Happy Belated Birthday Friar Tyst! I can’t believe my little brother is already so old, but may I say, you sir have an excellent taste in birthday cake. Yesterday was Friar Tyst’s actual birthday, I remember when he was a little chubby-cheeked baby, too cute for his own good…..But enough mushy stuff, here’s ten things you should know about the birthday boy!

Easygoing: Friar Tyst is an easygoing kind of guy, he likes just about every kind of food, except for ricotta cheese. Even though he’s usually easygoing, don’t let him fool ya! He gets a little sarcastic every once in a while, and is a total riot, always making people laugh, that’s why I like him.

Tall: This past year my little brother sprouted into a giant! He’s taller than both of his older brothers now, and makes me look like a dwarf.

Hard-working: Friar Tyst is a very hard worker, he’s always outside doing something. Whether it be feeding and watering the chickens, collecting eggs, doing household chores, building stuff, helping out with pretty much everything, on the list goes. He, unlike me, has been blessed with the gift of work.

Active: He is an extremely active person, always running around, riding his bike all around this mountainous land….come to think of it, I hardly ever see him still!

Noble: The dictionary definition of noble states: having or showing fine personal qualities or high moral principles and ideals. There is nothing more to say in this area, for the definition describes Friar Tyst to a t.

This letter has nothing to do with the above acrostic, but I had to add it anyway.

Wise: Friar Tyst has many moments of youthful wisdom that I cannot understand yet greatly respect. Example: We will be talking like usual, when all of the sudden he says something so profound, yet in a down-to-earth-real-people context, that I am struck speechless (this does not happen often).

In conclusion, Friar Tyst is an invaluable member of my esteemed cooking team, and I could never do it without him.

The Cake: 2 boxes Duncan Hines Devil’s Food cake mix, 5 eggs, 1 cup vegetable oil, 1 to 1 1/2 cups water.

Using the whisk attachments on your hand mixer, mix all the ingredients together on medium speed until smooth and creamy. Generously butter and flour four round cake pans, and divide the batter evenly between them. Bake at 350 degrees for 25-30 minutes. When the cake layers are done, remove them from the oven, allow to cool, and flip out onto a serving plate.

White Chocolate Ganache Filling: 1/2 cup heavy whipping cream, 8 oz. chopped white chocolate.

In a small pot over medium heat, bring whipping cream to a simmer, turn off the heat and stir in chocolate until the mixture is smooth and glossy.

Milk Chocolate Ganache Filling: 3/4 cup heavy whipping cream, 2 cups chopped milk chocolate.

In a small pot over medium heat, bring whipping cream to a simmer, turn off the heat and stir in the chocolate until the mixture is smooth and glossy.

When the cake has cooled, take the bottom cake layer, and use a fork to pierce the surface of the cake all over. Slowly drizzle half of the white chocolate ganache all of the surface, make sure to do this slowly so that it does not run down the sides, but through the tiny holes to the center of the cake. Add the second layer, repeat the piercing and pouring process, this time using milk chocolate ganache. Repeat this process for the remaining layers, alternating between ganache flavors. Put the cake in your freezer for two hours.

The Icing: Make your favorite chocolate buttercream icing and substitute leftover ganache for milk.

When the time is up, ice the cake and decorated with rainbow sprinkles.;)

A lot of steps, but they were all worth it, imagine if we had tried to make the cake from scratch! Just look at that simply delicious beauty of a cake.

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