Well, the holidays are upon us, and so is my urge to bake something every single day. I’ve managed to hold back until now, but the oven mitts are off.
This little cutie pie is something that was so easy to do. I just took my regular chocolate cake recipe which makes two 8 inch layers, and poured it into three 6 inch pans instead. Bake for 25-30 minutes instead of 35 minutes (keep an eye on it, the time will depend on your oven), and then let them cool as normal.
Trim the rounded part off of two of the layers, saving the nicest, least rounded layer for the top tier. Then just pipe on the frosting with a large star tip. I smoothed the top layer and topped it off with a gum paste rose I had made a while back. But any flower will do, even a quick piped butter cream flower of your choice, or just make a little swirl. Not my best frosting job, but this was just a practice run. (Somehow, the kids never mind trying out my experiments!)
You can frost the whole cake as usual of course, but this way is a good choice for someone who loves chocolate cake but not a ton of frosting.
The frosting is my usual with a little tint of pink and some raspberry extract added in. A sweet treat to begin the week.