Louis Birthday Cake: Final Comments

Well, the cake was a success. Potent with vanilla flavor and creamy rich textures. Still, I think I would have done things a little differently. The cake itself was quite rich and too heavy to absorb the vanilla cream. Much of the cream oozed out the sides of the cake. The effect wasn't without it's appeal. Vanilla cream is good no matter where you find it. I think next time I'll use a Genoise cake. I'm also not 100% sure about the boiled frosting on a birthday cake. It did make an interesting "snowscape" for the Star Wars figures, but it also oozed down the sides of the cake. Once again, it wasn't exactly unattractive. I imagine the boiled frosting would have held it's shape better if I'd whipped it longer. Perhaps next time either another layer of vanilla cream (now we're getting into trifle territory) or frost the whole thing with the more traditional buttercream frosting.

Louis Birthday Cake: Installment Three

I was torn between buttercream and boiled frosting. I first discovered boiled frosting when I made Nick Malgieri's chocolate buttermilk cupcakes from his "Chocolate" cookbook. After spending some time describing to Louis the difference between the two types of frosting, he chose the boiled and I think it was a very discerning choice. The below recipe came from an unattributed Cooks.com recipe. Originally, it only called for a 1/2 cup water, but I knew that had to be wrong, so I used 1 cup and that worked perfectly.

Boiled Frosting

2 1/2 c. sugar
1 c. water
1 1/2 tsp. vanilla
1/2 c. light corn syrup
2 egg whites

Cook sugar, syrup, and water until it reaches 240 degrees F. Beat whites stiff; pour on hot syrup slowly, beating continually. A wire whisk is satisfactory for this purpose. Add vanilla and continue beating until mixture is almost cold and will hold its shape. Soften by adding few drops boiling water.



I think the thing about boiled frosting that makes me happiest is that it reminds me of marshmallow making, one of my favorite pasttimes. The whites whip up into a fluffy, glistening, smooth substance that folds and peaks and swirls when you manipulate it with a spatula. The consistency is very rich and mouth-filling. Perfect for the ultimate vanilla cake.