TC's BIG BIRD CAKE

ENOUGH FOR BIG PARTY (FOUR 9-INCH LAYERS)

I made this cake for my nephew, Charlie (TC-"Tough Charlie"), when he turned 5 years old (1978). What a spectacular event. We had the cake (it's a great recipe), which was frosted in feathers, beak, eyes, etc. We played 'pin the tail on Big Bird', a game I designed. We found a stuffed Big Bird in a fireman's suit, a profession which fascinated Charlie at the time. It was terrific! Decorating the cake with frosting was a challenge for a beginner and took me the whole day, but it was so much fun, the results were rewarding, and Charlie loved it. Of course, to make "Big Bird", you would need the cake pan (my brother, who collects them, has mine now). As noted below, the cake can be made in other size pans.

INGREDIENTS

4 cups sifted all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon mace

2 cups unsalted butter, softened

1 tablespoon vanilla

2-1/4 cups sugar

8 large eggs

1/2 cup milk

Buttercream frosting (see below)

Preheat oven to 300° F. Grease and flour Big Bird cake, 4 9-inch round layer cake pans or 2 13x9x2-inch cake pans. Sift together the flour, baking powder, salt and mace. Cream butter and vanilla. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating until light and fluffy. Add flour mixture, alternating with milk, mixing only until smooth. Pour into prepared pans. Bake for 50-60 minutes. (If baking in several pans, increase temperature to 350° F and decrease time to approximately 30 minutes for 9-inch layer cake pans or 35 minutes for 13x9x2-inch cake pans.) Cool for 20 minutes in pans. Remove cakes from pans and cool completely on racks. Spread with frosting.

BUTTERCREAM FROSTING

1/2 cup solid vegetable shortening
1/2 cup butter, softened
1-1/2 teaspoon vanilla
5 cups confectioner's sugar
2 tablespoons milk

Cream butter and shortening with mixer. Add vanilla. Gradually add sugar, 1 cup at a time, beating on medium speed. Scrape side. Frosting will appear stiff. Add milk and beat at high speed until light and fluffy. (Can double recipe for extra cake layers, adding milk gradually until light and fluffy.) Frost cake. Extra cakes may be frozen for later use (frosted or not). Wrap first in 2 layers of plastic wrap, then one layer of aluminum foil.

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