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Another week and another wedding cake :). I somehow managed to schedule 2 wedding cakes and a  birthday cake over the course of 2 weeks. Despite some crazy moments in the middle, I had a great time doing it and I am so happy for my friends that are starting new lives together! Keep reading because at the end of this post I am sharing recipes for my chocolate buttermilk cake and coffee buttercream icing!

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I started out the same as when I made my Red Velvet Rose Cake and cut out wax paper circles for my pans.

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This time I laid 2 pieces of wax paper on top of each other to save time cutting. Worked like a charm. I am all about the time saving tricks!

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Then I cut out and covered my cake bases in foil. 3 for the wedding cakes and 1 for the birthday cake.

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Then I made a big batch of icing. My standard buttercream recipe is 2 sticks butter, 1/4 tsp salt, 3 cups powdered sugar, 1 T vanilla, and 4 T heavy whipping cream. The trick is to whip it for 5 minutes to get it light and fluffy. When I am feeling feisty I will take a vanilla bean pod from my homemade vanilla and scrape the seeds into the buttercream to make Vanilla Bean Buttercream. Yummy :). Okay, back to the cakes.

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I baked them earlier in the week and froze them. They are easier to work with after they are frozen and I think it makes them more moist because they defrost after they are frosted and it traps in all the moisture.

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I took my cakes out of the freezer, spread a little icing on the base and placed the first layer on the bottom.

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Then I got a BIG dollop of frosting for my filling.

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I spread it around, put on the second layer, frosted it, and smoothed everything out.

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Here is the finished product :). Because the bride wanted 3 different flavors of cake they set them side by side instead of stacking them. For this one I used the Orange Creamsicle Cupcake recipe from Cooking Classy.

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Next was the vanilla cake with strawberry filling and buttercream icing.

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Same deal. Filled, stacked, frosted, and finally smoothed everything out.

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The finished Vanilla Cake. I used the Vanilla Buttermilk Cake from Smitten Kitchen. It is my go-to vanilla cake and it turns out tasty and fabulous every time!

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Finally, we are getting to my favorite. The Chocolate cake with Coffee Buttercream icing.

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I didn’t get any pictures of the assembly on this cake. It was pretty late by this point. So I will leave you with the recipes so you can try it for yourself :).

Chocolate Buttermilk Cake

2 Sticks Butter, unsalted

1 cup water

1/2 cup cocoa powder

1 1/2 cups sugar

2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk

2 eggs

2 tsp vanilla

Preheat oven to 325 degrees F. Combine butter, water, cocoa in saucepan and bring to boil. Pour hot mixture over flour, sugar, soda, and salt which have been mixed together. Stir until smooth then add buttermilk, eggs, and vanilla. Pour into greased pan, and bake until toothpick comes out clean. Makes one 9X13 pan or two round 8inch pans.

 

Coffee Buttercream Icing

2 sticks butter

1/4 tsp salt

3 cups powdered sugar

1 T vanilla

2-6 T strong coffee, cooled

To make the strong coffee, use a ratio of 1 part coffee grounds to 2 parts water (I think I used 1/4 cup coffee grounds to 1/2 cup water). Brew the coffee in a coffee maker or a french press and let it sit until it is cool to the touch. Mix together the butter, salt, powdered sugar, and vanilla until it all the powered sugar is incorporated. Then, pour  in the coffee a tablespoon at a time, blending and tasting until you get the amount of coffee flavor you want. I wanted a stronger flavor so I used about 1/4 cup. Finally, once it passes the taste test, whip it for another 2-3 minutes at medium to high speed to really make it fluffy and dreamy!