For our clan here in Northwest Oregon, August and September seem to be occupied with the birthdays of the adults. It starts with Jeff in mid-August, followed very shortly with Jenn (and if she comes down from Seattle- Mindy) and then Kris. Finally, in mid-September is James. That is four or five cakes I try to make over the month period.
This year, Jeff wanted his usual. He has the Angel Food cake with whip cream and strawberry frosting. I took a picture of it two years ago and posted it last year. This year, I tried something different; unfortunately, I forgot to photograph it. What I did was try to convert the angel food cake to a layered cake by slicing it in two places. Then I mixed two thirds of the strawberries and whip cream to make filling, and used the last third of the whip cream to top the cake, and put the last third of the strawberries on top of the whip cream- these were whole strawberries whereas the first two third were chopped. I didn’t frost the sides of the cake, but left them showing the angel food cake. I liked the results, but I must say that slicing horizontally the cake was a bit tricky; the cake is so soft that it moves with the cutter rather than giving into the cutter.
For Jenn’s birthday, she wanted the Bacardi Rum cake again. Again, I first made this in 2012, and then added the post to this blog last year. There is not much to say about that cake except that I cooled it longer in the pan and it came out beautifully. There was no need to paper the bottom of the tube pan.
Kris wanted chocolate cupcakes with chocolate frosting, with bachelor button decorations. Way back when I was taking the cake decorating class and we did flowers, Kris saw my bachelor buttons and fell in love with them. Well, I gave her what she wanted.
Finally James wanted a German’s Chocolate cake. When I first told Mindy what I planned she said “NO, you have to do it in the historical manner”. So I looked up recipes on the web and found one by Kraft that seemed reasonable. It wasn’t altogether reasonable. It starts by lining the bottom of the pans with wax paper; luckily I was following the directions to the letter. In my humble opinion, the cake did not rise like I expect a cake to rise, and it was very soft. Without the wax paper, the layers would have fallen apart when I took them out of the pans; they bent and cracked, but the wax paper held them together. I didn’t take the wax paper off each layer until it was in-place on the cake board/lower layer. Even then, the layers wanted to split and slide apart. I think next time I do a German’s Chocolate I will start with a cake mix rather than a recipe from scratch like this one.
Look carefully in the picture and you can see the middle layer trying to slide apart.