the barefoot christiannessa – celebration cake

we decided to have an early new year’s since my parents and brother will be on a plane for new year’s eve/day. and with new year’s comes cake duh. i followed this recipe for a vanilla bean layer cake (which was coincidentally made for new year’s last year), and i added an ombre effect by adding food coloring to make the layers different shades of pink. then i finished it off with some yellow colored sugar for some happiness. yay!                  let’s take a look at how freaking ridiculous much fun it was to make…

first we have to make the batter. not too bad at all, and i got to split open and scrape a vanilla bean for the first time. it was weird. i should say – it will make your life significantly more happy if you read the recipe ahead of time and note that you need to separate 14 eggs and that your butter needs to be at room temperature. so then you can do those things the night before, or at least a few hours ahead of time.

photo 1

i started dividing the batter between the three pans before realizing that im an idiot and i didnt grease the pans or anything. so then i had to dump the batter out, clean it and do the buttering and parchment paper and flour. ugh annoying. ok whatever that’s done, and i mixed the red food coloring into each pan. careful that you dont rip the parchment paper with vigorous stirring…

the recipe says 30-35 minutes, but use the knife in the center thing just to make sure your oven isnt a wacko.

now for the part that will make you want to shoot yourself in the face. the buttercream. this would be a piece of cake (pun intended) if one owned a standing mixer.

photo 3but this person (that would be me) does not own a standing mixer, and so it was pretty labor intensive. you have been warned. basically you just have to stand over the bowl and will things to be fluffy. first with the meringue component and then with the final buttercream product. this part probably took me the better part of an hour, but it was totally worth it.

now for the layering and crumb coat (crumb coat = base coat). i put about 3/4 c of buttercream between each layer and then iced around the sides. then it goes into the fridge for about an hour. or maybe however long it takes you to eat 1

photo 4

as you can see in the picture to the right, this cake looked totally demented. that’s because i had two 9in cake pans and one 8in pan. the middle layer is the smallest one. thus this ridiculous shape. when i took it out of the fridge i decided that i really need to just trim the top and bottom layers to also be 8in rounds. then i redid the crumb coat, and went on to the final icing after deciding that the cake was chilled enough to hold it. i used a regular spatula to but the buttercream on, and a butter knife to spread it around ‘nicely’. i didnt try to get to fancy with the icing. im no ina garten.

photo 2

photo 3

photo 4IMG_2759


by the end of this whole process i was ready to stab some one cake.


HAPPY (premature) NEW YEAR!!!!!


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