A Birthday Celebration

I've said it many times and will say it again, I love celebrating birthdays!  They are such a joyful time and being able to contribute to make it a special day is absolutely amazing.  I recently was asked to make a cake for a 2nd birthday.  It doesn't get much better than that!  


Winnie the Pooh was on order.  It was an expedited cake, so there wasn't much time to prepare.  I wanted to do several characters but only had time to do Pooh himself.  I made a tree and a honey pot to liven the cake up.


Chocolate cake with chocolate buttercream was requested.  I adapted a recipe from http://bakingbites.com/2005/04/cooking-school-white-cake-and-buttercream/

This was a really fun cake - it was the first cake I made where I created characters with fondant.  I also received rave reviews from the family I made it for!
"I had to hide the cake and cut him a very small peace so he doesn't finish it! I am not a cake person! I HAVE HAD 3 pieces! IT SO FREAKIN' DELISH! THANK YOU for making our little person's special day even more special!!!!!"


Fluffy Chocolate Cake


Ingredients
5 large egg whites
1 cup milk
2 1/4 teaspoons pure vanilla extract
3/4 cup cocoa powder
2 1/2 cups cake flour, sifted
1 3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter at room temperature (I used Kerrygold to amp up the flavor of the cake)


Directions

1. Preheat oven to 350 degrees F.  Line 8 x 3 inch cake pan with parchment, grease and flour pan.
2. In a medium bowl combine and stir the egg whites, 1/4 cup of milk and the vanilla.  Set aside.
3. In the bowl of an electric mixer, fitted with the paddle attachment, mix the dry ingredients together on low speed for 30 seconds.
4. Add the butter and remaining 3/4 cup of milk, and mix on low speed until just moistened.  Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Pour the batter into the prepared cake pan.
7. Bake one hour and ten minutes, or until cake tester comes out clean.  Let cool on wire rack.

Chocolate Buttercream

Ingredients

1 1/2 stick unsalted butter, room temperature (I use Kerrygold Pure Irish Butter)

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

2 1/4 cups powdered sugar (I typically use more than this to achieve the consistency I need)

1 teaspoon pure vanilla extract

2 tablespoons milk

1/2 cup heavy cream

1/3 cup Ovaltine

Directions

Cream together butter, cocoa powder and salt.  Butter mixture will be extremely thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar one cup at a time.  Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract.  Beat until smooth.  Mix together heavy cream and Ovaltine.  Turn mixer speed to medium and pour cream mixture into the frosting in a slow, steady stream.  More powdered sugar may be added or less of the cream and Ovaltime to reach your desired consistency.