Little did I know how how popular last month's Daring Baker Perfect Party Cake would prove to be with my friends. Last week, as requested, I made it for Nancy's daughter, the lovely Julie. It was her birthday and I let her dictate how it was filled. Instead of jam and buttercream in between the cake layers, Julie asked for custard filling and buttercream on the outside. Her wish was my command. As before, the cake was easy to make, and I now have it memorized. I can whip up a perfect party cake anywhere, anytime...as long as lots of butter and eggs are on hand. I didn't taste the cake, but learned that every crumb was eaten with gusto at the birthday party, proof that custard works well as a filling.
I confess to doing a stupid thing. The custard was so yummy, I set aside a dish of it for myself. Then, on a whim, I topped it with some of the buttercream frosting. This particular buttercream is so light and fluffy, I figured it would taste a lot like whipped cream. I should have remembered that whipped cream doesn't have three sticks of butter in it. The custard and buttercream tasted marvelous for about three bites. Then it became ....too much.
Next month, I'll be making another version of the Perfect Party Cake, for Julie's sister, Elizabeth. So, you see, it's a very good recipe.
Note: I doubled this recipe
4 large egg yolks
1/4 cup sugar
1 cup half-and-half
1 1/2 tablespoons cornstarch
1 teaspoon vanilla
In a saucepan whisk together all custard ingredients except vanilla until combined well. Bring mixture to a boil over moderate heat, whisking constantly, and simmer, whisking constantly, 1 minute. Whisk vanilla into custard and transfer to a heatproof dish. Cool custard, its surface covered with a round of wax paper. Chill custard, covered, at least 3 hours, or until cold, and up to 2 days.