Wednesday, October 8, 2008
Yesterday was my birthday. My 26th to be exact. Of all the birthdays I've had, it probably felt the least like a birthday. It just felt weird. Not necessarily bad, just more of an un-special day. I didn't really feel like having a big celebration either, which probably contributed a great deal to it. However, I did give myself a lovely birthday present-- cooking my own dinner & baking my own cake. Weird to some of you, a real treat to me. Lately I have really been wanting to make a layer cake for something and couldn't find an excuse. Enter stage left, my birthday. I also made Champagne Chicken, which is one of my favorite meals, but we were too hungry to stop and take pictures. I guess I'll just have to make it again to share with you all.
So as I was deciding what kind of cake to make, I knew it couldn't be a "normal" cake. No vanilla or chocolate for me. Don't get me wrong, I hold no hatred in my heart for those flavors and actually like them very much. I just wanted to do something unusual. I cobbled together a few different recipes and came up with this particular cake. I had originally wanted to do a Mascarpone Cheese Frosting, but was unable to find the mascarpone anywhere. Guess that's next year. Still, this cake was awesome! As in unbelievably good. As in I will so make it again. As in I wish it was my birthday every day so I would have an excuse to have it more often. Yes, that good.
P.S. I'll be in California for the next 4 days, so it may be a while before my next post. Don't be a hater if I come back a little more tan than you.
Ginger Cake w/ Cinnamon Honey Buttercream Frosting
Makes a 4 layer cake.
2 cup sugar
2 Tbsp fresh grated ginger
2 cup all purpose flour
4 teaspoons baking powder
2 tsp vanilla extract
1 cup milk
5 cups confectioners sugar
2 cups butter, room temperature
3 tablespoons honey or agave nectar
1 1/2 tablespoons cinnamon
candied ginger, chopped
Preheat the oven to 350.
Mix flour & baking powder in a bowl, set aside.
Mix butter and sugar until smooth. Now add eggs and vanilla extract.
Pour in milk and mix again.
Add the flour mixture, a little at a time. When everything is incorporated, add the grated ginger and mix.
Grease 2 8" cake pans, dust with some flour. Divide the batter evenly between the pans. Bake about 40mins or until a knife inserted in the center comes out clean.
Let cake cool in pan for 10 min, then carefully invert onto a cooling rack.
To make the frosting, mix ingredients together until light and fluffy.
Once cakes have cooled, use a long serated knife to cut each one in half. Frost cake & top with sprinkles of cinnamon and candied ginger.