Tired of all the same old birthday cakes? Want something different and outstanding for this special occasion? Well you have finally found it. A beautiful cake that can look different every time. Yes, I am having a MAJOR birthday today! And since it is so close to the Holiday I always want it to be separated from the rest of the fuss and tussle of this time of year. Since this is a BIG number for me I wanted no color, no writing, no roses, no candles, just pure white glittering sparkle! And that is what I got! A marble cake made from scratch with a marshmallow icing and a huge snowflake on top. It looks like the Frozen Castle from the movie and perfect for this season in Michigan. A lot of time and love went into my cake and the best part is I didn’t have to bake it. Come and enjoy a great big piece with me! I will also provide the bubbly. Did I mention this was a MAJOR birthday? I may or may not have started on the Sparkling Beverage. What time is it?
Marshmallow, snowflakes, and marble batter. This Holiday Birthday Cake fashioned around Frozen has it all!
- 10 tablespoons unsalted butter plus additional for cake pans
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 2 1/2 cups all-purpose flour
- 2 eggs
- 1 1/3 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups sour cream
- 1 1/2 cups coarsely chopped semisweet chocolate
- 5 tablespoons cool water plus more for the double boiler
- 1/4 teaspoon cream of tartar
- 1 1/3 cups granulated sugar
- 2 egg whites room temperature
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Liberally butter the bottom and sides of 2 cake pans. Put a round of parchment paper into the bottom of each pan and coat them with butter. Put the pans on a baking sheet.
Melt the 10 tablespoons of butter in a small pot over low heat. Remove the pot from the stove and allow it to cool slightly. Reserve.
In a medium bowl, sift together the baking soda, salt, baking powder and flour.
In a large bowl, beat the eggs, sugar, vanilla, and sour cream together until smooth. Add the flour mixture in small batches to the wet ingredients, whisking as you go to avoid the formation of lumps. Make a well in the center of the batter and pour in the melted butter. Whisk until smooth. Fold in the chopped chocolate.
Divide the batter between the cake pans and spread out to level the top. Gently tap the sides of the pan so the batter distributes evenly. Slide the baking sheet into the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the pans from the oven and allow the cakes to cool briefly. Invert the cakes from the pans onto a baking sheet fitted with a wire rack and peel off the parchment paper. Allow them to cool for at least 45 minutes before frosting.
Pour some water, about 2 inches deep, into a saucepan to create a makeshift double boiler. Put the pan on the stove and bring the water to a gentle simmer. Dip the instant-read thermometer into the simmering water to clean any impurities off the end and to test that the thermometer works.
In a clean, large mixing bowl, combine the 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup. Gently lower the bowl over the simmering water. Turn off the heat under the pot. Use an electric hand beater to whip the whites over the water. Do not leave the egg white mixture unattended or stop beating any time during this process.
After about 3 minutes, remove the bowl from the heat, set the beater down and quickly take the temperature of the egg whites. You want them to reach 140 degrees F. If you measure the temperature before they reach that point, immediately put the bowl of whites back over the water and resume beating until they are finished, an additional 2 to 3 minutes.
Remove the bowl from the water and fold in the vanilla extract. It should look like marshmallow fluffiness. Set the frosting aside to allow the mixture to cool. Frost the cake by, as my father used to say, "glopping" the frosting all over the top and the sides. Pull your spatula around the cake to form swirls and peaks. Serve immediately.
Recipe Source: Alex Guarnaschelli, Food Network©MARILYN'S TREATS. All images are copyright protected. Please feel free to use my images for your own use. To republish this recipe, all I ask is to link back to this post.