bottles of wine the night before and ate dinner so late in the evening that we felt we were on Buenos Aires time. But even with the wine and late night dining our times were respectable. Jason ran the course in 1:00 and 15 seconds (not the under 1 hour he was hoping for) and Steve ran it in 1:06 and 57 seconds. Had we taken the run seriously we could have both finished in under an hour. Something to think about before we run the San Francisco Half Marathon later this summer at – gasp – 5:45 a.m. We must remember: no booze the night before, no midnight dining, and early to bed. Of course, a slice of cake or a croissant will be mandatory before and after the run. The wheels are already turning for the menu planning.