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Monday, December 22, 2008

Thanks Bakerella!!!

Well one of the blogs I keep up with is Bakerella. She just amazes me with her talent. I love to bake and often turn many shades of green, when I read and see all the great creations on her blog, LOL. My mother in law came in for the Holidays and recently celebrated her 50th birthday. Last night Hubby made a wonderful seafood feast and I created, the most amazing cake I've even made. I used Bakerella's Moist Yellow Cake recipe, and took ideas from some of her cupcakes to decorate the cake with chocolate flowers, vines, leaves and MOM on top. My Mother in law was over the moon and said she had never had such a beautiful cake before. The cake was a bit dry, due to me over filling the pans, and having to over bake to compensate. It still tastes good though. So Thanks to Bakerella, for making my Mother in law's birthday more special and giving me the confidence to try new and creative things!!




Photobucket

Photobucket





Moist Yellow Cake

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (McCormicks)
1/2 teaspoon butter flavoring

Preheat oven to 350 degrees.
Grease and flour (3) 8 inch cake pans.
Using a mixer, cream butter until fluffy.
Add sugar and continue to cream for about 7 minutes.
Add eggs one at a time. Beat well after each egg is added.
Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
Add vanilla and butter flavoring to mix; until just mixed.
Divide batter equally into three cake pans.
Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
Bake for 25 - 30 minutes (depending on your oven) until done.
Cool in pans for 5 - 10 minutes.
Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Once cooled, you are ready to assemble your cake.


Easy Buttercream Frosting

1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

Using a mixer, cream softened butter and vanilla until smooth.
Add sugar gradually, allowing butter and sugar to cream together before adding more.
If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
Then, just use icing colors to tint the frosting the color of your choice.This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.

1 comment:

Bakerella said...

You're welcome and great cake!