Starting with my daughter’s birthday in July, it seems as if we are always celebrating a birthday around here. Second up is my son’s, who this year requested a chocolate cake with vanilla frosting ala cookies + cream style. I remembered this beauty from Eat, Live, Run and decided to give it a try. It turned out beautifully. It was big on chocolate flavor with the ganache middle layers. The vanilla frosting on top is the Magnolia Street Bakery Buttercream recipe. Below are some suggestions for keeping cake baking simple. More after the photos.
Some important suggestions for keeping cake baking at its simplest.
1. Making a cake from scratch takes a long while, allow sufficient time to bake, cool, and frost.
2. Wrap cake layers separately after they have cooled and store in the refrigerator until you are ready to frost. The cooler hardened layers will be easier to frost and crumb up less. This also allows you to bake and frost on two different days. I often bake in the evening before the big day and frost the next morning.
3. Place small strips of parchment paper on the plate you will be serving your cake on. This will help with a quick clean up and a clean serving plate after you are finished frosting.
4. Don’t skimp on time and skip the crumb coat. This will only cause you more headache. Especially when frosting a chocolate cake with white frosting!
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