My holidays – up until Monday morning – were all about cookbooks. We made birthday dinners (Fried Chicken a la Edna Lewis and Scott Peacock), holiday brunch (Turkey Pot Pie a la Screen Doors and Sweet Tea), buttermilk rolls (The Joy of Cooking) back-yard picnics (Bunyan’s Barbeque and anything from White Trash Cooking #2), homemade truffles (a la Nicole Spiridakis) , seasoned pecans (Bon Appétit Y’all) and an array of other goodies. But the highlight of two weeks “kitchen play” was the three-layered (and sometimes two-layered) cakes.
I told Angie recently that I am terrified by the three-layer cake. Although I see myself as accomplished in the kitchen, I have never been one to do much baking. However, I have become obsessed with the three-layer cake. My grandmothers and great aunts could whip out a cake in an early morning. They made layer cakes for church bazaars, birthdays, neighbors who fell ill or just because it was time for Sunday supper.
I took the holidays as an opportunity to face my fears, channel Angie, go beyond the simple cupcake and try my hand at the stacked treasure. (I have actually been working up to this for months.) In August, I purchased a cake decorating set which has been unused in the drawer since purchase. And recently I purchased 3 – 9” round cake pans.
First step: Butch requested a Red Velvet Cake with Chocolate Icing and Pecans for his birthday on the 24th of December. I got an old-time recipe from page 277 of my favorite, A Gracious Plenty, the soulful Ellen Rolfes Book from John T. Edge. The Chocolate Buttermilk Icing is a recipe passed down from my great-aunt (in Alabama Studio Style) and this was topped off with freshly shelled pecans.
Second: It was hard to believe that my son Zach turned 27 on January 4th! And although he does not really like sweets, I asked him to name his favorite cake. He said that he once ate a yellow, chocolate chip cake with cream cheese icing that was the best cake he ever tasted. In adventure mode, Maggie and I attempted a yellow cake, scattered with chocolate chips and our three layers became two when one layer fell apart!
Not to be deterred, I attempted it again and wound up with two perfectly iced layers.
I found a great set of cake tips on page 460 of The Lee Bros. Southern Cook Book and ordered The Cake Bible by Rose Levy Beranbaum – which came highly recommended by Angie.
My copy of BakeWise by Shirley O. Corriher arrived yesterday morning & it is AMAZING… lovely how baking can be broken down to a science. Shirley prefers to bake one cake and then slice into three layers. The book is filled with interesting math – like the perfect measuring methods and baking stones. I now know how little I know and can’t wait to get started baking again…
Butch swears that he is going to make cakes every Thursday of the New Year.
Anybody have a recipe for Chocolate Chip Cake with Cream Cheese Icing?
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