Guest Author - Sandra L. Garth

Ahh the layer cake. The timeless version features moist flavorful cake, filled and frosted with a simple buttercream. That’s nice but it’s also old school. Moving forward the possibilities are endless. Keep in mind though that the star is always the cake, fillings and frostings are mere enhancements. That being said they can still have their fifteen minutes of fame.

For the Love of Buttercream
Before we leave the classic buttercream for new and different alternatives, there are ways to jazz it up. By substituting all or part of the flavoring with liqueur you can transform something plain into something spectacular. Don’t worry about the alcohol content you’ll only be using a teaspoon or two. An all around good choice with most any flavor cake is Wilderberry. Try it and you will be asked repeatedly “what’s in the frosting”? It can be our little secret. Remember to keep your choice similar or complementary to the flavor of the cake. Other delicious options are Grand Marnier, Chambord, or Peach Schnapps. If you want an over the top, hit it out of the ball park flavor go for Midori, a honeydew flavored liqueur. Not quite ready for liqueurs but still want something different? Use fruit juice in place of any liquid called for. Again tailor it to the flavor of the cake and know that depending on the one you use the color of the frosting may change slightly.

Fillings
Think about a vanilla cake filled with strawberries and cream, or a strawberry cheesecake filling. How about rich buttery layers with a hazelnut ganache waiting to excite your taste buds. The best one of all, chocolate truffle nestled between layer upon layer of dark rich chocolate cake. It doesn’t get any better than that. Want to lighten it up? emon cake with a lemon curd filling. The versatile mousse is also good as a filling as well as a stand alone dessert. If you think a mousse is to labor and budget intensive, substitute your favorite instant pudding.

Frostings
When deciding what to frost your cake with, consider a few things.
Time of year - If it’s the end of July and your region of the country is experiencing a heat wave, a cake frosted with whipped cream isn’t a viable option for your family picnic.
Where the cake will be stored - Frostings made with fresh dairy products should be refrigerated. If your cold storage space is at a minimum, consider another type.
Type of Cake - Firmer cakes are better suited to buttercream frostings and delicate textures hold up under the weight of a lighter one.

One of my favorite frostings is Orange Dreamsicle. It’s an adaptation of a standard French Buttecream recipe and it pairs well with white, yellow or a pineapple cake. Garnish the cake with jellied orange candy slices cut in half.

Orange Dreamsicle Buttercream
¾ cup granulated sugar
¼ tsp salt
½ cup flour
1 cup cold butter
¾ cup melted orange sherbet
1 tsp almond extract

Place sugar, flour and salt in a saucepan and mix thoroughly. Stir in melted sherbet. Cook over medium heat stirring constantly until thick. Remove from heat, pour into bowl, and allow mixture to cool to room temperature. Once cooled, add ½ cup of the butter (cut into pieces), and beat at medium speed of an electric mixer until smooth. Add remaining butter, again beating until smooth. Stir in almond extract and chill for about 20 minutes before using. Makes approximately 2 cups.