Tweedlebud Christa's Specialty- Children's Birthday Cakes!

January 02, 2013


Hello Miss Tweedle fans! Mrs. Stimming here!

Miss Tweedle and I work together and she has been asking me to do a post for a while now. To be honest, I am not much of a crafty person myself. I like to follow Miss Tweedle’s blog and read about all the great food, but my husband actually does most of the cooking at our house.

That being said, I do like to go all out for birthday cakes. Growing up one of eight children, we didn’t have extravagant birthday parties or expensive gifts on our special day. In our house it was all about the cake. We had this fabulous cake book that we would ponder over all year long, carefully planning and choosing which cake we would pick for our big day.  

As a mom of two young children, I was very excited to carry on this tradition with them.  My mom bought me a cake-decorating book for my son Isaac’s first Christmas. He turned three this year and has spent a generous amount of time perusing its pages. On one of Miss Tweedle’s regular drop in visits to our house, Isaac brought over the cake book and showed her all the best cakes.  It was then that she suggested I blog about it. So here goes.

This is the cake that Isaac thought Alexandra would like best.


As always, I had to modify it and make it my own creation.

Step 1: Make a chocolate cake and pour it into two round pans. I doubled my recipe so I could shave off the naturally rounded top and stack the cakes nice and level.  Also, this allows the household members to eat cake bits before the actual party!

Step 2: Make some delicious chocolate fudge frosting:

12 oz. bittersweet chocolate
2 sticks of unsalted butter
2/3 cup of milk
1 tsp of vanilla
3 ¼ cups of icing sugar

Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth, then set aside to cool slightly.


In another bowl, whisk together the milk, vanilla extract, and icing sugar and stir until smooth.


Combine the chocolate and the icing sugar mixture and set aside to set and thicken before use.


Step 3: Place one of the leveled cakes on a serving plate and cover with frosting.


Step 4: Place the second cake on top with cut side down. Cover with frosting.


Step 5: Decorate! Cover the bottom half with chocolate buttons over the bottom half of the cake to create the look of feathers.  Cover the top half with a mixture of your choice of sprinkles. Next, pipe the remaining frosting as feathers around the owl’s face. Lastly add eyes, wings, and feet. I used the picture in the book as a guide and went around my small town shopping for what I thought would work best.  Over the years I have come to realize that your cake will never look like the one in the book. Just accept that and have fun shopping for candy that will work. This makes your cake an original and almost always better! 





Tweedlebud Tip: I always freeze my cakes first. I think this was so that my mom could make the cake one day (during nap time), and decorate it then next day when she had another spare moment.  This timing trick is actually very handy for icing cakes. Icing a frozen cake makes the surface of the cake firmer and crumbs are less likely to spoil the smooth icing effect.



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