Hello 99 Cake

Hey friends! Has it been a hot minute?

I know, it's been quite a bit of gap since I last saw you– let's just say life got a bit hectic with school (I'm determined to get that Masters- go Lopes! ;)), work and some baking thrown into the lot – my stand mixer can totally attest. 

Aren't you glad I'm back and ready to share today's story with you. 

Sooo, I baked a vanilla cake for a friend's mom's 99th birthday. 

99. 

For real. 

This was a celebration in honor of completing almost a century in this world. AND it was an event, ya'll, and such a blessing to be a part of. I mean, it's not everyday you get the privilege to bake for a 99th birthday. Right?!

The cake was a hit, frosted in this smbc recipe and adorned with sugarpaste flowers. Needless to say, I had to share the pictures as testament. 

I've missed updating this blog. Yet, I do. Because there are high hopes that one day, way into the future, some yet- to -be grandkids might read, have a laugh and gain a boatload of bomb recipes.

Of course, sharing a slice of my epicurean adventures with you has always been nourishment for the mind and soul (plus a lot of tummies).

Here’s to more frequent updates, more delicious experiments and more milestone cakes/recipes/pictures.

But, yeah, who doesn't love a good excuse to eat cake?

Vanilla Cake Recipe

Ingredients:

Cake~

• 2 ½ cups (315g) all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon salt

• 1 ½ cups (300g) granulated sugar

• ½ cup (115g) unsalted butter, softened

• ½ cup (120ml) vegetable oil

• 4 large eggs, at room temperature

• 1 tablespoon vanilla extract

• 1 cup (240ml) whole milk, at room temperature

• ½ cup (120ml) sour cream, at room temperature

Frosting~

• 1 cup (230g) unsalted butter, softened

• 4 cups (500g) powdered sugar

• 1 tablespoon vanilla extract

• 2-4 tablespoons heavy cream or milk

Directions:

Cake~

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans .

• In a medium bowl, sift together the flour, baking powder and salt. Set aside.

• In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. You can use a hand mixer or a stand mixer fitted with the paddle attachment. Add the vegetable oil and beat until combined.

• Add the eggs, one at a time, beating well after each addition.

• Mix in the vanilla extract.

• Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

• Fold in the sour cream until the batter is smooth.

• Divide the batter evenly between the prepared cake pans.

• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting~

• In a large mixing bowl, beat the butter until creamy.

• Gradually add the powdered sugar, one cup at a time, beating well after each addition.

• Add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat on high speed until light and fluffy, about 3-4 minutes, then reduce speed to medium- low. Beat for an additional minute. 
• Add more cream or milk if needed to reach your desired consistency.

Assembly~

• Place one cake layer on a serving plate or cake stand.

• Spread a thick layer of frosting on top.

• Place the second cake layer on top and spread frosting evenly over the top and sides of the cake.

"The mind governed by the flesh is death, but the mind governed by the Spirit is life and peace."

Romans 8:6, NIV

Tisa

Artist cake with caramel filling

The versatility of vanilla cake makes it an excellent foundation for personalization. With its neutral and understated character, vanilla cake serves as an ideal canvas to enhance and harmonize with various flavors, fillings, and textures.

Here, I customized this beloved flavor to fit the theme of a young artist. The colors and fondant structures have been curated to embody and convey the essence of this very theme. Making paintbrushes out of fondant was indeed the task, especially when they had to defy the laws of gravity.

 

The final result is., I must say, visually stunning and delicious, nonetheless, always eliciting oohs and aahs as personalised cake should. 

Essentially, every element really did contribute to creating a truly unforgettable experience.

 

Fondant sculpting takes your creativity to a three-dimensional level. Sugar art, in the form of miniature easels, paint palettes, or tubes of paint, added dimension and interest to the overall design.

Ingredients :

For the cake~

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

For the caramel sauce~

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the frosting_

• 1 1/2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Directions:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
• Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• While the cakes are baking, prepare the caramel sauce. In a medium saucepan, combine the granulated sugar and water. Cook over medium-high heat, stirring constantly, until the sugar has dissolved. Let the mixture come to a boil and continue cooking, without stirring, until it turns a deep amber color.
• Remove the saucepan from the heat and carefully whisk in the heavy cream. Be cautious as the mixture will bubble up. Stir in the butter, vanilla extract, and salt until smooth. Set aside to cool.
• Once the cakes are done baking, remove them from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
• To make the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until the desired consistency is reached. Stir in the vanilla extract and salt.
• Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of caramel sauce on top. Place the second cake layer on top and frost the entire cake with the caramel frosting.
• Drizzle some caramel sauce over the top of the cake for decoration, if desired.

Note~ I mixed the caramel within the cake, instead of drizzling it on.

After a significant hiatus, it's my joy to return to this cherished space. BFMK is definitely a piece of my heart, nurtured with more than a decade's worth of love and passion. And to you reading, I express gratitude. I am truly thankful for your readership and support.

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"Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the Lord your God will be with you wherever you go.” Joshua 1:9