Birthday Cake for a good friend

Messed up last step of mixing and added last if the buttermilk and last of the flour together.

Called King Arthur flour to see how hit the hot water should be. They said 90 degrees. But that felt too cool so I microwaved til it felt actually hot in my hand.

aked 27-28 minutes.

Let cool 10-15 minutes as per recipe. A lot of cake stick to the parchment! And the parchment to the pan. 


Made 2 more layers, this time DID NOT FLOUR HE PARCHMENT.  Baked 25 min looked done but internal temp was 178. I read it should be 190 to 200. Left it in another 3 minutes. Even so temp was 188-190.  But they looked dry and pulling away so I took them out of oven.

Filled 1 layer w Swiss b. Decided to make av4 layer cake for decorations plus about 20 people expected. F reaked that I wouldn't have enough frosting so made a 2d batch American buttercream. (Had already madd one batch last night fir decorating).

Ran out of raspberry powder. Used strawberry preserve plus pink food coloring. Filled the other 3 layers plus did the crumb coat with this. Even though I had 4 cups os Swiss buttercream, the good one that I wanted people to taste!! When I went to apply the second coat I did do with the spatula, not piped. It barely took s cup! Now the cake isn't frosted with the buttercream i wanted and I have leftover that I don't know what to do with!! 

Cake didn't spend any time in the fridge and was very soft, hard to cut and almost mushy.  It's nice that it's a dense cake but this was a bit mushy. Once there was little left it was almost toppling over.  The buttercream was way too sweet and overpowered the chocolate taste.  I think the problem is the jam in the American buttercream - don't do that again or add more salt than you think you need. I wanted it to match the Swiss meringue that had the nice pink color from the buttercream, but I ended up having to put food coloring anyway so the jam really didn't do anything for it and detracted from the taste.

Next time try and adjusted recipe using 8 egg whites.

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