Monday, February 14, 2011

Gerber Daisy Birthday Cake

 This is the first square cake I have made.  It is a three layer chocolate cake with chocolate Butter Cream Frosting. The recipe is posted below.  I watched a video and looked at some real Gerber Daisies and figured out how to do these.  I think they came out pretty good.  I also made the leaves and brushed them with petal dust in the color of the Gerber Daisies around the edges.  I used a kabob stick and rolled it along the edges that gave the leaves a veiny look.
I covered the cake with the Marshmallow Fondant.  The recipe is at I like it because it is easy to make and tastes better than store bought.  I used the gel food coloring and I like it much better than the paste kind.  I found the gel type in Michael's. They have lots of cake stuff if you are looking for something fast.  Otherwise you can order from lots of places on line. The colors blend better also.
I chose these colors because they are some of my daughter's favorite colors.  They look good together and bright and cheery.
The trouble with a square cake is the straight lines.  It has to look straight and even.  I had trouble doing this.  I need to practice to be sure and get the edges straight.  I think I want to find a different crumb coat icing.  One that spreads better and holds the edges when cool.  Otherwise the fondant takes on the curves and dents that are left by not getting the icing really smooth.
Chocolate Layer Cake
(From Southern Living Our Best-Ever Cakes & Pies Magazine, July 8 2008)

1 1/2 Semisweet chocolate morsels
1/2 cup butter, softened
1 (16-oz) light brown sugar
3 large eggs
2 cups all -purpose flour
1 tsp baking soda
1/2 tsp. salt
1 (8-oz) container sour cream
1 cup hot water
2 tsp vanilla extract

1. Preheat oven to 350 degrees. Melt chocolate in a microwave safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
2. Beat butter and brown sugar at medium speed with an electric mixer until well blended (about 5 minutes).  Add eggs, one at a time, beating just until blended after each addition.  Add melted chocolate, beating just until blended.
3. Sift together flour, baking soda, and salt.  Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.  Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended.  Stir in vanilla.
4. Spoon batter into 2 greased and floured 9 inch round, 2-inch-deep cake pans.
5. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes.  Remove from pans to wire racks, and let cool 1 hour or until completely cool.

Chocolate Butter Cream Frosting

1 cup softened butter
1 cup shortening
1 tsp vanilla
1 tsp butter flavoring
1/2 tsp almond extract
8 oz semisweet chocolate
3 Tlbs heavy cream
4-6 cups powdered sugar
3-5 Tlbs more heavy cream

1. Chop chocolate into small pieces and place in microwavable bowl.  Add heavy cream.  Melt for 30 seconds.  Remove from microwave and stir until smooth.

2.  Beat butter and shortening together until smooth.  Add vanilla, butter flavoring, and almond extract 3 Tlbs heavy cream and one cup powdered sugar.  Blend well. 

3. Add melted sugar and blend well. Add the rest of the powdered sugar a little at at time until you get the consistency you want.  Add heavy cream a little at a time as needed.

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