Happy Birthday to me! How fun is it that recipe test day falls on my birthday this year? So, of course I am going to use that as an excuse to make a cake that I’ve been wanting to make forever.

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This is Starlight Double Delight Cake!!

Starlight Double Delight Cake - Pillsbury Bake-Off 1951

Starlight Double Delight Cake II - Pillsbury Bake-Off 1951

Now, this cake was a winner in the 1951 Pillsbury Bake-Off, so we already know this is going to be good. I was just interested to see how well using frosting for the base of a cake would work out. I’ve been interested to try this out for years, so, let’s get caking.

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Alex was also very interested in this. She was completely floored by the fact that we made the frosting before we made the cake.

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The finished frosting! It was really good, even though I ended up using shortening instead of butter.  I should have used butter, since even Pillsbury uses butter in their updated recipe. But I’ve been experimenting with vintage cake recipes that use shortening, so I wanted to see how this would taste the original way first before I started messing with it.

You know, for control purposes. A control cake. Which is pretty much how all experiments should work.

“We will analyze your results, but only if you bring us a control cake.” IMG_1249

Here is the finished cake batter. In a side note, making the frosting first was really nice, because you didn’t have to do two sets of dishes when you were done. You just mix up the cake in the frosting bowl with the frosting beater. Win-win.

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However, you do get a little shortchanged on frosting this way. There is enough frosting. But just enough. No room for error on this one. So, if you end up with a cake issue, like your layers are uneven or something, you can’t fix it with frosting.

Also, since you made the frosting ahead of time, you have to guard your frosting like a maniac from sneaky hands until you can get it onto your cake. IMG_1253

There was no fresh mint in my store for garnish, so I made do with some jelly Lifesavers rolled out into leaves.

It gave me something to do while I was guarding the frosting.

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Since it was a cake made with shortening instead of butter, it was on the crumbly side. But it did slice and serve very well.

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“How is it?”

“Dry. But I really like the flavor.”

The Verdict: Minty

From The Tasting Notes –

This cake was fun to make, relatively easy because you make the frosting first, and had a good chocolate and mint flavor. However, since I made it with shortening, it was on the dry side. Now, shortening has changed a lot over the years, so I’m thinking that if I used butter it would fix a lot of that. Also, I really want to make this cake again, but not use a mixer. I’m wondering if I mix everything by hand if it would make a better crumb. So, stay tuned for that experiment coming soon. Overall, a good cake, but a bit dry and needs some tweaking.

Luckily, we know the way to fix dry cake.

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Bam.

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