Finally! Here is my 34th birthday cake. There were a few minor glitches, a few things I might change, but overall, it had the flavor profile that I was going for. Spice cake with banana cream filling was one of the layers of my wedding cake and it was wonderful. The problem was, I haven’t had it again since then. That was almost 13 years ago and that is a long time to suppress a craving. I almost went for it last year, but I knew certain people in my family (ahem, my sister) don’t necessarily like to try new flavors and I was worried that no one would eat it. This year, I didn’t really care (however, I did have my 8 year old put together another dessert for her and other party poopers) and went for it. I wanted to add another element besides a plain vanilla buttercream and narrowed it down to cinnamon or caramel buttercream. Obviously, the caramel won.
Let’s talk about my issues with the cake. First, the cake ended up just a little dry. The comments in the original post all call to add an extra egg, which I did. One comment suggested using buttermilk instead of sour cream, which I considered, but lately I have been having great success with sour cream in my cakes. I think I will give that a try next time. Also, I was adapting from a 9 inch springform pan to two 9 inch cake pans so there is the possibility that I simply baked it too long. Second, the filling was a bit difficult. I had to do it twice because you are cooking egg yolks, and if you don’t separate them well you will get bits of cooked egg whites in it so, really, just separate the eggs well. I also think I should have halved the whipped cream I added to it, I could have used the rest to decorate it. It made the filling less stable but I wanted it in there as well as extra banana slices. It tasted great though. Lastly, the frosting. I had to attempt this one twice as well. I just am not great with caramel. Both times, it seized up on me (after heating your water and sugar you are adding cooler cream and vanilla and if you don’t keep stirring and if your cream and vanilla aren’t room temperature, your sugar WILL get hard) but the second time I was able to heat it up the hard sugar enough in the cream that didn’t get incorporated for me to melt it back into a caramel consistency. The moment that you add the cream and vanilla to your sugar is one of those moments in baking where you wish you had three hands so you just have to make the best of it. Also, I think doubling the caramel mixture would have been a plus.
So I finished the cake Friday night, and even with all my issues, it still tasted fabulous on Saturday evening.
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