When it comes to birthdays I always prefer a home-made cake to a bought one. Doesn’t it just make you feel that much more special when someone you love took the time to make you a special treat on your big day? One of my grandma’s, for every one of her grandchildren’s birthdays, makes and angel food cake with a brown sugar caramel frosting. Super yummy. And I always remember those opposed to when I would get a cake from the grocery store. I am the official cake maker for our family events. For every birthday I get to test my skill, try new things and make a fabulous cake. So to be honest, I haven’t made a cake for anyone outside of my family, which means, I’m not getting the practice that I should. But if I keep cake around, I eat it all myself…in one night.
This one in particular, again doesn’t have pictures of the process really because I was being watched the whole time by my granny and that makes me pretty uncomfortable. This is for my niece’s 8th birthday. They live out on a farm and she loves her little kitties.
This is a 2-tiered, 4-layered cake vanilla cake with a cookie dough filling, I’ll share the recipe below. The great thing, and also the worst, about the cookie dough filling is that it is super easy to make, especially when you had a long day and just need a little bowl of cookie dough to make everything right with the world.
The “Kitty Queen” is made out of Wilton rolled white fondant. I saw a picture of these little fondant cats and I was trying to recreate it as they looked adorable with their little round bodies, but I really didn’t care for it after I had done it. So I popped the head off and made a new body using the same technique as the Shaggy Dog Fondant Topper tutorial.
This shows that taking a day to think about it and changing something you thought you were finished already isn’t always such a bad thing.
I made a giant flower for the middle and then what seemed like a million little flowers. I just rolled the fondant and used my smallest Wilton flower cutter and punched out a bunch in different colors. Then I took small, white sugar balls and placed on in the middle of each flower. They were then dispersed over the entire cake.
I like to make the cakes the day or two before, wrap and freeze them and then that is one last thing to worry about the night before the cake is due.
for the cake:
2 cups sugar
1 3/4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
for the filling:
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup sugar
3 tablespoons milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups flour
1 1/2 cups mini chocolate chips
for the cake:
Preheat the oven to 350ºF. Grease and flour your cake pans.
In a large mixer bowl, whisk together the sugar, flour, cocoa, soda, powder & salt until combined.
Add in the eggs, milk, oil & vanilla and mix well, on medium speed for about 2 minutes.
Pour evenly into the two pans and bake for 30-35 minutes, until the cake is set and a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 5-10 minutes and then flip out onto a wire rack to cool completely before filling and frosting.
for the filling:
In a mixer bowl, cream together the butter and sugars until smooth. Mix in the milk and vanilla until smooth. Mix in the flour until just well combined and then stir in the chocolate chips. See? Super easy and safe to eat.
for the frosting:
I just used a simple buttercream frosting, I don’t actually use a recipe for this I just throw butter, sugar, milk and vanilla together until it tastes delicious.