A Very Elmo Birthday

I never thought I would be one of those moms who says things like, "My baby is growing up" and "it goes by so fast."  That was before my baby turned 2.  2 is old.  It is like an actual person, and not just a baby.  Being two, he now has many, MANY opinions.  When I asked him what kind of cake he would like for his birthday, he immediately said Elmo.  He has not stopped talking about the Elmo cake for months.  He is a huge fan of Elmo (mostly from books though) and could not wait for this cake.


I found this Elmo pan by Wilton, which had all the instructions for how to decorate it.  I had every intention of piping the fur and then...our AC broke and it was 110 degrees outside.  Try working with buttercream in that kind of heat and you will see that spreading it on and throwing it in the fridge is all you can hope to do.  When I put some in a piping bag, it melted from the heat of my hand. 


This is my first attempt at any major decoration and I am really happy with how it turned out.  When my son saw it, he got super excited and kept saying "Elmo cake, Elmo cake" over and over again.  That is success in my book.  Time really does go by fast. Two years ago, he was just born, one year ago he had never eaten cake before and now he has opinions on what kind of cake to have!  There, I said it.  I am one of those moms.    


One birthday party was obviously not enough (said with a hint of sarcasm).  He also had one with my parents and one at school, as well as one at synagogue. For the party at school, I baked cupcakes and tinted the frosting orange (per my child's request) and then I found sugar Elmos to put on top.  The kids really enjoyed them and I think they look pretty cute.

For the cake, I made one recipe of the cake from Dorie's Black and White Chocolate Cake.  I baked it for 40 minutes, since the pan was deeper than just a layer cake pan and it came out really great.  You can find the recipe here.

For the cupcakes, I used Martha Stewart's One Bowl Chocolate cupcakes.  They were good, but a little tough.  I think it is because I doubled the recipe.  Luckily, 2 year olds don't care.  You can find the recipe here.

For the buttercream, I used Martha Stewart's fluffy vanilla frosting.  Yummy.  I did cut down the sugar a little bit so it would not be too sweet.  The recipe is here.  I tinted it with my awesome gel food coloring from King Arthur Flour.  That stuff is amazing.  You don't need much and you get great color.

I also made strawberry cupcakes, which I will post about on the 15th as part of the Martha Stewart Cupcake Club.

Happy Birthday to Husband

Friday was my husband's birthday.  As readers of this blog know, he is not a chocolate person.  Not even a little.  So when I asked him what he wanted for his birthday, I knew what he wasn't going to say.  He is a big lover of all things lemon and berry, but he left it up to me to figure out exactly what it would look like.

I have made Dorie's French Yogurt cake a number of times and I thought it would make a good base for the birthday cake.  It is super simple to make and has a nice, but not overpowering lemon flavor.  To make the lemon flavor really pop, I decided to make one of my favorite recipes -- Dorie's Most Extraordinary Lemon Cream.  Now, there are those out there in blog land who claim that this lemon cream has too much butter.  There is a lot -- I will agree with that -- but it is AMAZING.  I would not eat it every day (if you did, you would have a serious heart problem), but for a special treat, it is really delicious.  

I made half the recipe for the lemon cream, which turned out to be not quite enough to cover the whole cake, but it came out with a nice rustic look.  I sliced the cake into three layers and put a layer of lemon cream and a layer of sliced raspberries between each one.  I then decorated the top with whole raspberries, which looked nice but made it difficult to cut.

This cake got rave reviews.  You can make all the parts a day in advance, but I would assemble it a couple of hours before serving.  You should make this for the non-chocolate eater in your life!

You can find the recipe for French Yogurt Cake here (I didn't do the glaze)

You can find the recipe for Lemon Cream here (I halved it)

All you need is a pint of fresh raspberries (or strawberries or blueberries) and you are ready to go.

Great Modifications: Happy First Birthday Cake

There was a big birthday in our house in June -- Rebecca's son and Sarah's nephew turned one! It was a joyous day of celebration with many, many 1-year-olds and we, of course, had cake. We decided to turn to our good friend Dorie Greenspan for cake inspiration. She has a cake called The Perfect Party Cake. Not to judge Dorie, but we think that any cake that involves so much coconut cannot be called perfect.

However, in Dorie's infinite wisdom, she offered some suggestions for modifications, which we took her up on. Our son/nephew loves strawberries. He is, as we call him, a strawberry-atarian and so we thought that a strawberry short cake would be perfect. We modified Dorie's cake so that it was a lot like a strawberry short cake but with the moist, lemon-y cake of the Perfect Party Cake.

As you can see from the picture above, we made one large cake and one small cake. We made 1.25 times the recipe, which was insane with the measuring, but worked out well for making one small cake in a ramekin. He loved his tiny cake and both the large and small cakes were delicious, enjoyed by grownups and kids alike. Go Dorie! The recipe for the cake is below.

Here are the modifications that we made:
1. In putting the cake together, we used lightly sweetened whipped cream instead of butter cream for the filling and frosting
2. We used strawberry jam, then a layer of whipped cream on each layer
3. After the whipped cream, we put a layer of thinly sliced strawberries in each layer
4. We decorated the top with strawberries instead of coconut
5. If you use whipped cream, you have to store it in the fridge. We took it out about 20 minutes before we served it.

And now, the recipe:

Perfect Party Cake
From Dorie Greenspan’s “Baking: From My Home to Yours”
Makes 12 to 14 servings
For the Cake

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups whole milk or buttermilk
• 4 large egg whites
• 1 1/2 cups sugar
• 2 teaspoons grated lemon zest
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/2 teaspoon pure lemon extract

For the Buttercream

• 1 cup sugar
• 4 large egg whites
• 3 sticks (12 ounces) unsalted butter, at room temperature
• 1/4 cup fresh lemon juice (from 2 large lemons)
• 1 teaspoon pure vanilla extract

For Finishing

• 2/3 cup seedless raspberry preserves, stirred vigorously or warmed gently until spreadable
• About 1 1/2 cups sweetened shredded coconut

Getting Ready: Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make The Cake: Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

To Make the Buttercream: Put the sugar and egg whites in a mixer bowl or other large heatproof bowl, fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.

Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny, smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake: Using a sharp, serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with preserves and buttercream and then do the same with the third layer (you’ll have used all the jam and have buttercream left over). Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.

Serving: The cake is ready to serve as soon as it is assembled, but it’s best to let it set for a couple of hours in a cool room. Serve it at room temperature with anything from milk to sweet or bubbly wine.

Storing: The cake is best the day it is made, but you can refrigerate it, well covered, for up to 2 days.

If you want to see some other photos, here is one of the big cake and one of the little cake: