Category Archives: Birthday

Diddy Dum Diddy Do


Nothing here but these boring cakes.

Supa dupa boring. I mean, simple white buttercream. Unadorned. Undecorated. Ungarnished.

Dull. Plain.

Yep. Bor-RAINBOW.
You saw it! A rainbow cake! This feller took forever to create, but it was so much fun to play with as well.

The batter was simple and delicious, very moist. However, I don’t know if it was just me, but I followed the recipe to a “T” but despite the toothpick coming out clean, the tops of the cakes felt almost unbaked, so I baked them five minutes longer than the recipe recommended. This didn’t dry the cakes out or cause them to be darkened on the edges, but the tops remained the same. Not sticky, but they left a divot. I just leveled them off and was fine and good, I just thought it was odd. I blame the butter.

Wait, what am I saying? Don’t blame the butter! The butter did nothing wrong!

In order to maintain even layers, I took the batter and weighed it in a separate bowl. This made more dishes, so I would weigh the mixing bowl first, write that weight down, then make the batter and weigh it, then take off the weight of the bowl. The batter, for me, weighed 3 pounds 10 ounces, so when that was divided into six portions, each would be 9.6667 ounces, or 9.7 ounces.

I don’t like math, but I do it for you all. You can thank me later.

Then I have to make this

    exponentially

important statement. I bolded it, but if you could do me a favor and imagine some flashing lights around it, that would be greatly appreciated.

DO NOT USE LIQUID FOOD COLORS ONLY USE GEL FOOD COLORS!

If you use liquid food colors, it would offset the delicate balance of liquid to dry ingredients in the batter, thereby messing with the baked product. In other words, it might make it too liquidy in the end with the amount of food color you might use.

Oh, gel food colors are probably about 5 or 6 times more concentrated than liquid food colors, so you will need a lot less. That’s important too. You can find them for cheap at your local craft store in the baking isle, or I get mine at a bakery supply store. You’ll find that they are super easy to use.

I’m telling ya, man, if you don’t use gel food colors, your layers will not be as blinding as these.

All in all, its a pretty normal sized cake once the layers are all stacked up, equalling to about the size of a tall double layer cake. Its not like you baked the amount of batter for three cakes, its basically the amount of a normal cake batter. Where is all this verbage and analyzing coming from? These colors are messing with my brain. Just think, if you make two of these cakes…

That would probably be my reaction too.

Even though the cake wasn’t that tall, it did require a lot of frosting, so I applied a relatively thin amount in between each layer. I do have to admit, I really don’t like massive amounts of frosting, so this amount was adequate, and I sliced really small slices. The one in the picture is an exception. Or was it? Don’t judge.

Now listen. Once your layers have been assembled, don’t dump on a massive amount of frosting and cover the cake right away. You might get crumbs to cover your cake, and we want to deceive! Any indication of color might make your cake followers curious! They may question! To prevent that, spread on a small amount of frosting all over the cake. Like in the picture, you will still see the cake layers pretty well. Now stick your cake in the freezer for about five or ten minutes.

Trust in Clara, you must.

It’s called a ‘crumb coat’, basically, the frosting will catch and hold onto the straying cake crumbs and hold them onto the cake when you frost. By sticking it in the freezer, the crumb coat becomes hard because of the butter, and so the crumbs are cemented to the thin layer of frosting, and they will not invade your lovely white buttercream which you will spread on the outside. The result? Boring, inconspicuous cake. Perfect method of deceit.

Bright and shiny. Ultra colorful. This cake is about as delicious as it is saturated in color. It will make a great birthday cake! Or if you get that sudden urge to make something wacky.

Rainbow Cake via Whisk Kid

White Cake (but not really)
Ingredients
2 sticks (226 g) butter, room temp
2 1/3 c (466 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (375 g) flour
4 tsp baking powder
½ tsp salt
1 1/2 c (355 g) milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!

Method
Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them).

Sift together the flour, baking powder and salt. Set aside.

Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 6 bowls (I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each.

When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.

American Buttercream (you may want to double this)
Ingredients
2 sticks Unsalted Butter, softened
4 C. Powdered Sugar, Sifted
1 T. Vanilla Extract
2 T. Milk, plus more if needed

Method
1. In a heavy duty mixer fitted with the paddle attachment, whip butter until fluffy, about one minute.
2. Add in powdered sugar, about 1/2 cup at a time, until thoroughly combined.
3. Add in vanilla extract and milk. If the frosting is too thick, add in more milk, one tablespoon at a time, until frosting achieves your desired consistency.
4. Frost!

Happy Baking!
Clara

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A Busy Week


I’m sorry, bu I have been tremendously busy this week. Between work and baking well over 10 dozen cookies to decorate and ship out before tomorrow (which means, I’m already late 🙂 ) and having my sister and her family come over last week to celebrate my neice’s 1st birthday and my mom’s birthday, I simply have not been able to post too well! But I will show you the party favors! Don’t worry, there will be posts this week, that’s a promise, I assure you. Because I have compiled a ton of pictures and they need to be shared!

I made French Macarons! With a vanilla and raspberry filling, I could have made he green minty, but I made it vanilla because I wasn’t sure as to how mint and raspberries would get along. It all sorted out just fine though. What I did was reserved the egg whites from the ice cream that I made and aged them, covered, in the refrigerator for 48 hours as opposed to 24 hours at room temperature, because I am freaky like that.

With a little pixie dust, (i.e. confectioners sugar and cocoa powder), these puppies really stood out.

Buuut, not quite as cute as this puppy.


And don’t worry, she wasn’t light on smashing the smash cake.

Mommy (aka, my sister, Christine) was there to confirm.

There we have it!

I’ll see you tomorrow!

Happy Baking!
Clara

What Do You Get…

When you bake, level, and frost layers of Chocolate Marbled cake with Swiss Meringue Buttercream?

Cover it with some pastel pink Marshmallow Fondant and stack the cakes on top of each other?

Then cover it with green MMF flowers using the Easter cookie cutters that you found on sale at Target?

Then whip up some vanilla Royal icing and pipe little orbs over the seams?

The corners as well?

Then color some gumpaste with Teal and Pink and shape it accordingly?

Why…

You get my first custom cake order!

One for my (now) 10 year old cousin! Happy Birthday, girl!! They loved the cake, too :).

Oh, and with the scraps from levelling the cake, I made her some party favors:

Cake pops! (Yes, they match my jacket…hoohoo)

And with that, I declare the grand opening of Clara Bakes Custom Cakes! Hurrah!

Happy Baking!
Clara