Daughter's 30th Birthday Cake

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Comment by Linda Wolff on October 26, 2011 at 12:21pm

hahaha! You use the same Tupperware shaker that I use! Does that date us or WHAT!? Do they even make Tupperware anymore??

Comment by June Kowalczyk on October 26, 2011 at 11:40am

Yum, yum, cake sounds good Linda.  I have a wicked recipe I created for a chocolate cappuccino cheesecake.  Couldn't  find a recipe I liked, so took my daughter's fav cheesecake recipe & doctored it. I had to use gluten free cinnamon snaps for the crust, groom couldn't have reg flour.  Using regular cookies next time.

And Linda you are right, I had forgoten how soft the icing became when piping. Think I had 2 bags on the go with same tip. Kept switching them up, back & forth to the fridge.  Ya, and I also have used my tupperware handy shaker to mix the flour/milk.  Geez....I'm forgetting everything in my "old age"!! Nah, just major tired today...That's my story, & I'm sticking to it. 

Comment by Linda Wolff on October 26, 2011 at 11:27am

By the way...the cake that I showed in the picture is filled with the flour icing too. The light chocolate isn't even really chocolate. It is flavored with cappuccino instant dry mix, and it got the light mocha color from the mix but the darker chocolate icing is chocolate. It is my own recipe for that cake and the name is Triple chocolate, sour cream, cappuccino pound cake.

Comment by Linda Wolff on October 26, 2011 at 11:20am

Tracy, let me know how the Swiss meringue butter cream turns out. I haven't tried that one yet. This one that June is talking about can be piped, but like June said, don't over cook it or you will get those lumps. Another thing you can do too, is put your flour and milk in a jar and shake the living daylights out of it to get all of the four incorporated into the milk before you put in in the sauce pan to cook on low to med. I've also added the sugar to the flour/milk mixture before cooking and that works too. Here is a picture of a cake I used the flour icing on. It is the creamy white one, not the chocolate. I wanted this cake to look similar and taste as close to the cakes my husband and I bought while living in Germany almost 40 years ago. The icings on their cakes were to die for! Yum! I bought a Dr. Oetker cook book while living there and the recipes in that cook book call for pudding powder. They are good, but in all honesty, side by side, the good old easy flour icing tasted better. The German one with pudding powder was too buttery. If you were going to do a lot of piping with the cooked flour recipe, I think I would have a bowl with ice in it handy to put your bag in. It is a very soft icing.

Comment by June Kowalczyk on October 26, 2011 at 10:55am

Ah......hockey.  I will bury my husband with his skates on, & a cup of coffee in his hands.  Ha! Ha!  He played house league from age 12-15/17?  He plays old timers here in town now.  Too bad it won't be carried where you are anymore.  My hubby would freak if that happened.  My daughter played house league soccer, which I miss, and my son played Rep hockey & Rep Lacrosse.  When he was 12, we were in World Lacrosse championship in Baltimore/MD. Got whipped by a British team, but they were 2yrs. older. Was surprised Lacrosse was in Britain.   Son attended an American university on a Lacrosse scholarship.  He couldn't play Men's Lacrosse this summer as he was getting his Master's degree.  I miss Lacrosse terribly.  Like Hockey, but Love Lacrosse.  As they say, fastest game on two feet.  Sadly, he was not able to "crack" the veneer into the Pro Lacrosse league.  He was, and is, a phenominal player.  Same old, same old.... it's who you know, right place right time. Coaches only relying on "stats".  We just saw the movie Moneyball.  About baseball, but same applies to any sport.  Old boys network make all decisions on players, based on old fashioned thinking.  Don't take the whole player's attributes into consideration.  Son knows in his heart, he could have played professional.  Ah well, such is life. Ups & downs. You grow up. move on.

Comment by Tracy Deadman on October 26, 2011 at 10:33am

Lucky you - a Sabres game! My husband played ice hockey here from the age of 16-38 (yes in England). I think he was born wearing hockey boots - he should have been Canadian. He stopped when our son came along as when he played at a recreational level it was out of public session hours. It meant getting home at 3am and with a new baby he needed all the sleep he could get. Just heard that ESPN won't be showing the games so will be canceling our subscription with them. Just hope someone decides to give the matches airtime - such a shame.

Comment by June Kowalczyk on October 26, 2011 at 10:22am

Your welcome.  Kinda bloto today.  Went to a Hockey game  in Buffalo, NY last night. An hour away from us. Got home 12pm, bed 1am. Body said wake up 7.45am like usual.

Comment by Tracy Deadman on October 26, 2011 at 10:18am

Thanks so much June - I'll definitely try this one. Tx

Comment by June Kowalczyk on October 26, 2011 at 10:17am

Oh, and yes.  I do believe Linda has mentioned this, and perhaps even posted her own recipe.

Comment by June Kowalczyk on October 26, 2011 at 10:03am

Oops, thought this was the cake with SMBC!!!  Must have been the cake the previous year. Got them mixed up. Know she prefered the flour icing, so used it as she asked for instead of SMBC.

Ok Tracy here is the recipe:

1/4 cup flour      1 cup sugar      1 cup milk     1 cup butter cut into cubes, should be COLD, but not frozen.     1 tsp of your favorite flavoring     pinch of salt.

Place flour, sugar & salt in pot, slowly add milk, mixing after each addition with a whisk. Then over medium heat whisk constantly until thick and just starting to bubble around the edges. Do not boil.

Basically you are making a roux/white sauce.  I do this when I am making cheese sauce.

Now you can proceed two ways. Place mixture in your mixer, and beat until cool, which can take anywhere from 15-25 min. Or let sit on the counter until room temperature.  I tried to refridgerate to "speed" up the process, but that didn't work well.  Turned into a messy glob.  Either way, when it reaches room temperature, beat on medium speed add a few cubes of butter at a time, beat until well incorporated.  When all butter has been added, add your flavoring.  Then beat until light & fluffy. If it is not stiff enough for your liking to spread or pipe, you can either refridgerate for a little bit, or, as I have done occasionally, cheated,  added just a small amount of confectionary sugar.

I like almond & vanilla extract, but recently tried cherry oil. OMG, amazing taste.

Hope you can understand my instructions.  Let me know  if you have any questions.  Post when you have made it and let me know what you think Tracy.

 

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