butter.city

I’ve baked for a couple of house parties lately, relatively large groups of 15-20 people, and have started figuring out how to portion my recipes for it. Here are some notes on my two go-to cakes for sharing: burnt almond cake and moist chocolate cake. Those pages have been updated as well.

Burnt almond cake: Four eggs’ worth (double the recipe linked) makes enough to fill a half sheet pan (12″ x 18″) and bake a 1″ tall cake. Serves 12 generously. I cut this in half for a two-layered cake – the same ratio of pastry cream frosting was enough to fill and frost the outside of the cake.

Moist chocolate cake: Two eggs’ worth (double the recipe linked) makes enough to fill a half sheet pan (12″ x 18″) and bake a 1″ tall cake. Serves 12 generously. This cake was annoyingly too moist to stack as a layer cake, but I tried and it was a struggle. I made a whipped ganache frosting – 2 cups heavy cream and 1 pound (about 2 cups) chocolate chips was barely enough to frost the entire cake. 50% more would be easier. Though, this frosting hardened quite a bit while the cake was in the fridge and didn’t soften when the cake was brought back to room temperature. I’ll have to see what I can do with ganache frosting to keep this from happening again.