Remember this?

Well, I gave it another shot with fewer substitutions this time. It still didn’t come out quite right, though.

Looks beautiful…

…but it just didn’t ever get fluffy like a cake should be.

See how it’s thin and chewy like a cookie?

It tasted ok, but the texture wasn’t consistent. It was doughy on the inside and really crunchy around the edges.

I’m thinking that the eggs may just be crucial to the success of this recipe. When the month is over, I’ll post the original in all its glory.  If you’d like to try to veganize it and you have some success, please tell me what you did right!

Third time’s a charm?

(Update: For an even better explanation of my favorite crusting buttercream recipe, as well as my favorite recipe for vanilla cake, try this post instead.)

Sorry I’ve been missing for a few days. As you’ll soon see, I’ve been quite busy!

I’ll show you the buttercream icing I made for my wedding cake practice later in this post….first though, I have got to share with you the amazing breakfast I’m currently scarfing down while I type this.

I found my favorite apples at the market two days ago, the Honeycrisp!  Nearly bought the lot of them…

I lay awake in bed last night dreaming of my intentions for these apples this morning. Here’s what I did…

I cut up one small Honeycrisp and sauteed it with cinnamon, nutmeg, and a little apple cider.

Behold what emerged!..

I put these warm, glossy apples over oatmeal cooked in almond milk and topped it all with toasted buckwheat and honey!  The apples are still slightly firm but not crunchy and all the flavors are just perfect together.

It’s really helping to warm me up in our chilly apartment.  We’re trying not to turn the heat on until it’s really necessary.

So anyway, glorious breakfast aside, this post is really about what I spent my day on yesterday…

That is a vat of frosting, my friends. It was finally time to assemble the wedding cake I’ve been working on!

This is the recipe I used for this crusting buttercream icing:

• 2 sticks room-temperature butter
• 1 and 1/2 cups (12oz.) butter-flavored Crisco shortening
• 1/2 tsp. salt
• 2 tsp. vanilla extract
• approx. 2 lbs. powdered confectioner’s sugar
• milk or water to thin for consistency

You start by incorporating the butter and shortening together in a mixer.

Then add the salt and vanilla and mix until it’s glossy.

I added the sugar in about six installments to allow it to incorporate completely, then let it whir away to get nice and fluffy.

Here’s what came out…

I added just a splash of milk and gave it one more spin to help it to loosen from the blade a little better.

I trimmed the muffin tops off of my pre-made cake layers…

And started building…

Here’s a few more layers…

And the crumb coat…

Let that bad boy set up in the fridge for a few hours to let the buttercream “crust.”  That’s when it gets hard and crispy.  You want that for a few reasons; it seals in all the crumbs so that your cake isn’t slowly breaking apart while you’re trying to work with it, it seals the cake to prevent moisture loss so you don’t have a stale cake on wedding day, it makes for one solid structure so that the layers aren’t sliding around all over each other, and it also makes for a smooth and clean surface to lay fondant over so that no bumps or imperfections show through the fondant.

Anyway, I spent the rest of the evening making a video of how to take that rough column of cake and turn it into a finished layer for a three-tier topsy-turvy cake!  Hopefully I’ll have that up sometime tonight, I need Jeff’s help to edit it so I have to at least wait for him to get home from work.

Here’s what I get to try to avoid for the rest of the day…

Cake scraps!  Maybe just one little piece?

Ugh.  I feel rather yucky.  It has been a day of over-indulging.  Let me start at the beginning…

Last post I mentioned that I’m practicing my wedding cake making skills.  I mainly used today to test out a recipe for a standard vanilla cake.  I wanted to make sure that it was both delicious and that it would be a strong enough cake to create a structure out of.

If you’re interested, the recipe I used is this one.  I just doubled it to make enough for two pans.

I started by buttering and flouring 2 9-inch cake pans…

and creating my dry mix…

I creamed together my butter and sugar…

This is what it looks like about half way to cream stage, still a little grainy…

Once you get a fluffy and light cream, add the eggs one at a time, then the vanilla, then the dry mix in several stages.  At this point you essentially have sugar cookie dough.  I slowly poured in the milk while the mixer was on its’ lowest setting and let it get to a uniformly wet consistency.

It was still pretty thick and needed to be spread evenly into my cake pans…

It came out of the oven looking like a giant golden cookie…

I turned those two out onto a cooling rack while Jeff and I went out for the afternoon. I had completely intended to bake all the cakes necessary for the entire bottom tier today but I ran out of sugar and just couldn’t ignore the gorgeous weather outside that had been calling me all day through opened blinds.

We decided to walk into town.  I think we both knew we were gonna stop somewhere for beer, we were just trying to pretend like neither of us were thinking that.  We ended up at Leon’s, an excellent beer bar with a great food menu.

I went all autumn and got a pumpkin beer, Southern Tier Pumking.

You know, I wanna say that I didn’t like this because it was candy-sweet and overly spiced, but I drank it all and contemplated having another one, so I guess I didn’t hate it.

Jeff had one of his old standbys, the Chimay Blue.

It’s a Belgian strong dark variety, like a lot of the beers we enjoy.  Strong darks tend to be thick and sticky, sweet with almost a granular sugar quality, and have dark fruit flavors like candied fig or dates and multigrain bread.  Perfect for a burgeoning fall!

We were dumb and got the bucket of frites, which is enough for like 4 people.

It comes with two dipping sauces of choice–we chose bacon herb mayo and garlic aioli, and we got a complimentary smoked tomato mayo as well.  Did we really need three mayonnaise varieties for our bucket of fried potatoes? No, and I felt totally gross before we even got to the fries that are actually inside the bucket, and not just piled on top.

Let me just say, as far as french fries go, the fries at Leon’s are pretty light and non-greasy. After that many fries of any kind though, anyone would feel gross.

Afterward we wanted to chill for a while before walking home so we both tried a pint of a local Decatur brew, Wild Heaven.

I am very excited about this beer.  Decatur is such a beer-lovers’ paradise, it is only right that we should have a local brew, and having one as good as Wild Heaven is even better.  I gotta say, the aroma is rather…uh…armpit-ish to me.  It’s a little oppressive.  But the flavor is layered like an everlasting gobstopper.  Starts out sweet, blooms into full blown hops, then mellows into bready flavors with a balmy feel leftover in your mouth. Very interesting indeed!

So yeah, didn’t get much done today.  Didn’t work on my cake practice enough.  Fall was calling though and I’m so glad that Jeff and I got out to enjoy it in all its’ glory!