Finally! The horizontal Flower Cake. I saw this one online and just from its beauty I knew I had to try it. This one has nothing to do with the flavor. Because, common, who doesn't like chocolate cake? Who doesn't like vanilla cake? Who doesn't like lots of white fluffy frosting?! So yea this one is definitely a pleaser in taste, so no worry about that. But when you pull this baby out, you will get serious points in the pro department.
...Oh, um.... just one tiiinnnnny thing... This cake takes a whole day to make.
Trust me it is so worth it. Especially if you are making this for a birthday, engagement (perfect wedding style) or a fancy dinner party. AND the actual baking, putting together and frosting is not what takes all the time. It's freezing and defrosting that takes time. What? Freezing? Defrosting? A cake? I know but whatever that's how you make it, trust me! OK so here goes.
First you have to make the cakes. You can use your favorite chocolate and vanilla cakes for this one but I added a recipe for moist cakes anyways. Then after you bake them, you have to freeze them in order for it to be easy to cut them. Then you have to put them together to create the horizontal effect, and then you have to freeze them again so that they will stick together. THEN you have to put them in the fridge to defrost, because you never want to frost a frozen cake. And then you frost and enjoy!
....are you still here? Yay! Trust me! This is so much fun!
So here's how you make this beauty.
After making the cakes, like 5 minutes after, you have to remove them from the pan. After they cool you freeze both cakes for about 3 hours. Then its time to cut. Take a piece of cardboard and cut an even round. I used the same round cake pan that I baked the cakes in to trace. Once you have your cut round piece of cardboard. Draw about 3 evenly spaced circles with the center circle being about 2 inches in diameter.
Just like this. So you should have 4 layers.
OK now cut out the outer circle, so that now you only have 3 circles on the cardboard. Place the cardboard on top of one of your cakes and cut the cake all the way around. DO NOT remove the cut piece from the cake. Just leave it there. Now cut out the next circle from the cardboard and put it on the cake and cut. And keep going till you get to the center. Do the same with your other cake.
Cardboard Illustration 2.
Cardboard Illustration 3
Now. Take your knife and make one cut from the outside of the cake to right before the center circle. So you are not cutting into the center circle. Do this to both cakes.
Now carefully open up the layers and gently wrap every other flavor, chocolate around vanilla around chocolate, till you get to the center. This is why it is so important to freeze the cake so that it will not fall apart on you when its time to separate and wrap.
Once you have your cake assembled you need to wrap a strip of fabric or towel around it and tie it tight so that the cake stays together. Then its time for the simple syrup. I used one cup of sugar to one cup of water, poured into a sauce pan and cooked over medium heat, till boiling and the sugar has completely dissolved.
Carefully pour this onto all seams of the cake. This acts as your glue that will keep it all together.
Now more freezing. Freeze the cake for at least 3 hours. And then place the cake in the refrigerator for 2 hours to defrost. Once its defrosted you are ready to level and frost your cake.
Now since this cakes takes such a long time to prepare, I went out and bought ready frosting. Fluffy white, parve. I added 2 tsp of vanilla to make it taste more homemade. If you want to go a step further, add a teaspoon of liquor which will really make it special. Anyways. To frost this cake I used 2 and a half tall cartons of frosting. Once you have leveled your cake. Place your frosting in a piping bag fitted with a 1M tip. You can buy this at any Michael's or baking supply store. This will make these gorgeous flowers. Starting with your center point, pipe out a circle and just go around it about three times. It's so much easier than you think because the tip is actually making the flower for you. All you have to do is draw a circle. Cover the cake with these flowers and voila. You are baking pro.
Now its time to slice. You will get oohs and ahhs when people see that the cake is horizontal. They will die to know how you did it. Just smile and say "oh this? it's really easy!"
Chocolate and Vanilla Cake Recipes:
1 1/3 cups sugar
1 1/3 cups all purpose flour
2 tablespoons cornstarch
1/2 cup cocoa powder
1 1/4 teaspoons baking powder
2 teaspoons espresso powder
1/4 teaspoon baking soda
3 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup water
To make the vanilla cake:
Sift flour and baking powder together. In a seperate bowl whisk the wet ingredients with the sugar. Sprinkle flour mixture ontop and mix until well combined. Pour the batter into a generously greased round pan.
Bake for 35-40 minutes or until toothpick insterted comes out clean with a few crumbs.
After five minutes, remove from pan onto cooling rack.
To make the chocolate cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan.
Bake the cake for about 35 minutes, or until a cake tester inserted into the center comes out clean.
Remove the cake from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.