bakin' a cake

This past weekend was my husband's birthday, and so I went on my first cake-making extravaganza in a while. I had been feeling pretty low-energy from work, and it translated into little creativity on my part. But now I am back on my game, and ready to create.

Like many of us, my husband is a fan of both monkeys and sea otters. So birthday cake #1 was a monkey sitting on a pile of bananas, and #2 was a 3-D sea otter. They were not the most beautiful cakes ever made, but you have to consider two things: (1) I have no artistic ability whatsoever, and (2) I am really out of practice. The reality is, I simply find joy in baking, decorating, creating. The outcome doesn't have to be perfect or even beautiful (although it's nice when that happens too); it just has to be. I love creating for the sake of creating. And I love creating for people I love.

There are some cake and icing recipes I particularly love, and that work well for structural or sculptural cakes.

My favorite (easy) recipe for dense cakes (allows for easy carving and is delicious):

• 1 box Duncan Hines cake mix - white, yellow or chocolate
• 1 c. flour
• 1/2 c. granulated sugar
• 1 TB cornstarch
• 1/2 t. baking powder
• 4 extra large eggs
• 2 TB vegetable oil
• 1 t. vanilla
• 1 t. butter extract
• 1 1/2 cup warm water

In large bowl, combine cake mix, flour, cornstarch, baking powder - whisk.

In separate bowl, combine eggs, vegetable oil, vanilla, butter extract and water - stir.

Pour liquid mix over dry mix. Beat on low for 3 minutes. Grease pans well with shortening and flour. Bake at 325 degrees for 40 -45 minutes or until a toothpick comes out clean.


My favorite buttercream icing recipe for decorating use (it holds its shape as it's piped, makes a solid crumb coat and tastes great):

• 2 lb. bag of powdered/confectioner's sugar
• 1 c. milk
• 1/2 t. salt
• 1 t. vanilla
• 2 sticks butter cut into 1/2 inch slices
• 2 1/4 c. vegetable shortening
• *If flavor other than plain buttercream is desired, add orange, almond, lemon, lime, etc. extract to taste, 3 oz. of chocolate chips, or 1 - 2 TB (or to taste) of any liquor.

Whisk confectioner's sugar, salt, vanilla & milk on low until smooth and creamy. Add butter one slice at a time and continue to whisk.

*If adding extra flavor, whisk it in now.

Add shortening and whip on high 10 - 12 minutes until almost doubling in volume.

Happy Baking!