Baking from the Heart

There is a very special little boy in town this week celebrating his first birthday.  There have been moments during the past year when his parents must have wondered if he would live to see this day.  Fortunately, the HeartGift organization brought this young man from Uganda to San Antonio for life-saving heart surgery.  The surgery went well and this Thursday, May 12, we are celebrating his success while raising money for the foundation.

I am preparing dessert for the event and was asked to make a small birthday cake as well.  After carefully considering the guest of honor’s age and cultural background, I have decided to stick to a traditional American birthday cake: yellow cake with chocolate frosting and colorful sprinkles.

Yellow Cake
Author: Joe the Baker
  • 500 grams cake flour
  • 10 grams baking powder
  • 5 teaspoons baking soda
  • 225 grams butter soft
  • 400 grams sugar
  • 4 eggs warmed gently
  • 475 grams buttermilk
  1. Combine all dry ingredients and sift until finely incorporated. Separately, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix. Add any flavoring extract and salt if desired. Add the dry ingredients in three separate additions alternating with two additions of buttermilk. Mix until well incorporated. Bake at 350F until darkened and soft. Test the batter to ensure it is fully baked.
Chocolate Frosting
Author: Joe the Baker
  • 3 cups powdered sugar sifted
  • 2/3 cup cocoa powder
  • 1/2 cup butter soft
  • 6 tablespoons milk or cream
  • Vanilla extract
  1. In a bowl combine cocoa powder, a cup of sugar, and 2 tablespoons of milk. Mix until well incorporated. Add the vanilla and continue mixing. Finally add the remaining sugar and milk and whip until fluffy and smooth.

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