Oscar The Grouch
When I asked the crew at work what kind of cake I should make on my weekend, they replied, “an Oscar cake.” I thought, how boring! So when I got home, my husband had the same question for me. “What kind of cake are we going to make this weekend?’ I told him the crew wants an Oscar cake and he said “Great! Now we can use our new Oscar the Grouch cake pan!”
We baked the cake using Martha Stewart’s 1-2-3-4 Lemon Cake recipe. I must reluctantly admit that I love her new cake book. We baked the cake in our Oscar the Grouch cake pan that we picked up at the Goodwill for under $4.00. The garbage can was made using white fondant and silver color mist spray. Oscar’s fur was piped on using Wilton 234 grass tip. Finally, the eyes and mouth were made using chocolate dough.
1-2-3-4 Lemon Cake
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 3 cups sifted all-purpose flour, plus more for pans
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 4 large eggs, lightly beaten
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons pure vanilla extract
- Grated zest of 2 lemons
Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.