Tuxedo Cake {Introduction}

To kick things off in the recipe department, I am sharing with you a dessert show-stopper:  Tuxedo Cake.  My husband affectionately refers to this as the Ding-Dong Cake, in reference to the Hostess chocolate cream-filled confection he enjoyed as a young boy growing up in East Texas.  Once you taste it you’ll agree.

Disclaimer #1:  This is my first recipe post, which is funny given how concerned I was that I would have too many recipe-related posts.  That being said, I have decided that I will make up for lost time by presenting the posts for this particular recipe in stages.  Tuxedo Cake isn’t hard, but it is involved, and I don’t want to bore you with one ridiculously long post.  Bite-sized pieces are more enjoyable, don’t you agree?

Disclaimer #2:  I haven’t quite figured out the best way to go about these recipe posts yet.  I know there are lots of websites out there that walk you through every step along the way {any P Dub fans out there?}.  And then there are those that just give you the recipe and leave you on your own.  I feel I am somewhere in between.  Tell me your thoughts on how this goes…I need your honest feedback.

There.  I’m done disclaiming.

The recipe for Tuxedo Cake comes to you courtesy of Rebecca Rather {aka The Pastry Queen}.

Rebecca owns  Rather Sweet Bakery in Fredericksburg, Texas.  I have two of her cookbooks, and they are well-worn favorites, as you can see…

Everything I have tried from her cookbooks not only has turned out beautifully, but has been the best version of whatever it is I baked.  I highly recommend her publications {anyone looking for the perfect Mother’s Day gift?}.

Today we are just going to cover a few things you need to know up front about Tuxedo Cake.

First, I usually begin making this cake two days before the day I plan to serve it, and I highly recommend you do the same.  Unless the only thing you have to do all day is bake this cake, then you will be doing yourself all kinds of favors by taking full advantage of the Tuxedo Cake’s ability to be prepared in advance.

I bake the cake layers on Day One,

make the whipped cream frosting on Day Two,

and make the chocolate glaze on Day Three {which is the same day I will serve/enjoy it}.

The second thing you need to know about Tuxedo Cake is that this cake is huge.  It is baked in 10-inch cake pans, and it will easily feed 16 people with very substantial slices.

Third, this cake has to be stored in the fridge due to the whipped cream frosting.  If you have access to a second refrigerator, now is the time to use it.  If, like me, you only have one small refrigerator, then plan accordingly and make some room.

Fourth, this cake will not disappoint.

A printable copy of the recipe for Tuxedo Cake can be downloaded here.

I’ll be back soon with Tuxedo Cake details…get excited!


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4 Responses to Tuxedo Cake {Introduction}

  1. Pingback: A Fun Look Back | katherine sasser

  2. Wendy says:

    Love your new blog! Yes, I immediately thought of pioneer woman. ;-)
    You’ve inspired me to cowgirl up and make this cake. I’m usually intimidated by multi-step recipes.
    One small suggestion…captions on pictures below the shot instead of above? Maybe I’m the only one who reads them this way, but I was confused a time or two ;-) I know. That is more me than you!

  3. Pingback: Tuxedo Cake {Instructions} | katherine sasser

  4. Sarah says:

    I needed this post about 3 days ago. Anna picked this out for her cake this year. Started it last night at 9:00 ish. Finished the frosting around 1:30 this morning. Still need to glaze. Don’t judge it tonight when you drop Annie off. I’m not a baker!

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