As I was getting things ready for his cake, I remembered when I first baked a cake. I can begin the story - Long time ago :) It was in a studio apartment in Washington DC. I had moved there for my first job and barely had any utensils or things. But it was almost Christmas and I was in the mood for something festive.
So I picked one of the cake in a box from the super market along with some whipped cream for frosting and baked in an aluminum foil pan. It was thrilling to see the cake rise and then taste it hot off the oven.
We were so thrilled with the result, I think Aswin and I had cake for dinner.
For Tiny M's cake this year, I chose to do something experimental (inspired by the Great British Bake Off I have been watching on PBS).
I grated one carrot, and zested a lime and a half and made a lime and carrot cake. The result was a really fresh flavored cake, with neither carrot or lime overpowering it.
I bought store bought fondant to make the fire truck and fireman. It was simple, but the kids love it. You should have seen the big grin on Tiny M's face when everyone sang happy birthday :)
2 1/2 cups all purpose flour
2 1/4 cup sugar
1/2 tspoon salt
2 tspoon baking powder
1 tspoon baking soda
3/4 cup olive oil
1 carrot - grated
1 1/2 lime - zested and juice of one lime
2/3 cup buttermilk (I just thinned homemade yogurt)
3 cups heavy whipping cream
1 tspoon vanilla
1/4 cup sugar
Heat the oven to 350 degF. Butter and flour cake pans and keep is separate.
Sift the flour with salt, baking powder and baking soda. Keep it aside.
Zest the limes, juice one lime and keep it aside. Similarly, grate the carrot and keep it aside.
Break the eggs and seperate the egg white and the yolk. Put all the egg white in a bowl and whisk till it gets all foamy and soft peaks form. Keep it aside.
Mix about 2 tbspoon sugar with the yolks.
Now mix the sugar and the oil and whisk it nicely. Then add the egg yolks and whisk for a minute.
Then add the flour, buttermilk, lime juice and carrots in three batches. Once it's all mixed together, slowly fold in the egg whites and the lime zest. It's best to do it slowly.
Pour the mix in two cake pans and bake it for 25-35 mins till the toothpick comes out clean.
Let it rest and get the frosting ready.
I made two batches of whipped cream. One with color for between layers and one white for the outside.
Whisk chilled heavy cream, sugar and vanilla together till soft peaks form. Layer it in cake and outside as smoothly as possible.
Decorate and serve.