FOR THE CAKES
4 cups plain unbleached flour
1 Tbsp baking powder
1 tsp baking soda
½ tsp sea salt
2 cups organic buttermilk
1 Tbsp vanilla extract
8 oz soft unsalted organic butter, or Earth Balance vegan shortening
1 1/2 cups raw cane sugar
6 large free-range eggs
1 Tbsp baking powder
1 tsp baking soda
½ tsp sea salt
2 cups organic buttermilk
1 Tbsp vanilla extract
8 oz soft unsalted organic butter, or Earth Balance vegan shortening
1 1/2 cups raw cane sugar
6 large free-range eggs
FOR THE FILLING (between each cake layer)
1/2 cup organic heavy whipping cream
2 Tbsp raw cane sugar
FOR THE TOP
Raw cacao powder to dust
1 quart organic strawberries for the Strawberry Roses
- Preheat oven to 375°F. Grease or line with parchment paper 2 shallow 10” round baking tins.
- In a bowl, combine the flour, baking powder, soda and salt together. Set aside.
- Pour buttermilk into measuring jug and stir in vanilla.
- In a larger bowl, cream the butter and sugar together medium speed until light and fluffy. Reduce speed of mixer and add eggs one at a time, beating for 30 seconds between additions.
- Add alternating increments of the flour mixture and vanilla-buttermilk, blending well after each addition, this should take 3-5 minutes.
- Pour into 2 prepared tins and bake for 40 minutes until cake is golden and begins to shrink away from sides. Test by poking a toothpick or skewer into the middle of the cake – it should come out clean.
- Cool in tin for at least 10 minutes before turning the cake out of the tin. Let cool completely before decorating.
- Beat the heavy cream until it starts to form stiff peaks. Very gradually, add the sugar, continuing to beat, until it's all incorporated.
- Evenly spread a the jam on top of one of the cake layers, then the whipped cream. Add the second layer on top, then dust with raw cacao powder and the Strawberry Roses.
christine, am attempting to make a fairy/barbie cake out of this mold http://www.wilton.com/store/site/product.cfm?sku=2105-565 that i bought ... want to use your essential cake recipe. it will work right? your essential cake recipe is for 9" square cake tin I assume that is normal cake size?
ReplyDeleteAlso with your essential cupcakes - would i be able to add either cocoa powder or melted chocolate to turn them into chocolate cupcakes? I'll probably use some sort of food colouring for the cupcakes. I'll have to buy mini cupcake mold cuz i'd like to bake them the night before & just have them done or do you think it's better to do it the day of? it's so humid here...
For the cake, you will be fine for the mould and the amounts in my
ReplyDeleterecipe. It is also helpful to have a baking oil spray to spray the
tin, and then dust it with flour. (one Tablespoon or so, and you swirl
it around to coat the oil). Just bake it for an hour though to make
sure it is fully cooked through. Let it cool for awhile before
unmoulding it.
For chocolate cupcakes, replace 1/3 cup of flour with 1/3 cup of cocoa
powder (Cadbury's drinking chocolate will prob work)
Otherwise, check out these cupcakes!
http://familyfun.go.com/recipes/taste-a-rainbow-cupcakes-842128/
You need to use gel food coloring for cake, otherwise it won't be fluffy.
Bake them the night before, you don't want to stress about it the day
of. Let the cool completely and store them in an airtight tin.
Thanks Christine! great tips!
ReplyDelete