Saturday, May 8, 2010

Jake Trithart's 22nd Birthday Cake - White Cake with Fresh Raspberry Buttercream

Happy Birthday…about a month ago… Jake Trithart!  He did get this cake on his birthday, but I have been relatively busy and haven't been able to update as much as I'd like to.  When asking the Jake's what they wanted for their cakes, Mr. Trithart said "A white cake."  I said that's great and all, but I doubt you want just a white cake with no frosting.  He said I know my way around a kitchen and gave me the freedom to come up with something.  I was, and still am, very into experimenting with fresh fruit buttercream's and thought the taste of raspberries would compliment the white cake.  I also added some dark chocolate ganache just to make it even prettier.  Too bad I'm not always good at judging space - I wrote "Happy" in the middle of the cake thinking I'd have enough room to write "Happy Birthday Jake!"  Instead, I had to write "Jake, Happy Birthday"… not as aesthetically pleasing but it tastes just the same! 

It was so adorable when I went over to have Jake blow out his candles and eat some cake.  All the boys in the house rushed down to the living room as soon as I yelled "BOYS!  I HAVE CAKE!"  Jake was quite appropriately dressed in wolf pajama bottoms and a Zoltan Mesko shirt.  And good news - Jake was still able to blow ALL his candles out in one blow!  After cutting the cake and inhaling a slice, we popped in the always amazing Monty Python and the Holy Grail.

White Cake
Adapted from Culinary Concoctions 

  • 1 ½ cup whole milk, room temperature
  • 9 egg whites
  • 3 tsp vanilla extract
  • 3 ⅜ cups cake flour
  • 2 ⅝ cups granulated sugar
  • 6 tsp baking powder
  • 1 ½ tsp salt
  • 1 ⅛ cup unsalted butter (9 oz), softened

  1. Preheat oven to 350 F.
  2. Grease three 9 inch cake pans, line the bottom with parchment paper, grease the parchment paper and flour the pans.
  3. Combine milk, eggs whites and extract in a small bowl with a fork. Set aside.
  4. Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. Continue beating at slow speed until mixture looks like wet sand (If you’re doing this by hand, sift the dry ingredients together and rub in butter).
  5. Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.
  6. Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
  7. Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting (I froze mine overnight, wrapped in Saran wrap and placed in a freezer lock ziplock bag).

Fresh Raspberry Buttercream
  • 1 cup unsalted butter, at room temperature
  • 4 cups (may need more or less) powdered sugar, sifted
  • 1 cup raspberries, purred in a food processor
  • ½ cup seedless raspberry preserves
  • 1 tsp vanilla extract
  • A pinch of salt

  1. Puree raspberries in food processor with raspberry preserves, set aside.
  2. Beat butter and 1 cup powdered sugar on medium speed for 1 minute.
  3. Add vanilla and raspberry puree and beat for 1 minute.
  4. Adding 1 cup at a time, add the remaining powdered sugar. You may find that you need less than 4 cups or more than 4 cups depending on the consistency of the frosting you are going for. I wanted a stiff buttercream so I added more like 5 cups.

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