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 One

Louis is turning eleven and his request this year is a vanilla cake with vanilla icing. I am totally into the idea. Vanilla, often painted as a dull and unadventurous flavor, is gorgeous and exotic if done properly. I want a lush, moist, fill-your-mouth with flavor experience for our birthday party-goers. I haven't found the ultimate vanilla cake in any of my books or online, so I'm cobbling something together from several different recipes.

The fill-your-mouth component of this cake will be vanilla filling. Sort of vanilla "curd". I recently made a lemon layer cake for an office party and was most satisfied with the lemon curd filling called for in the recipe. I'm changing the flavor to vanilla and doubling the amount--wasn't happy with the amount of lemon curd yielded the first time around. Rather than a layer of thick lush creaminess, I had a smattering of thick lush creaminess. And I'm just not the sort of gal that can be happy with a smattering.

Vanilla curd

4 large egg yolks
2/3 cup granulated sugar
2 tsp vanilla extract
4 tbsp unsalted butter, softened
1 cup heavy cream
pinch of salt

In a medium double boiler over medium heat, whisk the yolks and sugar together until combined. Whisk in the vanilla, butter, cream, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 8-10 minutes, or until the mixture turns opaque, thickens, and coats the back of a spoon. Do not allow the curd to bubble.

Pour into a mixing bowl, cover with plastic wrap (to prevent formation of a "skin"), and refrigerate until ready to build cake.

I could just shove this spoonful into my mouth!