I don't know where to start. Seriously.
I have so much pictures of food stored in my digital camera's memory that I want to share with you. I took all of them and now I'm feeling the pressure created by moi because of the 'backlog'.
Okay... this is not an easy decision but let me start from my latest 'creation'. I think it's the perfect start given the name I chose for this blog. I made tonight my first ever frosted cake! It's Chocolate Cake with Vanilla Whipped Buttercream Frosting.
Adapted from Joy
Eggless Chocolate Cake
makes 12 cupcakes or 1 8-inch round
1 and 1/8 cup cake flour
1 cup cane sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick melted butter (1 stick is 1/2 cup)
1/2 tablespoon vanilla extract
1/8 cup canola oil
1 teaspoon white vinegar
1 cup cold water
Preheat Oven to 350 degrees F. Line cupcake pan with cupcake paper liners and set aside. If you are using an 8-inch pan, slather some butter into the pan and set aside.
In a large bowl, sift the dry ingredients together four times. Mix the melted butter into the dry ingredients. Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingreduents into the dry ingredients being careful not to overmix. The mixture will be quite wet, that's okay.
Pour the batter into the cups until it is two thirds full and place in the oven for about 12-15 minutes or until a toothpick inserted into the center of the cup comes out clean. If using an 8-inch pan, pour the batter into the pan and place in the oven for 20-25 minutes or until a toothpick inserted into the center of the pan comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
I used a serrated knife to even out the top
Vanilla Whipped Buttercream Frosting
makes enough to frost 12 cupcakes or to frost a single layer 8-inch cake
1 stick unsalted butter, softened
1/2 cup cane sugar
1/2 cup whole milk
1/8 cup sifted organic all-purpose flour
3/4 tablespoons vanilla extract
Cream the butter on medium speed, 3 to 5 minutes, in a stand mixer, or with a hand mixer until soft, adout 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes. Stop the mixer occasionally to scrape down the sides of the bowl and beat again.
In a small saucepan and over medium heat, combine milk with the flour and vanilla extract. Whisk together until there are no lumps. Whisk constantly and cook until the mixture comes to a low boil. Reduce the heat to low and continue mixing until the mixture starts to thicken slightly.
The mixture should look like this. If you overheat it, it will form lumps
When the mixture starts to thicken, immediately remove the pan from the heat but keep stirring. After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own.
If you overheat the mixture and find that you have some lumps, try to whisk them out. Allow the mixture to cool to room temperature. Place the mixture in the freezer for a few minutes to speed up the process.
With the mixer on low speed, slowly poor the milk mixture into the butter and sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, about 3 to 5 minutes.
Frosting the cake