Tuesday, July 19, 2011

Cake – Part Deux

Happy Tuesday Ya’ll! (I say “ya’ll” because I live in Texas and say it all the time anyway, and also because once you see how much butter is in the following recipe you will think I’m Paula Dean.) Well I did another cake this weekend, a baby shower cake. It wasn't for anyone I know so of course I had to do a tester cupcake to try it out (quality control, you know). I made a butter cake with strawberry filling and vanilla buttercream. I always make a double batch of the frosting, just in case. You never know when you might need a little extra, or are tempted to eat a spoonful. Is eating a peanut butter and buttercream sandwich a bad thing? The butter cake turned out great, really moist, and the strawberry filling complimented it well. The filling technique will work great for any type of fruit filling, not just strawberry. The other half actually ate the left over strawberry filling with all the cake scraps from leveling mixed in, like cereal with a bowl and spoon. I’m assuming his muffled “mmm hmmm” is his stamp of approval. 

Butter Cake 

1 1/2 cups butter, room temperature (yes, that’s 3 sticks, but it’s called a “butter” cake) 
2 1/2 cups granulated sugar 
5 eggs 
1 teaspoon pure vanilla extract 
3/4 teaspoon almond extract 
3 cups all-purpose flour 
3/4 teaspoon baking powder 
1/4 teaspoon salt 
1 cup milk 

Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release. 

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans. 

Refer to baking chart, for baking times and temperatures for specific pans. 

Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating. 

Strawberry Filling 

1 pkg (16 ounces) frozen sliced strawberries, packed in sugar and thawed 
1/3 cup granulated sugar 
3 tablespoons cornstarch 
1 teaspoon lemon juice 


Drain strawberries; reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir strawberries into the cooled mixture. Refrigerate until ready to use. Fill cake or cupcake. Refrigerate until ready to serve. 

Buttercream Icing 

1/2 cup solid vegetable shortening 
1/2 cup (1 stick) butter or margarine softened 
1 teaspoon clear vanilla extract 
4 cups sifted confectioners' sugar (approximately 1 lb.) 
2 tablespoons milk 

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. 

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. 

Recipes from Wilton

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