This cake, my sister's design, will be huge. The bottom tier is two 12"x3" almond butter cakes, each torted (is that a word?) and filled with strawberries, and then covered in buttercream icing.
The middle tier, two 10"x3" cakes, will be chocolate with peanut butter frosting.
The top tier, two 8"x3"cakes, will be the same as the bottom tier.
That's a lot of flippin' cake.
The pan for the bottom tier holds about 12 cups of batter. This meant my doubling my normal recipe and I ended up using 10 eggs, 6 sticks of butter, 5 cups of sugar, 6 cups of flour, vanilla and almond extracts, baking powder, salt and milk. For. One. Cake. Which I have to do again tomorrow.
I did have enough batter to make one of the 8" top layer cakes. Not as tall as normal, but I might be able to make do without creating yet another batch (after the second batch tomorrow.)
I need to empty the fridge, or borrow someone's. Holy Moly.
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