in my kitchen · more cake, please

cake #7 Twinkie Cake (fail)

Well, I knew it was gonna happen.  Listen guys, I’m practicing.  I even said that from the beginning, right?  I know a lot of folks were super nice, and gave their votes of confidence, swearing I didn’t need to – that they’d buy my cakes now.  But guess what?!    It has been confirmed.  I need to practice.

The Twinkie cake was a yummy and stellar idea in theory.  I mean, what can go wrong?  How could a giant version of a twinkie be bad?  Let me tell you:  It can be dry. Just ask my friends who had the cake.    Making a sponge cake with cream filling is a delicate matter and I, unfortunately missed the mark.

Now, when I embarked on this 52 cake journey, I didn’t think about how sad I would feel when it came time to let everyone know I made a bad cake.  And worse, I didn’t consider how deep my heart would sink knowing that my not-so-good cake was a part of a special family celebration.     But, I’m thinking about it now…  I assure you…

Friends, I know this to be true: God can use all things to draw me to Himself, even cake baking.  I have been reminded of so much over the weekend.  Even when I fail at baking, I am still cherished and treasured by my Heavenly Father.  Who I am does not revolve around being good at something, or being good at all for that matter.  Rather I must continue to find my identity in Christ.    These things are true no matter how many people know I made a bad cake.    Paul’s words in Phillipians could not be more true, even on my cake adventure – He is faithfully continuing His work in my heart!

After much debate with myself,  I’m going to give the recipe here, in case you want to give it a shot!  You may have better finesse with the sponge cake and filling than I did!

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Very Vanilla “Twinkie” Bundt Cake
dapted from Pure Vanilla by Shauna Sever

3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons butter, softened
1 tablespoon vanilla extract
1 teaspoon vanilla bean paste {optional}
2 cups sugar
1/2 cup vegetable oil
3 eggs + 4 egg yolks
1 cup buttermilk

1. Preheat oven to 325. Prepare a bundt pan by spraying with non-stick cooking spray or brushing with melted butter. Set aside.

2. In a medium bowl, stir together flour, baking powder and salt.

3. In the bowl of a stand mixer {or a large bowl}, beat together butter, vanilla extract and vanilla bean paste until smooth. Slowly pour in sugar until well combined and fluffy.

4. Add vegetable oil and beat until incorporated. One by one, add eggs and egg yolks, beating well after each addition.

5. Carefully add 1/3 of the flour mixture to the wet mixture, then 1/3 of the buttermilk, alternating until all of the flour and buttermilk is added. Mix until just smooth and incorporated.

6. Pour or spoon batter into prepared bundt pan evenly. Smooth out the top. Bake for 60 to 70 minutes or until the top is golden brown and a skewer or knife inserted in the center comes out clean.

Remove from oven and allow to cool for about 45 minutes to an hour before attempting to remove from pan. There have been many a bundt cake casualty from impatient bakers trying to flip over a still-warm bundt.

For Marshmallow Filling

1 stick butter, softened
1 7.5 ounce container of marshmallow creme
1 teaspoon vanilla extract OR vanilla bean paste if you like the little specks like I do. 🙂

Beat all ingredients together until well mixed. Transfer to a piping bag with a round tip, or a zip top plastic bag with one corner snipped.

 

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I will say here that I used a bismarck tip to fill the cake – and this was the first time ever that I attempted to fill a cake, or any baked good for that matter.  I’m still mulling over how I can accomplish this skill differently and be successful!  I’ll keep you posted.

Hey!  In case I haven’t said it recently – I’m so glad you’re on this adventure with me!  🙂

 

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