We promise that this is the last birthday cake you will see here for a while. Maybe. We’ll see who else chooses to celebrate with cake before the year is over. Until then, let’s all have a slice of this 1-2-3-4 cake! A good friend who just recently got engaged gets to round out October with her golden birthday! This cake was a little piece of the party. We’ve had a few opportunities to work on decorating cakes and cookies this month, but practice is still in order. This cake was a test in writing, which is no easy feat. The letters are royal icing. The pink things are the bottom are supposed to be balloons, and they are glacé icing with royal icing strings. No one’s quitting their day job to take up the pastry chef life, but one day we’ll get it perfect! Oh, and we have things to celebrate too. Wanna hear all about it?
Funny enough, we’re also celebrating another event today, and that would be our blogoversary! It has officially been a full year of blogging for us, and what a fun year it’s been. There’s been a virtual connection with many people along the way, and we’ve met a few of you in person here in LA, but we’re looking forward to meeting even more during the Foodbuzz Festival in a few days! We’re up for a Foodbuzz Blog Award and…(insert drum roll)…we’re working the Bertolli Sauce test kitchen! So many thanks for all of your votes! Really. It’s going to be too much fun to finally bring these virtual connections to the real world, so come by the table to grab a stuffed mushroom and say what’s up! Thanks for all of your support, and here’s hoping the next years will be just as fun.
In order to celebrate, we’ve got a few giveaways lined up, and here’s the first one–two $50 gift cards to Kitchen 24 here in Los Angeles! If you are in the LA area and want to grab weekend brunch, a late night meal or take advantage of their new extended happy hour, this is the best time. They have really fun cocktails, so check out the specialty drinks. All you have to do is leave a comment here, and we’ll announce the two lucky winners on November 9th after we return from San Fran. Get an extra entry for retweeting the giveaway along with our name, @theduodishes, and a link to this post or joining our Facebook group. You have to be in or near the metro Los Angeles to win this one, so take advantage of it if you’re local. Thanks to Kitchen 24 and Spin Shoppe PR for this one! Don’t fret if you’re not in LA because we have a couple more giveaways that will be good for any U.S. resident. No entries after Saturday, November 7th at 11:59 pm PST.
1-2-3-4 Cake with Chocolate Sour Cream Cheese Frosting – Serves 12
1 cup unsalted butter, room temperature
2 cups sugar
3 cups flour
4 eggs, separated
1 teaspoon vanilla extract
1 cup milk
1/2 tablespoon ground cinnamon
2 teaspoons baking powder
3/4 teaspoons kosher salt
1. Cream the butter and sugar until fluffy, approximately 3-5 minutes.
2. Add the vanilla and egg yolks, one at a time. Set aside.
3. In a separate bowl, beat egg whites until they are thick and frothy. In another bowl, whisk flour, cinnamon, baking powder and salt. Set aside.
4. Alternate adding dry ingredients to the creamed butter mixture along with the milk until just incorporated. Fold in beaten egg whites.
5. Pour batter into two 9-inch square pans that have been buttered and floured. Bake for 25-35 minutes in a preheated oven at 350 degrees or until tops of cakes bounce back upon touch. Cool in pans for 10 minutes, then invert onto cooling racks. Frost layers once completely cool.
Check out a little background on cake leveling and frosting if you want to make this a multi-layer cake!
1 cup bittersweet chocolate chips
6 tablespoons unsalted butter, room temperature and divided
3 ounces cream cheese, room temperature
1/2 cup sour cream
3 tablespoons light corn syrup
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 3/4 cups powdered sugar
1 teaspoon ground cinnamon
1. Set a heat resistant bowl with chocolate chips and 4 tablespoons butter over a pot of simmering water. Melt chocolate and butter together and stir in corn syrup until smooth. Set aside to cool.
2. Use an electric mixer to beat cream cheese and remaining 2 tablespoons butter until smooth. Add sour cream, vanilla, salt and cinnamon and mix until well combined. Slowly stream cooled chocolate into wet ingredients and mix well.
3. Add powdered sugar 1/2 cup at a time until desired frosting consistency is reached. Add more powdered sugar for thicker, piping consistency. Frost cake once it has cooled.
Click HERE for the printable recipe.
Other recipes you may enjoy...
The Big Oil Switch
Just Another Experiment
Joey’s Test Kitchen
Rachel’s Guest Test Kitchen
Caramelized Banana Upside Down Cake