Have Your Cake And Eat It, Too! Part 1
When our friends from Minnesota visited last month, we knew that we needed to learn how to make “real cakes”. We had such a delightful time doing just that!
Ana, one of our friends, specializes in making cakes. She graciously shared some of her tips and secrets with our daughter. It was great sitting around and chatting as we explored the more serious side of making a proper cake.
First, the girls made us a White Chocolate Raspberry Torte they found at Taste Of Home.
I just have to share these delightful pictures of the process below. Many thanks to Amy Joy who took such gorgeous photos. You can read more about her photography here.
Instead of hydrogenated Crisco, we used Spectrum shortening which is 100% organic expeller pressed palm oil and quite good for the heart.
With matching aprons, they set to mixing up all the cake ingredients. There was general anticipation, and an eager and interested audience congregated to watch the proceedings,
hoping begging for handouts.
So the cakes will easily lift out of the pan when baked, it helps to apply liberal shortening to the bottom and sides, and we used parchment paper cut to fit the bottom.
The anticipation was growing at this stage…
Doesn’t this look amazing? It’s a bit like the molten lava bubbling up in the crater of a volcano!
(Note: in our experience cake humps in the middle, but this sunk. Try adding more batter in the middle before you bake.)
There is an amazing red raspberry filling for between the layers starting with our own frozen raspberries from last year’s crop.
You cook it down and sweeten it. The seeds are then strained out before spreading it between layers! Isn’t the color heavenly?
Some trimming may be necessary to make the layers lay flat…
If you love an intense true raspberry flavor, this will make your mouth water!
Getting it all together for the frosting…
I learned the difference between frosting and icing: “Frosting is what you do to a cake; icing is what you do to a doughnut”, although there are also regional differences in definition.
Ana used her own special recipe for the healthy honey-sweetened fluffy frosting. This is amazing frosting! I have often thought how nice it would be to find a healthy frosting that looked and tasted like those not-very-healthy frostings. And we have found it.
Come back again for the frosting recipe in Part 2 next week.
So pretty! Amy Joy’s photo skills captured these beautifully despite the rapidly approaching dusk. An edging of parchment paper was added under the cake to keep the doily clean.
We were all thinking, “Make it thicker, please.”
Now for the special touches!
We collaborated to come up with a design beautiful finishing presentation.
Almost too pretty to eat! Almost…
Thank you, Ana, for being an excellent teacher! This is one delicious cake! With that big glass of raw milk, it was just perfect!
“Let them eat cake!” ~Marie Antoinette
Come back next week for Part 2, in which I share a healthier version of frosting – Ana’s Honey Sweetened Frosting.
Thanks for reading!