Philosophy Vanilla Birthday Cake recipe
After many showers, looking down at my "Vanilla Birthday Cake" shower gel by Philosophy (killer, btw), I decided it was about time I tried the recipe. I die for the smell of the product... so the cake must taste damn near it. The ingredients were all things I already had in my pantry. Other than the butter flavouring which you cant buy in Canada... and, honestly, no one should buy, as its really not good for you. By leaving it out I found the end result to be delicious (Im not sure how much more delectable it could have been, honest). I decided to top it with some chocolate ganache, sliced almonds and strawberries. I served it with whip cream which just took it over the edge. If I believed in such place, I would say this was as close to Heaven as you can get on this earth. Not to toot my own horn (but people really dont do that enough in general). Youll need:3 cups of flour1/2tsp salt1/2 cup butter1/2 cup margarine 1/4 cup cooking oil3 cups of sugar5 eggs1/2 cup of evaporated milk1/3 cup of water1tbsp vanilla1tbsp butter flavouring (optional, i say leave out!!)Youll do:1. Preheat the oven to 425 degrees F. Beat margarine, butter and oil for 30 seconds.2. Add sugar, beat until fluffy. Add one egg at a time, beat 1 minute after each.3. Add one egg at a time, beat 1 minute after each.4. Combine milk, water and flavourings. 5. Pour into your pan of choice. I went with a bunt cake.What to do while you wait the hour and a half bake time? Dye your hair, mani/pedi, drink a bottle of wine and watch Vicky Christina Barcelona... again.Now that you look fantastic, get your cake out.Ganache time! While your cake cools for 15 minutes get started on the most rewarding time conscious topping everYoull need:1 1/2 cups bittersweet chocolate, chopped1 cup whipping cream1/2 cup unsalted buttedYoull do:1. Place the chopped chocolate in a large (preferably stainless steel) bowl.2. In a large, high sided saucepan, heat cream and butter over medium high heat, stirring frequently, until it just starts to boil. Watch carefully as it will boil over pan in a matter of seconds. Immediately remove from heat and pour over chopped chocolate.3. Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a double boiler over simmering water.Now cake decorating time. I took a spatula and scooped and poured the chocolate evenly around the top, repeating until it starts to drip over the sides of the bunt cake. Try not to let too much spill into the centre. Smooth around the sides of the cake until all of the cake is covered.Overall I was really happy with the Philosophy Vanilla Birthday Cake recipe! It was sweet but not so sweet I couldnt handle eating a whole slice (which is often the case). The chocolate ganache made it really rich. The shower gel/shampoo actually smells much sweeter than the cake. On that note, I am obsessed with it. I only wish the smell was more noticeable when I use it on my body. It makes my skin really smooth but you only smell it fresh out of the bottle.
