As unbelievable as it may seem, I have finally entered adult-hood. Legally, at least.
Last Friday, I turned 18! The most exciting part about turning 18 for me was that I was finally able to change my name to Crasey Rich. It’s just like Casey Ulrich, but just a couple confused letters.
KIDDING guys!! Sheesh, I hope you would never believe me that I’d change my name to that…especially considering I made like negative dollars the past year.
I guess to some people, turning 18 means tattoos, cigarettes, and lottery tickets. Let me share my view of these shiny, brand new privileges. I would rather clean port-o-potties with a toothbrush everyday for 2 months then have a needle, NEEDLE :0 inject stuff into me…and then it’s permanent! Oh gosh, I think they look cool on other people, but for me oh no, nope, no chance that I could ever be convinced to pay to have a needle in me. Shots and when I have to get my blood drawn for allergy tests are my worst enemies. Cigarettes, are another fear of mine. I would prefer to wait to start my personal voyage to cancer. No need to buy it. Lastly, I don’t have many bad things to say about the lottery because I don’t even know all the ins and outs of it. I got 3 tickets on my birthday, buttttttt how the heck do you find out if you won?! Heck I could have won 300 million dollars right now and I have no idea.
Anyways, the real exciting part of my birthday was my cake. Yes, I made my own birthday cake. I’m a little weird, but if you haven’t noticed that by now, I’m not exactly sure what you’ve been doing with your life.
This was my first time successfully making swiss meringue buttercream. Notice: “successfully”. I attempted swiss meringue buttercream about a year ago and it was more than hot mess. It was like a hot mess caught on fire, married another hot mess, and had hot mess babies. It was bad. But I digress.. I re-attempted and my cooking powers prevailed!
Some things that helped the process go smoother this time around were that I had a candy thermometer. Turns out sticking your finger in a mixture doesn’t magically tell you when something hits 150 degrees. Weird, I know. Also, patience is a key ingredient, so if you think your buttercream is starting to look like cottage cheese, it’s okay. Mine looked like cottage cheese’s ugly stepsister, so you’re golden. Just keep mixing and don’t worry about it. I had the Ellen show on while I made mine, and I do think she secretly had some voodoo that made mine workout this time, so I would recommend doing that too
I used my go-to chocolate cake recipe, seriously once you try this baby you’ll never go back to your old recipe! Click here for the recipe
Biscoff Swiss Meringue Buttercream
5 eggs whites
1 cup white sugar
pinch of salt
1 teaspoon vanilla extract
2 cups butter, room temperature
1/3 cup biscoff spread
- In the bowl of a stand mixer, combine the egg whites, sugar, and salt. Place the bowl over a pot of simmering water. Whisk constantly until the sugar is dissolved and the mixture reaches about 150ºF.
- Take the bowl and attach it your mixer, fitted with the whisk attachment. Whisk the egg white mixture until it reaches room temperature and stiff peaks have formed, about 5-10 minutes. At this point the mixture will be thickened and white.
- With the mixer on low speed, add the butter, 2 tablespoon as a time. Once all the butter is added, raise the speed to medium high and mix until the mixture starts to come together. Remove the whisk attachment and replace with the beater attachment. At this point, my mixture looked a little bit like cottage cheese, but don’t worry!! Beat until the buttercream comes together fully and is smooth.
- Once the buttercream is silky and smooth, mix in the vanilla. Beat in the biscoff until thoroughly combined. I used this as the filling of my cake.
1 1/2 cups heavy whipping cream
2-3 Tablespoons powdered sugar
- In the bowl of a stand mixer, using the whisk attachment, beat the heavy whipping cream and powdered sugar until it forms stiff peaks and becomes whipped cream consistency. I used this to frost the top and sides of my cake. Keep cake refrigerated.
1/2 cup heavy cream
3/4 cups plus 2 Tablespoons chocolate chips
- Place chocolate in heat proof bowl and set aside. Make ganache by heating cream in saucepan until boiling and it starts increasing in size. Pour hot cream over bowl of chocolate and stir until fully incorporated. Let cool for about a minute before pouring on chilled cake.
Random Fact of the Day: The Earth’s atmosphere weighs about 5.5 quadrillion tons.
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