Have Your Cake…Part Two

Since this was a taste-test for a wedding in October, I decided on two types of cake that I thought the bride and groom would love. The first was my old stand-by; the New Beginnings chocolate cake. The second one, however, was a special request. I brought my snickerdoodles to a family function a few weeks ago, and the groom (J’s cousin) looked at me very seriously and said “Our wedding cake needs to taste like THAT.” So, I did some experimenting and ended up with a brown sugar-cinnamon cake with cinnamon buttercream….and man alive is it fantastic.

I’m a horrible, horrible blogger, and forgot to take a picture of the cake before I covered in in fondant. So instead, enjoy this photo from http://www.schnitzelandboo.com – it looks very similar to the cake that this recipe produces.

Brown Sugar-Cinnamon Layer Cake

3 cups minus 6 tbsp all purpose flour
6 tbsp corn starch
2 1/2 tsp baking powder
1 cup white sugar
3/4 cup brown sugar
2/3 cup butter, softened
2 eggs
1 tsp vanilla
1 tbsp cinnamon
1 1/4 cups milk

Cream butter and sugars together until light and fluffy. Add eggs and vanilla, continue to beat until thoroughly mixed. In a separate bowl, sift together dry ingredients. Add flour mixture to the creamed mixture, alternating additions with the milk. Spread batter into two greased and floured 8-inch cake pans (note: I used 6 x 2 inch round pans, and it was TOO full).  Bake at 350 degrees, or until a toothpick comes out clean. Cool in the pans for 10 minutes, and then turn out onto a cooling rack. Let them cool completeley – or better yet, refrigerate them over night before frosting.

Cinnamon Buttercream
1/2 cup vegetable shortening
1/2 cup butter
1 tsp vanilla
4 cups sifted icing sugar
2 tbsp milk
1 tbsp cinnamon

In the bowl of a mixer, cream together the butter and shortening until smooth and well combined. Add cinnamon and vanilla, mix thoroughly. Begin adding the icing sugar by the cupful, beating thoroughly between each addition.  When all the sugar has been mixed in, it will look very thick and dry. Add the milk, a little at a time, until it reaches the desired consistency.

3 thoughts on “Have Your Cake…Part Two

  1. Pingback: Falling for Fall « baking & babies

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