So you know you're a grown up when you make your own birthday cake. That, or you have been deemed the best baker in the family.
Anyway, I thought this would be a fun project for two reasons: I picked a german chocolate cake (YUM!) and I didn't have to worry about the physical appearance because it was for my birthday. Clearly I was wrong.
Turns out this was the messiest and ugliest cake I have made so far - but it did turn out to be delicious (in the end). One would think that if you published a book of 'tasted cake recipes for a year of weekly cakes'...you would have some sort of proofreaders or recipe checkers. This was clearly not the case - and the CUP OF SUGAR that the frosting utilizes was left out of the recipe entirely. To add on to the problem, I had doubled the recipe for the frosting (at the suggestion of said recipe book) in order to 'cover the sides of the cake' as well as the top.
Ok seriously? I don't know how many INCHES thick your frosting layer is, but mine is a REASONABLE amount. This doubled recipe made more than enough frosting for TWO entire German Chocolate cakes. TWO. What a waste of time and resources. Since the sugar was left out of the recipe - I had to reheat the frosting and then dissolve the sugar into it hours after the initial creation of the frosting. Stupid stupid recipe.
The cake ended up being a HUGE mess. The cakes didn't hold together well and the layers ended up breaking in the transition from the pan to the placement for frosting. Superb. Add to that some icing that looks like goop and kept dripping down the sides of the cake into a lovely ring around the base of the cake, and you get one annoyed me. Luckily my coworkers could not have cared less - as German Chocolate cake is an apparent favorite of EVERYONE I work with.
We will obviously be cross-checking any recipes from that book from now on.
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