My relation to golfing, or my husband’s obsession with golfing is awful. Part of the reason is because I don’t find watching golf entertaining. What I see is a few guys walking on a large green and…oh! That’s all! That’s all I can see on any golfing games. If I am lucky, I might be able to see a tiny white dot flying across the sky. But that’s very rare.
I don’t know why he keeps doing this, but any time he starts to talk about golf, my eye balls will roll to the very back of my head. He doesn’t seem to understand the fact that I AM NOT INTERESTED!
Why did I still make him a golf cake? Well, because it’s Father’s Day. Because he’s my children’s No.1 Dad. Because he totally deserves it.
Ingredients (one 5-inch 3-layer cake):
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
Whipped Vanilla Buttercream
2 sticks unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 to 2 drops of leaf green food colouring paste
1 white gum ball or 1 small white cake pop
Preheat oven to 350F. Grease three 5-inch cake pan, and line bottoms with parchment paper.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among the prepared cake pans. Transfer pans to oven and bake for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla and heavy cream, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Add drops of food colouring, continue mixing until the colour is evenly distributed.
To assemble the cake, place one cake layer on your serving plate and spread with 1/4 cup of the buttercream. Place another cake layer on top, and gently press down a little bit. Spread with another 1/4 cup of the buttercream. Place the last layer of cake on top, smear the remaining buttercream on the top and sides of the cake.
Use a big round piping tip to press a circle on the top cake layer, twist slightly, and slowly pull it back up. Remove the entire cake circle. Slightly press the inside of the circle to flatten the crumbs.
Fill a piping bag with a grass tip or hair tip, and start piping the frosting on the top cake layer and side of the bottom of the cake. Squeeze the bag, pull up and away when frosting strand is long enough, stop pressure and pull tip away.
Place a gum ball or a cake pop on the grass frosting.
Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.