Page 10 of Sex On A Plate

Cook the cakes for 30 minutes, or until the edges start to pull away from the pan (at this point, you can poke a toothpick in the center and see if it comes out clean, or tap the center of the cake with your fingertip and see if it bounces back. If it bounces back, it’s done all the way through.

Remove from the oven and place on the wire rack cake side up.

Let cool for 15 minutes.

Turn the pans over and let them cool until the center of the pan is cool to the touch. Peel away two sheets of parchment paper that are roughly 15” long, each (3” larger than cake on each side).

Lift each pan slightly from the cooling rack and slide the parchment paper beneath them. Shake the pans (lightly) to dislodge the cakes. You’re not shaking some sense into your 13-year-old son, you’re dislodging a cake. Take it easy.

Peel away the sheets of parchment paper that are stuck to the bottom of the cake (the bottom that’s looking up, not the “new” bottom.

Isn’t it nice not having big chunks of cake missing that are stuck to the pans?

Using the parchment paper to slide or lift the cake, place cake number one on the platter you’re intending to use as a display.

Smile at your accomplishment.

Grab the last clean mixing bowl. Get your heavy cream within reach. Put the 2 sticks of softened butter and the 2 packages of softened cream cheese in the bowl. Mix on medium-high until it’s smooth and creamy, scraping the sides with the rubber spatula to ensure there’s no butter clumps.

Although butter clumps aren’t as bad as flour clumps, they’re pretty bad when it comes to frosting.

Add the 2-1/2 cups of powdered sugar in 3 parts, mixing at low speed. Don’t spend much time here, just mix and pour.

Add a teaspoon of vanilla and a dash of salt.

Increase the speed of the mixer a step at a time until you’re just a click below high. Beat until it’s fluffy and yummy looking.

Still mixing at medium-high speed, add the 1/4 cup of heavy cream. Mix until blended thoroughly.

Lift the mixer from the frosting and shake the excess off the beaters.

Remove the beaters and lick them clean.

Take the frosting to the cake that’s on a platter and frost the top of the cake only. Carefully lift the second cake and place it on top of the freshly frosted one.

Using the frosting spreader, frost the top and sides.

When you’re done making the pattern of your choice on the surface of the frosting, step back and smile.

Baking a cake is such an accomplishment.

Serve with coffee, milk, or (Jessica’s favorite) sweet wine.

One day, make this “just because.”

Surprise everyone with it. Cake makes people smile.

Including my dad and me.

Enjoy.