cat cake

We made a cat shaped cake for a friend’s birthday a couple weekends ago. Not only was it cat shaped, it also was checkered inside! When cut, it looks pretty impressive, but really it is quite simple to do, provided that you have the proper tools. The cakes used were a simple vanilla/yellow cake and a delicious chocolate cake, with a thin layer of raspberry filling (just some thinned out jam) and vanilla buttercream. In order to cut and shape the cake easily, I recommend freezing, or at the very least heavily chilling the layers. The best results will come with the use of a stencil, easily made by a manilla folder, an x-acto, and  a straightedge, the last two items are best acquired over 6 years of architecture school.

I really liked the chocolate cake that I wound up using. The crumb was tender and moist, even after a lot of fridge time, flavorful enough to be eaten sans frosting and held up to the flipping, flopping, and shaping. Using some raspberry jam brushed onto the cake will ensure some moisture, so I highly recommend doing that, especially with all of the freezing. I wish I could have let the crumb coat set on the cake a bit longer, as a result, the final icing was a bit messy, but maybe that just added some interest to the final cat.

If anyone is interested in a “how to” tutorial about making the layers and shaping, leave a comment and I will write up a more detailed post. If you don’t want to attempt a cake cat, this chocolate cake, served with some chocolate frosting or vanilla buttercream, is sure to disappear at your next summertime gathering.

We celebrated at Delancey, the pizza joint run by Orangette and her husband. It was DELICIOUS and the staff was so awesome and accommodating that they stored the cake in the fridge, and took it out in time for it to come up to room temp. They even stuck candles in for eyes! Hooray!

(Photos from Stephanie)

Chocolate Layer Cake

adapted lightly from gourmet, via smitten kitchen

This recipe is sized for 2 10 inch round layers; I made 1 9×13 sheet and 6-7 cupcakes out of this recipe. Nothing wrong with having extra cake!

3 oz unsweetened chocolate, chopped

1 1/2 cups hot coffee

2 1/2 cups sugar

2 1/2 cups all purpose flour

1 1/2 cups cocoa powder (not dutch processed)

2 tsp baking soda

3/4 tsp baking powder

1 1/4 tsp fine salt

3 lrg eggs, room temp

3/4 cup canola oil

1 1/2 cups buttermilk (I used 1/2 cup of yogurt and 1 cup of soymilk, well mixed)

1 tsp vanilla

Preheat the oven to 300. Baking at a lower temp for longer results in flatter, more even layers. Flatter layers=less leveling. Grease and line pans with parchment and then grease again.

In a heat proof bowl, combine the unsweetened chocolate and hot coffee and let it sit until melted. Meanwhile, sift together the sugar, flour, baking soda, baking powder, cocoa, and salt. In another bowl, beat the eggs until they lighten in color and become a bit thicker (3-5 minutes with an electric beater) stream in the oil, buttermilk, and vanilla. Then add the melted chocolate mixture. Do this slowly. Beat until well combined. Add the flour mixture and beat until the batter is just mixed.

Divide into the awaiting pans. I usually drop the filled pans onto the counter from a few inches to let any air bubbles rise to the surface and pop. Bake in the middle of the oven until a cake tester or toothpick comes out clean. This will differ based on your pan size and oven. Cool in pans and then flip out onto a rack, if needed, or just frost in the pan and enjoy.

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