I really want to share this buttercream and cake recipe because it is so easy to make and the result was great too. The cake tasted moist, it feels like a just right wedding cake (not too dense and not too fluffy) and the best part of it is that it is very easy to make. I don't bake cake a lot, the only reason I made this last week was mainly for experimenting with fondant and be able to have a pretty looking cake for Baby Sister J. As a result, I started to look for simple vanilla cake recipe. At the end, I used a recipe which I got from a cupcake decorating class a couple years back. Note that I did not make any alterations to the recipe except to add 2 pods of vanilla bean to the cake recipe and I think the sweetness and the texture turned out just right.
It was too bad that I did not take any photos in the process of making the cake and I totally forgot to take a photo of the cake after it has been cut. However, here is the final product and Happy 100th Days to my little J!
I made the fondant baby shoes with this template http://bronniebakes.com/2013/09/30/how-to-make-fondant-baby-shoes/
Note: In hot weather, use 2 lbs 10 ounces (1.19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening. Hi-ratio shortening is emulsified and contains water.
Storage: Store the icing in an airtight container and freeze for up to 3 months.
Yields 2 1/2 quarts
For my cake, I halved the ingredients and still had a lot more left over after I covered the cake.
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It was too bad that I did not take any photos in the process of making the cake and I totally forgot to take a photo of the cake after it has been cut. However, here is the final product and Happy 100th Days to my little J!
I made the fondant baby shoes with this template http://bronniebakes.com/2013/09/30/how-to-make-fondant-baby-shoes/
Swiss Meringue Buttercream Recipe
ingredients
- 12 oz (336 g) egg whites (10 large egg whites or about 1 1/2 cups) at room temperature
- 3 cups (680 g) granulated sugar
- 3 lbs (1.36 kg) unsalted butter, room temperature
- 2 Tbsp lemon extract, almond extract, orange extract, or pure vanilla extract
preparation
- Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to the touch or a candy thermometer reads 140°F (60°C).
- Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)
- On your mixer, remove the whip and attach the paddle. Add half the butter (1 1/2 lbs or 680g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.
- Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.
- Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.
Note: In hot weather, use 2 lbs 10 ounces (1.19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening. Hi-ratio shortening is emulsified and contains water.
Storage: Store the icing in an airtight container and freeze for up to 3 months.
Yields 2 1/2 quarts
For my cake, I halved the ingredients and still had a lot more left over after I covered the cake.
Classic Butter Cake
ingredients
For 2 layers:- 2 3⁄4 cups cake flour
- 2 tsp baking powder
- 1⁄4 tsp salt
- 1 cup unsalted butter at room temperature (8 oz/250g)
- 2 cups sugar
- 4 large eggs at room temperature
- 2 tsp vanilla extract
- 1 cup whole milk at room temperature
- 2 pods of vanilla bean (I added to this recipe)
preparation
- Remember to bring the butter, eggs and milk to room temperature. This is very important to ensure the batter is mixed properly.
- Preheat oven to 350 degrees Fahrenheit. Prepare tins and line with parchment paper.
- Sift dry ingredients, flour, baking powder, salt.
- Combine butter and sugar in mixer (I followed the directions here to cream the butter and sugar, remember to be patient to cream the butter well first before adding in the sugar: http://www.instructables.com/id/How-to-Cream-Butter-and-Sugar-by-Hand-or-with-a-M/). Use paddle attachment and mix on medium speed until the mixture is light and airy and changes to cream about 2 mins. Add the eggs one at a time beating for 1 min after each addition. Stop the mixer regularly to scrape down the sides of the bowl. After all of the eggs have been added, add the vanilla extract and beat for another minute. Reduce the speed to low and add one third of the dry ingredients and mix until incorporated. Next add one half of the milk and mix until incorporated. Continue alternatively ending with the dry ingredients.
- Pour the batter and bake undisturbed for 30 mins.
