This cake will be a hole in one with any golf enthusiast. The Wilton golfer and flag are available at many craft and cake decorating stores.
- Portion size 24 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Chocolate Cake
This moist cake is easy to make with a hand mixer and sturdy enough to cut into various shapes.
1 1/2 cups butter, softened 375 mL
2 1/4 cups granulated sugar 550 mL
3 eggs 3
11/2 tsp vanilla 7 mL
3 cups all-purpose flour 750 mL
3/4 cup cocoa powder 175 mL
1 1/2 tsp each baking powder and baking soda 7 mL
1/2 tsp salt 2 mL
2 1/4 cups buttermilk 550 mL
Grease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. Set aside.
In large bowl, beat butter with sugar until light. Beat in eggs, 1 at time; beat in vanilla. In separate bowl, sift flour, cocoa powder, baking powder, baking soda and salt; sift again. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pan; smooth top.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Place second rack on top and invert cake top side up; let cool completely. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Creamy Butter Icing
This is perfect for decorating any kind of cake because it tints well and spreads and pipes smoothly. You can vary the flavour with almond, maple, rum, coconut or peppermint extract.
1 cup butter, softened 250 mL
5 cups icing sugar 1.25 L
2/3 cup whipping cream 150 mL
2 tsp vanilla 10 mL
In bowl, beat butter until light; gradually beat in sugar and cream, making 3 additions of sugar and 2 of cream. Beat in vanilla. (Make-ahead: Cover and refrigerate for up to 3 days; beat to use.) Makes about 4 cups (1 L).
ASSEMBLE:
Place cake on cake board or tray. Using serrated knife and starting 3/4 inch (2 cm) from top of cake at 1 short side, horizontally cut cake, angling up to centre of cake. Turn piece over and place over uncut side to form incline.
Round off corners. On 1 long side, cut half circle about 5 inches (12 cm) long and 1-1/2 inches (4 cm) deep.
Remove 1/4 cup (50 mL) of the icing to small bowl; tint light green and set aside. Tint remaining icing dark green.
Spread 1 cup (250 mL) of the dark green icing over top and sides of cake, creating thin masking layer to seal in crumbs. Chill until firm, about 30 minutes.
Remove 1/2 cup (125 mL) of the dark green icing and set aside for piping. Spread remaining icing over top and sides of cake, using sweeping motion up sides to create texture.
Using tip of knife, outline golf green at top end of cake. Spread with light green icing. Using tines of fork, rough up dark green icing to resemble grass. With piping bag fitted with star tip, pipe dark green icing around bottom of cake to resemble grass, pulling up bag while squeezing.
Pipe small circle of black gel on golf green for hole. Arrange spearmint leaves on cake for shrubs. Using leaf or plain tip, pipe grass around shrubs. Decorate with flag, golfer and jelly beans for rocks. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.)
Nutritional facts <b>Per each of 24 servings (without candies):</b> about
- Sodium 368 mg
- Protein 4 g
- Calories 430.0
- Total fat 23 g
- Cholesterol 93 mg
- Saturated fat 14 g
- Total carbohydrate 55 g
%RDI
- Iron 9.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 22.0
