Classic Butter Cake

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/

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

1. 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).
2. 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.)
3. 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.
4. 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.
5. 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)

Make two 9 inch round layers

preparation

1. Remember to bring the butter, eggs and milk to room temperature. This is very important to ensure the batter is mixed properly.
2. Preheat oven to 350 degrees Fahrenheit. Prepare tins and line with parchment paper.
3. Sift dry ingredients, flour, baking powder, salt.
4. 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.
5. Pour the batter and bake undisturbed for 30 mins.

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Lemon Madeleines

In March, I had a Madeleines Madness month such that I tried to make them almost every weekend.  The recipe that I followed is pasted at the end of this blog.  It is very easy to follow because the timing that it provides is quite accurate (very good for a non-pro like me :) ).

I tried on two different madeleines pans, one made of tin and the other one made of non-stick coated aluminum materials. I found the one made of tinplate did not burn as easily and was able to create the golden color that I wanted. The one made of non-stick coated aluminum material cooked too fast and 12 min was too long (10 min was the right time for it).

More photos are posted on flickr.

Lemon Madeleines

ingredients

• 2 eggs
• 1⁄3 cup granulated sugar
• 1⁄4 tsp. salt
• 1⁄2 tsp. vanilla extract
• 1⁄4 tsp. almond extract (I skipped on this)
• 1⁄2 cup all-purpose flour, sifted
• 1 tsp. grated lemon zest
• 4 Tbs. (1⁄2 stick) unsalted butter, melted and cooled
• Confectioners’ sugar for dusting (optional)

preparation

Preheat an oven to 375°F. Using a pastry brush, heavily brush softened butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap it gently to dislodge the excess flour.

In a large bowl, combine the eggs, granulated sugar and salt. Using a wire whisk or a handheld mixer on medium-high speed, beat vigorously until pale, thick and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and stir or beat on low speed to incorporate.

Using a rubber spatula, gently fold in the lemon zest and half of the melted butter just until blended. Fold in the remaining melted butter.

Divide the batter among the prepared molds, using a heaping tablespoon of batter for each mold. Bake the madeleines until the tops spring back when lightly touched, 8 to 12 minutes.

Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. If any should stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.

Let the madeleines cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioners sugar and serve. Makes 12.
Adapted from Williams-Sonoma Foods of the World Series, Paris, by Marlena Spieler (Oxmoor House, 2004).

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