Today, the cake is famous in Maryland, where it’s especially popular as a holiday dessert. At its core, a Smith Island cake is a cake made of many thin, pancake-like layers of yellow cake separated by decadent fudge icing. It’s somewhat like a crepe cake but with fewer, thicker layers.
Why are Smith Island Cakes the Maryland dessert?
Smith Island Cakes were the perfect way for the watermen’s families to remind them they were loved and missed, and to ensure them of their prayers for a successful harvest and a safe reunion. The Maryland legislature named Smith Island Cakes the state dessert in 2008, but Smith Island Cakes were still primarily a locally known delicacy.
What is Smith Island bakery in Ewell?
They opened the Smith Island Bakery in Ewell, with the goal of helping the island economy and giving visitors a taste of authentic Smith Island, baked on-site. Today, they send cakes across the country and offer classes in cake baking.
What is so special about Smith Island Cake?
Smith Island cake is the official dessert of Maryland. This stunning cake features 9 delicious yellow cake layers and chocolate icing layers. The chocolate icing seeps down into the cake layers creating the most deliciously moist cake you’ll ever taste. Garnish with sprinkles for an extra special treat!
Why is it called Smith Island Cake?
Smith Island Cakes have been made since the 1800’s, when women on the island would send them with their husbands on the autumn oyster harvest. The cakes were a symbol of community and togetherness, meant to remind the men of the community they had left behind.
What is the original Smith Island Cake?
Smith Island Layer Cake With Traditional Chocolate Icing
With its thin layers of delicate yellow cake each slathered in a decadent schmear of icing, Smith Island cake would be too beautiful to eat… if it weren’t so darned delicious!
Why does Smith Island Cake have so many layers?
Eff points out that before the 1950s and 60s, the island didn’t have electricity and making thin layers in a wood-fired oven was easier than thick layers. Another theory says that the thick, fudge-like icing between thinner layers helps keep the cake fresh when watermen are out on their boats.
Does anyone live on Smith Island?
More than half the main island is salt marsh. Even so, Smith Island is home for a little more than 300 people divided among three communities: Ewell, the main village; Rhodes Point, once called Rogues Point due to privateering out of that village; and Tylerton, a water-locked village requiring a boat to get to there.
Who owns Smith Island?
Smith Island Baking Company masters Maryland’s eight-layer confections. When most people look at a Smith Island cake, they see a delicious dessert. For Brian Murphy, founder of the Smith Island Baking Company, it’s a multilayered series of calculations.
Is Solomons island an island?
Located where the Patuxent River meets the Chesapeake Bay and separated from the mainland by just a small stretch of water, Solomons resembles a peninsula more than a typical island. The Southern Maryland destination is a quaint, self-sufficient town that has something to offer any visitor that comes to her shores.
Who made the original Smith Island Cake?
The origins of this cake are unknown. Residents just say, “It’s always been here.” Some say this Smith Island Cake can be traced to Welsh and English settlers who came to the island in the late 1600s. The recipe for the Smith Island Cake was first published in the 4th edition (1994) of the cookbook called Mrs.
How many layers are there in a Smith Island Cake?
Traditionally, the cake consists of eight to ten layers of yellow cake with chocolate frosting between each layer and slathered over the whole. However, many variations have evolved, both in the flavors for frosting and the cake itself.
How do you get to Smith Island?
Smith Island is only accessible by boat. The boat schedules to Smith Island from Crisfield and the western shore vary with season and the weather. The cruise boats provide round-trip service from the mainland from late spring through early fall.
Does Smith Island Cake need to be refrigerated?
Your cake should be stored frozen until you are ready to thaw and enjoy. Do not refrigerate, as it will dry out your cake.
Is Smith Island Cake German?
More than likely, the Smith Island Cake seems to be German in origin. It is similar to Prinzregententorte, a Bavarian cake that consists of at least six thin layers of sponge cake inter laid with chocolate buttercream. The exterior is covered in a dark chocolate glaze.
In what state is Chesapeake Bay?
The Chesapeake Bay watershed stretches from Cooperstown, New York, to Norfolk, Virginia, and includes parts of six states—Delaware, Maryland, New York, Pennsylvania, Virginia, and West Virginia—and the entire District of Columbia.
Our podcast is now available!Listen here
On March 14, 2020, a blog is launched.Dear Colleagues, My wife, Joy, and I started the Smith Island Baking Company in 2009 in a modest converted grocery store on Smith Island, Maryland, with just a few other people.Our vision was to become America’s greatest bakery, with Smith Island Cakes being distributed across the world.Even though it was a lofty goal, our ideal has become a reality over the course of the previous 10 years.These days, you may find our Smith Island Cakes and other goodies wherever people get together to celebrate birthdays, anniversaries, graduations, marriages, and other important family occasions.Our family has grown in tandem with the expansion of the bakery.
Our children, Evelyn and Kathryn, were three and two years old, respectively, when we started the bakery.With the arrival of five sons – Will (11), Hayes (9), McCallum (6), James (4), and Jack (3) – our family has grown to include Evelyn and Kathryn as well as Will and Kathryn (2).The four older children provide a hand in the bakery and on social media platforms.The younger ones serve as unofficial taste testers for the adults.
- When we awoke one morning last year, we recognized that our company had expanded to become a family enterprise.
- Our tale is told through this blog and podcast.
- Despite the fact that Joy and I were married in 2004, it wasn’t until February of 2009 that we had our first taste of Smith Island Cake.
- For my mother’s birthday, my family and I were travelling to the Maryland’s Eastern Shore from where we resided in the DC suburbs.
- We stopped at a bakery on the way home to pick up a birthday cake.
- A little sign on the wall said, ″Smith Island Cakes are available for purchase here.″ Smith Island Cakes was something I had never heard of until growing up on the Eastern Shore.
- We purchased it and were delighted with it.
- It was Chocolate Peanut Butter, to be precise.
- My business school diploma had been awarded to me the year prior, in 2008.
- When I was in business school, my aim was to establish an investment firm, which I would name the Plimhimmon Group in honor of a farm that was dear to my late father, and use the proceeds to make investments in small businesses.
- Following my first Smith Island Cake experience, I traveled to Smith Island, where I discovered that the sole bakery on the island was a small business that only produced a few cakes each day for visitors.
- In the next year, they had no intention of reopening its doors.
So I met with a group of islanders, and we came to the conclusion that we should form a corporation.Smith Island, Maryland, was first occupied by the British in the 1600s and is now a national park.It is the sole inhabited island group in the Chesapeake Bay, and it has been thus for centuries.Tylerton, Ewell, and Rhodes Point are the three communities that make up the community, which has a population of around 250 people and is located 10 miles off the coast.Ferry service is restricted, with only one voyage per day being offered on some days.
- Smith Island Cakes have been created since the 1800s, when ladies on the island would pack them and send them with their husbands on the island’s annual oyster harvest in the fall.
- It was intended to serve as a symbol of solidarity and camaraderie, as well as a reminder to the men of the village they had abandoned.
- Creating Smith Island Cakes was the ideal method for the watermen’s families to show them how much they cared and missed them while also assuring them that their prayers for a great harvest and a safe reunion were being answered.
- Smith Island Cakes were officially designated as the state dessert by the Maryland legislature in 2008, but they were still mostly a regionally recognized delicacy at the time.
- Smith Island, as well as Somerset County as a whole, have long had economies that are based on exports, mostly fish, and tourism to a large extent.
- Their GDP per capita was likewise among the lowest in Maryland, and it continues to be so to this day.
We set out to develop our business by combining the cake and its incredible history with my love of cuisine and enthusiasm for hospitality, as well as my wife’s computer science and engineering skills, which she uses to handle our website.We were certain that our firm would contribute to the local economy and create jobs.Most importantly, we would be able to do what we enjoy while also using food to bring people together.We saw a chance to construct our ideal job, to put it another way.We cooked our first cake on June 24, 2009, and it was a success.The amount of money we made in our first month was $248.50.
Starting a bakery on a tiny island in Maryland’s Chesapeake Bay was an ambitious venture that would demand a lot of passion, endurance, and patience, all of which were required.Consumers in all 50 states, as well as customers all over the world, have benefitted from our hundreds of thousands of cakes, pints of ice cream, tins of fudge, and cake bits supplied to them.The bakery was founded as a result of a perfect blend of influences, events, people, and timing that occurred during the course of our lives.
- I’ve always had a passion for eating, cooking, and baking.
- My father and his brothers are all talented cooks and bakers.
- My father, my uncles Dan, Bob, and Jack, as well as my aunt and uncle, always produced breads, baked goods, and goodies for the entire family to enjoy.
- An economics degree, an MBA in finance, and a decade of experience working in risk management and commodities trading qualify me for this position.
My very first job was as a waitress at a restaurant.Throughout high school and college, I was employed in the restaurant industry.Joy and I met at a birthday dinner one evening in 2003, and I knew she was the one for me at our wedding later that year, which took place over dessert, as you might expect.
We’ve even got a photo of it, which you can see below.During the rehearsal dinner, the bride’s sister and her date were photographed by the wedding photographer for posterity.It occurred to coincide with the period of time when Joy and I were getting to know one another.
- I was working as a portfolio manager for a big energy firm in Baltimore at the time of the incident.
- Joy worked as an engineer at a telephone company, developing cell phone towers.
- Joy is an electrical engineer by training, but she comes from a family of scientists who inspire her to pursue her passion.
- Her parents met at Cornell, and all three of her brothers have earned advanced degrees in medicine, engineering, or mathematics, among other disciplines.
- Joy was the most stunningly gorgeous woman I had ever seen in my life.
- She is still there.
- Joy eventually consented to accompany me on a date in February of 2004.
- My roommates commented on Joy’s appearance after our first date, saying she reminded them of actress Andie McDowell.
- Without a doubt, high praise.
- What was my response?
- ″Andie McDowell sends her best wishes.
- Do you have any idea what I believe she looks like?
- ″It’s my wife.″ They were aware of my seriousness.
- We got married later that year, which was a wonderful experience.
- Our children are becoming older, and they like watching television shows and listening to podcasts that feature entrepreneurs and companies in some way.
- During this period of reflection and planning for the future, we felt it would be appropriate to share more of our story with you.
- Every family-owned business has a unique tale to tell.
- This is our property.
Hopefully, you will appreciate it half as much as we have liked experiencing it ourselves.Brian and Joy Murphy have a bright future ahead of them.
Smith Island Cake Is the Recipe from the 1800s We Can’t Get Enough Of
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Meet Smith Island Cake—a beloved Maryland dessert that’s rooted in community and coated in chocolate.
Almost every state in the United States has a characteristic dish or dessert that its citizens like eating. In Maryland’s example, the recipe in question is the Smith Island cake, which is a local institution.
What Is Smith Island Cake?
In the 1800s, ladies on Smith Island would bake cakes for their husbands to eat during the island’s fall oyster harvest.This recipe has been passed down from generation to generation.In order to serve as a symbol of unity and to remind oyster hunters of their loved ones who were waiting for them when they returned home, the cakes were baked.Today, the cake is well-known in Maryland, where it is especially popular as a Christmas treat during the holiday season.A Smith Island cake is, at its heart, a cake made up of numerous thin, pancake-like layers of yellow cake that are divided by a layer of delicious fudge frosting.It’s similar in appearance to a crepe cake, but with fewer and thicker layers.
Despite the fact that this taste combination is regarded the original, bakeries on Smith Island and throughout the Maryland coast have begun to deviate from the classic recipe, offering flavors such as coconut, double chocolate, red velvet, and lemon in addition to the traditional recipe.
How Many Layers Does a Smith Island Cake Have?
The moist yellow cake layers of a Smith Island cake range from eight to thirteen in number, as opposed to ordinary layer cakes, which have just two or three layers of cake.Last but not least, it is up to the individual baker to decide just how many layers to incorporate into their cake.In creating our recipe, we’ve taken the advice of Brian and Joy Murphy, the proprietors of the Smith Island Baking Company in Maryland, who provided the inspiration.Eight layers of fluffy, moist cake are sandwiched together to form their famous cakes.
What Type of Frosting Does a Smith Island Cake Have?
The icing on a Smith Island cake is yet another important component.Instead of buttercream, a thick, fudge-like icing is used to decorate the cake.Historically, this sort of frosting was used instead of buttercream since buttercream did not hold up as well when transported on the yearly oyster hunting expedition.Today, the usage of this style of frosting is purely a matter of custom and customary practice.
How to Make Smith Island Cake – Step by Step
Lauren Habermehl writes for Taste of Home magazine.
Ingredients
- Cake in the color yellow 2-1/4 cup melted butter
- 2-1/4 cup sugar
- 3 big eggs
- 1-1/2 cup buttermilk
- 1-1/2 teaspoon vanilla extract
- 3-3/4 cup cake flour
- 1-1/2 teaspoon baking powder
- 2-1/4 teaspoons baking soda
- 3/4 teaspoon salt
- Frosting with Fudge 2 12 cups evaporated milk
- 8 ounces unsweetened chocolate, coarsely chopped
- 3 tablespoons cocoa powder
- 1 1/2 sticks (3/4 cup) unsalted butter
- 1 1/2 teaspoons vanilla extract
- 3 cups sugar
- 1 1/2 cups evaporated milk
Tools You’ll Need
- Looking for cake pans? Our Taste of Home 9-inch nonstick cake pans are the perfect choice. In addition to strengthening the pan, the embossed pattern allows for more ventilation, which results in more even baking.
- The KitchenAid Artisan stand mixer, for example, is an excellent choice for anyone who bakes on a regular basis.
- Using an offset spatula, such as this Wilton 13-inch version, will make icing cakes a snap. Its angled form aids in spreading icing evenly across a cake, resulting in a clean appearance.
Directions
Step 1: Mix the cake batter
Lauren Habermehl writes for Taste of Home magazine.In a large mixing basin, whisk together the flour, baking soda, baking powder, and salt.Make a mental note to put it away.Using a stand mixer, beat together the butter and sugar until light and fluffy, approximately 3 minutes.Mix on a moderate speed until the eggs and vanilla are fully incorporated.In the next step, gently integrate the dry ingredients while mixing on low until everything is wet; this should take around 1 minute.
Finally, using your mixer on the lowest speed, slowly incorporate the buttermilk into the batter until it is smooth and no lumps remain.
Step 2: Bake the layers
Preheat the oven to 350 degrees Fahrenheit.Then, grease and line two 9-inch cake pans with parchment paper, and bake for 30 minutes at 350°F.Two cake layers will be baked at a time since we are going to presume you do not have eight 9-inch cake pans stashed away in your cabinets.Lauren Habermehl for Taste of Home Pour roughly 3/4 cup (212 grams) of the cake batter into each pan and spread evenly with the back of a spoon to create an equal layer.For Taste of Home, Lauren Habermehl recommends baking the cake for 10-12 minutes, or until it is slightly brown and firm in the centre.Remove the cake from the oven and allow it to rest for 5-10 minutes in the pan before carefully removing the layers and transferring them to a wire rack to complete cooling.
Continue until all eight layers have been cooked.Get our greatest cake-baking tips, which we learnt from Grandma throughout the years.
Step 3: Prepare the fudge frosting
Lauren Habermehl writes for Taste of Home magazine.A medium saucepan with medium heat is used to combine the sugar and evaporated milk, which should be heated until the mixture is slightly warm.Reduce the heat to medium-low and then stir in the chocolate, cocoa powder, and butter until everything is melted.The mixture should be stirred until the chocolate and butter are completely melted and the mixture is warm to the touch.Continue to boil the frosting for another 6-8 minutes, or until it has thickened somewhat.Remove the pan from the heat and mix in the vanilla extract.
Allow for cooling to reach room temperature.Note from the editor: At this point, the fudge will be rather thin.Never fear, the sauce will continue to thicken as it cools down.
Step 4: Assemble
Lauren Habermehl writes for Taste of Home magazine.Starting with the bottom layer of the cake, place it on a plate or cake stand.Then, using a liberal, even coating of fudge frosting (about 2 to 3 teaspoons), cover the whole cake.Place the next layer of cake on top, and then continue the process.Lauren Habermehl writes for Taste of Home magazine.Spread the leftover fudge frosting on top of the cake and down the edges of the cake when you have finished with the final layer.
To get the icing nice and smooth, we recommend using an offset spatula to spread it on.It is not necessary to be concerned if a few rips appear in your cake layers throughout the baking process.Even after the cake has been sliced, these defects will not be visible on the completed product.Following that, I intend to prepare additional traditional Maryland meals.
How to Store Your Cake
Smith Island cake leftovers can be kept at room temperature for up to 2-4 days if they are stored in a covered cake carrier.It’s also possible to preserve the cake in the refrigerator to avoid the fudge from melting if you live in a warm region or have a hot kitchen.If the cake is going to be kept in the refrigerator, make sure to keep it in an airtight cake dome to prevent it from drying out.Taste of Home has more recipes for All-American Cakes that you may try.
Grandma’s Red Velvet Cake
This Red Velvet Cake recipe is a Christmas tradition in our family, and no holiday celebration would be complete without it.It was for Christmas in 1963 that I first made it after discovering the recipe in the newspaper, and my mother continued the practice until her death in the early 1980s.It’s different from other Red Velvet Cakes I’ve had over the years since this one has only a slight chocolate flavor and the frosting is as light as snow, which makes it stand out from the crowd.Katherine Davison of Charlotte, North Carolina, contributed to this article.Recipes may be obtained by clicking here.
Hummingbird Cake
My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey
Lemon Pound Cake
Every year on his birthday, I make him this magnificent hummingbird cake. It is his favorite, therefore I make it every year. Any celebration would be incomplete without this dessert, which would be especially delicious with a summer dinner. — Nancy Zimmerman, Cape May Court House, Cape May County, NJ
Cherry Cola Cake
When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina
Chocolate Angel Cake
When I was married in 1944, I couldn’t even boil water on the stove. My beautiful mother-in-law taught me how to make the lightest angel food cakes imaginable, a speciality of hers. This chocolate variation is a simple and visually appealing dessert. • Joyce Shiffler (Colorado Springs, Colorado) says:
Fresh Plum Kuchen
This soft fruit-topped cake is especially delicious in the late summer when plums are in season. The plum slices, placed in rings on top, are very inviting. I occasionally use fresh pear or apple slices in place of the dried fruit for variation. —Anna Daley of Montague, Prince Edward Island, Canada
Carrot Cake with Pecan Frosting
My husband is a huge fan of this easy, old-fashioned carrot cake recipe that I make every week. Even without the nuts, the icing is still rather delicious. A. Badon, of Denham Springs, Louisiana
Crustless New York Cheesecake
This decadent cheesecake has a silky texture and is wonderfully creamy. Despite the fact that the cake does not have a crust, I am confident that everyone will enjoy it. The author, George Parsell, of Flushing, New York
Favorite Coconut Cake
Whenever I’m looking for a show-stopping dessert for a big event, this is the recipe I reach for. My guests are grateful that I do! Edna Hoffman of Hebron, Indiana, sent this message.
Salted Caramel Cappuccino Cheesecake
If you’re like me and have had to migrate from Seattle, you’ve probably thought about making this salted caramel cheesecake with coffee and espresso tastes to cheer you up on those days when you’re sad about leaving one of the world’s best coffee locations. Julianne Merriman, of Cold Brook, New York
Southern Lane Cake
This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.
German Chocolate Cake
In the opinion of my husband, this is the greatest German chocolate cake recipe that exists anywhere in the world. A light crunch from the nuts, a sweet coconut flavor, and a drizzle of chocolate can be found in every mouthful of this recipe by Joyce Platfoot of Wapakoneta, Ohio.
White Texas Sheet Cake
Because this cake tastes better the longer it rests, I try to make it a day ahead of time if possible. My mother-in-law introduced me to this delightfully rich sheet cake, which I have since made myself. No one can stop with just one piece of this cake, thanks to its creamy icing and mild almond taste. Brownsburg, Indiana resident Joanie Ward shared her thoughts on the subject.
Boston Cream Cupcakes
Boston cream cupcakes have been a favorite bakery treat of mine since I was a youngster, so I created this simple recipe to recreate the classic dessert. Jean Holt of Mendota Heights, Minnesota, contributed to this article.
Lady Baltimore Cake
I initially prepared this cake for my father’s birthday, and it has since been his favorite and only cake request. This cake has a diverse flavor profile and is one-of-a-kind. • Cleo Gonske from Redding, California says:
The Secret History of Smith Island Cake
The layers of Maryland’s official state dessert are revealed as we dig deeper.Smith Island Cake is proudly served in roadside stands all along Route 50, from the Bay Bridge to the coast, as well as in restaurants from the D.C.suburbs to Annapolis to Baltimore to Cambridge and everywhere in between.Today, it seems clear that the dessert with eight to ten layers, equal parts cake and fudgy frosting, should be designated as the Maryland State Dessert, as it has been for decades.
However, prior to the 1990s, the cake could be found almost nowhere else save Smith Island.Outside of the lower Eastern Shore, the crab cake was the cake that was most closely identified with Smith Island.The cake’s excellence originates from the distinct Smith Island culture, which is layered with equal layers of mythology and tradition.
Mrs.Kitching’s Smith Island Cookbook, co-written by Frances Kitching and Susan Stiles Dowell, was published in 1981, and it became a landmark cookbook for Smith Island cuisine.It is jam-packed with dishes that are characteristic of Chesapeake Bay fishing villages, including crab cakes, crab soup, clam chowder, crab imperial, and just about any other crab dish you can think of.Smith Island Cake, or anything remotely similar to it, is conspicuously absent from the first edition.According to reports of church camp meetings and other activities held on Smith Island, pies were the dessert of choice, which was something Mrs.
Kitching loved as well.Mrs.Kitching stated in an article published in The Washington Post that ″pies were my grandmother’s favorite, and I learned all I know about cooking from her.″ Mrs.Kitching could not have thought the cake was remarkable, which could have been one of the reasons she didn’t include it.The Smith Island Visitor’s Center was established in 1989 as a result of the efforts of folklorist Elaine Eff, who came to Smith Island in 1989 to interview Smith Islanders and assist in the creation of the facility.
Her search for a cake with thin layers and equal portions frosting and cake took her all around the country.When she inquired as to what she was looking at, she was given the response, ″It’s cake,″ as if there was nothing special about it.She, on the other hand, was well aware that this was no ordinary cake; this was something entirely unique to Smith Island.In spite of the fact that Kitching subsequently claimed credit for potentially having created the first Smith Island Cake, other residents of the island dispute this assertion.A number of well-known bakers, like as Mary Ada Marshall, have stated that they inherited the recipe from their grandmothers, who in turn learnt it from their grandparents.
The cake, Eff discovered, was genuinely prevalent on the island, and each matriarch had her own variant of the recipe and number of layers in her cake, which she attempted to trace down to a specific woman.Even more puzzling is the question of how the thin layers came to be.Eff notes out that the island didn’t have electricity until the 1950s and 1960s, and that baking thin layers in a wood-fired oven was easier than baking big layers in a conventional oven.
- The thick, fudge-like frosting between the thinner layers, according to another idea, aids in keeping the cake fresh while watermen are out on their boats.
- While the popularity of the cake is growing, as Kara Mae Harris of the Old Line Plate food blog points out, ″the cake’s burgeoning reputation simply helps to further obfuscate the cake’s genuine origin or ‘purpose,’ as if the cake ever needed a ‘purpose,’″ she says.
- Isn’t it conceivable that the goal of the cake’s design is just to consume the maximum amount of cake to icing feasible?
- The fact that it originated in a community made it an excellent candidate for state food status.
- Smith Island’s economy was already suffering from a decline in population and a reduction in the number of watermen’s employment by the mid-2000s.
- Lower Eastern Shore Heritage Council members and those involved in the tourism industry believed that designating the cake as Maryland State Dessert would not only create economic opportunities for women who would sell the cakes, but would also help to make Smith Island a destination that people were interested in visiting.
They reached out to then-Delegate D.Page Elmore, who wrote legislation and submitted it during the 2008 session of the Virginia General Assembly.Eff recalls hearing people remark that a law like this would never pass the first time it was brought up for consideration.People always seem to have a problem with anything that is classified as a state representative, as they do with nearly anything else.As alternatives, according to a 2008 article in the Baltimore Sun, Berger cookies, Hutzler’s fudge cake, and Haussner’s strawberry pie are recommended.Once again, Smith Island Cake appears to be the obvious choice when looking through the list of alternatives.
- With the exception of Hutzler’s department store and Haussner’s Restaurant, those three desserts were created for commercial use, but the people of Smith Island baked theirs for weddings, picnics, funerals, religious functions, and just ordinary eating—it was a cake of the people.
- The Smith Islanders, on the other hand, had more than just disagreement; they also had cakes.
- According to Eff, they distributed a slice of cake to each member of the general assembly during the session.
- The measure was approved.
- The story was taken up by national news channels, and by the end of the year, everyone was familiar with the moniker Smith Island.
Brian Murphy, an entrepreneur with a background in commodities trading, was the first to notice what made the cake unique: the tale behind it.Following the passage of the Act, he launched Smith Island Baking Company in Ewell, where he began delivering cakes across the country.The bakery hired local women, and the cake’s reputation enabled ladies like Mary Ada Marshall to sell their cakes over the mail as well as in person.Having spent years dealing with the difficulties of exporting cakes from an island in the middle of the Chesapeake that could only be reached by boat, Murphy decided to relocate his company to Crisfield in 2015.Residents of Smith Island felt the impact of the relocation.
Women who worked for the firm were laid off, and tourism suffered as a result.″A lot of people come specifically to come to the bakery,″ says Darren Jones, who lives on the island.In 2018, he and his wife Kathey came to the conclusion that something needed to be done about it.They founded the Smith Island Bakery in Ewell with the purpose of assisting the island’s economy while also providing tourists with a taste of traditional Smith Island fare that was baked on the premises.Today, they ship cakes all across the country and teach cake-baking workshops to people of all ages.Darren claims that the cake, as well as its status as the state dessert, has ″attracted a lot more attention over here,″ and he believes that this attention will help to keep Smith Island’s economy and people afloat in the future.
For the time being, it has been an overwhelming success.
STATE SYMBOLS
Maryland State Dessert – Smith Island Cake
- Maryland Foods
The Smith Island Cake was designated as the official state dessert of Maryland on October 1, 2008.(Chapters 164 & 165, Acts of 2008; Code General Provisions Article, sec.7-313).According to tradition, the cake is made up of eight to ten layers of yellow cake, with chocolate icing sandwiched between each layer and spread all over its surface.
However, various variants have arisen, both in terms of the tastes of the icing and the cake’s actual composition.Smith Island Cake, Somerset County, Maryland, 2008.Smith Island Cake, Somerset County, Maryland, 2008.
Smith Island, which is home to Maryland’s State Dessert, is the state’s last inhabited island, and it can only be reached by boat.Smith Island, located twelve miles west of Crisfield in Somerset County and 95 miles south of Baltimore, is a barrier island straddling the Maryland-Virginia border.Smith Island Cakes, Somerset County, Maryland, 2008.Smith Island Cakes, Somerset County, Maryland, 2008.Smith Island, which was first colonized in the 1600s, has been the home of watermen and their families for hundreds of years.
A unique island culture and custom evolved as a result of their seclusion, and it has been perpetuated to this day, including their love of multi-layered cakes.Smith Island Cake, a classic 10-layer cake from Smith Island, Newfoundland.Smith Island Cake, Somerset County, Maryland, 2008.Smith Island Cake, Somerset County, Maryland, 2008.
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Maryland Manual On-Line
Search the Manual e-mail: [email protected]
The Smith Island Cake was officially designated as Maryland’s official state dessert on October 1, 2008, when it was first served (Chapters 164 & 165, Acts of 2008; Code General Provisions Article, sec.7-313).According to tradition, the cake is made up of eight to 10 layers of yellow cake, with chocolate frosting sandwiched between each layer and spread all over the top and bottom layers.The cake itself, as well as the icing varieties, have undergone several modifications over time.
In 2008, Smith Island Cake was baked on the island of Smith Island in Somerset County, Maryland.It is exclusively accessible by boat, and it is the last inhabited island in Maryland.Smith Island is home to the State Dessert.
Smith Island, located 12 miles west of Crisfield in Somerset County and 95 miles south of Baltimore, is a barrier island straddling the Maryland-Virginia state boundary.In 2008, three Smith Island Cakes were photographed on the island of Smith Island in Somerset County.Watermen and their families have lived on Smith Island since the 1600s, when it was first colonized by Europeans.They established and preserved an island culture and tradition, which includes a love of multi-layered pastries, as a result of their geographic seclusion.Smith Island Cake, a 10-layer cake with a traditional recipe.
In 2008, Smith Island Cake was baked on the island of Smith Island in Somerset County, Maryland.
Smith Island Cake
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Ingredients
The original recipe yields 16 servings (as written). The ingredient list has been updated to match the number of servings stated.
Directions
- Checklist for Instructions Preparing the frosting is the first step. In a medium saucepan, heat the cream and corn syrup over medium heat, stirring constantly, until the mixture comes to a simmer but does not boil. Take the pan off the heat. Advertisement
- In a large microwave-safe dish, combine the hot cream mixture with the chocolate and stir until smooth. Allow for 2 minutes of resting time after adding the salt. Whisk until totally smooth, then set aside to cool to room temperature (approximately 1 hour) before serving. Set aside to cool in the refrigerator for 45 minutes or until it has thickened and become spreadable, stirring halfway through.
- Step 3Prepare the cake layers in the meantime: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) (175 degrees C). Cooking spray nine 8 1/2-inch round disposable cake pans with a little coat of oil. Prepare the bottoms by lining them with parchment paper and lightly spraying them with cooking spray
- To make the butter smooth and creamy, use a stand mixer fitted with the paddle attachment on medium speed for about 1 minute or until it is smooth and creamy. Gradually add the sugar and continue to beat until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating only until they are well mixed after each addition. Blend in the vanilla extract.
- Step 5In a medium-sized mixing basin, sift together the flour, baking powder, baking soda, and salt. Step 6Add the flour mixture to the butter mixture in three batches, beginning and ending with the flour mixture, and beat on medium speed until well combined. Divide the batter equally (approximately 1 cup each) among the prepared pans and smooth with an offset spatula to make a flat surface. Bake until a wooden pick inserted in the center comes out clean, 12 to 14 minutes, depending on how many batches you have. Allow 10 minutes for the pans to cool on a wire rack. Cakes should be transferred to wire racks to cool entirely (approximately 20 minutes).
- In a tiny offset spatula, spread 1/3 cup frosting onto one cake layer on an 8-inch circular cake board. Repeat with the other cake layers. Add another cake layer on top and spread with the remaining 1/3 cup frosting. To make more layers and frosting, repeat the process as needed. Using a thin coating of icing, cover the top and edges of the cake with a thin layer of frosting. Refrigerate the cake for 1 hour and set aside the leftover frosting
- Step 8Place the cooled cake on a wire rack set over a baking pan with a rim. Heat reserved icing in 30-second intervals at medium (50 percent power), stirring after each interval, until smooth and pourable, about 1 1/2 to 2 minutes on medium power (50 percent power). Pour the icing over the top of the cake in a slow, steady stream, starting in the middle and working your way out to the borders so that it runs down the sides of the cake. With a little offset spatula, smooth down the sides and fill up any gaps that may exist.
- Step 9Chill the cake for about 1 hour, or until it has set. Transfer the cake to a serving platter with caution. Keep the dish at room temperature.
Cook’s Note:
It is really beneficial to build this on a cake board and then move it to a cake stand after it has been chilled a second time.You could prepare the layers in three 8-inch circular metal pans, but this would need allowing the pans to cool between each successive layer.Because the pans were disposable, it was simple to remove one batch and instantly replace it with the second and third batches.This prevents the batter from sitting for an excessive amount of time and running the risk of inflating.
It also helps to have the extra safety net of parchment paper lined baking pans because the layers are so thin in this recipe.
Nutrition Facts
Per serving: 845 calories; 10.1 grams of protein; 78.5 grams of carbs; 55.5 grams of fat; 188.3 milligrams of cholesterol; 395.9 milligrams of sodium. Nutrition in its entirety
The Towering Smith Island Cake Features 9 Layers Covered in Fudge Frosting
| Nutrition Facts (per serving) | |
|---|---|
| 678 | Calories |
| 29g | Fat |
| 95g | Carbs |
| 10g | Protein |
Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 678 |
| % Daily Value* | |
| Total Fat 29g | 37% |
| Saturated Fat 12g | 61% |
| Cholesterol 107mg | 36% |
| Sodium 446mg | 19% |
| Total Carbohydrate 95g | 35% |
| Dietary Fiber 3g | 11% |
| Total Sugars 67g | |
| Protein 10g | |
| Vitamin C 0mg | 2% |
| Calcium 193mg | 15% |
| Iron 5mg | 26% |
| Potassium 326mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
- Basically, ultra thin layers of vanilla cake layered with the fudgiest of chocolate frosting are what all cake fantasies are made of. (Nutrition information was estimated using an ingredient database and should be considered an approximation.) And this delectable treat is available in the shape of Smith Island Cake, which was called for the island’s location off the coast of Maryland. No one knows precisely how the dessert, which is officially known as Maryland’s state cake, came to have such a fascinating place in the history of the Mid-Atlantic region. Fudge was used in place of typical buttercream icing because it could withstand the rigors of being carried away with local oyster fishermen. It quickly became a Maryland institution, and it is being produced on Smith Island today. There are nine different thin layers of vanilla cake required for this American classic, which seems a lot more complicated than it actually is. In part as a result of their thinness, the fudgy frosting is absorbed by the layers of cake, resulting in something really moist and wonderfully delicious. The icing for this cake, as well as the cake itself, is generally prepared using evaporated milk. It is only used in the frosting portion of this recipe. Unsweetened chocolate is also traditionally used in the frosting, but in this recipe, we also use bittersweet chocolate into the icing. Although you need to create a large number of cake layers, the cake layers bake rapidly, which speeds up the entire assembling process. —and the end product will be well worth it, we guarantee it. The reaction you will receive when you cut into a Smith Island Cake in front of your guests is unbeatable, and the fact that neither the cake nor the icing requires the use of a stand mixer is also a plus. For the Cake: 2 cups granulated sugar
- 2 cups flour
- 1/2 cup extra-virgin olive oil
- 1-tablespoon pure vanilla extract
- 2 huge quail eggs
- 2 big egg yolks, beaten
- 1 1/2 cups unsweetened almond milk
- 3 cups unbleached all-purpose flour
- 2-tablespoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon of sea salt (optional)
- To make the frosting, use the following ingredients: 2 cups light brown sugar
- 1 cup evaporated milk
- 3 1/2 ounces unsweetened chocolate chopped
- 2 1/2 ounces bittersweet chocolate chips
- 1/2 cup unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 3 1/2 ounces unsweetened chocolate chopped
- 2 1/2 ounces bittersweet chocolate chips
- Assemble all of the materials
- Preheat the oven to 350 degrees Fahrenheit and oil three 8-inch baking pans with cooking spray or melted butter before beginning. Prepare the bottoms by lining them with parchment paper.
- Pour the ingredients for the cake into a large mixing bowl and whisk rapidly until everything is well combined.
- Add the eggs and yolks one at a time, whisking after each addition to ensure that they are fully incorporated.
- After that, add the milk and mix it in one more time.
- In a large mixing basin, whisk together the flour, baking powder, baking soda, and salt. Using a flexible spatula, gradually fold the dry ingredients into the wet ingredients in three additions until just combined. Even though the batter will have lumps in it, it is forgiving, and you may whisk it together quickly before pouring it into the cake pans.
- Cook the cakes for about 10 minutes, flipping the pans midway through, using just a scant 2/3 cup of batter in each. When a toothpick is inserted into the cake layers and comes out with a moist crumb or two, the cake layers are done.
- After allowing the pans to cool until they are easy to handle, flip the layers onto cooling racks and continue the process twice more with the remaining batter. In between each round, clean, grease, and paper the pans to prevent sticking. When you’re finished, you should have between 8 and 9 layers in total.
- While the layers are baking, prepare the icing. Prepare the chocolate sauce by combining the sugar and evaporated milk in a medium saucepan over medium heat and cooking until the sugar is melted. Then, turn up the heat to medium high and continue to cook until the chocolate is melted.
- Once the chocolate has melted, decrease the heat to medium and whisk occasionally until the mixture thickens, about 10 to 15 minutes. It should resemble hot fudge sauce at this point.
- Add the vanilla and salt, mix, and transfer to a separate vessel (this will help it cool and thicken more rapidly) before setting it aside to cool and thicken more completely. You may speed up the process by placing it in the refrigerator and stirring it often.
- To frost the cake, start by placing a layer on a cake stand and spreading a quarter cup of frosting over it.
- Repeat the process with another layer on top. Continue stacking and frosting until you’ve used up all of your layers.
- Decorate the top of the cake and the sides of the cake with the icing. Make sure to lay the frosting aside for least 30 minutes before using it.
- Use sanding sugar or sprinkles to dress up the cake if you like.
Recipe Tips
- When stored on a counter top, loosely covered with plastic wrap, the cake will keep for up to 3 days.
- If the frosting becomes stiff while you are spreading it, gently reheat it on the stovetop over low heat for a few minutes.
- If you find yourself with insufficient batter for the last round of cake-layer baking, it is OK to bake two or three layers with only 1/2 cup batter, for example, if that is all you have left over from the previous round. Bake the layers for approximately 9 minutes total, using less batter.
- Don’t be concerned if you don’t finish with all nine layers—eight is good (or even seven! )
- If you wish to cover your cake with a thick layer of icing, double the frosting recipe.
Recipe Variations
- Instead of whole milk, you can use buttermilk or heavy cream if you don’t have any on hand.
- Use sprinkles or sanding sugar to dress up the cake if you so wish
Mrs. Kitching’s Original Smith Island Cake
Traditional Chocolate Icing is used to decorate this Smith Island Layer Cake.The official Maryland State Dessert, which is a treasured Maryland tradition, is a show-stopper on any dinner table.When you look at Smith Island cake, you might think it’s too pretty to eat…but it’s actually rather good!
It has thin layers of delicate yellow cake between each layer of rich, indulgent frosting…and it’s quite wonderful!There is no definitive answer as to how this delectable delicacy came to be, although many people attribute it to Mrs.
Fraces Kitching, whose simple and excellent recipe from Smith Island’s official cookbook is offered here.Try it out, wow your friends, and report back to us on how much you like it!Recipe for Layer Cake: Ingredients 6 eggs 1 cup evaporated milk 2 teaspoons vanilla 1 cup water 2 cups sugar 2 pieces unsalted butter, chopped into chunks (1 cup) 3 cups flour 1 1/4 teaspoon salt 1 heaping teaspoon baking powder 1 cup evaporated milk 2 teaspoons vanilla 1 cup water Step 1: Cream together the sugar and butter until light and fluffy.Add the eggs one at a time, beating well after each addition.Combine the flour, salt, and baking powder in a large mixing bowl.
One cup at a time, stir into the egg mixture.Using the mixer on low speed, carefully pour in the evaporated milk, followed by the vanilla and the water.Only until the mixture is homogeneous in color.In each of ten 9-inch lightly oiled baking pans, pour three serving spoonfuls of batter into the pans and distribute evenly with the back of a serving spoon.Three layers at a time on the center rack of the oven for 8 minutes at 350°F, rotating halfway through.
Once a layer is complete, you may remove it from your ear and you will not hear it sizzle anymore.Step 3: Begin creating the frosting as soon as the initial layers of the cake are placed in the oven.As the layers of the cake are completed, assemble the cake.Allow the layers to cool in the pans for a couple of minutes.Use a spatula to run around the edge of the pan and gently slide the layer out of the dish.
No one will notice if it tears after the cake is ready, so don’t be concerned about it.Between each layer, use two or three serving spoonfuls of icing to bind the layers together.The remaining frosting should be used to cover the top and sides of the cake.
- Make sure to push any frosting that has gotten onto the plate back onto the cake.
- 2 cups sugar 1 cup evaporated milk 5 ounces unsweetened chocolate 1 stick unsalted butter 1 teaspoon vanilla 2 cups sugar 1 cup evaporated milk 1 teaspoon vanilla Step 1: In a medium-sized saucepan, combine the sugar and evaporated milk.
- Cook and whisk constantly over medium-low heat until the mixture is heated.
- Step 2: Melt the chocolate in a saucepan over low heat.
- Step 3: Melt the butter in the pan.
- Step 4: Bring the mixture to a slow boil over medium heat for 10 to 15 minutes.
Every few minutes, give it a good stir.Pour in the vanilla extract.The icing will be thin at first, but it will thicken as it cools.Make Your Cake Exactly What You Want It To Be!Depending on the baker, you can add nuts (typically black walnuts or pecans), fruit (some of which is only available in season), candy bar bits, jams or jellies to practically any cake.Some sellers currently provide odd mixes such as: Black and Red (alternating layers of devil’s food cake and red velvet cake), Checkered Cake, Neapolitan, and others (see below).
- These delectable cakes store nicely, whether as a whole cake, in parts, or cut into slices.
- Tidewater Publishing published the first edition in 1981, and Schiffer Publishing, LTD published the second edition in 2011.
- More Taste of Maryland Recipes may be found here.
Smith Island Cake
It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.Unless you were born and raised in Maryland, it’s probable that you’ve never heard of Smith Island cake.Even if you reside in the area, you may not be aware of the situation.
In fact, I had no clue what Smith Island cake was until I received an email from a reader encouraging me to give it a try.After a little investigation, recipe testing, and a LOT of taste testing, allow me to present to you a handmade version of the Smith Island cake, which is the official dessert of the state of Maryland.Because just a few of states have an official state dessert, you can be sure that this one is exceptionally unique!
Smith Island, a barrier island in the Chesapeake Bay between Maryland and Virginia that can only be reached by boat, is the location of this breathtaking natural wonder.According to what I’ve read, the cake goes back to the early 1800s (or perhaps the 1600s, depending on who you ask!) when Smith Islanders would send the cake with watermen on their annual fall oyster harvest.As opposed to frosting with buttercream, fudge is used to decorate this cake since it stays fresher for longer.Today’s cake towers include anywhere from 8 to 14 extremely thin layers and are available in a range of flavors such as lemon, carrot cake, coconut, and strawberry, among others.We’re keeping with the traditional Smith Island cake, which is a delicious yellow cake topped with chocolate fudge frosting and served warm.
Sprinkles are completely optional, but I always suggest a little rainbow joy.The only thing to know about Smith Island cake is that it is decadently moist, and no other cake in the earth can even come close to competing.The chocolate frosting oozes down into the pencil thin cake layers, and if you start with a moist yellow cake, there’s no doubting that this will be the most soft and moist cake you’ve ever had the pleasure of tasting.In essence, this is a 9-layer yellow birthday cake with a yellow frosting.While there are other yellow/vanilla cake mixes that I enjoy, my checkerboard cake was the first to come to me while thinking of cakes and cupcakes.
It makes a large amount of batter, which I am certain will spread evenly across numerous layers.I used the same mixture for my vanilla naked cake, which turned out beautifully.It’s a straightforward batter, made out of sifted all-purpose flour, butter, sugar, eggs, and buttermilk, among other ingredients.I wasn’t sure how many layers I’d be able to get out of this dough, but I ended up baking nine layers in the end.As a result, I used a little less than 1 cup of batter per cake because I had around 8 cups of batter to deal with.
There’s no reason why you couldn’t prepare 8 cakes with 1 cup of batter each.Instead of preparing three or four thick cakes and carefully slicing them horizontally to make layers, the nine cake layers are prepared one at a time in separate pans.Baking each cake layer separately does not take any longer since the thinner cakes bake in less time in the oven, around 12 minutes per layer, than the thicker cakes.
- They’ll be done in less than 40 minutes if you bake them in three batches.
- This procedure also guarantees that each layer is cooked in a uniform layer throughout the process.
- The risk of over- or under-baking when baking a pair of thicker cakes is increased, and the cakes are more prone to sink in the middle since they are so thick.
- If you have more than three 9-inch cake pans, you may bake many cakes at the same time.
- I made four cakes twice and then one cake on its own.
- In the event that you have less than three 9-inch cake pans, simply bake the cakes in batches until all nine of them are done.
Spread the batter evenly across the cake pans as evenly as possible.It’s a very thin coating of batter on top of the cake!In order to ensure that the cakes will emerge from the pan without breaking, oil the parchment paper and line the pans with it.Thinner cakes not only take less time to bake, but they also require less time to cool when they have finished baking.Allow the cakes to cool on the counter for a few minutes.I piled them together in this shot so you could see how thin they are without the frosting on top.
- Because the cakes are delicate, use caution when chilling them and putting them together for assembly.
- While the yellow cake layers are wonderful, the chocolate fudge frosting is what makes this cake stand out from the crowd.
- Icing is prepared on the stovetop and allowed to cool before being placed between the layers of the cake.
- In the recipe that follows, I strongly advise you to start with the frosting.
- Allow it to cool and thicken while the cake layers are baking.
The most efficient method of saving time!The chocolate fudge frosting reminds me of hot fudge, which is a delicious dessert.It will cool down before being applied on the cake, but in terms of taste and thickness, hot fudge is the winner hands down.In contrast to hot fudge, however, this frosting ″sets″ on the cake’s surface.Consider the consistency of a thickish chocolate glaze.
What’s the best part?Smith Island cake is made entirely of cake and frosting, and every piece is delicious.There will be no frosting-free forkfuls.On a burner, mix the butter, heavy cream, chopped chocolate, and sugar until smooth and creamy.Depending on your tolerance for sweetness, you can use semi-sweet, bittersweet, or unsweetened chocolate to make this recipe.I grab for a bar of bittersweet chocolate that weighs 4 ounces.
A small amount of corn syrup is used to add shine, although it is absolutely optional.Finish up the frosting with a few drops of vanilla extract and a sprinkle of salt if desired.This is unquestionably a cake for chocolate enthusiasts.Unlike delicately decorating a cake with buttercream, the thicker icing is considerably simpler to work with.
Spread it evenly over the cake layers with a spoon.It will spill down the edges, but it is exactly what adds to the attractiveness of the dish, much like Boston Cream Pie.Accept and celebrate the exquisite shambles.The amount of moisture in this cake is actually visible.If there ever was a cake like this, it was this one.
- So stunning, and it takes less time to prepare, cool, and decorate than the majority of other cakes.
- Ladies and gentlemen, please enjoy this Smith Island cake!
Description
Maryland’s official dessert is Smith Island cake, which originated in the state of Maryland.This gorgeous cake is made up of nine layers of scrumptious yellow cake and three layers of chocolate frosting.It is the chocolate frosting that seeps down into the cake layers that results in the most wonderfully moist cake you have ever tasted!If you want to make it extra special, garnish with sprinkles.
Chocolate Icing
- *Cruelty chopped bittersweet chocolate bar from a 4 ounce bar (113g) bittersweet chocolate
- 6 Tablespoons (85g) unsalted butter, sliced into 6 pieces
- 1 and 2/3 cups (335g) granulated sugar
- 1 cup (240ml) heavy cream
- 2 teaspoons corn syrup (optional, for shine)
- 1 teaspoon pure vanilla extract
- pinch salt
- 1 and 2/3 cups (335g) granulated sugar
- 1 cup (240ml) heavy cream
- 2 teaspoons corn syrup (optional, for shine)
- 1 teaspoon pure vanilla extract
- pinch salt
Cake
- 5 large eggs, at room temperature
- 2 1/2 teaspoons pure vanilla extract
- 1 and 3/4 cups (420ml) buttermilk, at room temperature*
- optional: rainbow sprinkles for garnish
- 3 and 3/4 cups (443g) all-purpose flour* (spoon and leveled)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 cups (3 sticks
- 345g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 1 and 3/4
- Prepare the icing first: The icing must be allowed to cool completely and thicken before it can be used. In a medium saucepan set over medium heat, combine the butter, chocolate, granulated sugar, heavy cream, and corn syrup until the butter is melted. Stir continually until the butter is completely melted. Once the sugar has dissolved and the liquid has come to a boil, continue to stir the mixture occasionally. Allow for 1 minute of boiling time. Remove the pan from the heat and add the vanilla essence. Taste (be cautious, it’s hot!) and enjoy! If preferred, finish with a sprinkling of salt. I always use a pinch of salt. Allow it thicken and chill for at least 1-2 hours, or until it has a spreadable consistency, before covering and placing in the refrigerator. This will give you ample time to bake and chill the cake layers completely. If you wish to prepare ahead of time, go to the make ahead suggestion. This recipe makes approximately 2 and 1/4 cups frosting.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Three 9-inch cake pans should be greased before lining with parchment paper and then greasing the parchment paper. It is important to use parchment paper to ensure that the thin cakes are released from the pans smoothly
- otherwise, they may fracture and crumble. (You may either reuse the parchment for each of the nine cakes or cut nine individual circles out of the parchment.)
- Make the cake by following these steps: In a large mixing basin, whisk together the flour, baking powder, baking soda, and salt until well combined. Make a mental note to put it away. Using a handheld or stand mixer fitted with a paddle or whisk attachment, whip the butter and sugar together on high speed for about 3 minutes, or until smooth and creamy. A rubber spatula may be used to clean up any food that has stuck to the sides or bottom of the dish. Add the eggs one at a time, beating well after each addition, on medium-high speed. In a separate bowl, whisk together the vanilla essence. A rubber spatula may be used to clean up any food that has stuck to the sides or bottom of the dish. With a rubber spatula, scrape along the edges and up the bottom of