Okay, on to today's recipe. Since it was inspired by something that happened in season 3, there are only spoilers in this post if you're way behind. This one is in memory of Merle. Oh, Merle, you were such an ignorant, hateful, spiteful asshole. And yet, there was something about you that I loved. I'm sure this has almost everything to do with Michael Rooker (the actor who played Merle), because he's pretty amazing. But it probably also had a lot to do with the fact that you're Daryl's brother, and you love him as much as I do...as the world does.
But you're still awful.
He holds a grudge like a champion, and when he discovers Glenn and Maggie out "shopping" one day, he takes jumps on the change to capture them and take them to The Governor. Plus, he wants to know where his brother is.
Merle: So tell me, what are you plans?
Glenn: It's just a matter of time before they come lookin'.
Merle: Well I'll bake a cake...with pink frosting. Would they like that?
And even through all of his assholery, Merle managed to get the sympathy vote when he revealed that little bit of heart that had gotten lost inside over the years. I'll admit to shedding a few tears when he died. Though again, it may have had more to do with Daryl. Anyhoo, let's clink forks and enjoy Merle's Cake with Pink Frosting!
Yellow Cake with Pink Frosting
This simple yellow cake, made from scratch, is topped in a lightly sweetened fluffy pink whipped cream frosting.
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: bake dessert cake
Ingredients (1 (9"x13") cake)
- 2 3/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 1/3 cups granulated sugar
- 6 ounces (3/4 cup / 12 tablespoons) salted butter, at soft room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 1/4 cups whole milk
- 1 cup heavy cream, cold
- 1/4 teaspoon unflavored gelatin, optional
- 4-5 drops liquid red food coloring (see notes if you don't want to use food coloring)
- 2 tablespoons powdered sugar
- 1/2 teaspoon almond extract
Instructionsmake the cake:
Preheat oven to 350° F. Grease and flour a 9" x 13" pan. If you don't want to serve the cake from the pan, you can also line it with a strip of parchment paper to make it easier to lift out (grease and flour that, too).
Whisk the cake flour, baking powder, and fine salt together in a small bowl and set aside.
Using a hand mixer, cream (combine and beat) the sugar and butter in a large bowl until fluffy. Add the eggs and vanilla and beat until light and airy, 1-2 minutes. Add the reserved flour mixture, a third at a time, alternating with the milk; beat until thick and light, 2-3 minutes.
Pour the batter into the prepared pan and smooth the top with a rubber spatula. Slide into preheated oven and bake until a toothpick inserted in the center comes out clean, ~30 minutes. Set on wire rack and let cake cool completely before frosting it.
make the frosting:
Combine heavy cream, food coloring, and gelatin (if using) in a large, chilled stainless steel bowl and whip until soft peaks form. Add the powdered sugar and almond extract and continue beating until stiff peaks form.
finish the cake:
If you are not serving it in/from the pan, use the parchment paper to lift it out and set it on a serving platter or board first. Spread the frosting evenly over the top of the cake. If you want to add sprinkles or writing, do that now. Cut into slices as large or as small as you like and serve.
If you don't want to use food coloring, you can substitute freeze dried fruit that has been ground into a fine powder or beet juice. Sprinkle or drizzle a little bit in at a time after the soft peaks have formed until you have the shake of pink that you want.
The gelatin helps to stabilize the whipped cream frosting (so it doesn't get watery after sitting). If you'll be frosting and eating the whole cake in one sitting, you can skip the gelatin.
-yellow cake just slightly adapted from Pillsbury
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