Thirteen years ago today, our lives changed forever. I don’t think we ever realized then (I certainly did not) how one little human being could take over our lives so completely and re-arrange all our priorities.
When we were younger, I remember 21 being celebrated as a milestone birthday by many. Traditionally though, birthdays in India (the ones I’m aware of) are not made much of unless it’s a 1st birthday, 60th or 81st birthday.
Times have changed, and it seems like a 13th birthday is a bit of a milestone in itself these days. It seems to signify the end of the “birthday party” era and officially opens the door to the teenagehood.
Since today was a working day and a school day for Akshaya, she decided to celebrate her birthday yesterday. She didn’t want a party, but chose to have a few of her friends over for tea instead. As the parents of those children happen to be good friends of ours, we ended up having a full house in the evening.
I have never baked a “birthday cake with buttercream/ frosting” for her birthday before simply because frosting and cake decorating isn’t one of my strong points. This year Akshaya wanted a chocolate cake with “lots of vanilla buttercream”, and a birthday girl should have what she wants (within reason, that is!)
A year of Daring Baker challenges gave me some confidence to try and attempt a layered (2 layers!) cake with frosting/ icing. This also proved to be the perfect opportunity for me to break in my recently acquired cake decorating set.
I used Gianna’s Chocolate Cake which I found at Country Living. That cake was decorated with whipped cream but I needed a vanilla buttercream. I found the perfect eggless recipe for this at My Sweet And Saucy, which is from Elizabeth Faulkner’s Demolition Desserts
I used the given recipes making only some minor quantity changes in the ingredients for the buttercream. I added 1 tbsp dark cocoa powder to one small portion of the vanilla buttercream as I wanted a colour contrast to the buttercream to decorate the cake.
This cake is very moist and almost brownie like in texture. It was nice to make a lighter cake with oil instead of butter, especially since the buttercream was rich.
I don’t think it would make a very nice cake without the buttercream or whipped cream frosting, but is a delicious cake with the buttercream. The cake also stays soft if you need to refrigerate it before serving. I would recommend refrigerating the cake, especially if you live in warmer climates (like I do) and the buttercream threatens to melt off the cake!
I got rave reviews from every single person who had the cake. If you prefer a less intense chocolate flavour to your cake, use a lighter coca powder.