Kitra: Happy birthday to us! Not as people, but to the ritual of biweekly cake days.
Jordan: This was definitely not the Cake Day Birthday we had imagined. Last year we made a lovely towering cake together, and our plan was to do something similar this year while continuing our hunt for the perfect fudge frosting.
But, you know, *gestures vaguely* this.
So instead we made two cakes, each in our respective homes, with Google Hangouts going and whatever assortment of candles/sprinkles/etc. we had in our kitchens.
We’ll *probably* stop offering you takes on yellow cake with fudge frosting after this, but we hadn’t yet shared the one I actually make for birthdays (mine, friends, coworkers, everyone gets this cake). It’s SO CUTE. And fast. And looks great in pans that have their own lids for easy transport on the metro. (Remember the METRO? Jeez it’s been a while.)
It’s from the Smitten Kitchen Every Day party cake builder, which is honestly just so great. If you make a lot of cakes for things—which seems weird as I type it, but Kitra is presumably not the only person who has been appointed Designated Cake Baker in their office—then the book is worth it for that alone.
Jordan originally wrote “Designated Cake Baker in their friend group” and let me tell you, the one true dream that I have in this world is for my friends to let me make them cakes for their parties. Casual housewarming cake? I got you. Brunch cake? Yep. Birthday cake? PLEASE GOD ASK ME TO BRING A BIRTHDAY CAKE TO YOU. I’VE BEEN TRAINING MY WHOLE LIFE FOR THIS AND NO ONE HAS EVER ASKED.
As you can see, Kitra has Many Feelings about cake, and this cake in particular. But let’s talk frosting. We’re still on the hunt for the perfect canned-style fudge frosting. No chocolate frosting either of us has made has ever been as good as eating that straight out of the can on graham crackers.
The frosting I default to is the one we put on our birthday cake last year, and the one I put on mine this year. It’s very easy, and I’ve had half a dozen self-proclaimed frosting haters ask me for the recipe. And since it is a different style from that dense fudgy canned stuff, I don’t find myself comparing them. I’m content.
I wanted something a little different, though, so I tried the one in Dining In, Alison Roman’s first cookbook (and the source of the cake from last year). It’s a bit of a richer chocolate flavor, with some tanginess from the sour cream. If you want a more nuanced frosting, this is a good option. It’s still no canned frosting, but it’s pretty good. It was also very forgiving of my realization that I had no powdered sugar and had to use regular sugar instead.
As we all know, the thing that makes a birthday cake a birthday cake is what goes on the frosting. Silly candles are ideal. Fancy cake toppers are cool. I have been stockpiling all of the above, but really all you need are rainbow sprinkles. Always rainbow sprinkles.