10 Jun Mustache Cake {Dad’s Week}

It’s Dad’s week here at Butterlust! In honor of Father’s Day (yes, it’s this Sunday) I’m going to be sharing dad-worthy recipes all week long.

Let me tell you a little something about Greg. That’s my dad. No, I don’t call him Greg to his face, but I do refer to him by his first name in most conversations. Is that weird?

Greg has a saweeeet ‘stache. So sweet in fact, that he cannot part with it. He let that baby grow in sometime around 1972 and it’s been there ever since.

Well, that’s a lie. He shaved it once while he and my mom were dating. Yes, my parents have been married for almost 39 years and my mother has only seen my dad without a mustache ONCE. Craziness!

Greg’s ‘stache circa 1980-ish

That means I have never seen my own father’s upper lip. What does it look like? I imagine it’s ghostly pale under there from years of sun deprivation.

Rightfully so, Greg’s mustache is a source of great pride for him. Not everybody can claim such a fuzzy feat of manliness. I have tried several times to rival his bigote but I typically end up looking like I should be driving a windowless white Astro Van around the local elementary school. There is just something about a blonde mustache that ain’t right.

See what I mean? THAT ain’t right.

In honor of Greg’s 40-something year-old mustache, I made him a Father’s Day Mustache Cake. After all,  his mustache is kind of like his first-born.

This Mustache Cake is a cinch and you can customize with any flavor cake and icing you want. Since my dad is a chocolate on chocolate kind of guy, I opted for chocolate cake with rich chocolate ganache. He is a happy man. He had a slice for dessert last night and another for breakfast this morning. And that’s what Father’s Day Week is all about, right? Showing Dad how much you love him.

Note: I recommend chocolate because it’s brown and well, most mustaches are brown. (or is it mustachi?) If your dad is blonde you could make butterscotch or caramel ganache. YUM.

The Proud Papa & his ‘stache

Here’s how you do this:

1. Bake an 8-inch round cake and let cool completely. Note: most recipes will make 2 8-inch rounds so you have a few options :a) Half your cake recipe b) Make a double layer mustache C) Use the second round for something else

2. Using a serrated knife, level the cake to make sure it will lay flat. Do this by placing the cake on a flat surface. Place your hand on top of the cake to hold it steady and move your knife back and forth in a sawing motion to remove the crown, keeping your knife as level as possible.

3. Next, cut the cake in a “yin-yang” shape. You can use the tip of your knife to draw an outline to act as a guide before making the cut.

4. Flip one of the sides over and position the round ends so that they are touching, making a mustache shape.

5. Place on baking sheet, cover with plastic wrap and put in the freezer for an hour. This will help prevent crumbs from getting in your chocolate ganache (or icing of your choice).

6. Once your cake is nice and cold, pour on chocolate ganache (recipe below) and use a spatula to smooth.

7. If you’re up for it, use a potato peeler to make chocolate curls and sprinkle on the cake to give it an even more authentic mustache look. Confession: I was going to do this but I was pooped yesterday and I got lazy to tired to go on.

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