There is a fly in my mixing bowl, Nora said with her big blue plastic bowl in hand. Again, there is a fly, with its wings and eyes and those six or eight legs, swimming in my mixing bowl. Marian's feet were dangling over the arm of the love seat, her hand elegantly shading her eyes from the strong afternoon sun. She sat up. She turned her body towards the kitchen. She said, Come show me, Nora, there is nothing more I want to see. Sarcasm. Again. Nora sat the bowl on the counter and thought, Should I scoop it out? should I start again? But there were already those 2 butter stained wrappers resting in her can, and then those eggs from Tony, those eggs with their brown speckled shells, were cracked, already stirred in. And so she let her cake pans fall hard on the corian countertop, the air bubbles popping to the surface. She let the fly rest on the cutting board in hopes that Marian would wake up, would want to come in. She thought about the life of a fly, of a bug with no brother or sister to buzz around his dead body. And she thought, its best he goes to rest outside, where his friends can swarm in.
So thankfully, there was no fly mishap when I made this yellow cake. Living in Colorado has many benefits and the lack of flying, buzzing and crawling pests is certainly one of them. When my niece and nephew returned to Colorado Springs after living in Boston for the past year, I asked them what they wanted for dessert. Their answer was simple and brought a smile to my face: a yellow cake with chocolate frosting (children always know best).
So thankfully, there was no fly mishap when I made this yellow cake. Living in Colorado has many benefits and the lack of flying, buzzing and crawling pests is certainly one of them. When my niece and nephew returned to Colorado Springs after living in Boston for the past year, I asked them what they wanted for dessert. Their answer was simple and brought a smile to my face: a yellow cake with chocolate frosting (children always know best).
The recipe for this cake was taken from Rose Bernabaum's website, which is a wonderful reference for baking inspiration and questions. My entire family, adults and children alike, enjoyed this cake, and I especially enjoyed decorating it with sprinkles (one of the paramount joys of baking, I assure you).
And for a quick update...Ryan and I leave for Texas this afternoon. My mom has been transferred to a physical rehabilitation hospital in Colorado Springs, and after a tearful goodbye this morning, she wished us on our way. Your kind words and prayers mean so much to me and my mom (she teared up when I brought in my lap top to show her all of your lovely comments). Thank you for your love and support.
And for a quick update...Ryan and I leave for Texas this afternoon. My mom has been transferred to a physical rehabilitation hospital in Colorado Springs, and after a tearful goodbye this morning, she wished us on our way. Your kind words and prayers mean so much to me and my mom (she teared up when I brought in my lap top to show her all of your lovely comments). Thank you for your love and support.
Rose's Favorite Yellow Cake
4 large egg yolks
2/3 cup sour cream
1.5 tsp vanilla extract
2 cups sifted cake flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
12 TBSP unsalted butter (softened)
1. Grease a 9 inch spring foam pan and line with parchment. Grease and flour again. Preheat your oven to 350 degrees Fahrenheit.
2. In a bowl, combine the egg yolks, a quarter of the sour cream and the vanilla. Set aside. In a stand mixer, using the paddle attachment, stir together the cake flour, the sugar, the baking powder and soda and the salt.
3. Add the softened butter and the remaining sour cream to the dry ingredients and beat for one minute to help develop the structure of the batter. Scrape down the sides and gradually begin to add the egg mixture in two batches, beating well after each addition.
4. Pour the batter into the prepared pan and smooth with a spatula. Bake in your preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from oven and allow to cool for ten minutes before removing from pan. Cool completely before frosting.
Simple Chocolate Buttercream
1/4 cup butter
2 cups confectioners' sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 tablespoons milk
1. Using your stand mixer, blend together the above ingredients until frosting reaches a spreadable consistency (adding more milk if necessary)
4 large egg yolks
2/3 cup sour cream
1.5 tsp vanilla extract
2 cups sifted cake flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
12 TBSP unsalted butter (softened)
1. Grease a 9 inch spring foam pan and line with parchment. Grease and flour again. Preheat your oven to 350 degrees Fahrenheit.
2. In a bowl, combine the egg yolks, a quarter of the sour cream and the vanilla. Set aside. In a stand mixer, using the paddle attachment, stir together the cake flour, the sugar, the baking powder and soda and the salt.
3. Add the softened butter and the remaining sour cream to the dry ingredients and beat for one minute to help develop the structure of the batter. Scrape down the sides and gradually begin to add the egg mixture in two batches, beating well after each addition.
4. Pour the batter into the prepared pan and smooth with a spatula. Bake in your preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from oven and allow to cool for ten minutes before removing from pan. Cool completely before frosting.
Simple Chocolate Buttercream
1/4 cup butter
2 cups confectioners' sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 tablespoons milk
1. Using your stand mixer, blend together the above ingredients until frosting reaches a spreadable consistency (adding more milk if necessary)
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