Five decades, a half a century, 50 years... however you put it, turning fifty is a big deal. It's not the numerical label itself that is the most important part. It's the countless years of love and experience that the number represents that is truly important. Even though I've only been around for 20 of my dad's prolific 50 years, I have been the recipient of a half a century's worth of knowledge, lessons and insight. Even when I'm frustrated or downtrodden, he offers a quip of uplifting yet logical advice that picks me up and puts me back on my path. Every single one of his years has been utilized to its full potential as he strives to improve himself, the lives of his patients, and the wellbeing of his family. Even though he feels he gets gipped (half the gifts... sorry Dad), its only appropriate that my Dad's birthday falls so close to Father's Day each year. This time of the year just exemplifies how being a dad is an integral part of my father's identity. And I have to say, he does a pretty good job!
Since the whole family has been going in different directions all summer, we made an effort to reserve a special Saturday to enjoy a big family dinner in celebration of my Dad's birthday and Father's day. We wrapped all his presents, planned a delicious grilled lunch, and, of course, made a special cake. My mom, sister and I split the tasks for optimal efficiency ( or waited until the last minute and ran around the house and kitchen in a mad frenzy). Regardless, with the help of some wrapping paper, some fresh fruit and vegetables, and a few cuts of delicious meat, the lunch came together well. It was a great opportunity for my family to sit in the warm summer sun, catch up on the craziness of the previous months, and eat some delicious foods. My Dad seemed pretty pleased with his gifts (OK... maybe not the deodorant) and, surprisingly enough, the chocolate mess of a cake that I made for him.
WARNING: I am NOT a cake baker, decorator, or eater. Give me a mess free bowl of ice cream and I am the happiest person in the world, but making and eating cake just results in stress and disaster. This cake was no exception. The plan was solid. I quizzed my mom on what my dad liked, thoroughly.
"What candy does he like?"
"Whoppers"
"What kind of cake?"
"Plain white cake"
"Do you have a good white cake recipe?"
"He just likes box cake."
"BOX cake? Really?" (I am an ardent from-scratcher)
"Yes, Duncan Hines White Cake."
"Ugh, OK."
(This is an abridged version, but you get the idea.)
The problem was the execution....
The baking portion went well. The cakes (despite their pre-made boxiness) came out of the oven pretty and smelling lovely.
The frosting prep went well. The chocolate malt frosting came out with just the right sweetness (as proof by the numerous fingerfuls that both my sister and my mom stole from the bowl).
Even the actual frosting of the cake went fairly well. The icing was a little uneven and I was a bit heavy handed, but hey, at least there wasn't any cake peeking through.
Enter ganache.... I had less than an hour until I had to leave for work and the ganache had only been cooling in the freezer for about fifteen minutes. That's enough for a thick layer, right? WRONG. I poured the ganache the top of the cake and a messy, chocolate waterfall erupted. There was chocolate everywhere, on the counter, on the bottom of the plate, on the floor and a little managed to stay on the cake. Let's just say, clean-up was not my favorite thing. Two chocolate-covered kitchen towels later, the cake was safely stored in the freezer and I breathed a huge sigh of relief. NEVER LET ME BAKE A CAKE AGAIN!!!
But the smile on my Dad's face as he bit into the cake was worth it.
White Whopper Cake
Cake
1 box Duncan Hines White Cake (follow box ingredients and instructions)
- baked in 2 9" round pans
Chocolate Malt Frosting ( adapted from Bakergirl )
- 1 cup butter, softened
- 1/2 cup unsweetened cocoa powder- 3/4 cup heavy whipping cream
- 1/2 chocolate malt powder (I used Ovaltine)
- 5 cups confectioners' sugar
To make the frosting, in a large bowl, beat butter and cocoa powder at medium
speed with an electric mixer until creamy.
In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in confectioners' sugar until smooth.
Ganache Topping
3/4 cup heavy cream
3/4 cup chocolate chips
To make ganache, bring heavy cream to a boil in a small sauce pan. As soon as it starts to boil, remove from heat and pour over chocolate chips. Let the mixture sit (unmixed for 10 minutes). After 10 minutes, stir the mixture until well combined. Allow the ganache to cool to desired consistency before pouring over cake (and make sure you have the base of the cake prepared for ganache overflow).
For Decoration
1/2 cup chopped whoppers
more whoppers for decoration
To assemble cake
Frost the first layer of the cake with 1/4 of the icing. Sprinkle the chopped whoppers over this layer of icing. Cover with the second layer and frost the entire cake, starting with the top and moving to the sides (this makes a THICK layer of icing). Drizzle the slightly cooled ganache over the cake (you can do this any way you want, like a waterfall or just a simple drizzle). Decorate the top of the cake with a few more whoppers.
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