Tuesday, 10 April 2012

Vanilla Cake with Cream Cheese Filling and Butter Cream Frosting

This is one of my biggest project yet, and I'm so proud of it. I should have, and could have, spent the day studying for my 100% finance final but it's a week away so I'll be fine right? I had the intention of getting some work done that day and my intentions translated to : flipped open my book, read the first question, wrote down the equation for it then thought...maybe I should try out that vanilla cake recipe.




If you read my blog post for the Easter cupcakes then you would know that I tried a cupcake recipe from "Hello Cupcakes" and it was a complete fail. I've been skeptical about trying other recipes until I saw this youtube video. It's a vanilla cake recipe from Crumbboss and the batter had a nice consistency so I thought I'd give it a try. As a rule of thumb, I judge consistency by dipping a spatula in the bowl and scooping up some batter. If it falls in a ribbon, then it's good. If it comes off in big dollops then it's too thick.

Anyways, the cake turned out absolutely amazing and I highly recommend it to anyone looking for a white cake. It was moist and didn't have a strong eggy flavour that you get in some vanilla cakes. I'll post the recipe but click here for the link to the blog that I got it from if you are interested. The recipe makes 2 8-inch rounds but I had 2 9-in pans so my cake was flatter and bigger. Also I just purchased these pans from Wilton and they are amazingggggggg! They are aluminum and the cakes bake perfectly even so you don't get the odd dom in the center.



The techniques that I used was from a combination of 2 cakes that I've seen in the past. The rose technique I had seen on "I heart baking". The petal technique is from "The hungry housewife" and she has a great tutorial on how you do a petal cake.


Cake:
4 eggs
1 tbsp vanilla extract
2 cups sugar
2 cups flour
2 tsp baking powder
1/4 tsp salt
1 cup milk
1/2 cup butter

Pre-heat your oven to 330 degrees. Butter the pans and lay down a sheet of parchment paper and dust it with flour. 
Combine the eggs and vanilla in a mixer and beat them on high for 6 minutes until they become pale and frothy. Add the sugar slowly to the batter while the mixer is running, it helps if you tap the sugar bowl on the mixing bowl.
After all the sugar's in, mix on high for another 5 minutes until the batter has tripled in volume. 
Sift the dry ingredients together and add it all at once to the egg and sugar mixture. Mix just until it's incorporated.
Microwave the butter and milk until the butter has melted.

To combine the milk mixture and the batter, you have to do what is called a liason. If you don't then apparently all the liquid will fall to the bottom because the 2 mixtures have completely different densities. Now I don't know if that's true but I did the liason anyways because I didn't want to be risky. So what you do is take a cup of the batter and whisk it into the milk and then you can dump all the milk mixture into the batter.

Pour into the prepared pans and bake for 35 minutes or until done.


I cooled the cakes then put it into the freezer for 20 minutes so it's easier to handle. I sliced each cake into halves so I'd have 4 layers.


I used a cream cheese frosting for the layers and you can find the recipe here. I doubled that recipe.


In order to be crumb free, don't let the spatula touch the cake at any point. Always make sure you have more than enough frosting between the spatula and the cake. It also helps to place the cake with the cut side down.



I had just enough frosting for the cake. If you are making a 6 layer cake then I would triple the frosting recipe given above. (1.5 pkg cream cheese, 1.5 stick butter ect...)


Scoop some frosting into different bowls and colour them into different shades of your favorite colour. I chose pink and I did 1 drop in the first, 2 drops in second...and so on.


To do the petal technique, pipe dots along the first layer of the cake. Make sure they are piped right against each other and there are no gaps in between. 


Take a 9-inch spatula or a butter knife, press down on the center of the dot then drag it upwards.


Repeat with the another layer of the same colour, then change to a lighter shade.


My beautiful mess. 


To make the rosets on top, take a gigantic star tip and fill it with your frosting. Hold it at a 90 degree angle from the surface you are piping on and move your hand in a circle motion.


The rose is probably the easiest thing to do on this cake. The hardest part is getting the frosting to the right consistency. If it's too thick then it will break as you pipe. The consistency should resemble a thick whipped cream, it should be easy to stir but still hold its shape when you hold it up in the air. Add warm milk or vanilla extract to thin it out. Do not turn your wrist when you're piping.


Fill the holes with by piping some stars.




14 comments:

  1. its sooo pretty!! <3

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  2. Wow!! That cake is so gorgeous!!! Love it!! Hats off to your patience and skill!

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  3. This looks absolutely perfect! And yes, baking a cake comes before a finance final :)

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  4. beautiful cake! thanks for linking to me! :)

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  5. Fabulous cake, well done, you must feel so proud by how beautiful it came out! Nettie

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  6. Are the ruffles and roses and other decorations done in the same cream cheese frosting you used for the filling?

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    Replies
    1. no. The decoration is all done in a regular buttercream. The cream cheese is usually not stiff enough

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  7. Could I have the buttercream recipe?

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    1. Hi Chris,
      I have an american butter cream: 1 cup butter, 1 cup shortening, 1lb icing sugar, 1tbsp of vanilla, milk as needed (1-2 tbsp).

      cream the butter and shortening until fluffy then add icing sugar one cup at a time. I taste as I go and if I'm happy with the sugar content and the consistency, I will stop adding sugar. Finish off with vanilla and milk if it's too thick.

      For a swiss meringue butter cream, use this link: http://www.sweetfrosting.ca/2012/10/mint-chocolate-cake.html

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  8. Thank you. I just started practicing trying to make roses and i can't ever seem to get the consistency just right. Thank you for sharing this recipe. I will try this because your cake turned out beautiful!

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  10. This is amazing that you do not have to Fix each Rose on a little wheel with a rose tip and then put THAT on the cake---but you can use a cupcake tip -as such -to look Excellent!!

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