FBS18: Mike’s Birthday!

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The first 31 days of 2016 are coming to a close; the NFL is wrapping up with the Super Bowl just a Sunday’s stone throw away and the final page of my 20’s is 6 months from flipping. Mikes page however, flipped less than 10 days into the new year. We started 2016 with a celebration to ring in Mike’s 30’s!

To celebrate this milestone bday, I decided to throw Mike a small surprise party.  Though I was able to keep the major details under wraps, the baking and prep was harder to keep a secret as I basically had to construct his cake right in-front of him.  I baked under the guise of “I’m just testing out the new baking utensils you got me for Christmas”.

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I planned a surprise dinner at Patria [one of our new fave dinner spots] and a post dinner desert + toast at Shereen’s place.  The dinner was definitely the easier of the 2 to organize.   As I casually asked Mike probing questions to get his restaurant and food of choice [unanimously tapas+ paella] I would escape for “yoga classes” to shop for party supplies.  Thanks to the Kansas + Houston playoff football game; I was able to slyly slip out on the day of the party [or so I thought] and finish setting up at Shereen’s.  Mike’s suspicions grew as he realized that the cake I baked, magically, disappeared from the fridge and my 1 hour class turned into 3 hours.  Whoops!

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For the desert spread, I baked sparkling wine macarons, individual tiramisu cups, and hazelnut-chocolate cake.

30_07Though my fondant cake was a little lumpy and uneven, I was ecstatic with how it turned out!  I used a Cake Boss chocolate cake recipe and a hazelnut-oil flavoured Swiss meringue buttercream to crumb coat and layer between the cakes.

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C H O C O L A T E  C A K E
[from the book Baking with the Cake Boss by Buddy Valastro]

  • 1.5C cake flour + more for flouring the cake pans
  • 1.5C sugar + more for unfolding the cakes
  • 1/2C unsalted butter @ room temp
  • 1/3C unsweetened Dutch-process cocoa powder
  • 1tsp baking soda
  • 1/4tsp baking powder
  • 1/3C melted unsweetened Baker’s chocolate [fr 2-1oz squares]
  • 1/2C hot water
  • 1/2C buttermilk
  • unsalted butter, nonstick spray, or veg oil for greasing cake pans

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with rack in the centre of the oven, preheat oven 350ºF
in a stand mixer bowl [with a paddle attachment] combine flour, sugar, botter, cocoa, baking soda, and baking powder
mix on low until ingredients are combined [few seconds] | raise speed to low-med  until smooth [approx 1min]
stop motor + add melted chocolate | mix for 1min on low
with motor running, pour in hot water | add eggs one at a time waiting for the 1st egg to be absorbed before adding the next | pour in buttermilk
stop the motor periodically to scrape from the bottom with a rubber spatula
continue to mix for 1min on low-med to ensure eggs are absorbed + sugar has dissolved
before baking, ensure cake is 70º-73ºF to avoid cake from crowning | refrigerate if needed
grease + flour 2-9″ cake pans 
divide batter evenly between pans 
bake until the cakes pull away from the sides of the pan + are springy to the touch | about 25-30mins
remove from oven and let cool for an hour before removing from pan

refrigerate or freeze until ready to decorate

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I’m sure my cakes will be less lumpy and more even by the time it’s time to bake one for my 30th.  Practice makes perfect; and in my case, any one I know celebrating a bday between now and July can expect a cake.

 

Happy Birthday Mike! Cheers to your 30’s!

 

madelaine
**THANKS SHEREEN xoxo

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One response to “FBS18: Mike’s Birthday!

  1. Pingback: FBS: a bake escape | SO IT'S SUNDAY·

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