Teired Chocolaty, Buttery Heaven!

October 19, 2011 at 11:06 pm 2 comments

Sorry for taking so long to post part 2 of the Chocolaty buttery anniversary cake!
First i prepared a moist vanilla cake batter. Poured batter into 6 round cake pans, 2 large ones, 2 medium ones and 2 small ones. Bake at 375 F until toothpick inserted in center comes out dry. (smaller pans will bake faster). Next, cool cakes COMPLETELY! This is very very important because If the cakes were even slightly warm, the icing will melt off and the tiers will slip!!
So I actually had to put the cakes in the fridge for about 30 minutes to make sure they are cool and ready.
With a long sharp knife level the cakes to make sure they sit flat on a surface.
Assemble the cake by piling on the icing and smoothing it one layer at a time. Once all your layers are assembled, pipe some icing through a star shaped nozzle and work around the perimeter of the cake to hide the connections ( this is the architect speaking). Don’t worry about the icing to be perfect. It looks much more delish when it’s just a little messy. Finally decorate with some natural flowers of choice et Voila!
Needless to say, my Husband was impressed
For a moist yellow cake recipe look here:
http://m.bakerella.com/finally-i-found-it/ b/>
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2 Comments Add your own

  • 1. movita beaucoup  |  October 20, 2011 at 5:05 am

    You are my cake idol. No lie.

    Reply
    • 2. twomatoes  |  October 20, 2011 at 3:36 pm

      Wow Movita I’m so humbled by your comment! Thanx

      Reply

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