Wednesday, July 25, 2012

a birthday cake

Our little Hannah turned two in June. We had a family party at my parent's home and then the next week a friend party at our place. Two parties, same cake recipe. It's a gooder, it's easyish, and I cheat while making it. This is not a healthy or low fat recipe, but a kid only turns two once in their little lives and it should be tasty and delicious!

Here's the recipe.

Coconut Milk and Vanilla Cake with Raspberries and Old Fashioned Frosting
makes a 2 layer cake

Here's the cheat part :
1 box of organic vanilla cake mix (I use this one from PC)
Make the cake mix according to package instructions, but, and here's the way to make it taste homemade and special. Sub the oil for melted butter and coconut milk for milk. This creates a richer and more delicious cake. Follow the instructions for 2 x 9" round cake pans.

1/8 of a cup seedless raspberry jam

6 tablespoons all-purpose flour
2 cups milk
2 cups unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
food colouring if wanted

Sprinkles for decoration

Frosting Directions
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and stir constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes. 

In a large bowl, on medium high speed of an electric mixer, beat the butter for 3 minutes until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well. 

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. I added a few drops of red food colouring to get a pretty blush pink. Cover and refrigerate for 15 minutes, don't let it sit longer or it's hard to spread). Use immediately. (ps - omg, this frosting is SO good, healthy - hell no, delicious - yup)

Now for the fun part:
Slice a little off the top of the cakes, giving them a more flat surface. You shouldn't have to cut more off.
Place two pieces of parchment paper on a cake plate. You will be pulling these out from under the cake after frosting it, these just keep the cake plate clean.
Place one cake round on the parchment paper, bottom side up. Spread with raspberry jam and about a half cup of frosting, completely cover the top of the cake, right to the edges without going over.
Place the other cake round on top, with the bottom facing up. Place a crumb coat on the cake (thin layer of icing all over the cake, it will look messy and you'll be able to see the cake through the icing).
Put the cake in the fridge for 15 minutes. After 15 minutes, remove from fridge and completely frost the cake. Decorate with sprinkles. Can be left out of the fridge for a few hours, or in the fridge overnight and then let it come to room temperature before serving.

* I had quite a bit of frosting left over, so you could half it if you want, or do what I did and pop it in the freezer and use it on a second cake the next weekend. 


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