All American Cake (★ ★ ★ ☆ ☆)

I love America. 

We have Oreos,

Disney,

iPods,

and Sally Fields.  

Oh, Sally.  

The woman is notorious for playing a bad-a mom.  Seriously dudes, you do not want to cross this chick.  

I've been on a Sally kick for the past few weeks and on Sunday I settled in to watch "Not Without My Daughter."  Have you ever watched a movie that made you feel like you were in a locked sauna?  Basically, you want to punch someone, but are too busy trying to breathe and maintain the fetal position.

Ya, it was intense. 

I feel like it is my duty then, to offer some guidelines: 1) Do not watch this movie if you have a pre-existing fear of travel.  2) Skip it, if having an irrational desire to request proof of U.S. Citizenship from all potential dates seems extreme.  3) And above all, do not watch this right before bed unless relentless, tortured dreams are your cup of tea.  

Did I mention, I LOVE America?  

No, being scarred by that movie is not the reason I made this cake.  It just makes me wish I had a piece left because, in this instance, eating my feelings with the help of some cake in all its American pride and glory seems like the only logical thing to do.

...

So July 4th.

It's a pretty big day in our house.  The birthday of our great country and the birthday of the best brother in the whole world! (<----- test to see if he "really" reads my blog ;)

What about this scenario doesn't scream - "Needed: Cake of Epic Proportions" ?? !? !!!?!

Only one could fit the bill: All American Cake.

From the moment I laid eyes on this cake it was like we were meant for each other.  5 Layers.  Plain outside...flag marvel-fantasticness on the inside.  I LOVE secret details like this.  And to top it all off, this blog couldn't stop raving about how "easy" it was.

Well I'm here to tell you that "easy" is too flippant a word.

After
1) Baking for hours on end because...for the sake of cake consistency...I only baked one layer in the oven at a time.
2) Trying to make white and dark chocolate ganache using candy melts all the while not realizing that the almond bark that you are not supposed to use is in fact the same thing.
3) Whipping up a chocolate buttercream at literally the very last second (people were killing time by watching Storage Wars while I kept proclaiming - "the cake is almost ready!").
4) Actually, physically frosting the monstrosity.

...After all that, I would like to offer a more appropriate word: Involved.

Sure, it doesn't take a genius, but don't make any other plans cause you be stayin' in for the night.

You need a large round cookie cutter to create the blue and white/red layers.  I used the second to largest ring in this package I picked up from Michaels.

These layers weren't that difficult to make at all.  You just place the ring in the middle of your cake pan and pour blue batter on the outside and red/white in the cookie cutter.  Then carefully lift straight up!

The outer edges of these layers got the most discolored from baking.  I had to slice off a thin top layer to get this picture.

For a "truer" blue color, I would suggest purchasing one of those Wilton concentrated colors you can get at craft stores.  I have food gel which is supposed to work a lot better than the drops, but I put a ton of coloring into this blue batter and it still didn't come out rich enough.

What I thought was going to be my white and dark chocolate ganache.  The picture before the storm.

Learn from my misfortune: Candy melts (i.e. almond bark) do not make ganache.  They make a grainy, soupy sauce.

I was able to use the white chocolate one for my layers.  I just spread the thinnest amount possible.  But the dark chocolate one was unsalvageable.

The makings of a grand cake.

For the frosting I went with this Chocolate Buttercream recipe.  I used about a 1/2 cup less of the powdered sugar because I hate sticky sweet frosting.

Ahhhhhhh!

It worked!  It worked!  It really worked!

After all the time I spent and the last minute changes I had to make, I was a little wary that this "project" would turn out like my Cake Pops - total disaster.

But after making those first slices and carefully removing a massive chunk, I couldn't wipe off the big fat grin that found its way to my face.

God Bless America. 

Face Off: Chocolate Frosting

I'm not sure what possesses me to do things like this.  Things like deciding to fix stew and a homemade apple pie in the same night...all by myself.  Inevitably, my family doesn't eat until 10pm.

We're Italian.  Eating can't wait for 10pm!   

But I do these things all the time.  

Lofty ideas take root and germinate in my head till I can think of nothing else.  And by the time I've gathered all of the needed supplies, clear visions of the utter joy and praises my baking escapades will surely bring to all those around me further fuel the fire--my crazy.

I always forget about "the last time."  

The last time I told myself to "remember this feeling"...the fat-man-sitting-on-my-chest one.  

The last time I ended up crying on a ladder in the shower breathing in chemical fumes because the entire bathroom - even the ceiling - needed to be cleaned.  

Or the last time I felt like punching people in the face because I was working my butt off in the kitchen while everyone else was watching TV...Wha? Why do I need to "ask" for help?   

The ability to suppress.  To forget.  It's a little gift life gives you.  A chance to move on, to do other stressful, stupid stuff.

Like I did for this post.

---

Finding the best chocolate frosting is a noble goal...Whipping up six different recipes at the same time is an insane goal.  

Ice baths.  Endless dishes.  And sore arms for days.  

But I did it for you.

To settle this nonsense once and for all.  

Here are the contestants.  My raking, remarks, and recipes follow:

Raking: 6 of 6

Remarks: This is an interesting frosting.  It is reminiscent of a marshmallow.  Super sweet and has the texture of sticky meringue.  I actually am a HUGE fan of this frosting, but not in chocolate form.  Normally, it is a nice and interesting complement to the cupcake, but something just doesn't translate here.  

Recipe(s):

Chocolate 7 Minute Frosting

Basic 7 Minute Frosting Recipe

Ranking: 5 of 6

Remarks: This frosting was a ton of work...requiring three separate mixtures and waiting for things to cool. Not feeling the love here. This was definitely the most spreadable of the bunch, but it had a very strong butter flavor, which if you've read my Best Frosting Ever entry, you'll already know I'm not a fan of.  

Recipe: Our Best Bites: Chocolate Frosting

Ranking: 4 of 6 (My Dad's Fav)

Remarks: Probably the fastest of all the recipes to complete.  It was sweet and the powder sugar flavor was very evident.  It had a nice, thick, and smooth texture.  I found I had to add more milk than was called for.  It could've been because I made only 1/3 of the recipe, but it was almost like fudge and difficult to spread.  My dad mentioned that he thought this frosting was more on the milk chocolate side of the spectrum.  He loves a good buttercream. 

Recipe: Rich Chocolate Buttercream

--RUNNER UP--

Ranking: 3 of 6 (Brother-in-Law's Fav)

Remarks: This frosting is muy delicioso!  It's extremely similar to the Old Fashioned Chocolate Frosting (My fav, below).  Essentially, the only difference between the two is that this recipe uses powdered sugar instead of dissolved granulated sugar.  Powder sugar isn't my favorite flavor in a frosting, but in this recipe it is pretty subdued.  This one also held up much better after being refrigerated than the Old Fashioned one.  I'm sure it had to do with the sugars.  It hurt me to make this #3 on the list because it is just SO good, but someone has to make the final call and my ruling is that granulated sugar wins.  The queen has spoken!

Recipe: Anne's Perfect Chocolate Frosting

1 pkg (6oz) semisweet chocolate pieces

1/2 cup light cream

1 cup butter

2 1/2 cups unsifted confectioners' sugar

In medium-sized saucepan, combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 1/2 cups confectioners' sugar. In bowl set over ice, beat until frosting holds its shape.

--RUNNER UP--
Ranking: 2 of 6 (My Fav)

Ranking: Oh my gracious.  This frosting is heaven.  It's not too sweet and a perfect mix of whipped cream and fudge.  How it achieves the balance of light and chocolatey goodness is beyond me.  The reason this baby couldn't take the prize for first?  It is time CONSUMING.  It took me 40 minutes to complete.  Ice bath, cooling, whipping, clean up....you name it.  Not sure the exorbitant amount of time is worth it--especially when the Chocolate Ganache (coming next) is almost as good.  As a side note, if you don't intend to use this frosting right away, it gets a little grainy because of the granulated sugar.  My dad told me he preferred Anne's Perfect Chocolate Frosting because of this.  It's really a preference thing when it comes down to choosing which of these two recipes to use.

Recipe: Old Fashioned Chocolate Frosting

--WINNER--

Ranking:  1 of 6  (Bestie's Fav, My Mom's Fav)

Remarks:  This is fantastically fluffy and had the purest chocolate flavor out of all the frostings I made.  It's not too sweet, but it's oh so rich.  My dad commented on the nice semi sweet/bitterness flavor.   And what puts it over the edge for top billing is that it is SUPER easy to make.  Only two ingredients.  After you finish cooking the frosting on the stove, you must actually get it cold for it to get fluffy/whipped.  The recipe says room temp, but I didn't find that to be the case.  And the cherry on top:  it says you can store at room temp!  Absolutely, awesome because frostings are never the same once they've been refrigerated.   

Recipe: Chocolate Ganache

-----

Recap:

Chocolate Seven Minute Frosting: Skip.
Our Best Bites: Chocolate Frosting: Way too much work, not enough love.

Rich Chocolate Buttercream: Basically your typical buttercream.

Anne's Perfect Chocolate Cake Frosting: Powder Sugar.  So good.  Lots of work.

Old Fashioned Chocolate Frosting: Granulated Sugar.  So good.  Lots of work.

Chocolate Ganache: Two Ingredients.  Rich chocolate taste.  Winner, winner chicken dinner.

This probably isn't the most definitive list out there, but I like to tell myself it is.  Because then all this hard work actually meant something.  

And I can't afford to have any more "ideas" for awhile.   

"Best" Frosting Ever (★ ★ ★ ☆ ☆)

If you like the taste of sweet butter, then you will love this recipe.  If you don't, then definitely take my advice...this frosting is not for you.  

I am continually searching for delicious to-go baking recipes--especially frostings.  Ones that are fluffy and not too sweet.  I came across this recipe on a blog awhile back and after reading how she and her daughter raved about it, I was sold.  The "Best" Frosting I've Ever Had

The only thing I needed was an opportunity. 

My best friend was at my house...actually, when is she not?...and she mentioned that she wanted to make some cupcakes for her coworker's birthday the next day.  

*Light Bulb* Bing!  

I knew just the thing!

I used a chocolate box mix because this wasn't about a cupcake to me.  What I needed was a base to try my frosting on. 

I was pretty excited.  I don't know why, but I just "knew" this was going to be the frosting that rocked my world...haunted my dreams.

Classic "Pic of the Bestie lingering at the cupcakes" Shot

At first, the frosting was good.  Definitely not too sweet.  But by the time I had frosted all of the cupcakes and had my obligatory 4-6 "safety check" tastes, I felt like I had eaten a whole stick of butter.

The frosting wasn't all that fluffy and was even slightly grainy.  It reminded me of the sugar-butter mixture you make before you add the flour to cookie dough.

I thought that maybe it was just a frosting overload.  I mean, after six spoonfuls of anything that fattening it's only natural that something would start to taste a little off.  But even the next day when I had it on a cupcake all I could taste was butter.



I wouldn't consider this a total flop.  The cupcakes turned out really cute.  We rolled the edges in colored sprinkles.  But butter flavored frosting isn't really what I had been so longing to find.  Needless, to say I was a bit disappointed.

I have yet to find the "best" frosting, but I know it's out there.  I have faith.

---

                                                          Dear Frosting,

                                                       

                                                          I am here waiting for you when you are ready.

                                                       

                                                          Patiently yours,

                                                                Natalie 

---

Root Beer Float Cupcakes (★ ★ ☆ ☆ ☆)

So I haven't blogged in awhile. But the baking has continued. This has led to quite the back-log of needed entries. Feeling rather overwhelmed with the prospect of writing about my ever growing baking adventures, I did what every other self-respecting procrastinator does: I watched tv instead.

Lately, I've been baking more and I kind of miss tracking all of my projects. Hence, the blog is back up and running.

I made these Root Beer Float cupcakes when I had a "Sixth Sense" movie screening in my backyard during the summer. They were kind of a flop. They didn't taste like Root Beer and they were pretty ugly, although I must say the cupcake itself was pretty delicious. But as I've said on here before...presentation is almost just as important as taste to me.

Cupcake.

I got the recipe inspiration from this website: Root Beer Float Cupcakes

I put root beer both in the cake batter and in the glaze.

The ugly cupcakes. They didn't puff up and they were super

sticky...which made them very moist and delicious!

The root beer glaze. I scooped out a little section of the top to help it soak in.

Frosting.

I used the "Best Buttercream" recipe from this website: Vanilla Bean Buttercream

It was good..kinda of grainy and gloppy looking, but tasty. Definitely not the "best" though. My search continues.

They swore that vanilla "paste" is the secret to amazing frosting. So I spent $11 on this sucker and I can't really say it made all that much difference. I've used it since, in some of my other recipes, but only cause I have it. I probably wouldn't buy it again. Save yourself the cash.

As you can tell by the first picture, this frosting doesn't hold up very well. So my swirly mounds of "ice cream" turned into mushy poop. I had to stick them in the freezer till it was time to serve them so they didn't completely fall apart.

I wasn't lying. :)

Not my most successful experience. But at least I tried it. To more successful adventures...