The next cake was for one of my oldest friends, Ainsley. We go way back to 7th grade! And her love for cows hadn't changed, so I decided to make her a cute cow cake. She is also a fan of almond pound cake, so I found a recipe from Paula Deen for Almond Sour Cream Pound Cake. Yum!
In order to make two 6" layers and two 8' layers, I multiplied the recipe by 1.5
- 3/4 pound butter (3 sticks)
- 4 cups sugar (** I changed this from 4.5 because I didn't want the cake overwhelmingly sweet)
- 1 1/2 c sour cream
- 4 1/2 c AP flour, plus more for pans
- 3/4 tsp baking soda
- 9 eggs (I made sure they were room temp)
- 3/4 tsp vanilla extract (I changed this from the orange in the original recipe)
- 1 tsp almond emulsion (I liked the almond flavor from the emulsion rather than extract)
As for the buttercream, I used my usual vanilla buttercream recipe and added almond emulsion to it (I added enough to taste). I wanted to accentuate the almond-y-ness, since it seems the flavor got a bit lost in the baking of the cakes. But then again, I love almond cake, so add almond flavor to where you can stand it.
I filled and covered the cakes in the white buttercream, then cut out thin asymmetrical shapes out of black fondant to represent cow spots.