Tuesday, August 9, 2011


I'm a firm believer in tasty outweighing pretty. I mean, I love looking at pretty food as much as the next person, but when it comes to things I make myself I've pretty much given up on any attempt to make it photogenic.

Especially if it means cutting off the top of cakes.

Yes, layered round cakes can be absolutely gorgeous, but if I'm making a cake just because then what do I care if it's lumpy? I know there's no reason why I couldn't just eat the cut off tops but really. Why go through the extra step just for looks if it's just going be me, a plate and Star Trek: The Next Generation on Netflix instant? Possibly skipping the plate and just using a fork. Not that I would ever. By which I mean almost always.

Besides, if you put the two tops together in the layer sandwich you can fill the gap with more frosting and hello. That's practically an instant party.

Here it is crumb coated and fridged. Hideous, I know.

I will say, unless you're a frosting addict like the Boyfriend and me, it's worth taking your time to make your crumb coat as presentable as possible because the majority of you frosting will be going in the gap to maintain structural integrity.

Yes, I really did just say that. My frosting game is SERIOUS.

Zip top bag filled with the rest of your frosting. The gateway to deliciousness and non falling apart cake.

Piped into the hollow between layers.

Like a giant whoopee pie of awesome. The giant hump in the middle is where I spackled together a crack that happened taking the cake out of the pan. If only all spackling was so tasty.

So, yes. Totally fug. But it tastes like the greatest possible outcome of combining cake and snickerdoodle cookies, because I'm a great believer in adding cinnamon to everything.

Basic box cake mix (the bakery witch Betty Crocker has been doing this a lot longer than I have), except I subbed a stick of melted butter for the vegetable oil and a cup of milk for the water. Because dairy fat is always superior. Also added about a teaspoon of vanilla and two teaspoons of ground cinnamon.

For the frosting cream a stick of room temperature butter with a teaspoon of vanilla, a teaspoon of cinnamon and three tablespoons of cream on low speed. Sift in 3 cups of confectioners sugar slowly, still on low, and allow to mix once all has been added about a minute before cranking it up to medium. Once it's light and airy your good. Keep the cream on hand to add extra if it's looking dry.

Stupid simple but man. I know what I'm having for dinner.


  1. You ever try using those strips that look like the stuff ironing board covers are made out of? You soak them in water then wrap them around the cake pan before you put it in the oven. Makes the cake rise more evenly. I could probably remember what the technical name is if I didn't have a cocktail in me.

    At any rate, you're right. If it's not going on the cover of a magazine, who cares?

  2. I haven't, but I might look into it. While my not so sightly fix ensures maximum cake, having the frosting all pushed to the sides can be a little disappointing.

  3. I want cake for dinner. ALSO, whenever I master an element in skating now I hear the music from Zelda thanks to you.

    Uh, we should hang out soon, now that I'm an unemployed loser and have a shitload of free time. Except I'll be on vacation next week. I'LL CALL YOU.