An excuse for cake.
Whatever you wanna call it
It’s been TWO YEARS!
Two years of my ramblings, which apparently people like to read.
I’ve talked about wisdom teeth,
how my brain likes to remind me of embarrassing things I do when I’m trying to go to sleep,
burning my mouth on boiling hot juice,
how me and pop culture don’t mix,
and most importantly
I can now totally get all emotional and gushy about this, because blogging has totally changed everything for me and I literally can’t imagine what my life would be like if I wasn’t doing this! I wouldn’t have discovered my passion for food photography, and I’m waaaay more creatively aware than I was 2 years ago. But then there’s also all of your comments, tweets, likes and everything else. You’re all so supportive, kind and funny. So THANK YOU! It makes me want to dance like this, and send cupcakes in the mail to everyone.
There are many more stories and facts for me to share, I’m sure. For today, I’m going to tell you about how I don’t like making layer cakes (which you may have noticed by the lack of layer cakes on this blog).
Really, even after 730 days, and over 100 recipes, I think I’ve only posted one recipe for a layer cake. It’s not like I don’t like cake, I love cake. Cake and me? Bahst frahnds.
a) I’m terrible at icing / decorating cakes
b) layer cakes are usually for celebration events for someone else so I can’t cut into the cake
c) layer cakes are also very big, and there’s only 3 people in this household soooo that’s a lot of cake to consume.
d) the cake layers always dome when they bake and leveling cakes is super messy (plus you have to wait for the layers to cool for A MILLION YEARS and I’m not a very patient person)
Also baking multiple cake layers for a nice tall cake, when you only have two cake pans is pretty much the most annoying thing evar.
I ain’t cleaning that cake pan up just to use it straight away, again. Ugh.
Okay so I’ve found many faults with layer cakes.
However, this layer ‘cake’ seems to overcome quite a lot of those hurdles.
It’s made with PANCAKES!
Which means, multiple layers within like 10 minutes (and no ovens so it’s no-bake!)
They’re all completely flat
They’re smaller so you can make MINI layer cakes.
(aghhhh so cute omg)
It’s a celebration basically for myself today and I don’t care if the cake has been cut.
It doesn’t over come the decoration thing, but there’s a whoooole lot less cake to frost + decorate there. (srsly, if you knew how long it took me to frost this cake, many people would lose faith in me as a baker)
See, the pancakes solve a lot of problems here.
I knew I didn’t want to make a layer cake for this blog birthday (because of the reasons above), and I’d been thinking about a pancake cake for quiiite a long time before hand (because I don’t understand how you can look at a stack of pancakes and not see it as a mini cake, c’mon). And then with Beth’s waffle cake last week (which I just looked at again, and now I realise it has cherries on top too.. so apparently I’m doing some subconscious decoration copying , okayyy…. :/ ) , it pushed me over the edge and I knew I would be making a pancake cake for today.
Now, you can’t expect this to be like a normal cake. It’s just a stack of pancakes with frosting disguising it as a cake.
If you put the frosting on the pancakes whilst they’re still warm, it melts into a reaalllyyy good buttery sweet syrup to eat with them as you would maple syrup. Or you can do as I did and let the pancakes cool and then frost them in a stack.
Whatever you want, (wo)man!
- I make my own pecan butter by toasting pecans lightly in a skillet until just fragrant. Then I blend them in a food processor with 1 tbsp of oil for a a few minutes, scraping down the sides of the blender bowl every now and then, until smooth + liquidy. It’s also AMAZING on toast w/ some maple syrup, or on yogurt with some fruit.
- If you are a perfectionist (like I was for this cake) you can use a 2.5″ – 3″ round pastry ring to cut the pancakes once cooked, into circles all the same size
- 1¼ cups all purpose flour
- 1 tbsp baking powder
- pinch of salt
- ¾ cup buttermilk
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp oil (I used melted coconut oil)
- 1 tbsp agave syrup
- ¼ cup butter, softened
- 3 oz powdered sugar
- 3 tbsp pecan butter (or v. finely chopped or ground pecans)
- ½ tsp vanilla bean past (or 1 tsp vanilla extract)
- 2 tbsp malted milk powder
- 1-2 tbsp milk
- Make the pancakes by combining the first 3 ingredients in a bowl. Make a well in the center and add the rest of the pancake ingredients. Stir together until just combined.
- Pour heaped tablespoons of batter into a large, non-stick frying pan preheated with a little oil. Cook over a medium-low heat until bubbles form + burst on the surface of the batter. Flip the pancake using a metal spatula and cook on the other side until golden brown, then remove from the pan and transfer to a cookie tray. Repeat until all the batter has been used up.
- Make the frosting by creaming all the ingredients together in a medium bowl. Add 1 tbsp of milk at first and if you need it, add the second tbsp.
- Stack the pancakes, with layers of frosting in between, then frost the outside of the cake if you want too (I use a smooth butter knife to smooth it all out).