Adolescent Milestones: Part 2

So, you all read Part 1, right?! Right! So here is Part 2 of my weekend full of Birthday Milestones. This past Sunday my nephew Peyton turned FIVE years old. I still can't even believe it, time is just flying by! I know that's such a cliche, but its true. Life is too short and that is why Birthdays and Anniversaries and Holidays are so important. It is an excuse to celebrate and cherish the people you love and a great way to acknowledge pivotal moments in someones life. 

Peyton is really one special boy! I may be partial because he is my nephew but I truly believe that. He always knows exactly what to say to make me smile and he is always so encouraging. His big 5th birthday theme was of course - Super Heroes. I guess I do themed cakes after all. I usually try to stay away from sugary fondant cakes because I like having a more natural aesthetic but that went right out the window on this one! It was a huge hit! Peyton bragged to all of his friends and nearly knocked my door down to give me a giant hug once he saw it for the first time. That made it all SO worth it. 

I decided to make my favorite chocolate cake recipe. I have made this cake several times and it has yet to fail me. It is so good, every time! In baking, you have to have a handful of fool-proof, go-to recipes like this one:

what you'll need:

• 2 cups all-purpose flour
  
• 2 cups sugar
• ¾ cup cocoa
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

directions:

1. Pre-heat oven to 350º F. Grease three 6" round cake pans with butter and lightly dust with flour. 
2. In mixing bowl add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined. 
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce the speed to low and add boiling water to the mixture a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute. 
4. Evenly distribute cake batter between the three 6" pans.
5. Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

After I got the cake together - I remembered I had some left over Swiss buttercream from my last cake. Remember my first post? Yes, that buttercream! The recipe made so much frosting I had a ton leftover. I decided to throw the buttercream in my kitchen aid, whipped it back up and wah-la, perfect! But, this time I wanted to switch things up a bit so I added some unsweetened cocoa. Man, that was the BEST idea, the cocoa really balanced everything out so nicely and made for such a rich, creamy, chocolatey dream-cream ;) See below for a little refresher on the Swiss Buttercream recipe + cocoa:

what you'll need:

• 6 lg egg whites
  
• 1 1/2 cup sugar
• 2 cups unsalted butter
• pinch of salt
• 1/4 cup cocoa

directions:

1. In the bowl of a stand mixer, whisk together egg whites and sugar.  Place over a double boiler and continue to whisk until all the sugar has melted.  You can test this by dipping your finger into the warm mixture and rubbing it together with your thumb.  The mixture should be smooth and you should not be able to feel any grits of sugar.
   
2. Return bowl to stand mixer.  With a paddle attachment, beat mixture at medium-high speed until it cools to a little warmer than room temperature.  Reduce speed to medium and add butter one tablespoon at a time. 
3. Once all the butter is in, increase speed to medium-high and continue to beat until buttercream is light and fluffy. 
4. Add in 1/4 cup cocoa and mix until well combined.
5. Refrigerate for a few hours until cooled.

ASSEMBLE...

Take two of the cakes and cut them in half with a fine bakers knife. Leave the third cake aside - you'll see why in later steps. Once the cakes are split, add the Chocolate Swiss Buttercream and some freshly sliced organic strawberries in each layer. 

Next, stack the 4 layers of cake on top of each other repeating the first step. Cover the cake with a heaping coat of buttercream. This step is traditionally known as a "crumb coat" what this does is provide a nice layer of frosting as a base for your fondant. Once coated, place cake in the refridgerator for at least 45 minutes.  

Because I wanted this to be a two layer cake, I used the third cake for this part. Take a round cookie cutter and press down to create a smaller round cake. Take that small piece of cake and repeat the first step - add a small amount of buttercream and strawberries. Then apply crumb coat as last time. Refrigerate for 30 minutes. Please feel free to sample the excess cake :)

As far as decorating the cake, I was intently working the fondant that I didn't get a chance to take step by step pictures. I did however get a chance to take progression pictures, please see below: