Wednesday, August 7, 2013

A Tipsy Plum Shortcake Birthday Cake

Hi from Dallas!  First off why am I in Dallas? I of course head to Texas right when it is finally cool in DC but 104 here.  Oh well such is life and work.  Really though, in all seriousness no complaints...I get to stay at a nice hotel, get out of DC for a few days, and I have to say my hotel contact here is amazing!  Which is super helpful when FedEx loses one of the two boxes you have shipped to Dallas filled meeting supplies.  I am super glad that there is an office depot so close!  
On a more fun note though, this past weekend was amazing and I would not have asked for a more fun 27th birthday.  Plus, I got to make Kathryn's birthday cake since she was in town, and her birthday is the day after mine.  Her request was "how about something with plums?" response "I can do that."  So what we have here is a classic final cake topped with honey bourbon whipped cream then a layer of fresh plums drizzled with honey.  This is my tipsy plum shortcake.  Enjoy!

A few Pics from the weekend:

Sometimes your birthdays need to start like this...a nice run in the rain to start the year off right.

Then end like this...with your friends and a glass or two of champagne.

And then there was tipsy plum shortcake...

Slice the plums and set-aside while the cake is in the oven baking.

Let the cake cool and while its cooling prepare the honey bourbon whipped cream.

Top with whipped cream and...

Spread on evenly.

Then layer on the plums...Meghan caught a shot here.  It is so nice having someone else around to help take pictures sometimes.

Pretty and delicious

Tipsy Plum Shortcake: (cake recipe from Martha Stewart)
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
3/4 cups sugar
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pans
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk (or 1/2 cup skim milk +1/2 teaspoon white vinegar)
Honey Bourbon Whipped Cream:
1 cup heavy whipping cream
2 tablespoons vanilla sugar (or plain white sugar)
1/2 teaspoon honey bourbon such as American Honey Wild Turkey
5-6 ripe plums, cut into 1/4 inch slices
2 teaspoons honey

1.  Preheat the oven to 350 degrees F.  Line a 9-inch round pan with parchment paper on the bottom and then spray the edges with non-stick cooking spray.

2.  In a large bowl, cream together the butter and sugar.  Then whisk in the egg, egg yolks and vanilla extract.  Set aside.

3.  In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

4.  Whisk the dry ingredients and the buttermilk into the butter-sugar mixture, alternating between the two, and making sure to begin and end with the dry ingredients, just until combined.  Do not over mix.

5.  Pour the cake batter into the prepared pan and bake for 32-35 minutes, or until cake tester comes out clean.  Remove from the oven to a cooling rack.  Let the cake finish cooling in the pan.

6.  Once the cake is cool, remove to cake stand and prepare the honey bourbon whipped cream.  In a large bowl, using an electric mixer, mix together the heavy cream, sugar and bourbon until soft peaks form.  Spread the whipped cream on top of the cool cake.  Then top with the plums; starting the circle from the outside and then moving in as you layer them.  To finish the cake off drizzle the top of the plums with honey.  Serve immediately or store in the refrigerator until ready.  Best served on the first day.  Enjoy!

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