This time,I just didn't want a birthday cake for my birthday. I don't know why but when Jobin started asking me about what cake I wanted for my big day, I couldn't decide on any. Finally I told him that I didn't want a birthday cake and I didn't have a reason to give him for that choice of mine.Then he told me that they both (Father & Son ) wanted to make a cake for me.I agreed to it with the condition that they can cut it the day after my birthday ;-)
Anyhow, I agreed to join them and we chose a cake that I have been eyeing for a very long time. It was an Italian Cream Cake by
Trisha Yearwood. It's a pretty straightforward cake loaded with calories! Since it was my birthday,I didn't care for the calories.It's a day to celebrate and not sit around counting how many grams of fat a slice of cake has,right?
Ian was very eager to help his Appa in baking the cake. Every single time I turn on the mixer,he is by my side. It was the same this time as well. We have to be a bit careful when he is around as he likes to add an extra cup of flour or an extra tablespoon of baking soda to the mix!
This cake is super spongy,moist and delicious! It is filled with sweetened coconut and pecans, a very Southern thing! The crunch from the two were irresistable! I still cannot believe that it's been 3 years since I made the
30 layered Nutella Crepe Cake for Jobin's 30th! Time sure flies! I had made a list of stuff that I wanted to achieve before I hit 30 last January...you can call them New Year resolutions too! I had only 5 months to achieve them and yes,I have ticked off the main thing off my list! I hope this new decade has plenty of good stuff in store for me. I am pushing myself into doing new things now and I really hope it's for the best!
Also, have you guys heard about
Food Panda? You can search, choose,order food online from your favourite restaurants and it will be delivered for you !
ICED ITALIAN CREAM CAKE
Serves 12-15
Ingredients:
Cake:
1 stick unsalted butter,at room temperature
1/2 cup vegetable shortening
2 cups sugar
5 large eggs,separated
2 cups all purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1/2 cup chopped pecans
1 cup shredded sweetened coconut
Frosting:
8 oz cream cheese,at room temperature
1/2 stick unsalted butter
1 pound confectioners sugar
1 teaspoon vanilla
1/2 cup chopped pecans
Method:
Cake: Preheat the oven to 350F / 180 C and prepare 3 9 inch cake pans.
Sift flour and baking powder together .In a large bowl,beat the egg whites to stiff peaks. In another bowl, beat together butter,shortening and sugar until pale and fluffy. Add in the egg yolks one by one and beat well after each addition,15 seconds each. With the mixer on low speed,add the flour and buttermilk alternately,starting and ending with flour.Fold in vanilla,pecans and coconut. Divide the batter among the tins and bake for 22-25 minutes. Let it cool in the pan for 10 minutes and then turn them out onto a cooling rack and let them cool completely.
Frosting: In a large bowl, beat together cream cheese and butter till fluffy. Add the confectioners sugar and vanilla and beat well to incorporate. Frost the cake as desired and scatter the chopped pecans on top.
