Another good idea misses the mark...

[susandennis]

A few days ago, it was the Amazon litter debacle. Now it's The Great Cake Overshoot...

I love white cake with white icing. Always have. I have friends who tease me that the only reason I got married was to get a wedding cake (they are only about 25% wrong, I think... in those days wedding cake was white through and through and so delicious).

Around these parts, Safeway - the grocery store - makes the best. Most bakeries try to fancy it up and fail. But Safeway gets it right. They also sell single servings which is so nice. And it freezes beautifully. So I've had a jones for some for a while. My plan was to maybe buy a whole cake and cut it up in squares and freeze it.

But, the only size they had of white on white was huge. And I didn't feel good. I started just to bail on the idea when this sweet bakery lady came out from behind the counter and the next thing I knew, I had a gynormous cake cut into squares. It was so gynormous, I could not fit it into my freezer so I had to put the squares on three different trays to get them into the freezer.

This morning, I wrapped them all and stuffed them into one shelf. Keep in mind, Chef Anita usually uses that shelf and there's no way I can eat that cake before she comes next time. I need to do some serious freezer rearranging but, for now, we're good.

I had a piece last night and it was delicious. I held out a piece this morning for tonight.

Yes, I can eat my cake and have it...

Comments

[dizzdvl.livejournal.com]

White cake with white icing is the best. But I like buttercream icing, not the whipped fluff some stores use. I haven't done this in years but I used to make buttercream and spread it on graham crackers.

[notdefined.livejournal.com]

Real butter cream or the powdered sugar variety?

[susandennis]

i don't honestly know.

[notdefined.livejournal.com]

When bakeries, except the very high end of course, make butter cream, it is usually made from powdered sugar, margarine and a tiny amount of cream and vanilla. That is also what most folks know butter cream to be. The real stuff is quite different and even more deadly. There is a pretty good description here. (http://www.thekitchn.com/thekitchn/baking-products/french-buttercream-whats-the-difference-128037)

[dizzdvl.livejournal.com]

I'd make it with butter, vanilla, powdered sugar and a little milk. Real high end bakery buttercream is good as long and they don't go too frou frou. We have a cupcake shop and their frosting is not to my taste. It's just wrong somehow.

[notdefined.livejournal.com]

I would think that a French buttercream would be difficult to work with in a commercial environment. Soupy mess if it gets too warm and solid as lard if too cold. But, it is good, just butter, sugar, some egg and vanilla.

one of the few things i like about safeway

[henare.livejournal.com]

are the single servings of cake. it means i don't have to have a whole cake around (which i will eat come hell or high water) ... and if i wasn't such a pig i could probably take the slice they sell me and cut it into a few smaller portions.

Re: one of the few things i like about safeway

[susandennis]

Once in a while they have those single slices on sale for a buck each and I go crazy. I actually do cut them in half. Last night's madness was a pricing decision.

1/2 sheet cake = $20
single slices = $2.59

I ended up with about 30 slices so my route was cheaper maybe next time I'll do a quarter sheet cake...

[notdefined.livejournal.com]

Is that Wonder Bread bags that I see?

[susandennis]

Oh! I wish. I haven't even seen one of those in years. The icing decoration looks kind of wonderbread-y. this picture is all cake.

[sea-weed.livejournal.com]

That cake looks sooooo good. :-)