If you could request any birthday cake for yourself, what would it be?
@agitated_trash I actually learned to bake birthday cake from scratch for this very reason. I do lemon buttercream for my wife, devil's chocolate for myself.
Among the tricks I have learned are to use about 12% cornstarch with AP flour to make cake flour, and to always sift.
And always do the sugar to taste in the buttercream frosting - recipes are a guideline when it comes to sweetness, and you can use milk powder for body instead of more sugar.
Great job and happy birthday to her! 💛 Turning 43 this weekend and I want a different type of cake this year. Last year I made myself a hummingbird cake. I need inspiration and your photo is helping!
Sifting is a game charger! Cake flour is awesome too when it's in stock here (unbleached) and not too pricey.
I agree, most frosting recipes (these days anyway) call for more sugar than I like or can tolerate.
Have you tried using caster sugar? New to me here in the states but I'm converted to the UK sugar whenever I can use it.
@agitated_trash from my wife's 44th birthday earlier this year. This was before I learned about the cake flour trick though, so it's a little dense. I also like to use cornstarch for the lemon "curd" instead of eggs; it keeps longer.