Tuesday, January 22, 2013

Show Stopper Cake

You are in for a treat!
Darcy's Delicious Dinners
    We have the recipe thanks to  Annies Eats!
Tuxedo Cake
For the cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tbsp. baking soda
½ tsp. salt
1 tbsp. vanilla extract

For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners' sugar, sifted

For the chocolate topping:
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup light corn syrup                                                                                                    
2 tsp. vanilla extract                                                                                              

To make the cake layers, preheat the oven to 350˚ F.  Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper.  Butter and flour the inside edges of the pan, shaking out the excess flour.  
In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.  In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.  Pour the melted butter mixture into the dry ingredients and whisk until smooth.  Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.  Divide the batter evenly between the prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pans for 15 minutes.  Run a knife around the edge of each cake layer and invert onto a wire cooling rack.  Allow the cake layers to cool completely before frosting, at least 2 hours.
To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!
To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top.  Top with a second cake layer, more frosting (and the third cake layer, if using).  Frost the top and sides of the assembled cake.  Refrigerate until the frosting has stabilized, at least 1 hour.
To make the chocolate glaze, place the chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat until simmering.  Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk until the mixture is smooth and homogeneous.  Blend in the corn syrup and vanilla.  Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes.  (Do not let the glaze cool longer or it may become difficult to pour over the cake.)  Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.  
Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour.  Slice with a long, sharp knife, wiping the blade clean between slices.  
Printed from Annie’s Eats

Now for the filling used for this special birthday cake! See recipe here --> Seedless Rasberry Filling

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Photos by CherLea Productions

Tuesday, January 15, 2013


My Triplets are 25 years old - a "quarter of a century"!

I started out with my first born, their Big Brother in 1983 ~ since then, the expansion of the family has not stopped!  More and more are coming into the circle as the years go by and the chapters change..... this whole family thing is about to snowball!

So now to look back ~ wow!

They still love each other, but maybe they don't hug as much as they used to....

They used to HAVE TO hold hands, every time we went somewhere, every time they crossed the street!      It was how I could make sure we all stayed together.  I think they are relieved they no longer have to hold hands!

Their big brother was 41/2 when they were born.  As they grew, he was always trying to teach them stuff.  They did not always cooperate, but at times, he caught their attention!  It was like he had his very own classroom to experiment with.

Dezi is still at the pool as Director of a huge Aquatic Center since graduating with a Bachelor of Arts Degree in Recreation, Parks and Tourism Administration.  She insists that she is only happy when the smell of chlorine surrounds her!

Joey still loves cooking and  is a Cook for the Holiday Retirement Facility nearby.  He often cooks for as many as 80 people at a time!

Cassie pursued her love for writing with a Bachelor of Arts Degree in Literary Journalism only to find her passions in Education.  She now works with children with autism and recently graduated with a Masters Degree in Applied Behavoiral Analysis.

Their Big Brother, Jeremy, is serving in the US Army and has served one tour in Iraq.

He still teaches them stuff but sometimes they teach him stuff!

The day the Triplets were born changed a lot of things for a lot of us.  Our family doubled in size over night!  It's been a wild ride with tons of fun and lots of craziness.  I hope for nothing less in the years to come!