I think at every job there should be a 20 minute period where everyone gets to go eat a piece of cake. This would boost workplace morale and make the overall atmosphere a happier one. Cake increases endorphins and endorphins make you happy (not a proven fact, but I think most of us can agree, cake = happiness). This 20 minute period will be called a ‘Cake Break’. People are more efficient when they are happy. If my husband ever decides to stay in the Navy to be able to make big decisions, I’m going to tell him to start Cake Breaks. It will be the happiest command on earth. hahahahaha…
Dancing also makes people happy, so there should also be dance breaks.
I dance in my kitchen when I’m baking cake and let me tell you…I feel pretty darn good. I’ve been super addicted to listening to Mumford & Sons lately. So, if you want to recreate my cake scene…that’s what I was listening to while baking today.
This weekend was a whirlwind and I’m guessing this week is going to fly by. I realized last week that I was out of regular flour. Obviously since we’re moving in less than a week it’s pointless to buy more because the movers will definitely not move that. I do have TONS of cake flour though and what better to use up cake flour than bake a cake! I’ve been baking a lot of chocolate cupcakes and cakes lately so I decided to go with Yellow Cake.
Adapted from Cooks Illustrated
|4||large eggs , room temperature|
|1/2||cup whole milk , room temperature|
|2||teaspoons vanilla extract|
|2 1/4||cups sifted cake flour|
|1 1/2||cups granulated sugar|
|2||teaspoons baking powder|
|1/2||pound unsalted butter (2 sticks), softened, cut into 8 pieces|
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease two 9-by-1 1/2-inch cake pans with shortening and cover pan bottoms with rounds of parchment paper or wax paper (this is what the recipe says, but last time I tried wax paper it caught on fire). Grease parchment rounds, dust cake pans with flour, and tap out excess.
Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running at lowest speed, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium-high (setting 6 on KitchenAid) and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about 1/2 cup) in slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer.
Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake until cake tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes. (Cakes may mound slightly but will level when cooled.) Cool on rack 10 minutes. Run a knife around pan perimeter to loosen. Invert cake onto large plate, peel off parchment, and re-invert onto lightly greased rack. Cool completely before icing.
I used the Chocolate Frosting from my 100th post: here
It’s like…a classic yellow layer cake with chocolate frosting. Wait…I didn’t mean it’s ‘like’ a yellow cake with chocolate frosting, it is that. And it is unbelievably good. The cake is 100 times better than any cake out of box, so much more moist and the frosting…well, it’s definitely my favorite frosting.
All this cake needed was to be doused in sprinkles! Take a cake break, goodness knows we all deserve one.