Do you remember your last year as a teenager? The feeling of getting 'old', the uncertainty, the excitement, the dread, the idea of adulthood, the partying, confusion, hopes, dreams, fears, panic... Welcome to the cusp of adulthood - NINETEEN - last of the teens, or as I refer to it, the twilight year.
My cousin, SP, began his transition to adulthood at 7:35PM on Tuesday, November 20, 2012, approximately 166,550 hours after he entered the world. Although some might argue that transition began at 16 or 18, this is my post, so we're going with 19.
That chubby little piece of cuteness perched on the couch, who, because he couldn't pronounce my name, called me cookie, is now six feet tall and away attending university. He graced us with his presence on over the weekend to celebrate, but I have a sneaking suspicion it had more to do with laundry, a cooked meal and money. No worries, dude, we've all been there. 🙂
I'd also like to think it had a little to do with cake, as well. And since I try not to be in the business of disappointing, I let him eat cake!
I knew the cake had to be chocolate, no question there. In thinking about the look of the cake, I played with the idea of a basketball to represent his love of sports, or a microphone or iPod to represent his love of music, a book for his love of the written word, blah, blah, blah. As I pondered, I surfed and came across Bake-a-Boo's Flickr stream. Oh my word, the gorgeousness is overwhelming! Losing my capacity to blink and bring my lips together, I poured over her album and happened upon this tuxedo cake made by for a 30th birthday. I had my cake!
I sent her a note expressing my admiration for her work and asked to use the design, which she ok'd.
Originally, I intended to use dark chocolate ganache, but for the first time since I've been making the stuff, I ran into an issue with consistency. I've never seen anything like it and hope to never again. All I had on hand at 2:00AM on Saturday morning was white chocolate, so plans changed a little. I whipped up a batch (as seen on my IG stream), let it cool and by 4:00AM I was ganaching.
Upon returning from class on Saturday afternoon, I touched up any rough spots, covered the cake with fondant and decorated it. I made the bow one evening after work, a couple days ahead. The royal icing meant to adhere the bow tie to the cake, had not even dried by the time we had to leave, and fell off as we loaded it in the car. I enlisted the help of a toothpick to lend support for the ride.
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| Printable template for the bow found on jessicakesblog.com |
The cake, as mentioned, was chocolate with a couple layers of vanilla bean cake, coloured teal, and filled with raspberry swiss meringue buttercream. I kept it fairly small by using 7" pans, and built it up to just over 6" tall. It was moist and flavourful without being overly sweet - in short, it was damn good! Although... it would have been spectacular with dark chocolate ganache. I also wished it wasn't so rushed and that I had time to snap a few shots in day light. Moving on...
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| How a lefty cuts a cake. |
SP, I hope that you are blessed with many more birthdays. I value our relationship, and that you look up to me - although that must be difficult, given that height is in your favour. Again, Happy Birthday!
With much love from the 'Godmother' - J. Corleone. 🙂
Servings: 10 cups
Ingredients
Cake
- 1 recipe of chocolate espresso cake
- 1 recipe of vanilla yogurt cake
Buttercream
- 300 g liquid egg whites
- 500 g sugar
- 680 unsalted butter cut into cubes and cool
- 1 tablespoon raspberry bakery emulsion
- pinch of salt
- 1 cup fresh raspberry puree
Instructions
- Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment to remove any traces of grease.
- Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
- Add egg whites and sugar to the mixing bowl and place on top of the pot, ensuring the bottom of the bowl is not in contact with the water in the pot. Whisk the sugar egg white mixture constantly, but gently, until temperature reaches 160°F.
- Once at the correct temperature, remove from heat and transfer mixing bowl to the stand mixer. With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
- Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it has reached a silky smooth texture.
- Add emulsion, salt and puree, continuing to beat on low speed until well combined.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Radhika says
Hi Jacquee,
What a BEAUTIFUL cake!!!!
asweet baker says
Looks delicious...beautiful too!
I Sugar Coat It! says
Yes, it is a little more difficult, especially when it isn't a young child. Thanks!
I Sugar Coat It! says
Thank you, Radhika!
I Sugar Coat It! says
Thx! It was!
I Sugar Coat It! says
Thanks, Paula. I am loving the bow tie too. My cousin is so not a bow tie kind of guy, though. 🙂
sue says
love it!
G Pavao says
I absolutely love this cake. I find it so hard to decorate a cake for a male because I love girlie things. Never thought of doing something like this. Love it!!!
Paula Kelly-Bourque says
You created a wonderful and very fitting cake for your nephew's 19th birthday. It is quite elegant and I'm loving that bow tie!
Regina @SpecialtyCakeCreations says
Oh how I love this bow! When I first saw it, I thought it was for a Bond-themed cake 😉 Such an awesome idea for a 'male' cake.
Vionne says
This comment has been removed by a blog administrator.
I Sugar Coat It! says
It is so difficult to find or think of cakes for guys this age.