Scoop the stiff batter into the pans wet your fingers or a rubber spatula, and spread it to cover the bottom of the pans, smoothing the top a bit in the process.īake the cakes for 25 to 30 minutes, until the tops feel set and a cake tester inserted into the center comes out clean. Makes enough to frost 2 or 3 8-inch layer cakes, or 24 cupcakes.Blog How to assemble and frost a layer cake Store in an air tight container in the refrigerator for up to 3 days. Note: This icing is very soft so it isn’t appropriate for piping. It should have a whipped cream consistency when it is done. Otherwise, it will melt the butter and your icing will turn into a soupy mess.Īdd the milk and flour mixture into the butter mixture.īeat it at high speed until it is very fluffy. Make sure the flour mixture is completely cooled before continuing to the next step. In the meantime, beat the butter, vanilla and the confectioners’ sugar together with the mixer until light and fluffy (2 to 3 minutes). Over medium heat, cook the flour and milk mixture until very thick (almost solid), stirring constantly. Mix the flour and milk together in a saucepan, making sure to get rid of any lumps. Pour the cake batter into the greased cake pans or spoon it into the muffin tins.īake for 25 to 30 minutes for a cake, or 20 to 25 minutes for cupcakes until a toothpick inserted in the center of the cake comes out clean. Finally, add 1 teaspoon baking soda to the cake mixture and beat a few more seconds until combined.Then mix in 1 Tablespoon of white vinegar until it is combined.Add 1 teaspoon vanilla and mix until combined.Add the last 1/3 of the flour mixture and beat again.Then add another 1/2 cup of buttermilk and mix again.Mix in the next 1/3 of the flour mixture until combined.Next add 1/2 cup of buttermilk to the butter mixture and beat until combined.Add 1/3 of the flour to the butter mixture.To make sure the cake turns out perfectly, it is important to follow the next few steps in order: In another small bowl, mix 2¼ cups of cake flour with ½ teaspoon salt. Then mix in 2 Tablespoons of cocoa powder.Mix about 1 teaspoon directly into the creamed shortening (or butter) mixture.
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