Great Cake Bake – Day 4
By now, you have probably read the “Great Cake Bake Day 3” story and know that there are to be no photos.
Boot up “The Twilight Zone” theme song here, because now the story really goes off the edge.
I wanted to obtain a photo I knew was on that card, so I put it in the SD slot, Windows brought up the menu and I selected to view the photos we’d taken!
So, I closed that window and went to the computer to copy them.
They were gone. AGAIN!
Now, I was getting frustrated. I was good humored about not having them at all, but this was just plain aggravating.
Long story short, as if it isn’t already too long, when I switched from one camera to the other, Daniel’s camera opened its own file. That file was separate from the one that had my camera files. I never open the other files, so it never occurred to me until I realized they had to be there somewhere.
Soooooooo, they were there all along.
Now, that’s hilarious!
So, now we’re going on with the show.
By now, the guys are tired of just sampling the crumbs of crust I cut off each cake to level it. So, I took a tiny bowl that is shaped like a cake pan and used a bit of batter in it to give us a chance to really taste the cake. So far, they’ve enjoyed the cakes, even without any fillings or icings. If they don’t offer an opinion, I ask for one, and generally, their thoughts have been in line with my own; the apple doesn’t fall far, I suppose.
Today’s cake comes from a recipe by confectionarydesigns.com.
I’m not generally crazy about white cakes, but while searching for a white chocolate cake, I found this one. The recipe looked simple enough with only 7 ingredients, and the simple, but elegant design of the wedding cake peaked my interest.
Sometimes, simple is best.
- 1-1/2 cups butter, room temperature
- 1-1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups all purpose flour
1/2 teaspoon salt
1. Preheat oven to 325 degrees.
2. Grease and flour two 8-inch pans. (I used 9″ with good results.)
3. Sift together flour and salt; set aside.
4. Cream butter and sugar until light and fluffy. This may take 4-5 minutes.
5. Add eggs, one at a time, and mix well after each addition.
6. Dissolve baking soda in buttermilk.
7. Alternately add flour and buttermilk, beginning and ending with the flour mixture.
8. Bake approximately 30 minutes, or until a toothpick inserted in the middle comes out clean.
9. Cool cakes 10 minutes, then invert onto a wire cooling tray.
This recipe made a moist, light, delicate cake with a wonderful taste. This is a keeper of a recipe, and I’d definitely use this for a wedding or other special occasion.
But, let’s be clear: if you’re expecting a pure white cake, this is not it. This cake is a yellow butter cake. Thankfully, its color is not important to me.
I’m anxious to see how it handles the fillings and icings.
Oooo, I can’t wait!