This album was released in 1985. I was a five year old kid and we had this album on LP.
Let that sink in for a moment.
Do you remember LPs? Record players? I used to be scared to set the needle down onto the record as it was spinning, wincing at the inevitable sssssccccrrraaaatccccchhhh-ing sound, the result of my clumsy hands. Remember how huge stereo systems were back in the day? With those ginormous speakers, they would take up most of the living room.
My older sister really loved collecting music, be it on tape cassette, LP or later, CDs. I spent so many countless hours, lying on the carpet in our living room, listening to music with my family.
This song came out 19 years ago but it still sounds as good to me now as it did then.
Spare a little candle
Save some light for me
Ahhhh, Heart. I loved that one of the singers was named Nancy, just like me. And these lyrics are amazing. And get a load of these rockin’ outfits (especially Nancy’s pink number at 1:22) and the glorious 80s hair. I used to flip through my sisters’ yearbooks and marvel at how high everyone’s bangs were. Defying gravity (and keeping the hairspray companies in business).
For my birthday this year, cake #2 was my take on one of my favourites: the Save-On-Foods/Pricesmart/Costco Tuxedo cake. Their cake is always super moist and flavourful, filled with layers of milk and white chocolate mousse, and topped with ganache. Mine isn’t exactly the same but it’s pretty damn close.
Faux Tuxedo Cake
1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temp
1 1/2 cups sugar
4 eggs and 1 yolk
1/2 cup sour cream
1 cup buttermilk (or 1 cup milk with juice of half a lemon or a tablespoon of vinegar)
1 1/2 tsp vanilla extract
1/4 cup black Dutch cocoa
Preheat the oven to 350 degrees F. Line two 9 inch cake pans with parchment paper. Butter the parchment paper and the sides of the pans.
Sift together the all purpose flour, cake flour, baking powder, baking soda and salt.
In a small bowl, combine the sour cream and buttermilk.
In the bowl of your stand mixer or a large bowl with an electric hand mixer, cream the butter at medium speed until light and fluffy. Gradually add the sugar and the vanilla, scraping down the sides as needed. Gradually add the eggs, mixing well after each addition. Slowly add the sifted flour mixture, alternating with the buttermilk and ending with the flour.
Remove 1 1/2 cups of the batter and place in a small bowl. Add the cocoa powder. Set aside.
Pour the yellow batter evenly into the two prepared cake pans. Drop the chocolate batter by the spoonful over top of the yellow batter. Marble with a knife.
Bake the cakes for 25 to 30 minutes until a cake tester inserted into the cake comes out clean. Cool in the pans for at least 30 minutes, then move to wire racks to complete cooling.
4 ounces dark chocolate, finely chopped
1 1/4 cups whipping cream and 1/3 cup whipping cream
Place the fine chopped chocolate into a large heat proof bowl. Bring the 1/3 cup whipping cream to a slow rolling boil in a saucepan over medium-low heat. Pour the hot cream over top of the chocolate and stir to ensure the chocolate is fully melted and free of lumps. Set aside to cool.
Whip the 1 1/4 cups whipping cream until stiff peaks form. Carefully fold the whipped cream into the chocolate until fully combined. Store the mousse in the fridge until time to assemble the cake.
Dark Chocolate Ganache:
6 ounces dark chocolate, finely chopped
3/4 cup whipping cream
Place the finely chopped chocolate into a medium heat proof bowl. Bring the cream to a slow rolling boil in a saucepan over medium-low heat. Pour the hot cream over top of the chocolate and stir to ensure the chocolate is fully melted and free of lumps. Set aside to cool and thicken. If the ganache is too thick at the time you assemble your cake, microwave it at increments of 10 seconds until it melts a bit.
White Chocolate Cream Cheese Frosting:
1 brick cream cheese, room temp
1 cup unsalted butter, room temp
1 1/2 cups icing sugar, sifted
1 cup melted white chocolate, cooled
Mix the cream cheese and butter together until fully combined. Slowly add the icing sugar and mix until light and fluffy. Scrape down the sides of the bowl as needed. Add the melted white chocolate and mix until combined. If the frosting is too liquid, place in the fridge for approximately 15 minutes to firm up.
Cut each cake layer in half so that you have four layers in total. You can layer the cake however you like. I wanted there to be alternating layers of flavours and colours so I think this is how I did it (it’s been so long, I’ve totally forgotten!) from bottom to top:
Seriously, this cake took me a whole day to make but since it was for someone I love so dearly (myself) it was all worth it! I served this to a group of my friends and (props to me) everyone loved it.
Here’s a photo of a slice of cake, the only one that exists thanks to my friend, Mrs. Smith:
All the flavours and textures worked so well together. I could make a bowl of that mousse and just spoon it into my mouth, it was so creamy and light and delicious. I gave all the leftover cake away and I’m still kicking myself over that silly decision because I could’ve eaten more than I did. Until next year…or my next cake craving hits!