Cake, Cookies and Camaraderie

The picture says it all — this was one spectacular cake for my daughter’s 8th birthday party. By myself, I would have been lucky to produce a sheet cake with her name and sprinkles thrown on top. With a friend, look what I was able to create! Once again, I followed my baking friend Jenn’s lead and together, we made a cake that drew “oohs and aahs” from my daughter and all our guests. How did we accomplish such a masterpiece in under three hours? The advance prep work was a key factor. I baked the cookies and cake in advance and whipped up the butter cream frosting earlier that morning. Second, we had an organized game plan. We decorated the cookies first since they needed to dry and then moved onto the icing of the cake. While we iced, the cookies dried.

Now that I have learned the art of cake making from Jenn, could I create such a cake by myself, alone, in my own kitchen? Sure, but it would take me twice the amount of time and I’d have no one to talk to. Where’s the fun in that?

I do have a small confession though. Unfortunately, the cake didn’t taste as good as it looked. Evidently, by myself, I threw in an extra two cups of flour, altering the fluffy consistency to more of a corn bread texture. What a let down from such a gorgeous looking cake. If Jenn had baked the cake with me, I’m sure she would have caught the error.

Heavenly Vanilla Butter Cream Frosting

4 sticks of unsalted butter, room temperature
6 cups sifted confectioner’s sugar
3 tsp. vanilla extract

Beat butter and vanilla until light and fluffy.
Gradually beat in the sugar, beating well after each time. Mix in the vanilla. Beat for several minutes on high until light and fluffy.