My friend is having a baby! Another friend threw a surprise Baby Shower, so I obviously said I could make the cake. The gender is going to be a surprise, so I wanted the whole thing to be pretty gender neutral. The request was chocolate cake with cream cheese icing, which kind of dictated the colour scheme. I bought some Sprinkles through the Sweetapolita bake shop to realize my vision (and accidentally signed up for a Sprinkles of the Month club, but that’s another story), and 3D printed a cake topper. I was really happy with how it turned out, and more importantly, so was Linda!
I used this chocolate cake recipe from Sweetapolita. It’s a little more involved than the average chocolate cake, but it’s really quite rich and excellent. I used a pretty standard cream cheese icing, but with more icing sugar than normal to get the piping stability I needed. I also kept putting the icing and cake in the fridge while decorating – cream cheese icing is delicious, but not particularly stable at room temperature!
- 145 g dark chocolate (I used Callebaut)
- 260 g unsalted butter, cut into small squares
- 315 g cake flour
- 25 g cocoa
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 4 eggs
- 200 g granulated sugar
- 220 g brown sugar
- 8 g vanilla
- 500 mL sour cream
- Preheat oven to 350 F. Line and grease 3 x 8″ cake pans.
- Melt the butter at low heat in a saucepan. Once melted, add the chocolate in and mix until melted. Set aside.
- Sift together flour, cocoa, baking soda, baking powder, and salt.
- In a stand mixer, beat the eggs, sugar, and vanilla on medium until light and fluffy.
- At a low speed, mix the cooled chocolate mixture into the sugar mixture.
- At a low speed, alternate mixing the dry and wet ingredients into the chocolate mixture, starting and ending with the dry ingredients. Do not overmix.
- Spread the batter evenly in the three pans. If possible, weigh them to get the best results.
- Bake for 30 – 40 minutes, or until a toothpick comes out clean.
- Let the cakes cool for 20 minutes, then invert them onto cooling racks.
CREAM CHEESE ICING
- 454 g butter
- 400 g cream cheese (I used Island Farms)
- 5+ cups icing sugar (I used 1 bag)
- pinch of salt
- Cream butter until light and fluffy.
- Mix in cream cheese until well mixed.
- Add icing sugar until desired texture is reached.
After everything was iced, I made some little fondant feet and used some edible shimmer powder on them. I then covered the cake in Frosted Twinkle Sprinkles and stuck in the cake topper! I managed to forget my cake box while transporting the cake, so instead I had to have an umbrella person (because Vancouver) but the cake got there in one piece!