Sunday, September 28, 2008

Snickerdoodle Cake

So, last Wednesday was my friend Kasey's 27th Birthday and this is her sort of belated birthday present. There are two things that I know about my friend Kasey: 1) she loves snickerdoodle cookies and 2) she doesn't really much care for cake. And there are two things I know about myself 1) I really like to bake cakes and 2) I don't much care for baking cookies. Besides, apparently her mom's snickerdoodles are so good, that I wouldn't even want to attempt to compete. So I baked this cake in her honor. I know she won't eat it, so Tim and I will eat it and tell her yummy it is! Some birthday present, huh?

Here is my best effort to bring over to my side of the dessert fence.....

One more note about this recipe. While it is true that the recipe calls for a box of pre-made cake mix, DO NOt follow the directions on the box. I like to think if this recipe as somewhere in between from-the-box and baked from scratch. Yes, I use the boxed cake mix as my base, but I add completely different ingredients that Betty Crocker's recipe calls for. She's so overrated anyway.

1. Gather all of the following ingredients: vegetable shortening a.k.a crisco (yum, but don't worry, you don't actually eat any crisco), flour, plain white cake mix, whole milk, real butter, eggs, vanilla extract, and cinnamon.



2. Make sure your oven rack is placed in the center of the over and preheat your oven to 350 degrees.


3. Use the Crisco to grease two 9-inch round cake pans, then dust them with flour. Be sure to shake out the excess flour from the pans.


4. In a mixing bowl, place the cake mix, 8 tablespoons of melted butter, 3 eggs, 1 teaspoon of vanilla, and 2 teaspoons of ground cinnamon.



5. Blend with an electric mixer for about 1 minute, then scrape the sides of the bowl. Beat with mixer for another 2 minutes. The batter should be well combined and fluffy.



6. Divide the batter evenly between the 2 round cake pans that you greased and floured earlier. Smooth out the tops of the batter so that it will cook evenly. Then place the pans in the oven side by side and bake for about 25-30 minutes or until golden brown and springy to the touch.


7. When the cakes have finished cooking, remove them from the oven and place them on wire racks to cool for about 10 minutes.



8. Run a knife around the edge of each pan to loosen the cakes, then invert each cake right-side up onto the wire rack to cool completely--about 30 minutes.



MEANWHILE...make the cinnamom buttercream frosting.

1. Gather the ingredients for the frosting: butter, confectioner's sugar, milk, vanilla extract, and cinnamon (which i left out of the picture by accident)...and this recipe is from scratch :)


2. Place 8 tablespoons of butter at room temperature into a mixing bowl. Beat with an electric mixer until butter is fluffy.


3. Add 3 3/4 cups of confectioner's sugar, 3 tablespoons of milk, 1 teaspoon of vanilla, and 1 teaspoon of cinnamon. Beat with the electric mixer on low for 1 minute. Increase the speed to medium and beat until the icing is light and fluffy. The amount of time is important because the longer you beat the icing, the more air that gets incorporated which makes the icing fluffier. But if you beat it for too long then the batter will be stiff.



Now you can frost the cake!!

1. Ice the top of one of the cakes.


2. Place the second cake right-side up on top of the other.


3. To ice the rest of the cake, start with the top and then move on to the sides, smoothing as you go along. The inside and outside will look like this:



I hope she likes it...
Happy Birthday Lady!!!


1 comment:

Brenda Brown said...

Well, I have no idea what a "snickerdoodle" is but I'm willing to try anything once. I bet this is great tasting. I've never made icing from scratch before but I never knew that it took so little ingredients. Great job!