This cake is “the classic” birthday cake. Yellow cake with fudge frosting. I myself never had this cake on my birthday because I always wanted an ice cream cake. Mmm. Maybe this is a pregnancy craving because right now I want ice cream.
Ganache frosting is the easiest to make, and is extremely delicious on so many cakes! I was a little bit sad after I made this cake because there was no community group this week to take this too. I made the tops flat so I was able to try it with what I skimmed off the tops, and I knew it would be delicious. It was also a four-layer cake which was fun to create with my handy cake saw. I ended up giving it to Ian’s co-workers at his office, or as I like to call them, “The Apples”. They all loved it, but unfortunately that meant I couldn’t cut into it and take pretty pictures. I made Ian promise to save me a small slice so that I could taste it in cake form, but we’ll see if that is achieved. Cake goes fast at the office.
On a separate note, this week was the week that I had to make a carrot cake for the nurse’s party at my mom’s school. This one snuck up on me and between forgetting an ingredient for the frosting, having an evening-filled week, and not pre-testing the marzipan carrots, I ended up working on it until midnight last night in preparation for this morning. Having tested that one before, I’m not worried about the results at all, and I do have a few pictures. 🙂
To make these carrots I bought some almond paste from Cost Plus World Market, died it orange and followed these instructions to making them look like real carrots. The only difference is that I didn’t have any carrot stems so I used the Italian parsley in my fridge for the leaves.