What’s it been guys, over a year??! I thought I’d make my online return special by putting out a real banger for St. Patty’s Day ;)
So why do leprechauns hate running?
BECAUSE THEY RATHER JIG THAN JOG.
Ok, I’ll stop with the jokes! It’s not really my forte. You know what else isn’t my forte?! Striped chocolate drip cakes, but that didn’t stop me! In all my years of baking I have NEVER used a cake comb. CAN YOU FUCKING BELIEVE THAT?! I know, I’m ashamed of myself. Truth be told it’s because I’m more of a baker than a decorator. I never felt good enough to even attempt it. The many cake tutorials online make everything seem so easy & effortless. Well it’s NOT. I think I may try to do a tutorial on scraping cakes clean. If you can scrape a cake clean, you can do anything. Like striped cakes!! The stripes were a lot “easier” than I thought, but you have to know how to scrape a cake clean first. Who’d be interested in a tutorial on this?!
I had also never done a chocolate drip on a cake! Gosh, look at me go on all these “firsts”! It came out lovely, but it could have been better. I still need a bit of practice on the drip method.
This cake is a spin on my childhood favorite: Lucky Charms! This cake is dedicated to all you cereal lovers out there. It is even complete with a cereal milk soak on the cake! The idea isn’t original as Milk Bar made “cereal milk” a whole trend! But DAMN is it a great idea.
Now let’s talk cake deets. The vanilla cake is studded with pastel jimmies & filled with a marshmallow frosting. I even crushed some lucky charms marshmallows & sprinkled them on top of each filling layer for an added kickass-ness. Before you say it, YES, the cake LOOKS dense. That’s because it is! Having a dense cake does NOT mean that it has to be dry though! This gluten-free vanilla cake is a moist as hell. I dare you to give it a try. There is absolutely NO grit or chalkiness that you find in most GF baked goods.
What do you say? Are you going to give this cake a shot?? I mean what else do you have to do? Besides be disappointed that the toilet paper & soap are out of stock ERRYWHERE. #damncoronavirus
I hope you can find the ingredients to make this cake! MAY THE ODDS BE EVER IN YOUR FAVOR.
Happy almost St. Patrick’s Day lovies.
Serves: 6” round cake
Prep Time: WORTH IT.
SHIT YOU’LL NEED:
| GF VANILLA CAKE | Recipe adapted from: https://glutenfreeonashoestring.com/very-best-gluten-free-vanilla-cake/
10 tablespoons unsalted butter, room temperature
1 1/2 cups granulated sugar
1 tbsp vanilla extract
1 cup brown rice flour
¾ white rice flour
½ cup + 2 tbsp tapioca starch
1 teaspoon xanthan gum
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 egg whites + 1 whole egg, room temperature
1 1/3 cups buttermilk, at room temperature
1/3 cup pastel Jimmies (sprinkles)
| CEREAL MILK |
½ cup milk
½ cup Lucky Charms cereal
| MARSHMALLOW FROSTING |
¾ cup unsalted butter
2 cups powdered sugar
1 Tbsp cereal milk
1 tsp vanilla
1 – 198 g container Marshmallow fluff
Pinch of salt
| SWISS MERINGUE BUTTERCREAM (thx Martha) | https://www.marthastewart.com/353415/swiss-meringue-buttercream
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
HOW TO DO THE SHIT:
| GF VANILLA CAKE |
1. Preheat your oven to 350°F. Grease 3, 6” round cake pans & line the bottom of each with a round of parchment paper (trace the perimeter of the cake pan on the parchment, then cut out the circle). Set the pans aside.
2. In a medium-size bowl, sift the flour(s), xanthan gum, baking soda & baking powder. Add the salt, & whisk to combine well. Set the dry ingredients aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar & vanilla on medium-high speed for at least 3 minutes, stopping at least once to scrape the entire mixture off the sides & bottom of the bowl. Cream until light & fluffy!
4. Combine the egg whites, egg & buttermilk in a small bowl, & whisk to combine well. To the mixer bowl with the butter & sugar mixture, add the dry ingredients in 4 equal portions, alternating with the buttermilk & egg mixture in 3 parts, beginning & ending with the dry ingredients & mixing to combine in between additions
5. Once all of the ingredients have been added, beat for another minute on medium speed to ensure that everything is combined, then turn over the batter a few times by hand. Fold in Jimmies (sprinkles).
6. Divide the batter evenly between the three prepared baking pans & smooth each into an even layer with an offset spatula. Place the baking pans in the center of the preheated oven & bake for 20 minutes. Rotate the pans a bit & continue to bake until the cakes are lightly golden brown all over, have begun to pull away from the sides of the pan & do not jiggle in the center at all (about another 5 minutes).
7. Remove the cakes from the oven & allow to cool in the pans for 15 minutes before turning out onto a wire rack.
8. Cool completely before slicing into layers & filling/frosting your cake.
| CEREAL MILK |
1. In a small blow place cereal & milk. Let steep together for 30 minutes.
2. Strain the cereal out so you are left with just the milk. Set aside until assembly.
| MARSHMALLOW FROSTING |
1. In a mixer, beat the butter until soft & fluffy. Scrape the bowl several times.
2. With the mixer on low, slowly add the powdered sugar & mix until smooth.
3. Add the vanilla & cereal milk. Beat until smooth.
4. Beat in the marshmallow fluff & mix for two minutes on medium speed!
5. Set aside until assembly.
| SWISS MERINGUE BUTTERCREAM |
1. Combine egg whites, sugar, & salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch & sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low & gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy & glossy, & completely cool (test by touching the bottom of the bowl), about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, & continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, & continue beating until the frosting is completely smooth.
| ASSEMBLY |
1. Take your 3 COOLED, 6” cake rounds (they should already be perfectly level from baking).
2. On a cake board, lay your first layer of cake.
3. With a pastry brush, brush the top of the cake with the cereal milk.
4. With a large round tip in a piping bag, pipe a ring of swiss buttercream around the perimeter of your cake. NOTE: This ring helps hold the marshmallow filling from splooging out the sides of your cake, causing it to sink & collapse. Crisis averted ;)
5. Place a big dollop of marshmallow frosting & spread evenly to meet the edges of the Italian buttercream.
6. Sprinkle some crushed up Lucky Charms marshmallows!!
7. Place another layer of cake & repeat the filling process until all the layers are filled & stacked.
8. Lightly coat the whole cake with swiss buttercream. We are creating a crumb coat which will be chilled before frosting, keeping all those nasty little crumbs out of your beautiful finished frosting!
9. Chill for 1 hour.
10. Pull cake out of the fridge & frost in swiss buttercream!!
11. ENJOY YOURSELF SOME CAKE.
WARNING: ASS LOAD of photos below. I literally couldn't choose. Sue me. Jk, don't <3
^^Cereal milk in the making.
^^ If you've ever been curious how many marshmallows are in a box of Lucky Charms. THIS MUCH.
^^ The mashed up marshy's.
^^ Marshmallow frosting--DROOOOOOL
^^ The cake layer with filling & crushed lucky charms marshmallows.