Before I write anything, I just want to congratulation all of the TWD bloggers for creating 2 years worth of amazing desserts! Our waistlines may not be better for it, but our skills in the kitchen are! Thank you so much to Laurie of Slush for starting and maintaining this site for all of us!
Look at this! I'm finally posting TWD on a Tuesday! I think life is getting back to normal! Hallelujah! Where's the Tylenol?
I decided to go with the buttermilk cake because I'm in a cake mood lately, after my first successful cake covered in fondant! Also, I need to make things that I can give away because I don't want unhealthy food around, and a tarte tatin is not the easiest thing to give away (but WOW do I feel like I'm missing out on an amazing dessert!).
Making the cake went off without a hitch. The batter was more like a frosting, so I was a bit nervous that I did something wrong. Nonetheless, it was delicious and I couldn't stop eating it. I fully stick to the belief that calories don't exist when it's batter, therefore, I do not need to count them.
I read on the TWD P&Q JKLMNOP page that some people found this cake to be on the dry side. And they were right. The cake had more of a cake-brownie-like texture to it. But it was nothing a little simple syrup couldn't fix.
I also read that the texture of the frosting was a bit... grainy. Maybe I'm crazy, but I'm not a grainy frosting fan. I decided that I wanted to do a mocha buttercream and found this buttercream on Zoe Bakes which she called Outrageous.
Outrageous it WAS. The buttercream is actually made with egg yolks and whole eggs as opposed to egg whites, and the result is a buttercream that is light as air with a feel similar to chocolate mousse. The chocolate and espresso flavors just float off of your tongue.
To me, this frosting made the cake. The cake, with the addition of the simple syrup was moist and chocolately and worked perfectly with the pillowy buttercream. Definitely a winner, in my book.
Let me let you in on a little secret. Notice how the cake is slightly lopsided? That's because when I picked up one of the cake layers, it collapsed in my hand (it may have still been slightly warm). I put it back together, but filled in the parts that didn't make it with buttercream. I apologize to whomever at Jack's office get's the buttercream slice tomorrow.
Check out Zoe Bakes for the buttercream recipe with fantastic step-by-step instructions and check out the rest of TWD for their Anniversary Desserts and Laurie's Page for the recipe!
![](<a href="http://twitter.com/sporkorfoon"><img src="http://www.twittericon.com/image/twitter18.png" title="By: TwitterIcon.com" border="0"/></a><br /><a href="http://twittericon.com">By TwitterIcon.com</a>){kind=link}
Mmmm! That looks wonderful!! Nice work! I finally did TWD today! I made the Tarte Tatin and it was delish!!
Posted by: Sabrina | January 05, 2010 at 08:49 AM
Cake looks lovely and delicious. What simple syrup did you use to re'moisten the cake?
Yay for posting on Tuesday and welcome back to a regular "life. "
Posted by: Margaret | January 05, 2010 at 08:55 AM
I totally wonder what the total number of lbs all the TWD people have gained in those 2 years LOL. This cake looks seriously amazing!!!!
Posted by: stephchows | January 05, 2010 at 09:28 AM
OMG-I want some of that cake!
Hope you are feeling better today!!!!!
Posted by: Jennifer | January 05, 2010 at 10:06 AM
Wow, fab looking cake lady! Thanks so much for baking along with me week after week. xo
Posted by: laurie | January 05, 2010 at 10:16 AM
Ooh, that cake does look divine with that smooth, shiny frosting!
Having a giveaway on my blog today!
Posted by: Katrina | January 05, 2010 at 11:16 AM
you cannot go wrong with buttermilk and buttercream cakes! they always make my day! I wish we could email food!
Posted by: Jessie | January 05, 2010 at 11:32 AM
Beautiful cake. Someone frosted theirs with peanut butter frosting.
I made the tarte, and it was delicious.
Posted by: chocolatechic | January 05, 2010 at 11:44 AM
Teanna I really didn't notice the leaning at first. No need to point out the faults. :) I'm pretty certain that whoever gets the buttercream slice will feel like they've hit jackpot.
~ingrid
Posted by: ingrid | January 05, 2010 at 12:30 PM
um...your description of that frosting ignited my saliva glands. wowza, what a recipe and what an end result. happy anniversary indeed!
Posted by: grace | January 05, 2010 at 01:33 PM
Gorgegous cake! Your buttercream looks so smooth. This was a hit at our house, too!
Posted by: Jodie | January 05, 2010 at 02:03 PM
What a beautiful cake!
Posted by: Ulrike | January 05, 2010 at 02:22 PM
Gorgeous cake! The frosting sounds fabulous. I'll have to try it some day.
Posted by: Wendy | January 05, 2010 at 02:41 PM
Ciao ! Your cake looks great and the fondant one it's wonderful !
Posted by: Natalia Maovaz | January 05, 2010 at 04:28 PM
That frosting reaaly DOES make the cake! It looks like a truly wonderful birthday cake - or anniversary! To answer your question: my cake layer "broke", so I had to make a long, skinny "brick" layered cake. It wasn't the most tidy cake. Love the piping too!
Posted by: Mike | January 05, 2010 at 04:33 PM
It looks great, and mocha buttercream sounds sooo good. Simple syrup on a dry cake is such a great idea. I'm sure the office was quite happy with this one!
Posted by: Jill | January 05, 2010 at 04:41 PM
Your cake looks great. I agree with Ingrid about the buttercream slice!
Mimi
Posted by: Mimi | January 05, 2010 at 04:52 PM
Thanks for writing! I would love to know some of your favorite DC area eats...
Posted by: my year without | January 05, 2010 at 05:21 PM
I am drooling right now. Fantastic pictures. Those extra pounds are worth it if you ask me!
Posted by: DailyChef | January 05, 2010 at 06:03 PM
Your cake looks delicious! Great job! I peeked at the fondant cake...fabulous! You are very talented!
Posted by: Susan | January 05, 2010 at 07:18 PM