Birthday Cake

I (Sunny) am very excited to share my latest creation. I really wanted to make a cake that not only looked good but tasted great. After doing several hours of research on the Internet. By the way that was way to much fun, it really got my creative juices flowing and I found several new blogs and websites that I am going to be checking out again. (spent way to much time though) Here are a few so that you don't have too: http://www.mixingbowl.com http://bakespace.com/ http://www.cupcakestakethecake.blogspot.com/

I needed to use fondant but don't love the taste of it so in my search I found several people talking about MMF (marshmallow fondant) they were saying how much better it taste and how easy and inexpensive it was to make. So I gave it a try and for fondants it is great!! I would however recommend only making it with a standing mixer. It takes around 5-7 minutes to mix and my mixer was working hard those seven minutes! So next was the cake. I wanted something moist and tasty. I found a Buttermilk White Cake and it is YUM-O!!! Ok, I know that is a Rachel Ray word but since Brayden started talking that has been our favorite word for wonderfully delicious food and nothing else would work to describe that cake. I picked this cake because of the buttermilk but then I kept reading and you mix all of the ingredients except the egg together and then you beat the egg whites with cream of tarter like you are making meringue and then fold them together. And WOW did it make it moist. It takes some time but I think it was worth it. For the icing and filing I used the recipes on the Lemon Cake that were posted before. This cake was a lot of work but I really learned a lot and had fun creating it.

Buttermilk White Cake Recipe http://bakespace.com/recipes/detail/Buttermilk-White-Cake/6906/

Marshmallow Fondanthttp://www.wilton.com/forums/messageview.cfm?catid=7&threadid=77236

Sorry, for some reason I could not just copy and paste these recipes but if you follow the link about you will find the recipes.

A new technique I learned is cutting some old dish towels in half and moisten them with water, fold them in half again and rap them around your pan. To fasten them so that they will hold paper clip or pin the ends together. This technique is an inexpensive way to keep your cake level when it is baking (and not get that high point in middle of the cake). If you don't want to ruin your towels and craft store that sales cake decorating items sells silver wraps that do the same thing. It works great!