Birthday Cake #20

 

Dan had another birthday, making it number twenty, so I once again baked an absurd cake. You'll have to settle for photos of the cake as Dan is going through a phase of not wanting to be photographed. I'm told that's a phase that will pass. Anyway it is always nice to have Dan home as the birthday and last day of term coincided. I know you're wondering, and I did keep the theme going with a fish soup for dinner, though not shark fin. That's mean. Ours was cod.

Oh no, Jaws!

I was worried after last year's magnificent swan cake that I'd never be able to do something more impressive. Ha!

A Fresh, choice, Birthday Onion was presented.

These are the cakes that were eventually trimmed into shark shapes.

Except for the teeth made of sugar paste, the icing is made from (non dairy) decorator's buttercream. I didn't want to use fondant because it is expensive and doesn't taste good. Why make a cake that doesn't taste good? I bought a bag of gummy sharks and a box of Swedish fish to decorate and the eyes and gills are made from licorice (sadly, it wasn't the herring shaped ones, though they were salty). 

The cake was smaller than the photos appear. The last thing anyone needs this time of year is more cake, but with Dan's birthday falling so close to Christmas I always tried to do something apart from the holidays. This year was special because it is the last time we'll all be in one place for a while, and I don't see myself flying abroad next year to bake a birthday cake-thought I wouldn't absolutely rule it out!

It occurred to me that I've never shared the recipe I use for these novelty cakes. It is a very solid cake-sort of like a rich sponge cake, that when chilled before sculpting cuts easily into any number of shapes. Because it only uses egg yolks, there's the issue of leftover whites. I just went ahead and made an omelette with spinach, but egg whites do freeze easily for future use. Eggs were stupidly expensive this year, but typically this cake is economical. 

You Will Need:

1/2 cup soft shortening (you can use part butter if you prefer but use at least 1/4 cup shortening for stability. It will also keep fresh longer)

1 2/3 cup granulated sugar

5 large egg yolks, beaten

2 1/2 cups cake flour or 2 1/3 plain flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk (I used oat milk. Anything will work)

1 1/2 teaspoons vanilla extract (or whatever you like)

Preheat oven to 350 degrees F. Grease pans and flour (and knock out excess flour) This will m,ake 2 9 inch round layers or a 9x13 inch oblong. Adjust as needed for your cake design. Don't double the recipe if you need more-do separate batches.  

Beat together the shortening and sugar until light. With a spoon ( a mixer will overwork the cake) mix in the eggs. Sift together the dry ingredients. Add the extract to the milk. Still stirring by hand, mix in flour and milk mixtures alternating in a few additions. 

Baking time will vary. For round layers figure about 30 minutes. $0 for the oblong. You'll need to keep an eye on it. 

Cool in pans 10 minutes, then remove from pan and cool on a rack until cold. 

If you will be cutting shapes from these, it really helps to have them made ahead of time, wrapped tightly, and chilled in the fridge. 

 

Icing Recipe:

1 cup butter or margarine

1 cup white shortening

3 1/2 cups icing sugar, sifted

2 teaspoons extract of your choice

Food colouring of your choice

Beat together butter and shortening until combined. Slowly add sugar, beating well. Add extract and colourings. Makes 4 cups of decorator's icing. 

This icing holds up well at room temperature and is good for parties/events where the cake will be sitting out. Use a good quality shortening.