This has been quite a week, there have been many tasks laid before the feet of our fearless leader and as always he has risen to meet the challenge. Lets face it, would we expect
any less? We have found out a little secret about Steve this week as well, he loves buttercream. But we can not have buttercream without cake right? Now I do remember on Monday you being served up two distinct cakes.
Yes Commander today's task is recreating some delectable tasty treats from scratch, your birthday cakes. I did say scratch, yes oh Cargo one, any person could go to a bakery, or even crack open a box and slap frosting on a cake. So don't look so scared this will be just fine.
The thing you need to remember is that when it comes to making treats like this, when it is created from the heart and shared with all it becomes just that more special.
The cakes I have planned for you are not that difficult and will reap rewards on so many levels. A chocolate cake with chocolate buttercream frosting, and a red velvet cake with cream cheese buttercream frosting. Come on big guy lets get started.
1 3/4 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
- Preheat oven to 350 degrees F, 8or 9 inch round pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Finger Licking Good
- In a mixing bowl, cream confectioners' sugar, cocoa, and butter. Beat in heavy cream and vanilla.
- Add small amounts hot water until desired spreading consistency is reached.
2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda1 tsp salt
2 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp red food coloring (1 ounce)
1 tsp white distilled vinegar
1 tsp vanilla extract
Vegetable oil for the pans
- Preheat the oven to 350 degrees F. Lightly oil and flour 3- 9 -inch round cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Divide the cake batter evenly between prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
- Place in a bowl with mixer beat butter on low until light and fluffy, add cream cheese and vanilla and beat on low for another minute.
- Add powdered sugar one cup at a time on low until blended after each addition. Once the sugar is added raise speed to high and whip for additional minute or two till light fluffy.