How is it already Wednesday? My mind and body have kicked into full Summer mode and we still have 4 more weeks until the "real" Summer begins! I'm in trouble.
I want to share the recipe for the cake I made for the girls' Rainbow Tea Party.
It's amazing!
Ingredients:
1 c. unsalted butter
1 3/4 c. sugar
4 large eggs
2 large egg yokes
1 Tbsp. pure vanilla extract
3 c. cake flour (spooned and leveled)
1 Tbsp. baking powder
1/2 tsp. fine salt
1 1/2 c. buttermilk
Directions :
1 c. unsalted butter
1 3/4 c. sugar
4 large eggs
2 large egg yokes
1 Tbsp. pure vanilla extract
3 c. cake flour (spooned and leveled)
1 Tbsp. baking powder
1/2 tsp. fine salt
1 1/2 c. buttermilk
Directions :
(I learned that it is very important to follow the directions exactly for the best results! Things that I thought didn't matter - DO!)
1. bring all cold ingredients to room temperature
2. in a large mixing bowl beat the butter and sugar on high until light and fluffy (about 6 minutes)
3. beat in 4 large eggs and 2 large egg yokes one at a time until combined. Beat in vanilla.
4. whisk together dry ingredients in a separate bowl.
5. with mixer on low, add 1/3 of the flour mixture and combine. Then add 3/4 c. buttermilk. Then 1/3 flour mixture, then 3/4 c. buttermilk and finish with remaining flour mixture. Mix until just combined.
Makes 2 9-inch round cakes, lightly grease pans, bake at 350 for about 30 minutes or until toothpick comes out with tiny crumbs on it (I tend to set the timer for less time and check it early - 25 min.)
1. bring all cold ingredients to room temperature
2. in a large mixing bowl beat the butter and sugar on high until light and fluffy (about 6 minutes)
3. beat in 4 large eggs and 2 large egg yokes one at a time until combined. Beat in vanilla.
4. whisk together dry ingredients in a separate bowl.
5. with mixer on low, add 1/3 of the flour mixture and combine. Then add 3/4 c. buttermilk. Then 1/3 flour mixture, then 3/4 c. buttermilk and finish with remaining flour mixture. Mix until just combined.
Makes 2 9-inch round cakes, lightly grease pans, bake at 350 for about 30 minutes or until toothpick comes out with tiny crumbs on it (I tend to set the timer for less time and check it early - 25 min.)
The Frosting:
1 (8-ounce) package cream cheese at room temperature
1 stick butter, softened
1 cup melted marshmallows (I use marshmallow cream)
1 (1-pound) box confectioners' sugar
2 Tbsp. fresh lemon juice
1 c. coconut
Whip together the cream cheese, butter, marshmallow and sugar. Remove 1c. of the frosting and mix in the 2 Tbsp. of lemon juice.
The Cake:
After baking and cooling the 2 round cakes, place one cake on a cake stand. Take the frosting with the lemon juice and frost the top of the cake. Layer sliced, fresh strawberries all over the top of the frosting. Place second cake on top. Use remaining frosting to frost entire cake. Gently press the coconut on the sides of the cake.
I swear, this might be the best cake I've ever had!
*I will be taking a blogging break until June 1st.
I'm dreaming up some fun Summer series that I hope you'll join me for!
Oh my this cake looks delicious, white cake is my favorite, my mouth is watering!
ReplyDeleteThe cake looks wonderfully delicious! I love that it is simply white as it goes very well with the colorful poms.
ReplyDeleteOnce I kick these remaining baby pounds, I want to try this one. But, I have to tell you, the best cake I've ever eaten is Fresh Orange Italian Cream Cake. It takes two days to make and involves a fresh orange curd. It was originally published in a Southern Living magazine. I'll email you the recipe.
ReplyDeletemmmm.... sounds delish!
ReplyDelete