Let's see, Snow White. Evil queen, stop snickering. Fascination with mirrors, I did catch Minion #1 posing and talking to himself in the bathroom mirror. No, I did not tease him mercilessly. Fairest of them all, why that would be the birthday girl herself, Movita. I've seen the bikini pic. Seven dwarves, minion 1 and 2 aren't overly tall but dwarves? Whatever, it's off to work I go.
I have the real recipe and preparation for this tasty German sheet cake and will post it at some future date. A co worker of mine makes it and it's delicious. Well worth the effort.
So what is this cake I speak of? The original is white cake, studded with cherries, covered with a thick layer of vanilla, she calls it buttercream, but it's kind of a combination of custard and buttercream, all topped off with chocolate ganache. I don't know the German equivalent for ganache. Mouth wateringly good. But it's a sheet cake about an inch thick, hard to decorate and make all festive like.
Here is what I did.
Rather than a sheet, I decided to do two 9 inch rounds. In retrospect I wish I had done three 8 inch ones for a little more height but... I digress. Strangely all of my cake pans have gone MIA so off to Walmart for new ones, because I'm not paying $30 a pan at the baking supply shop. A pound of bacon, ice cream scoop and Mickey Dee's Happy Meal (two Big Macs, large fries) later I returned home ready to bake.
Rather than use canned or bottled cherries, I used these, sweet cherries in red wine. Far better texture and taste, well, because I made them.
2 1/2 cups flour
4 teaspoons baking powder
4 egg whites
1 1/2 cups of sugar
3/4 cup of butter
1 1/2 cup of milk
2 teaspoons of vanilla extract
Pre heat oven to 350 degrees.
Prepare cake pans, two 9 inch, three 8 inch or a 10x15 rectangle.
In a medium bowl sift flour and baking powder together.
In another bowl, beat egg whites until stiff but not dry, soft peaks.
In yet another bowl cream together butter and sugar.
Gradually add flour mixture and milk, alternating between dry and wet.
Mix well between each addition.
Fold in beaten egg whites.
Fold don't stir, the egg whites provide volume to the cake. Mixing will flatten them.
Pour into prepared pans and bake on centre rack of preheated oven.
Depending on the size of the pans, it will take from 20 to 35 minutes.
Remove when a toothpick or tester comes out clean.
Let cool completely.
I added the cherries just before putting the cakes in the oven.
The cake batter
Adding the egg whites
All folded and ready to put in pans
Ready for the oven
28 minutes later
With the cakes cooled, the frosting made and the fondant rolled and shaped, it was just a matter of assembling all the pieces. I'd just like to add, some how the sight of a 200 pound, unshaven, long haired, 6 foot man going into a cake supply shop looking for petal dust or fondant cutters fills the sales ladies hearts with glee. They love me. They're always very chatty and helpful. Oh yeah, now it's called pearl dust, not petal dust. Back to the assembly line.
Ganache in the making