Made to Perfection

Saturday, February 19, 2011

Arielle’s 8th birthday and baptism is tomorrow and I was assigned to make McCall’s Cooking School’s Perfect Chocolate Cake. I first made this cake for Elder Anderson’s birthday and Arielle liked it so much that she requested me to make it for her birthday as well. My mom wanted me to make two just so there’s enough for everybody.

When I first made it for Elder Anderson’s birthday I thought it turned out pretty good. So for the first set I made for Arielle, I made a few minor adjustments:
  • using the same pan so the layers will be the same size
  • using a new spread spatula to frost the cake
  • putting a lot more cream filling inside
  • and decorating the outside with cake candies.
  • My mom had bought a box set to place the cake it so it would look pro (it seriously looked like we ordered it).

Now the second set....holy smokes, I have no idea what happened to it. Everything that could’ve gone wrong, went wrong.
  • I burned the frosting (yea, that might sound impossible, but once you see the recipe, you’ll understand).
  • I broke the pan I used, so the layers were different layers from each other, which meant...
  • The cream filling I put inside spewed out and got wasted.
  • And because it spewed out it mixed with my frosting, so it didn't look all that attractive.
  • The decorations (the sprinkles) my mom got for it were a lot more...simple?...than the fancy candies she bought for the other one, so all together it looked worse and less professional.

Anyway here’s the recipe for McCall’s Cooking School’s Perfect Chocolate Cake if you want to try it. It’s REALLY good if you get the recipe right.

-          1 cup unsifted unsweetened cocoa powder
-          2 cups boiling water
-          2 ¾ cups sifted all-purpose flour
-          2 teaspoons baking soda
-          ½ teaspoon baking powder
-          ½ teaspoon salt
-          1 cup butter or margarine, softened
-          2 ½ cups granulated sugar
-          4 large eggs
-          1 ½ teaspoons vanilla extract

-          1 pkg (6 oz) semisweet chocolate pieces
-          ½ cup light cream
-          1 cup butter or margarine
-          2 ½ cups unsifted confectioners’ sugar

-          1 cup heavy cream, chilled
-          ¼ cup unsifted confectioners’ sugar
-          1 teaspoon vanilla extract

1.       In medium-sized bowl, combine cocoa with boiling water, mixing with wire whisk until smooth, Cool completely. Sift flour with baking soda, baking powder and salt. Preheat oven to 350F. Grease well and lightly flour tree 9” x 1½ layer cake pans.
2.       In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light (about 5 minutes), scraping bowl occasionally. At low speed, beat in flour mixture (in fourths) alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
3.       Divide batter evenly into prepared cake pans; smooth top. Bake 25 to 30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool completely on wire racks.
4.       Frosting: In medium-sized saucepan, combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat. With whisk, blend in 2½ cups confectioners’ sugar. In bowl set over ice, beat until frosting holds its shape.
5.       Filling: Whip cream with confectioners’ sugar and vanilla; refrigerate. Assemble cake: On plate, place a layer top side down; spread with half of cream. Place second layer top side down; spread with rest of cream. Place third layer top side up.
6.       With spatula, frost sides first, covering whipped cream; frost top with remaining frosting, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife; slice with a sawing motion. Serves 12.

- Ariana Rae Limas ♥
live well . laugh hard . love big .

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