-making a cake from scratch, that is.I was wanting cake but there wasn’t a cake mix anywhere and I was a disappoint. Then I remembered that we had a box of cake flour tucked away in an undercounter overflow pantry! Alas, my enthusiasm at finding it didn’t translate into Mrs J wanting to bake me that cake. We did have everything else the recipe on back of the box called for so I muddled ahead. That link is to a nearly identical recipe I found online. I used two 9 inch cake pans rather than three 8 inchers. Take note of the use of parchment paper in the pan bottom. I sure plan to, next time. LOLA generous coating of frosting helped hide my mistakes. I used a brown butter cream cheese frosting this time rather than the one in the recipe. I can’t find the exact recipe for the frosting but as I recall it had 2 sticks of butter, one of them browned and then cooled, 16 ounces of cream cheese, a teaspoon of vanilla and a pinch of salt. Cream together the cheese and the butter, add the vanilla and salt, then mix in 3 or 4 cups of powdered sugar. (I used 2 cups of Splenda and 1 of powdered sugar.)
The cake turned out great!
Coconut cake with lemon curd filling and brown butter cream cheese frosting. Mrs J went with box mix white cake and subbed coconut milk for the water and used coconut oil for the vegetable oil. We made 2 boxes worth of cake batter and divided that equally among three 9″ cake rounds. The lemon filling was from this recipe, and we doubled this recipe for the frosting – using browned butter rather than just plain “softened”. We used Splenda throughout. Splenda substitutes in recipes by volume and not by weight so I weighed out one pound of powdered sugar. That came to about 4 cups.
The “Better Luck” in the title is a play on the phrase “Better luck next time”, the first time we did this cake we really liked the taste but the presentation was a little lame. We are getting better but we are still on the learning curve.
This recipe seems a little more involved than many we looked at but they did turn out rather well. We made the brown butter frosting with Splenda and subbed a Splenda brown sugar blend for regular brown sugar. The recipe called for cooking the bananas down in the oven first although it seems to me just as easy to do it in a pan atop the stove. We are really liking the brown butter recipes we see for frostings. Browning the butter adds a lot of flavor.