Monday, August 29, 2011

Birthday Cake for Mama

A weekend in outfits coming tomorrow, still playing catch up a little bit. But I do want to share the cake recipe I made for my mom this weekend. I usually opt for cupcakes or whoopie pies when I'm making a dessert, but this weekend I was inspired to make a traditional birthday cake. If I can brag just a little bit......... it came out pretty amazing! It was the culmination of a few of my favorite flavors : browned butter and chocolate with cinnamon. This recipe is amazing! The cake came out light and moist, and the frosting was almost like fudge. I kind of get a little crazy when i make frosting, and i think I added too much sugar because it looked a little gritty. Also, I added about double the amount of cinnamon it called for in the frosting ( i wanted it to be very cinnamon-y). I will definitely be trying this frosting recipe again, it tasted delicious I just want to get the consistency right. I didn't have any cakes pans so i just baked it as a sheet cake and then cut it into two pieces for layering. And...........I found some prettty, edible orchids at Hobby Lobby for decoration. (oopsie! forgot the tell the waiter NOT to sing happy birthday to mom, hehe)
Here you go lovelies, hope you all had a nice relaxing weekend!

Brown Butter Cake with Cinnamon Chocolate Frosting

(the cake recipe is for cupcakes, but if you’d like to make cake, just pour the batter into two cake pans and bake them for about 30 minutes)

2 cups sugar
4 eggs
1 cup milk
3/4 cup browned butter*
1 tsp vanilla
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder

To brown butter:
Heat pan on medium heat.
Cut butter in to pieces and melt in pan.
Stir continuously. Butter will foam up.
After foam subsides, small brown flecks will start to appear in bottom of pan.
Continue stirring, until butter has reached a nice brown color, and nutty aroma.
When you want to lick the spoon, you know it's ready.
Turn the heat all the way down.

Preheat oven to 350°
Prepare cupcake pans with liners.
Beat sugar and eggs together until slightly thickened, about a minute.
Add milk, browned butter, and vanilla, stirring just until combined.
Add flour and baking powder, beating until well mixed--about a minute. Don't over mix.

Bake in preheated oven for 18-22 minutes, until tops are springy to the touch or a toothpick poked into the center comes out clean.
Remove from cupcake pan and allow to cool completely before frosting.
(I doubled this for my cake, and I also went about it a bit differently because I didn’t want super thick icing). After beating the butter, I added the cocoa, cinnamon and vanilla, and mixed it in. Then I added the cooled chocolate, and then about a cup of powdered sugar.)

5oz good quality semisweet or bittersweet chocolate
8 TBS butter, at room temperature
3 cups powdered sugar
2TBS baking cocoa
1 tsp mexican vanilla
1/2 tsp cinnamon
4-8 TBS milk

Melt chocolate in a double boiler and allow to cool to room temperature.
Beat in butter until creamy. Add in melted chocolate.
Add powdered sugar, baking cocoa, cinnamon and vanilla.
Slowly beat in milk 1TBS at a time until you reach desired consistency.


Feathers & Freckles said...

This looks SO good. You make some incredible baked goods. I love cinnamon so much, so I will definitely have to try this recipe, or at least print it out and drool on it. The edible orchids are such a pretty and simple cake topper. What a sweet daughter you are :)

CFAULK82765 said...

That yummy cake was the most delicious birthday present!The wine from Peyton was a close second!
The company, however, surpassed all the good eats of the weekend. I'm lucky and smart enough to have surrounded myself with seven incredible (and entertaining) people.
love you,

Katie Maye said...

love u mom, yall have fun in Houston this weekend!