Horchata Cake and Crumb Coat Icing with Horchata

As stated in my previous post, I decided to be overly ambitious and make a tiered, fondant covered cake for my daughter's first birthday. While trying to decide what kind of cake to actually make, a friend advised I use this great Horchata Cupcake & Frosting recipe.  There are a few more steps than if you’re used to using box mixes, but the outcome is amazing.  I needed a double quantity, but was advised by the creator not to double the batch. Instead make two separate batches…easy enough. For the crumb coat, I used the frosting recipe included with the cupcake recipe. Unfortunately I was not able to locate horchata in this small town, so another DIY opportunity arose. 

Cake/cupcake recipe

Makes 24 cupcakes or one 9 x 13 cake/ 350 degree oven 20 minutes, approximately 28 min for cake

1 stick butter
1-1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup horchata (you can purchase this at most burritos shops, ask for no ice)
1 teaspoon vanilla extract
1 teaspoon cinnamon
4 large egg whites

Step 1: In one bowl whisk together all dry ingredients except sugar. In another bowl add vanilla to Horchata. In a third bowl blend butter until smooth and soft,

Step 2: Add sugar and beat for 3 minutes. Add dry and wet ingredients in thirds alternating and mixing in between each.

Step 3: In another bowl whip egg whites until soft peaks form, fold egg whites in to batter.

Step 4: Pour into cupcake forms or greased & floured cake pan

Step 5: Bake for appropriate time; insert a toothpick into the center of the cake, if it comes out clean its done.

Frosting/crumb coat

Frosting

2 sticks butter, soft
1/2 cup fresh horchata
1/2 teaspoon vanilla
8 cups confectioner’s sugar

Blend sticks of butter until softened, add sugar 2 cups at a time, when you are halfway through adding your sugar, add in Horchata and vanilla. Add remaining sugar

*I added a little more sugar, for a slightly thicker frosting, I wanted it a little more dense to help cover up some cake mistakes...used it as an edible Spackle...lol

Assembly

• I made two batches of the cake batter and poured two 9 x 13 cake pans.
• Once slightly cooled, I removed the cakes from the pan to completely cool.
• I then cut each cake so that there were two squares and two small rectangles.
• I frosted the top of the square that I was using as the base, layered the second square on top and then completed frosting the tops and sides. (Before frosting, I placed the cake on the platter I was going to use to serve it)
• I then cut the rectangle pieces so that there was two squares to place on top of the base. I frosted these squares in the same manner that I frosted the base. (I frosted the remaining pieces to make a personal cake for my little one)
• After the top section and bottom section had the crumb coat (frosting) on, I covered them with foil and placed them in the freezer for about three hours.
• Finally I covered the cake with fondant. I covered the bottom section, placed top section on that and then covered the top layer with fondant decorated the whole thing.