It wasn’t even really about the decorative part, it was more about the synthetic, super sweet, shortening based icings that these cakes were laden with. Although I will admit that Barbie was a HUGE draw! In my teen years I learned to pre-empt the dreaded home-made cake by requesting a store-bought one as a birthday gift (or as ONE of my birthday gifts…I am an only child after all).
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
3 large eggs
1 1/2 cups buttermilk
1 cup hot chocolate
3/4 cup vegetable oil
1 tsp vanilla
1/3 cup unsweetened cocoa powder
1 cup whipping cream
6 oz semi sweet chocolate squares
2 tsp vanilla
1 8oz (250g) pkg cream cheese
1 cup butter. softened
Preheat oven to 350 F. Lightly grease bottom and sides of three 9-inch round cake pans. Cut circles of wax paper or parchment paper to fit bottom of pans and place in pans. Lightly grease paper. Set pans aside.
Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
In another large bowl, beat eggs on high speed of electric mixer for about 3 minutes, until they have thickened slightly and are lemon colored. Add buttermilk, hot chocolate, oil, vanilla and melted chocolate. Mix on low speed until well blended.
Gradually add dry ingredients to wet ingredients and mix on medium speed until batter is smooth. Divide batter evenly among pans. Bake for 25-30 minutes until a toothpick inserted in center of cakes comes out clean. Cool pans on a wire rack for 10 minutes. Remove cakes from pans, peel off paper, and cool completely before frosting.
To make frosting, whisk together sugar, cocoa and whipping cream in a medium sauce pan. Cook slowly over medium heat, whisking constantly, until mixture comes to a gentle boil. Cook 1 minute. Remove from heat and stir in chocolate until melted. Stir in vanilla. Let cool to room temperature.
The chocolate curls were made by melting chocolate and mixing with a little bit of coconut oil. Spreading the chocolate on the back of a cookie sheet and letting it cool until firm but not hard. The back of a metal spatula or thick knife is then pressed along the chocolate to create a curl.
The cake is a three layer, gluten-free chocolate quinoa cake and the icing is a buttercream (1/2 shortening and 1/2 butter). This cake was baked by my mom for her friend Valerie’s 65th birthday. After the cake was cooled I went to work decorating. The colours are three shades of teal food colouring. This cake was a huge hit and will be hard to top!
1 cup shortening
1 cup butter
2 tsp vanilla extract
4 cups confectioners/icing sugar
2-4 tbsp milk (to desired consistency)
In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy.
Separate icing into separate bowls and tint each amount with desired colour.
Start with one colour (I started with the darkest shade) and place icing in a piping bag with a 1M rose time attached. Begin piping spiral roses in random order all over the cake. Continue this with the other two shades until the cake is covered in roses. pipe little stars or swirls into any empty spaces and VOILA!