The mask I found is described as a character she portrays or an emotion that she is showing.Īnd the dogs symbolize the men that are around her, hitting on her flirting with her, that sort of deal, and then saying, will she trust him and be alone when she's not around him. The chorus describes still if she cares for him at all like he does for her. The first line seems sarcastic, or if not caring.Īnd then he begins to describe his relationship with his girl, beginning to figure her out, and he thinks that she doesn't feel as strongly to him. Ive heard this song the last 15 yrs and its one of my favorites, but I had it on heavy rotation in feb of this year and think I MIGHT have figured it out. Shop this recipe: Double Dark Cocoa Blend King Arthur Pure Vanilla Extract Pure Almond ExtractĬover photo by Rick Holbrook food styling by Kaitlin, lets see if I can actually be the one to make some sense. Sarah amped things up even more with a ribbon of fudgy chocolate running through the center of the cake, giving it serious Girl Scout Samoa cookie vibes. Featuring a thick topping of shredded coconut and brown sugar, this cake is a texture-lover’s dream, adding some welcome crunch to the super-soft cake base. But Sarah was inspired by another cake classic: crunchy, gooey Danish Dream Cake (Drømmekage). Traditionally, whipped cream cake is a simple affair, needing nothing but a dusting of confectioners’ sugar to serve. It’s buttery in texture, even if there’s no butter in it at all.” In other words, the platonic ideal of a yellow cake. “Using the aerated whipped cream means that you’re starting with a super light base,” explains Sarah.Īnd because the cream adds plenty of fat, the slices are soft and plush with a fine, velvety crumb - Sarah describes it as “lighter than a pound cake but just as rich. What’s more, whipping the cream before making the cake batter creates air bubbles that give it a light, fluffy texture, much in the same way creaming butter and sugar does. The light, fluffy texture of whipped cream is the base of this yellow cake's batter. With this recipe, that’s not the case: “If you can whip cream, you can make this cake.” You have to worry about it being at the right temperature, or at what point to finish creaming. “No matter how much you add, it’s never as tender or moist as you’d like. “With cake, butter can sometimes feel like a struggle,” says Sarah. Whipped cream is like a two-in-one combination of both butter and milk, so it seamlessly replaces them both in a cake recipe. She first spotted it in Maida Heatter’s Book of Great Desserts, where the legendary baker described it as an “unusual recipe” and an “old classic and established technique.” The version Sarah was inspired by, however, is made with just whipped cream and eggs for a lighter, more delicate result. Some versions include butter in addition to the whipped cream and are baked in a Bundt pan, yielding a denser, richer, more pound cake-like dessert. With her new recipe, Sarah is tapping into a bit of history - whipped cream cake is a vintage recipe that traces its roots back to the first half of the 20 th century. Whipped Cream Dream Cake is a cinch to make and a delight to eat. Photography by Rick Holbrook food styling by Kaitlin Wayne It might be one of the simplest cakes there is. No creaming butter, no folding in whipped egg whites, and no alternating flour and milk to mix. Finally, the dry ingredients ( flour, baking powder, and salt) are beaten in. Next you beat in sugar, then eggs, yielding a billowy, creamy mixture. To make it, heavy cream is beaten until it reaches stiff peaks. And there’s no other liquid, either - just eggs (and vanilla and almond extracts, of course). But crucially, the only fat in the cake is the whipped cream - no butter or oil. She was putting it in the cake.Įverything you need to know about this cake is right in its name - whipped cream cake is a yellow cake made with whipped cream. Sarah wasn’t putting whipped cream on her cake. I pictured a yellow cake crowned with a fluffy cloud of whipped cream. When Test Kitchen Director Sarah Jampel first mentioned that she was developing a whipped cream cake a few months ago, I thought I knew exactly what she meant.
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