Sunday, November 7, 2010

Liniment Cake



This recipe stems from an old Anne of Green Gables where what's her face uses liniment (which is used sort of like lotion) instead of vanilla.  I can't imagine that cake tasted all that good, but this one is awesome.



 This here is my friend Bjørn, the lucky recipient.  It was his 23rd birthday, and every boy needs a cake.  Doesn't he look excited!  The picture lies though, he loved it and had a mini foodgasm when he tasted it.  I wish you could have seen the face he made, it was priceless.




It cuts beautifully and the cakes are dense and very moist. It's supposed to be light and fluffy, but that isn't gonna happen if you use a WAY too big springform like I did.  Wooops.  All's well, I kinda like it better this way.  Fluffy cakes are overrated in my opinion. It looks pretty, tastes awesome and that chocolate frosting is bomb.  I highly suggest you make this one.  It takes about 5 hours start to finish, but it's seriously worth it.


Happy Birthday Bjørn :)



Liniment Cake recipe adapted from Vintage Victuals 

2 Cups Flour
1 1/4 Cups Sugar
1 Tablespoon Baking Powder
Pinch Salt
1 Cup Milk
1/2 Cup (113g) Butter, melted
3 Eggs
2 teaspoons Vanilla


Preheat oven to 350F/175F.  Grease and flour two 8 - 10 inch round cake pans.

Combine flour, sugar, baking powder and salt.  Add milk and melted butter, beat until creamy.

Add eggs one at a time, beating in between.  Add vanilla, beat 3-5 minutes.

Bake 20 - 30 minutes, until a tester comes out clean.  Cool completely.


Chocolate Buttercream Frosting recipe adapted from Vintage Victuals 

 1/2 Cup (113g) Butter, softened
4 Tablespoons Heavy Cream
1 teaspoon Vanilla
3 Cups Powdered Sugar
4 Tablespoons Dutch Cocoa Powder


Beat cream, butter and vanilla together until creamy.

Slowly add sugar, beat until fluffy.  Add cocoa, beat. 



 To assemble the cake:

Place first layer on cake platter or whatever you're going to use. Apply a good amount of frosting to the top and place on the second layer.  Go around the edges of the cakes with a knife to make sure they are even and free of any dry bits.  Repeat this until the fourth layer is on and all cakes are even.

Frost the top of the fourth layer and then continue with the sides.  Use as much or as little frosting as you like, but I say the more the better.  Smooth the cake out and decorate as you like.  



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