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It won’t be long until the cake time is here. I’ve practiced twice with the two cakes I’ll enter in the state fair August 11th. I made the big white cake and the pineapple upside down cake for the cake booth at the St. Agnes Carnival two weeks ago. Then the week after I made both cakes and gave them away. Reports were good so I’m hopeful again this year.
During a re-run of Martha’s Show this week, a man made an astounding coconut cake. He didn’t separate the eggs. He put the whole eggs in the batter. He used 2-10” cake pans. He also split his 2 baked layers into 6 layers. His filling was different from his frosting. He used European butter that cost $6 a pound! Consider the cost of this spectacular coconut cake; 6 eggs, 6 ½ cups cream, 2 ½ pounds of butter, 6 cups white sugar and 5 cups confectioner’s sugar. The completed cake weighs 15 pounds, and a single slice weighs one pound! He sells 20 a month and ships them overnight anywhere. The cake cost $100. I’m not going to check out the shipping.
The white cake recipe I’ve been using the past four years is a variation of another “Martha” cake. To keep it a white cake I separate the eggs, saving the yokes for something else and whipping the whites. Then for the final assemble I gently fold the whites into the batter. This adds height. I use 3-9” pans and split each baked layer into two. I make the frosting from a traditional 7-Minute Icing recipe but split it into two bowls. To one I add either raspberry or apricot preserves, using this mixture between the layers. I finally cover the outside of the cake with the pure white frosting.
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One thing he does is as he assembles the layers is drizzle simple syrup over the layers to make them moist. I may do that myself with a variation.
I’m going to cut down the coconut cake recipe and make a 1 layer version as a test. If it tastes better than my recipe, I may make the investment and bake the coconut cake without the coconut!