Always the Baker, Finally the Bride (42 page)

Step 3 of 6: Sour Cream Cake

Preheat oven to 325 degrees
.

2 sticks (1 cup) unsalted butter, softened
3 cups granulated sugar
7 eggs
3 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 cup sour cream
1 tablespoon pure vanilla extract

Prepare two 8- or 9-inch pans (NOT nonstick)
with the parchment paper liners coated with
cracked brown sugar.
Note: Do NOT butter or oil the sides of the pan!

In a large bowl, using a mixer, cream together the butter and
sugar until the mixture is light and fluffy (about 5 minutes).
Beat in the eggs, one at a time, mixing well after each.

Combine the flour, baking soda, baking powder,
and salt in a bowl.
Blend the sour cream and vanilla together in a separate bowl.
Add the flour mixture to the creamed mixture, alternating
with the sour cream mixture in 5 ADDITIONS.
Note: Flour, sour cream, flour, sour cream, flour
.

Mix until the flour is absorbed.
Turn mixer up to medium-high for 15 seconds,
and turn off mixer.
Carefully spoon the batter over the cracked brown sugar
in the prepared pan.

Bake in the preheated oven for 45-60 minutes,
or until a toothpick inserted in the center comes out clean
.

Allow the cakes to cool in the pans.
When the cakes have cooled, carefully run a small icing
spatula around the pans.
Gently invert the cakes out of the pans.
Return the cakes to right-side-up,
and place the parchment-covered sugar bottoms on a
square of waxed paper.

Step 4 of 6: Vanilla Filling

4 large egg whites
1 ¼ cups granulated sugar
3 sticks (1 ½ cups) unsalted butter, room temperature
1 teaspoon pure vanilla extract

Cut the sticks of butter into tablespoon-sized portions.
Set the heatproof bowl of an electric mixer over
a heavy-bottomed saucepan of simmering water.
Note: The water must not touch the bottom of the mixing bowl
.

Combine the sugar and egg whites and cook, stirring
constantly until the sugar has dissolved and the mixture
is 160 degrees.

Attach the bowl to the mixer, fitted with the
whisk attachment.
Beat the egg white mixture on high speed until it holds
stiff peaks.
Continue beating until fluffy and cooled (about 6 minutes).

Switch to the paddle attachment.
With the mixer on medium low, add the butter,
1 tablespoon at a time, beating well after each addition.
Once all of the butter has been added, turn the mixer
to medium high.

Once the mixture comes together, turn the mixer speed
down to low.
Beat in the vanilla extract—about 2 more minutes to
eliminate air bubbles.

Step 5 of 6: Whole Egg Buttercream Icing

4 large eggs
1 cup granulated sugar
½ teaspoon salt
2 teaspoons pure vanilla extract
4 sticks (2 cups) unsalted butter, room temperature

Cut the sticks of butter into tablespoon-sized portions.
Set the heatproof bowl of an electric mixer over
a heavy-bottomed saucepan of simmering water.
Note: The water must not touch the bottom of the mixing bowl
.

Combine the eggs, sugar, salt, and vanilla, and cook,
stirring constantly until the sugar has dissolved and the
mixture is 160 degrees.

Attach the bowl to the mixer fitted with the
paddle attachment.
Beat the egg mixture on medium high for 5 minutes,
or until it is light yellow and fluffy.
Continue beating on low speed until the mixture has cooled.

With the mixer on medium-low, add the butter, 1 tablespoon
at a time,
beating well after each addition.
Once all of the butter has been added, turn the mixer to
medium high until the mixture comes together.

Turn the mixer down to low.
Beat for about 2 more minutes to eliminate air bubbles.
Note: The icing should be silky smooth
.

Step 6 of 6: Assembling the Crème Brûlée Cake

Level both of your cakes,
removing the dome top and ensuring that all sides are
the same uniform height.

Split the cake layers evenly in horizontal halves
so that you end up with 4 wheels of cake that are each
the same height.

Turn the sugar-coated bottom pieces over and remove the
parchment paper.
Note: If the cracked sugar looks solid, give it a few gentle taps with
the back of a spoon
.

Place the first cake wheel (without the sugar) on a
flat cake plate.
Spread a thin layer of vanilla filling on the top of the cake.
Unwrap one of the Crème Brûlée custards, still frozen, and
lay it atop the filling.
Spread a thin layer of filling over the frozen custard.
Place a sugared cake wheel (sugar side down) on top
of the filling.
Press gently to seal the layers together.

Spread a generous layer of filling on top of the cake,
and repeat the steps.

Note: From bottom to top, the layers should be as follows:
Cake, filling, custard, filling, cracked brown sugar/cake, filling,
cake, filling, custard, filling, cracked brown sugar/cake
.

Cover the entire cake with icing and decorate
for the occasion.

1. It’s been a long road for Emma Rae and Jackson. As they approach the finish line to the altar, how do you assess the growth of their relationship?

2. Emma and Jackson are surrounded by many peripheral characters. Which ones do you think had the greatest impact on their relationship? On them personally?

3. How does the long-standing friendship between Emma and Sherilyn play into advancing the story?

4. How do you feel about the way faith and prayer were approached in the telling of this story?

5. Emma and Jackson have been together over the course of four books now. What do you think of their decision to wait until marriage for sex? Was it handled realistically?

6. How do you see Emma’s relationship with her aunt Sophie affecting her and/or her marriage?

7. How did you feel about Jackson fielding an offer to sell The Tanglewood Inn?

8. How did the possible sale of the hotel affect Emma? How did it affect the others?

9. What did the arrival of Hildie represent in the book?