Long time no see! I told some of you I was headed for a move overseas, and overseas we are! It took a long time to get internet hooked up and get settled into our villa here but things are now starting to feel “normal” again. My son turned 3 a week ago, I made him a cake with a classic candy theme, since he kept asking for “Birthday Cake” when I asked him what he wanted his cake to look like! lol So here it is! I used Rose’s Sour Cream Butter Cake recipe from The Cake Bible. Ahhhhh…
I soaked the layers in a Rose’s Simple Rum Syrup It was fantastic! The filling was a classic milk chocolate ganache, and iced with buttercream and fondant with all fondant decorations/accents. This is the first time I’ve made this particular cake from TCB and I love it so much! I noticed there is a cupcake recipe in RHC that is this recipe’s clone except for the inclusion of whole eggs instead of yolks only. I tried making it both ways in my 8 inch pans and found it interesting that the one with whole eggs cracked slightly and didn’t rise as much as the yolks only recipe! Luckily I had time to experiment, and now I know it is certainly worth the extra effort to use recipes with yolks only or whites only instead of taking my usual easy route of whole egg. So fun, and the color was incredible and rich. Just perfect!
Thank you Rose for making my son’s cake a success! Finally a yellow recipe I adore and don’t have to babysit in the oven as much. It baked so perfectly and was so nice and level!