Well who would have know that January is a baby boom month? Not me, I mean I was born in January and until recently didn’t realize who many of the people in my life are born in the first month of the year. We are not New Years babies, we are Victoria Day/Memorial Day babies. Yup, that’s right, our parents were drinkers :) LOL SHHHH don’t say that to my mother, she’d die ;)
Ok, back to why you are here…the cake!
Our friends down the street; Linda and Adam, fellow Jan babies, hosted a party for all us birthday babies. I offered to make the cake.
There’s nothing really special about the type of cake, I’ve made them several times before. What’s fun is the new icings I used. Now I made them and then googled hoping I’d be original, but alas no. So I’m not giving credit because I honestly didn’t borrow. I’d like to think of it as great minds!
The bottom cake is a chocolate/yogurt sponge with chocolate Kahlua swiss meringue buttercream and the top layer is my favourite carrot cake with a champagne vanilla bean cream cheese icing. I asked on my FB which flavours I should use for the icing and these are the ones that won. Don’t worry, I’ll include all four recipes below.
The theme of the party was winter wonderland. And considering our recent snow and ice “storms”, it was very apropos. As a Canadian living in the North Carolina, their version of a snow storm is a regular daily event in Ottawa, we called it just snow. HAHA. So I decorated with snowflakes.
The chocolate cake recipe can be found here.
The carrot cake recipe can be found here.
Now for the icings!
Chocolate Kahlua Swiss Meringue Buttercream:
- 5 large egg whites
- 1 cup plus 2 tablespoons sugar
- Pinch of salt
- 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
- 2 tbsp Kahlua
- 4 1/2 ounces melted semisweet chocolate
- Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in Kahlua.
- Fold in chocolate
- Keep buttercream at room temperature if using the same day. It makes about 5 cups.
Champagne and Vanilla Bean Cream Cheese Icing:
- 8 oz cream cheese at room temperature
- 1/2 cup (1 stick) unsalted butter softened
- 1/4 cup champagne
- 1 tsp vanilla bean paste
- 4 cups icing (confectioners) sugar
- Combine cheese, butter, champagne and vanilla together.
- Add icing sugar 1 cup at a time. If required add more or sugar depending on consistency. You want it a bit stiffer so it’s easier to spread.
And here are the ones that I couldn’t used:
Vanilla Bean Swiss Meringue Buttercream:
- Use the SMB recipe above but omit chocolate and kahlua and add 1 tbsp vanilla bean paste.
Amaretto Swiss Meringue Buttercream:
- Use the SMB recipe above but omit chocolate and replace Kahlua with Amaretto.
So for all you January babies, I hope you had a wonderful birthday and I hope someone special made you a cake! Just forward this post as a hint :)
Here’s to all my friends and family who share this month with me:
Christine R, Kim, Mary-Anne, Miles, Jen L, Tracie, Nancy N., Connie, Coreen, Jennifer B, Susan, Christina B, Karina, Patty, Angela, Sarah, Emily, Kristine, Julie, Retah, Samantha, Deanna, Dee, Linda A, Tyler, Adam, Kaye, Rob T, Tiffany, Keira, Satomi, Angie.
Thanks for looking!