Add remaining milk 1 tablespoons at a time, until you reach desired consistency. Increase mixer speed to medium and add vanilla and almond extracts, salt, and 2 tablespoons of milk or cream and beat for 3-5 minutes, until light and creamy. Add the powdered sugar and beat on low until all the sugar has been incorporated (you may want to do this in a couple additions to prevent the powdered sugar from getting everywhere). On medium speed, beat the butter in the bowl of a stand mixer fitted with the paddle attachment until creamy, 1-2 minutes. 4 cups (16 ounces) powdered sugar, sifted.1 cup unsalted butter (2 sticks), softened.Transfer pans to a wire rack and let them cool completely.įrost the cakes with vanilla buttercream, recipe follows. Bake, rotating pans halfway through, until a light, golden brown and a cake tester inserted in the center comes out clean, 20-25 minutes. Transfer batter to prepared baking sheet. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. With mixer running, gradually add remaining 2 tablespoons sugar beat on high speed until stiff, glossy peaks form, about 3-4 minutes. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Beat butter and vanilla in a stand mixer until creamy and fluffy. Transfer mixture to a large bowl set aside. Here is a quick outline of the process, but a full recipe is further below: Step 1. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour beat until just combined. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of sugar until light and fluffy, 3-4 minutes, scraping down the sides of the bowl as needed. In a medium bowl, sift together flour, baking powder, and salt set aside. Just one color of frosting jazzed up a bit with some colored sprinkles, quick and easy.īutter and flour a 12x9-inch rimmed baking sheet. I frosted this cake very simply because I was trying to quick get it done before my mom came home from work so didn't have the time for anything fancy, but I think it still turned out pretty cute. ![]() On the night of my mom's birthday, we had 8 people over for cake and they all got nice sized (but not jumbo) pieces, and there was just enough cake left over to snack on for a day or two, perfect! It turned out to be the perfect size for us. Once it was cool, I cut it into three rectangles and stacked those rectangles to make a triple layer cake. I took my favorite white cake recipe, cut it in half, and baked it in a smaller 12x9 inch rimmed baking sheet. We can usually finish it off eventually, but it can take a while, and even though I absolutely love cake, I start to feel bad about eating it every night for a week straight! So this time I decided to try something new. While I love cake, a normal double or triple layer 9-inch cake is so big for our family.
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