Sunday, March 30, 2008

DB Time: Perfect Party Cake

This has been a long month. It seems ages ago that all the Daring Bakers received their March challenge, but, at last, the post day is here. Thanks go to Morven of Food Art and Random Thoughts for selecting Dorie Greenspan’s Perfect Party Cake. As a “Tuesdays with Dorie” baker, anything of Dorie’s is wonderful.

I decided to make the cake in stages, since I had a lot of other baking projects going on. The cake was first. Some of the other bakers had issues with having the cake rise properly, but I didn’t run in to that problem. My layers rose beautifully and were easy to split. I have to say, that for a white cake, this one is delicious. I will make it my ‘white cake of choice’ for future projects. The layers also freeze and thaw nicely .

The buttercream was straightforward. The only concern I had was assembling the cake. At first, I was using a pastry cream filling, since I’m not fond of jam between layers. But, the layers kept sliding out of place, so I knew that version was doomed. So, I just scraped off all the pastry cream, spread on some raspberry jam (lemon curd would have been my preference), then added the buttercream between the layers and on the sides and top. There was just enough left to pipe around the edges.

I’d give this cake an A- but only because of the jam. Experimenting with different flavor combinations is the way to go, but even so, it is a winning cake that holds up well. For the recipe, please go to Morven’s blog (or better yet, buy Dorie's book, Baking: From My House to Yours), and be sure to check out the efforts of all the other Daring Bakers. What are we now – close to 1000? It will take the next month to see them all!

19 comments:

Susan said...

My husband had the same feeling about the jam. I liked it but lemon curd would be great too. Really nice decorative icing!

Deborah said...

Your icing job is so perfect!! I did jam the first time, but found it too sweet. The cake was a little unstable with the lemon and lime cream, but I loved the way it tasted!!

breadchick said...

Your cake is like a swatch of untouched white snow! It is so perfect!! Well done.

chelley325 said...

Your cake looks beautiful, like a work of art!

Julius said...

Thanks for stopping by my blog.

Your cake is such a pristine white, it's gorgeous!

Julius from Occasional Baker

kimberleyblue said...

Beautiful cake, and happy to hear that it rose!

Tracy said...

What a beautiful cake. You get extra credit for scraping off the filling and redoing them!

Tracy said...

Oh, one more thing -- I love that cake plate!

Jennifer said...

what a PERFECT party cake! soooo pretty!!!! :)

coco said...

Beautiful cake. Perfectly done icing and a very cute cake stand!

Liliana said...

WOW your cake looks amazing! Great job of decorating. I love your cake stand - perfect choice to showcase your cake.

Bridget said...

Your cake is so nice and tall. Great piping job too, it looks great.

Barbara Bakes said...

Beautiful cake! You mentioned you had lived at a higher altitude and had to make adjustments. Do you remember a rule you used?

KayKat said...

That cake looks *perfect* - the layers, the topping, everything! Great job :)

Proud Italian Cook said...

Perfectly decorated!! It looks beautiful!

Molly Loves Paris said...

You have a wonderful looking cake, very professional in appearance. When one of my daughters thought I was going to put raspberry jam in the cake she seemed on the very of disowning me. I used rhubarb and cherry instead.

Sheltie Girl said...

Your cake turned out simply beautiful.

Natalie @ Gluten A Go Go

Claire said...

You're right...I'm just now getting to the J's! Great job on your cake. I just LOVE that cake plate.

sarahmarie said...

beautiful job! it looks really nice. I used lemon curd AND raspberry jam. I really liked the combo.