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Manifesting cake

All of the birthdays in our little family fall within a 15 day period in the middle of the summer. There was a lot of cake around for nearly a month. And then we went to the UK to visit family who kindly wanted to celebrate all of our birthdays, so we did it all over again.

Now, B asks for cake after nearly every meal, sometimes for breakfast. Obviously we’ve been trying to phase it out, explaining that there’s none left. But there have been enough times when he’s asked for it at random moments and it has been around. So there’s no way he’s going to chance not asking for it.

This was the conversation the other day at his Nana’s table during lunch.

“KEHK??”

“No buddy, there’s no cake.”

“… Happy bur-day?”

“No buddy, there’s no cake. It’s no one’s birthday.”

“…… Happy bur-day Nana?”

“… 🤦🏻‍♂️”

It had been my birthday, Sam’s birthday, and his birthday already. But we hadn’t celebrated Nana’s yet, so it was a logical ask to be fair.

I asked him what his favorite song was yesterday, and he started singing Happy Birthday. (This was 100% a ploy for cake, his actual favorite song is “Hey Jude” because he likes to yell the NAH NAH NAH part.)

He’s still getting over jet lag since we arrived back from the UK last weekend, lots of 5:30am-ish wake-ups. This morning, he wandered sleepily out of his bedroom to go use the potty and the first thing he said was, “Bur-day?”

I’m pretty sure he thinks he can manifest cake.

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Family recipe for classic white frosting

This is my Grandma Piper’s classic white frosting recipe that she always used on the family recipe for white layer cake. Her notes: “This frosting is super. It never hardens on the cake. BUT, it is only enough for sides and top. So must use a filling.” I just doubled it for B’s birthday cake and there was plenty left over.

I’d never heard of a frosting with a flour and milk base before so looked it up online. Apparently this is “ermine” frosting. I was sort of skeptical, but it is really, really nice. It’s not quite as sweet as a standard buttercream, and Grandma Piper is right. It stays so fluffy, it’s kind of crazy. It was super easy to spread even after it had been in the fridge (after it had come to room temp, of course).

***

Double the quantities if using it for the top, sides, and inside of this white layer cake recipe.

  1. In a saucepan, combine 5 T all purpose flour and 1 c (225 mL) milk, and cook until very thick. Whisk constantly! If you manage to avoid lumps, you won’t have to push it through a sieve later. Put it aside and let it cool completely.
  2. In a KitchenAid mixer or a large bowl with hand beaters, cream together 1 c (227 g) unsalted butter, 1 c (125 g) powdered sugar, and 1 t vanilla until white and fluffy.
  3. Add the 100% cooled milk mixture to the butter mixture and beat them together for around 10 minutes. At the end, the frosting should be lump-free and the consistency of thick whipped cream.
  4. If you still have lumps, push the frosting through a fine mesh sieve to get the majority out.
  5. Store in an airtight container in the fridge until ready to use.

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Family recipe for white layer cake 🎂

Context

This recipe was in the cookbook that my Grandma Piper customized for me. This is apparently the cake that the Piper family always made for weddings (so my great-grandma’s recipe on my Grandpa’s side, I think), and my Grandma made it for birthday parties. I made this for the first time last week for B’s birthday party on the weekend.

It results in an exceptionally smooth batter, it almost feels a bit too fancy for a kid’s party. But it’s a lovely cake! It also stored well double-wrapped in the fridge for a few days before I iced it. I haven’t tried freezing this cake, but I think it would probably work nicely.

Grandma would have always used her KitchenAid, but it was no problem making this with handheld electric beaters. Her recipe didn’t specify salted or unsalted butter. I used salted and quite liked it. Likewise it didn’t specify the sugar. I’m almost certain she would have used granulated, but I used caster which worked fabulously. If you use caster, just make sure to go with the weight measurement, not cups.

Apparently this recipe makes 3 dozen cupcakes and you have to bake those for 25 minutes. But I’ve never tried it, and there is no more instruction from her on that.

Goes well with this classic white frosting recipe.

  1. Preheat the oven to 325F (165C).
  2. In a KitchenAid, or in a large bowl using electric hand beaters, cream together ⅔ c (150 g) butter and 2 c (400 g) granulated sugar until very smooth. Add 1 tsp vanilla extract and beat until smooth.
  3. In a separate bowl, sift together 3 c (360 g) cake flour and 1 tbsp baking powder.
  4. With the mixer on low, add the flour mixture in to the butter mixture alternating with 1½ c milk, blending after each addition. Do not overbeat.
  5. Butter and flour two eight-inch cake pans.
  6. In a separate bowl, beat together 4 egg whites until stiff but moist. Make sure that the beaters and bowl are very clean, any fat will prevent the egg whites from frothing up nicely.
  7. Fold the beaten egg whites in to the rest of the batter using a large metal spoon.
  8. Pour in equal parts in to your two prepared layer pans. Then bake at 325F (165C) for 10 minutes, and 25 minutes at 350F (175C).
  9. When done*, remove from the oven and let cool in their tins for about 10 minutes. Turn the layers out on to a cooling rack, and let cool completely before icing the layers or double-wrapping in cling film to refrigerate or freeze them. If storing, try to store them side-by-side to preserve height.

* This cake is sort of hard to tell when it’s done. When done, it will have picked up a little bit of color on top and should pull away from the sides of the pan slightly. If you listen to it you shouldn’t hear much crackling, and if you very lightly press the top, it shouldn’t feel like you pop too many bubbles.

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Grandma Piper’s Cheesecake recipe(s)

My grandma’s cheesecake is truly the best around in my opinion, and it has been a huge hit on the extremely rare occasions I have made it for friends.

It is a little involved to make, you really need to follow the instructions and ingredients quite carefully in order for this to come out right. It takes about a whole afternoon and it’s best to let it chill in the fridge overnight, but it’s very worth it. Also worth the lactase pill, in my case. Can be made 1–2 days ahead of time.

I’ve included variations on the original recipe below because she included these variations in the cookbook she gave me. I’ve never made them myself though, not yet!

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Grandma Piper’s Strawberry Shortcake 🍓 recipe

This is a re-written version of my grandma’s recipe. I inhaled this as a kid.

It’s basically a really massive “drop” biscuit that you then slice in to portions and drown in strawberries + milk. It is one of the quickest and easiest things to make, a must between May and June.

You can use oat milk instead, just try to use something as similar to whole milk in consistency as you can find. The smaller the strawberries, the sweeter they are. A sturdy straw works fantastically as a strawberry core-er.

Also, you can make this ahead of time, but it’s really best enjoyed the same day you make it. The crispy bits of the cake go a little soft after the first day, and the strawberries, while still delicious, start to look a little sad and anemic. It’ll still taste good, but I recommend re-warming a slice of cake if you’re having it the next day or so.

One final thought: This makes quite a lot of cake + strawberries… Might be worth halving this recipe if you’re not serving many people.

As my grandma wrote in her recipe book (she was confident about this recipe, and she wasn’t often wrong): “MMMM good!”

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Grandma Piper’s Ice Cream Cake 🍦 recipe

I think you could do a ton of great variations on this recipe. Like a crushed gingersnap base with chocolate ice cream and butterscotch chips instead of chocolate chips. Or a Biscoff cookie base with coffee ice cream. Or a graham cracker base with quality, real vanilla ice cream.

But below is Grandma Piper’s original recipe, with some notes from my friend Sarajane Blair. Grandma preferred mint chocolate chip.

This is super simple but takes a lot of freezing, so plan to make it at least a day in advance. It’s easiest if you give it a few days and do most of the freezer time overnight.

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What a cake

EL and KT came over for dinner last weekend and brought cake. WHAT A CAKE.

It was a chocolate coffee crunch cake. I asked EL, basically it’s this chocolate cake with coffee whipped cream and honeycomb as per this Serious Eats recipe.

It was insanely good. Super decadent, but also somehow very light. Just the perfect texture.

The cake itself kind of reminded me of a cake from a long time ago, so I dug out my grandma’s recipe book again. Turns out my great-aunt’s Texas Sheet Cake recipe (jump to recipe, though I recommend reading the critical notes first) is pretty similar in a lot of ways. Most of the measurements are the same, and both are pretty much one-bowl recipes that call for boiling water.

I haven’t made it recently, but it seems to me that it might be a bit denser / richer than the cake recipe linked above since it has more fat and less milk (1 c butter and ½ c buttermilk in the sheet cake versus ½ c oil and 1 c buttermilk/milk in the layer cake). A denser texture would make sense I suppose for a single-layer cake.

I think the recipe above makes more sense for a layer cake, but I’ll write my great-aunt’s recipe out below since the many-times-Xeroxed version in my grandma’s cookbook is almost unreadable and since it might be worth trying this out with the coffee whipped cream + honeycomb topping.

A few critical notes about the sheet cake recipe:

  • The most notable differences between the sheet cake below and the layer cake linked above is the quantity of cocoa (3 T = ⅛ c in the sheet cake versus ¾ c in the layer cake) and the presence of espresso powder (none in the sheet cake versus 1 t in the layer cake). I suspect it would benefit from a stronger chocolate kick… So maybe it would be worth adding more cocoa powder.
  • I’ve added the metric measurements below by using the Traditional Oven converters online. They’ve never failed me yet, but I should say that I haven’t tried these exact metric measurements so can’t vouch for them. If you want Marie’s original version, go with cups.
  • I’ve written the “preparation” section more or less exactly as my great-aunt wrote it. I do actually think it could be simplified though, probably more along the lines of the recipe that EL shared and linked above where you essentially mix all of the dry ingredients + sugar, then beat in the wet ingredients, then carefully beat in boiling water. But I haven’t tried it myself!
  • This recipe calls for buttermilk, whereas the layer cake recipe linked above calls for whatever milk you have on hand. I have a feeling that you really do need to use buttermilk or faux buttermilk (milk + lemon juice or vinegar) for this recipe to work since it only calls for 1 t of baking soda. If you don’t have buttermilk or can’t make faux buttermilk, I’d probably add some baking powder.
  • This recipe doesn’t call for salt, I think because she assumed you were using salted butter. If using unsalted butter, add ½ t salt as well.

Texas Sheet Cake

Marie Longman

Ingredients

  • 2 c (400 g) sugar
  • 2 c (250 g) flour
  • 2 sticks (1 c, 226 g) butter
  • 3 T (⅛ c, 15 g) cocoa powder
  • 1 c (235 ml) water
  • ½ c (118 ml) buttermilk*
  • 2 large eggs
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t vanilla

Preparation

  1. Oil and flour a 15″×10″×1″ jelly roll pan, and preheat the oven to 350F (175C).
  2. In a large mixing bowl, briefly stir together 2 c sugar and 2 c flour.
  3. In a small pot, bring 2 sticks (1 c) butter, 3 T cocoa powder, and 1 c water to a boil, then pour it over the flour and sugar mixture.
  4. Add ½ c buttermilk, 2 eggs, 1 t baking soda, 1 t cinnamon, and 1 t vanilla to the bowl with the other ingredients, then beat everything together just until smooth.
  5. Spread the batter in to your prepared jelly roll pan, then bake for 17-20 minutes at 350F (175C) until a toothpick inserted in to the center comes out clean.
  6. Let cool completely, and then top with the frosting of your choice.

* To make ½ c buttermilk, pour ½ T of lemon juice, distilled white vinegar, or cider vinegar in to a ½ c measurement and then top it up the rest of the way with the milk of your choice. Actual dairy products will curdle when they hit the acid, which is what you want.

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Lemon Olive Oil Cake & Bosworth Jumbles (links)

This Lemon Olive Oil Cake from the Food Network is fabulous. It didn’t get quite as dark as their picture, maybe need to turn the heat up a little? At any rate, it was so tasty, and useful because I was out of butter. Didn’t make the candied lemon slices because… it seemed like a faff. Totally great without it anyways. Might be worth sprinkling poppyseeds over top next time.

Would also like to make the lemony Bosworth jumbles from this Guardian page soon.

—

Edit 18.06.21 — I made the jumbles, glazed them with the same icing sugar + lemon juice glaze from the cake recipe above. They were divine, and so very easy. The texture was like a delicate shortbread, but they hold together so well because of the muffin tin. I did butter and flour the tin, but that’s because mine is old and beat up. You might be able to get away without it.

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Lemon drizzle cake

From Alison Bradley via Bernie Baldwin
Makes one 1lb loaf

Preheat the oven to 175C (350F), and line a 1lb loaf tin1.

In a large bowl, beat together 57 g (¼ c, ½ stick) softened butter2, 70 g (⅜ c + 1 T) granulated sugar, 1 large egg3, 2 T milk, a pinch of salt, and the zest of ½ lemon. Then mix in 85 g (⅔ c) self raising flour4.

Pour in to the loaf tin and bake 50 minutes at 175C (350F). In a small bowl, prepare the drizzle by mixing the juice of ½ lemon and 1½ T icing sugar. Set aside.

When done, remove the tin from oven and place it on a cooling rack. Poke holes from top of cake all the way through with a skewer, then slowly pour over the drizzle so that it soaks through. Leave to cool at least halfway, then remove the cake from the tin.

  1. I can never remember if my loaf tin is 1lb or 2lbs. The rule of thumb I now use is if it seems “normal”, sort of pound-cake-sized, it’s probably a 1lb tin. If it seems hefty, more the sort of thing you’d use to bake a nearly full-sized loaf of bread, it’s probably a 2lb tin. If you only have a 2lb loaf tin, you’ll need to double or even triple the recipe, and it will take around 10–15 minutes longer to bake. If you have two 1lb loaf tins, consider making two cakes and freezing one for later since it freezes well. ↩
  2. The quickest way I know to soften a stick of butter (at least for a standard shape stick in the US) is to microwave it on full power with the paper on for 5 seconds on each side. ↩
  3. Egg sizes aren’t standard across the world, so for better results, you might want to adjust how much egg you use depending on where you live. Wikipedia has a good article on egg sizes, though keep in mind that these measurements include the weight of the shell (around 8% of the egg weight, supposedly). This is a British recipe, so one large egg should be at least 63g and no more than 72g. In the US, this means that you should ideally use one very large / XL egg. ↩
  4. If you don’t have self raising flour, add 2 t baking powder per cup of flour. Be sure to whisk them together beforehand. For the 85 g (⅔ c) flour in this recipe, it’s probably best to add 1 + 1 scant t baking powder. ↩

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Nan-nan’s cupcakes

Looking through Nan-nan’s recipe books, the first thing that caught my eye was a recipe for cupcakes from her sister June, see below. I’ve preserved her notes and phrasing as much as possible but have adjusted certain elements to be more usable.

I’m an OK baker but more of a pies-and-cookies person. Every cake I’ve ever made seems a little meh. These were not meh, 10/10.

Cup Cakes

From June, Merle’s favorite. Good with baked icing or white fudge icing. Makes 12.

Preheat the oven to 350F (175C).

In a large bowl, cream together ½ c (113 g) softened unsalted butter, 1 c (200 g) sugar, ½ t salt, and 1 t vanilla extract until very fluffy and light. Next, beat in 4 egg yolks until thick and light in color. In another bowl, sift together 2 c (230 g) all purpose flour and 2 t baking powder. In small, alternating amounts, add the flour mixture and ⅔ c (158 ml) milk to the butter mixture. Beat after each addition, until smooth.

Pour the batter in to a lined cupcake tin, filling each cup ⅔ of the way. Bake in a moderate oven, about 350F (175C), 25 to 30 minutes. Turn the tin once halfway through if you find one side is browning more than the other.

Additional notes

Note that the cupcake recipe originally calls for Spry, a vegetable shortening. I’ve substituted butter here since that’s what I’ve got.

The original recipe also specified 2 c of sifted flour, with an additional note that specified Gold Medal or Swans Down flour. Gold Medal is usually plain / all purpose flour, and Swans Down only produces cake flour AFAIK. This made determining the metric measurement kind of ambiguous, 2 c sifted all purpose flour is significantly different than cake flour. The measurement below worked well ultimately, but I’d like to try cake flour eventually so will need to keep this in mind.

She originally said it makes 18, but I found that it is much closer to 12 in a 12-cup cupcake tin with cups that measured 2″ (4.25 cm) in diameter across the base. The flour debacle might have caused the difference.

The cupcakes supposedly go well with “baked icing”, something I had never come across before. I tried it with baked frosting and failed *spectacularly*. I can see that it could be great though, kind of like a molasses-y meringue on top, so I’ll try again and note here if successful.