Monday, August 13, 2012

Grooms Cake: Drizzle Design

Hello everyone! Happy Monday!

So this past weekend I had a grooms dinner to create a cake for. The bride had a cake in mind and so I set to work creating the cake she wanted...Here is the finished product. I think it turned out beautiful, but I know there is a sandwich affect going on, but other than that, I think it turned out pretty good. I'll share the recipe for cake and frosting as well!!! Hope you enjoy!

White Cake
{Makes 10 cups of batter}

4.5 c. All Purpose Flour {6 c. cake flour}
4 Tlb. Corn Starch
2 Tlb. Baking Powder
1 tsp. Salt
3 Sticks of Butter, Room Temp
3 c. Sugar
2 c. Whole Milk
1 tsp. Vanilla Extract
1 tsp. Almond Extract
12 Egg Whites

1. Preheat oven to 325 degrees. Prepare pans {grease pans and line with parchment paper}
2. Combine dry ingredients in a large bowl, set aside.
3. Combine milk and extracts in a small bowl, set aside.
4. In a stand mixer with a large bowl and paddle attachment, cream together butter and sugar until light and fluffy.
5. Alternately add flour mixture and milk mixture to the butter mixture, beginning and ending with flour mixture.
6. Beat egg whites in a medium bowl until stiff peaks form. Fold into cake batter.
7. Pour batter into pans and bake at 325 degrees for 25-30 minutes. Allow to cool completely before frosting.

Chocolate Buttercream
{Makes 6 cups}

1 c. Shortening
1 c. Butter at Room Temp
8 c. Powder Sugar
1 c. Cocoa Powder
1 c. Dark Chocolate Cocoa Powder
12 oz. Bittersweet Chocolate, {melt in a double boiler until smooth and creamy, cool to room temp}
1 tsp. Vanilla Extract
10-12 Tlb. Whole Milk

1. Cream shortening & butter until smooth.
2. Slowly add powder sugar in batches of 2 cups.
3. Add cocoa powders & melted chocolate.
4. Add Vanilla.
5. Add milk 1 Tlb. at a time until desired consistency is reached.

6. Frost away!!!

Until next time...


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