Two years ago today is when it all started.
What’s so special about March 1st that I would start baking? My husband’s birthday. And for some reason, two years ago, I decided that I wanted to make him a cake that was not out of a box and a tub. I don’t know why I wanted to do that. It wasn’t a monumental birthday. I just felt like it deserved something different. So to the internet I went.
I wanted to stick with his favorite – yellow cake with chocolate icing. I just wanted something with more pizazz than my traditional 9×13 pan. I had heard about this baking site called “Bakerella” (ever heard of her? ;-) I went digging through her site, and there it was. A fourteen-layer yellow cake with chocolate icing. Yes, you read that right. FOURTEEN layers. That’s 13 more than I’d ever made before. But I was feeling adventurous, so why not. I banned everyone from the kitchen and got started.
Since this was my first attempt at a “real” cake, I had to buy everything. I didn’t have a thing. I even had to buy a mixing bowl because I didn’t have one big enough to hold so much batter. Bakerella used 14 disposable aluminum cake pans, rather than using 3-4 regular pans and washing in between. Since I didn’t even own 9-inch cake pans, I went with that option, also. Plus, then I could just throw everything in the trash when I was done. So here they are. All 14, dressed and ready to go.
Thankfully, I have a double oven, so I was able to cook 6 at a time. Then they have to cool, of course. But since I had never made a cake that required being removed from the pan, I also didn’t own any cooling racks. Thankfully, my neighbors did.
Now for the fun part. The chocolate sauce. I could have buried my face in the pot.
Assembling the cake was the biggest challenge. Since the layers were almost like pancakes, leveling wasn’t an issue. (Thankfully, because I wouldn’t have had a clue how to do that). I just stacked a layer, then poured on the chocolate sauce.
Stacked another layer. Poured more chocolate.
The original recipe called for you to just leave the cake like this, just smoothed out a bit. But, I liked the way Bakerella’s final cake looked (iced) so I went that route, too. I used her recipe for the chocolate icing.
Now I know this is no work of art (and my photography skill are equally stunning). There were no decorations of any kind on the outside. Not even a trim at the bottom. (And yes, my oven is green. Don’t judge. I’m working on it). But the magic happened when you cut into it.
This cake took me over 8 hours to make. And it weighed in at almost 9 pounds. But I was hooked. I caught the baking bug, and there was no turning back.
So today is his birthday again. I’m only making 2 layers this year (still yellow with chocolate icing) but I will actually decorate it with something other than a candle in the shape of some numbers.
Happy Birthday, my love. And thank you for continuing to inspire me in so many ways.