HONEY COMB CAKE...celebration time for 200,000 hits!

I was very happy for my blog when it had 100,000 hits (in 7 months time) on 10 June 2010.  Today, I am even more excited that my blog had another 100,000 hits in less than 2 1/2 months! What more should a blogger ask for?

Thank you all very very much for your valuable support!  I have done a special something for you all, today.

If you look beneath my header, you will see a tab called YOU & I. Do read it if time permits. That's one way that I could show my appreciation for you all.

Now onto the cake.Let's celebrate people! Instead of opening a bottle of bubbly, let's dive straight into this decadent 3- layered Bubble cake! So get your forks ready! I'll provide the paper napkin :-) and yes, the cake too! ;-)











HONEY COMB CAKE

Things you'll need:
Traditional Vanilla Cake
Recipe source: The Magnolia Bakery Cookbook


Ingredients:
Unsalted Butter- 1c
Sugar-2c
Eggs-4 large,at room temp
All purpose flour-2 3/4 c
Baking powder-2 tsp
Milk-1 c
Vanilla Extract- 1 tsp

Method:

Pre-heat the oven to 350F/180CIn a large bowl, cream butter on medium speed till smooth, about 2 mins.Add sugar gradually and beat till fluffy ,about 3 mins.Add eggs one at a time beating well after each addition.Combine flours , add in 4 parts , alternating with milk and vanilla, beating well after each addition.Pour into the prepared pan (I used a 9" round tin) and bake for 35-40 mins or till the inserted skewer comes out clean.Cool in tin for 10 mins, then invert it onto a cooling rack and cool completely.
Chocolate Buttercream {EGGLESS}
Recipe source: The Magnolia Bakery Cookbook


Ingredients:
Unsalted butter- 1c, very soft & NOT melted.
Milk- 1 tbsp +1 tsp
Semi sweet chocolate- 6 oz, melted  & cooled to room temp
Vanilla extract- 1 tsp
Confectioner's sugar/Icing sugar- 1 1/4 c


Method:

In a medium sized bowl, beat butter until creamy for about 3 mins.Add milk and beat until smooth for about 1 minute.Add the melted and cooled chocolate and beat well till everything is mixed well.Add in the vanilla extract and beat for 3 minutes.Gradually add in the sugar and beat until creamy and of desired consistency.

Bubble Wrap Decoration
Ingredients:
Semi sweet chocolate-10 oz

Method:

Cut a template out of a fresh bubble wrap.Melt the chocolate and let it cool to room temp.Pour over the template and wait till the chocolate is half set.

Assembly:

Cut the cooled cake in 3 layers, horizontally.Apply the buttercream in between the layers ,sides and on top.When the chocolate is half set, invert the bubble wrap over the cake and press it slightly.Leave the cake with the bubble wrap on in the freezer for 15 mins.Peel away the bubble wrap carefully.


Verdict: 
It was difficult for me to cut through the bubble layer. I actually did hear Jobin gasping when I cut through it. We both were admiring the bubble layer even while I was clicking the pictures,but when I had to slice it, our hearts broke.

But the moment we had a taste of the cake...we were least bothered about the bubble layer! :-)