The holidays can be tough. Behind all the lights and sparkling oranaments it is hard for a lot of people to be jolly, especially if you’re missing someone.
All you want to do is to cancel the holidays and stay sheltered from the reality. It’s like you want the world to feel as upset as you. You question how everyone can walk around, be merry, and pretend like nothing terrible has happened.
But last night I learned that in those dark moments, when celebrating is that last thing you want to do, you have to. You have to celebrate and it will be hard and quite frankly it will suck, but you have to because you need to celebrate for the people who aren’t here to. So, put up that Christmas tree, it will be sad this year, but tree will be up and that just means next year there will be bigger bows and more angels hanging on the tree. Celebrate.
French Silk Celebration Cake
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 3 1/2 tsps baking powder
- 1 1/4 cups buttermilk milk
- 1/2 package chocolate pudding mix
- 2 tsps vanilla
- 1 cup butter
- 1/4 cup shortening
- 5-4 cups icing sugar
- 1 tbsp clear vanilla extract
- 2 tbsp whipping cream
- 1 cup chocolate chips
- 1/2 cup whipping cream
- 20 Timbits
Assembling the Cake
- Preheat oven to 350*. Spray 3 6-inch round pans with non-stick spray.
- In a mixer, combine softened butter, sugar until smooth. Add vanilla and then eggs one at a time alternating with buttermilk.
- Gradually stir in flour, pudding mix and baking powder. Mix until fully combined.
- Bake for 20 minutes. Let cool completely.
- While cakes are cooling, start make the buttercream. With a mixer whip together butter and shortening until fluffy. Add vanilla. Gradually add in icing sugar, alternating with whipping cream and beat until fluffy frosting forms.
- Once the cakes have completely cooled begin building the cake by levelling all the layers. On the base (a cake plate) spread Buttercream and secure first layer to the base. Cover the top of the cake layer with butter cream and place another cake layer ontop. Continue until all layers are stacked.
- Once all layers are stacked, begin coating the entire cake in buttercream. Once complete, place in fridge for buttercream to set.
- While the cake is chilling, prepare the ganache by melting the whipping cream and chocolate chip. Once melted let cool slightly. Pour chocolate over the cake to create a drip.
- Top the cake with Timbits in a pyramid formation. If necessary secure the Timbits with buttercream.