Last weekend I made this cake.
Cutest cake I ever did see.
I mean putting chocolate chip polka dots on a cake is well, like, genius!
The inspiration cake is prettier than mine.
But who cares?
Actually, sometimes I do care.
Supposedly, if you warm your knife with hot water you can get a completely smooth finish on your frosting.
While I am icing the cake, I'm thinking "enough already!"
But then I see the pictures and think "maybe I should have warmed the knife."
Guess that's why I'm not a food blogger.
Anyway, the cake.
I got the recipe here.
And the idea for frosting.
I totally copied.
But it's just so cute!
Here is my cake review.
The flavor was excellent. The cake itself was a little dry.
I'm not a chemist, but since it got a little dryer each day, it made me suspect that somehow the chocolate chips were somehow stealing the moisture.
After the first piece, I just started eating the bottom layer of cake and the chocolate chip cookie dough filling and throwing the rest away.
Mister Quirky liked this cake. He ate all of his pieces. Every bite. Dry or not.
The general consensus from all who ate the cake - the real gem is the chocolate chip cookie dough filling.
The stuff is glorious.
I see making batches of it and keeping it in the fridge for graham crackers,
She called it a filling, but it's really just a frosting.
Chocolate chip cookie dough filling (or frosting)
1 1/2 cups light brown sugar
1 cup butter
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 cup heavy cream
1 cup mini chips
Beat the brown sugar and butter together in a bowl with an electric
mixer until fluffy. Beat in the vanilla extract. Add the flour and salt
and mix until combined. Add cream a little at a time until the mixture
is spreading consistency (you may not have to use all of the cream).
Fold in chocolate chips.
Put it on everything.
Had I already mentioned spoons?
The outside frosting is what is called boiled milk frosting.
I've only come across this type of frosting once before.
A lady by the name of Ree Drummond uses it for a couple of her treats.
I compared the two recipes and other than a few differences in the instructions they were basically the same recipe.
This frosting is PERFECT with chocolate cake.
Boiled Milk Frosting
1/4 cup flour
1 teaspoon salt
2 cups whole milk
2 cups(1 lb) unsalted butter, softened
2 cups caster sugar (if you don't have caster sugar, run regular sugar through the food processor)
1 tablespoon vanilla bean paste or vanilla extract
In a medium saucepan, whisk together flour and 1/2 cup of milk until
smooth. Set over medium-high heat and let cook for 3 minutes, or until
slightly hot. Whisk in remaining milk and salt. Whisk constantly until
the mixture has thickened to the consistency of unset pudding (this can
take up to 10 minutes). Remove from heat and pour the mixture into a
shallow dish. Lay a piece of plastic wrap or parchment over the mixture. (the recipe didn't say this, but the mixture forms a skin and the plastic wrap will keep that from happening) Refrigerate until cool. It will be thick like custard when cooled.
In the bowl of a stand mixer, beat the
butter and sugar together until fluffy. Add vanilla and mix well. Beat
in cooled flour mixture one tablespoon at a time on medium-high speed.
When all the flour mixture is added beat on high speed until light and
fluffy, about 6 minutes. Check frosting to make sure the sugar has completely dissolved (rub it between two fingers). If it is still grainy, beat for an additional 4 minutes.
This frosting is really fluffy and easy to spread.
It reminds me a little of french meringue frosting.
It's perfect with chiffon cake.
I'm going to make one of those naked cakes with this frosting, raspberry coulis, and devil's food cake.
Or if you want to make the cake in it's entirety go here.
The recipe is good too, and cooked up perfectly. - rose perfectly, the color was perfect, etc. I'm going to make it again without the chips.
And I'm definitely going to use chocolate chips for polka-dots again.
They make the cake match my dining room perfectly!
Rustic & Refined