#42, Banana Cake with White Chocolate Cream Cheese Icing

This recipe came about because Allysa wanted to make a banana cake using butter instead of the traditional oil as the shortening. The result is a cake with a very different and quite lovely texture, and it’s perfectly complemented by the white chocolate icing. (p. 115)



Thank you Crumm.com for the pic. I don’t know why I didn’t take pictures this morning. This is only the third cake from Magnolia that I’ve baked. I enjoyed the early morning in the quiet kitchen,


but things heated up a bit when at 6:30 am:

1) I was reminded that we had a 7:15 meeting at school,

2) everyone but me was still in bed,

3) the cake hadn’t yet been iced,

4) breakfast wasn’t ready (although a bowl full of Martha Stewart inspired pancake batter was ready to go!), and

5) lunches weren’t made.

Well, off with the monastic calm and on with the firefighter’s rush to have everything in order and out the door in time.

LEARNED: Don’t put a freshly made layer cake in the trunk of a car and expect it to be standing when you get to where you’re going. Ask someone to hold it instead. I failed to do that and it looked like something out of Disney when we got to school.

Luckily mine was only two layers – I managed to right the wrong and regained its former beauty.

When I got to school and saw the landslide, I got upset. So, being the economically minded couple that my wife and I are, she reasoned that it was her turn to be calm and rational and mine to do the opposite. Contrary to my normal testosterone laden, cortisol restricted behavior, I listened, and had the cake looking better than ever in a matter of minutes. Thanks, sweetheart.


So who ended up with this cake today?

Today’s cake was made for the delight of the high school teachers who have hallway and dining hall duty this week.

“Just a spoon full of sugar helps the medicine go down, in the most delightful way.” (Mary Poppins)


There, there now children. I’m afraid I’ve run out of sugar. But I do have a delightful piece of cake.


#17 Seven-Minute Icing, p. 132

“This classic American marshmallow-like frosting is a childhood favorite of many.”(p. 132)


This brief post is just about icing, the Seven-Minute Icing. This is my first time to make a cooked icing and I didn’t do a great job with it. On the other hand, I did have fun trying and believe I’ve learned something.


I’ve borrowed a couple of photos from the web to illustrate the difference between a true success and something less.

True success. Look at that standing peak. This icing will stay where you put it, and hold any shape yet remain soft.
Successful, but just barely. Could use another minute or so of whipping. Mine needed more time under the mixer. It wouldn’t stand up.

Now, why am I writing about an icing instead of what was baked and needing a good frost job? Well, with students having a day off from school and needing to fill time productively, my daughter decided to bake a cake. I think it turned out rather well. It’s just kind-uh hard to pin her down on the recipe she used. Anyhooo, she left the icing job for me. So, here we are. Here’s a picture of the finished product:

It has potential. Don’t you think?

Let me explain. This is what I did to get what you see:

  1. Sliced off the puffed-up top of each cake layer.
  2. Spread a layer of raspberry jam and icing in the middle.
  3. Placed the second cake layer upside down on top of the first.
  4. Iced the whole thing (sides included). Hmmmmmmm.

DETOUR: I went for, “gotta get this done”, instead of “gotta do this right.” The sides of the cake layers were not straight up and down (Gotta get new pans!), so I ended up with a cake that looked like a flying saucer that bulged in the middle.


To make things worse, the two layers wanted to slip and slide and not stay put. So I let it sit overnight and gave it some thought. The next day, I decided to attempt carving the cake to give it straight sides – and was pretty successful (don’t you think?). I left the icing alone, leaving the sides as you see in the photo above. I’m gonna let French 3 students be the ones to judge.

Until proven otherwise, I think my daughter and I made a pretty good, pretty good lookin’ cake.

See ya later!