My friend Katie is the first of my friends who is due (in May!!). You may remember KK (aka Katie) from her Red beans and rice recipe she let me share.... hmm I know what I'm having for dinner tonight! Well, last weekend I hosted her baby shower. She wanted it to be more of a party and less of a traditional 'shower'. AKA there was no 'guess what baby food is in this diaper' game. More on her shower can be found here (coming soon). But the highlight of the shower was the gender reveal cake... and you guessed it... IT'S A BOY! Read on for a cake tutorial and the recipe!
America's Test Kitchen
Classic White Cake-Serves 12
Nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
1 1/2 sticks tablespoons unsalted butter, softened but still cool
- Set oven rack in middle position. Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
- Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs.
- Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides. Mix at medium speed 20 seconds longer.
- Mix in the first (lightest) amount of food coloring. This was the 'teal' cake in my creation. Pour approximately half of this batter into one of the prepared cake pans
- Pour in more food coloring to desired coloring. Pour remaining batter into second prepared cake pan. Using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
- Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
- Once cool, cut each cake in half long ways with a sharp serrated knife.
2 sticks unsalted butter, softened but still cool
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
Pinch table salt
- Beat butter, confectioners’ sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high; beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating.
- Frost between the layers of the cake and stack.
- Put cake in the fridge and let cool completely - the colder the better.
Fudgy Chocolate Icing (1 exterior cake's worth)
Prep:10min › Cook:20min › Ready in: 30min
- 101g cooking chocolate
- 220g butter
- 12 tablespoons heavy whipping cream
- 900g icing sugar
- 2 pinches salt
- 2 teaspoons vanilla extract
- 2 tablespoons cocoa powder (this made it more chocolatey!)
- In a large saucepan over medium heat, combine chocolate, butter and milk. Bring to the boil, stirring frequently. Remove from heat and beat in icing sugar, salt and vanilla. Beat until smooth, adjusting consistency with more milk or sugar, if necessary. Let cool slightly (but not too much because then it becomes hard to spread)
- Frost outside of cake using offset spatula. Start with the top of cake and 'push' the frosting to the sides. Once the cake is level, get a warm cup of water and dip offset spatula into the water to 'smooth out' the cake. (it should look something like the photo below. It looks 'wet' because, well it is. It dries out when you put it back in the fridge.
Once the dots are on the cake, take your cup of warm water again (OK you'll probably need some fresh water at this point) and wet your index finger and lightly "smash" the dots into circles. That's it. Repeat.
Tada - you have a wonderful gender reveal cake that will make your future mommy (and daddy) very happy. See some fun pics below.
2-weeks after this article was posted, Katie and Andrew had their baby. Let's just say - ultrasound tech's can get it wrong. Mara Lily was born. I'd like to retract my blue cake and make it official - thanks photoshop -
IT'S A GIRL!