Blue Lovebirds: A Cake for a Re-Wedding

12 Feb

The parents of a good friend of mine had their 30th wedding anniversary today! They celebrated by having a small ceremony and renewing their vows, and I was absolutely delighted to make a cake for them:

Their first Christmas ornament after they got married was two bluebirds, so we knew that we had to have bluebirds on the cake. I cut them out of fondant and let them dry overnight.

The icing was Swiss Meringue Buttercream, which I love–if you want to learn all about SMB then head over to Sweetapolita’s awesome Swiss Meringue Buttercream Demystified post to learn everything you need to know!

The cake itself was chocolate, and I’m happy to say that I think I have perfected my chocolate cake. I love the Perfectly Chocolate cake recipe, but it’s so moist and fudgy that it’s hard to work with–hard to move, hard to stack, etc. I’ve been fiddling around for a while trying to make a fluffier chocolate cake, and then had an ah-ha! moment.

Here’s my new go-to chocolate cake recipe:

Charis’ Go-To Chocolate Cake

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder (I like to use half Hershey’s cocoa powder and half Ghiradelli ground chocolate and cocoa powder)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk (or 1 cup milk, 1 Tbs vinegar)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling coffee (either keep it simmering in a pot on the stove, or microwave it for 1.5 minutes before adding)

Heat oven to 350 F. Grease and flour two 9-inch round baking pans.

Mix together dry ingredientsin large bowl. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Stir in boiling coffee (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean (alternatively, I touch my cakes to see if they ‘spring back’). Cool 10 minutes; remove from pans to wire racks. Cool completely.

 

“Yes, Charis,” I hear you say, “that’s very sweet and lovely and all, but what about the giveaway? What about those mini heartshaped springform pans, Charis? What about them? We are dying of suspense, Charis!

BE SUSPENDED NO MORE, READERS! We have a winner! And it is…

TABBY!

Hurray!

 

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