The day got so busy I never got back on…
The first cake never sank, stayed at 2”- I used the entire batter for the 9” cakes. The cake was perfectly flat! I think the fact that this cake seemed cooked a little more than it should have been was my saving in this…who knows? Any ideas? The second cake though, I took out about 1.5 cups and made 4 cupcakes. This cake was trick for some reason. I made the batter using only 3 Tsp of the baking powder. Sadly and mysteriously, I ended up underbaking this cake. I used the tester, and it looked clean, but I think I was in such a rush, I didn’t look close enough. I took the cake out put it on the wire rack, shut of the oven and left the door open(baking is how I heat my house during these chilly times)...so then I went to loosen the cake from the pan and realized it was not done! Yikes…it had been a good 5 minutes…so I just hoped for the best, turned the oven back on and put cake back in for another 8-10 minutes. This cake again baked very even…it was the poking with the tester that did it in…not too much…but I was hoping this cake would have risen more…perhaps it was the poor baking cycle….but it was still usable! I did not have to make a third! At this point I had to take a 3 hour break to go run errands and help out the love of my life…so the cake was put on hold. When I returned, I realized I had left in such a rush that I never wrapped the cakes in anything…a little dry…but ok…I covered them and went to the white chocolate buttercream and the raspberry mousseline. I really have no idea what this was supposed to look like, but I just followed step by step… and again hoped for the best. My luck was the butter was perfect temperature! During the cake assembly I was worried about the dryness, so I used some lemon syrup. I think this made the cake a little sweeter, which I didn’t care for…and I don’t think in the end it was needed since the mousseline was so moist. All in all the assembly went well and everyone raved. The cake was just enough for the 34 people…minus one piece. It was a good thing that I had the brownie boxes. I will post pictures soon.
As far as my own criticisms go…I didn’t think the raspberry mousseline was raspberry enough…it is probably because I didn’t have time to make my own raspberry preserve, and used Polander. I would have liked a more intense flavor. I also would have liked the cake layers to be thicker, so I should have used the entire batter again in the second batch. Generally when you make a layer cake though, do you want all layers to be even? I was guessing during the assembly, by looking at the photogragh of the luxury lemon cake and it looked as thought the bottom two layers were thicker than the top two.
Thank you though for everyone that helped and shared some very positive and valuable advice!