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Monday, August 22, 2011

Made with Love

 In recent news, my Beloved has now become my Betrothed! :) I'm very excited and I wanted to celebrate the occasion with a special little cake. One of his favorite things to eat is sour cream (he could probably eat a whole tub in five seconds flat), so I found Paula Deen's Almond Sour Cream Pound Cake. I cut the recipe in half because I wanted to make a small cake:

  • 1/4 pound (1 stick) butter
  • 1 1/2 cups sugar
  • 1/2 cup sour cream
  • 1 1/2 cups all purpose flour
  • 1/4 tsp baking soda
  • 3 eggs
  • 1/4 tsp orange extract ( I used vanilla)
  • 1/4 tsp almond extract
1) Preheat oven to 350. Then grease two 6-inch round pans
2) Cream butter and sugar together then add sour cream.
3) Sift flour and baking soda together. Add to creamed mixture, alternately with the eggs, one at a time.
4) Add extracts and stir to combine.
5) Pour into pans and bake for 45 to 50 minutes.

Cool the cakes in the pans for 10 minutes then turn them out into cooling racks.

"But wait!" you might interject, "why is there a square cake up there?" Well, during the turning-out step, I lost some cake, so I had to ice between the layers and cut them down (the cake waste was still tasty!) It's all good-- no shame in it. Hmph.

So after the sides were cut down, I iced the cake, smoothed it a bit, then chilled it in the freezer to set the buttercream. Then I used a handy-dandy Wilton spatula to get really straight edges.

The hardened icing made it really easy to shave down any bumpy parts.
ooooh ahhhh
I wanted to keep things simple, so I used some black icing to make a little swirl pattern and a snail trail border. And voila!

My betrothed loved it! The cake was quite moist and I loved how it paired with my Butter-Almond buttercream. Yum!

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