Last Sunday, A was off hiking so I had some time on my hands to spend in the kitchen. I had to make one of my favorites - I mean who doesn't love homemade chicken nuggets and oven fries with honey mustard? I just purchased a couple of 6 inch and 8 inch cake pans so I figure I would give the 6-inch a try and bake a classic yellow cake with the easiest chocolate frosting.
I started off with the oven fries. I cut one large potato into 1/2 inch thick matchsticks, then placed them in a large bowl of cold water (I read somewhere that this will help the fries crisp in the oven). I chopped up some fresh rosemary, thyme and garlic and mixed the herbs with a couple of tablespoons of olive oil, salt and pepper. After about 15 minutes, I drained the potatoes thoroughly and tossed them in the oil mixture. Next, I baked them in a 200 degree Celsius oven for about 20 minutes, turning once. 
While the fries were baking, I made the chicken nuggets. I simply cut a chicken breast into roughly 1 inch pieces, sprinkled them with salt & pepper, dredged them in a beaten egg and coated them with panko bread crumbs to give it that extra crispness. I pan fried them in a little bit of corn oil and voila.
While the fries were baking, I made the chicken nuggets. I simply cut a chicken breast into roughly 1 inch pieces, sprinkled them with salt & pepper, dredged them in a beaten egg and coated them with panko bread crumbs to give it that extra crispness. I pan fried them in a little bit of corn oil and voila.
I mixed up a couple of spoonfuls of dijon mustard, Fage 0% greek yogurt and honey to make a creamy honey mustard sauce to serve with the nuggets and fries.
After lunch, it was time to tackle the cake. I found this recipe for a 6-inch yellow cake with chocolate frosting that sounded so easy, I had to test it. I gathered all of my ingredients and waited for the butter to come to room temperature. I didn't feel like taking out my hand mixer so I beat everything by hand. The cakes baked perfectly flat thanks to a couple of tricks: 1.gently tap the cake pan filled with batter against the counter to release any air bubbles and 2.wet a kitchen or hand towel and wrap it around your cake tin (secured with a safety pin).
This chocolate frosting was so easy to make, it might be my new go to recipe. All you have to do is melt the butter and chocolate together, then place the bowl over a bowl of ice water. Whisk in confectioner's sugar and some milk and stir until the desired consistency. Easy! Frosting the cake was a breeze, though I was a little impatient and should have let the cake cool longer. 
I think making a 6-inch layer cake is the perfect size for two people (to eat over a few days of course!) when you are craving a celebration cake, but don't want to make one that could serve 10!
It was delicious, moist and the perfect amount of sweetness with the frosting. I ate two slices in my first sitting, I couldn't resist! You can find the recipe here via The Kitchn.
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