Carefully pull out the dowels then, using scissors, score around each dowel where you marked it. Mark with a pen where the top of the dummy comes to. Push them right down until they meet the cake board. A runnier consistency is great for slightly soaking into the cake and dripping down the sides, but you can also make a just-spoonable consistency to sit neatly on top of a cake. Insert four of the dowels into the cake, around the outside of the dummy, in a square shape. When making glacé icing, add the liquid to the icing sugar slowly, as you may need less (or more) to create the consistency you like. A small amount of buttercream is suggested to help the fondant stick to the cake. We have given generous quantities of fondant icing to help you cover your cake smoothly. If you like a lot of icing, you may want to double the recipe. This is enough to pipe a modest rose, but not a skyscraper swirl. We’ve allowed 30g/1oz buttercream icing for each cupcake and 20g/¾oz for fairy cakes. The recipe uses UK medium eggs (approx 60g/2¼oz). Recipes for larger layer cakes mix and bake one layer at a time, so you can mix a manageable amount of batter and re-use a single large tin. If you're baking for larger numbers, simply re-run the calculator for a second batch. The traybake and layer cake make up to 40 servings, and the cupcakes and fairy cakes make up to 24 cakes. I prefer to really let the cake shine! But if you want a thicker amount, simply double the recipe and slather away! Then decorate with fresh berries, sprinkles, or whatever your heart desires.The cake calculator is designed for the home kitchen, and all you need to bake the cakes is a cake tin, a simple electric mixer or mixing bowl, a wooden spoon, a spatula and a handful of ingredients. Once they’re cool, it’s time to frost! As you can see, this recipe is not super heavy on the frosting. It takes about 1 and 1/2 to 2 hours for cake layers to cool. Evenly slightly warm cakes will cause your beautiful frosting to melt everywhere. Once the cake layers are done baking, you’ll want to transfer them to a cooling rack to cool COMPLETELY! Don’t skimp on time here. Bake times vary based on the pan you use and the way your oven runs, so use your sensory indicators and best judgement! If your oven runs hot, this could be more like 20 minutes. Next you’ll find yourself dividing the batter evenly among the prepared pans! Then you’ll pop them in the oven and bake for about 25 minutes… or until they’re golden brown and a toothpick inserted in the center comes out clean. And voila, you have vanilla birthday cake batter. Next, add in the eggs, then add in the flour and wet ingredients. Then you’ll beat the butter and sugar until fluffy, and then toss in the extracts. To make the actual vanilla cake layers, you’ll simply mix together all of the dry ingredients in a large bowl. But for best results, use the pans called for!Īnd you’ll want to line the bottoms with parchment paper rounds AND generously grease! Otherwise you’ll run the risk of your cakes sticking. But a general rule of thumb is smaller pans would take longer to bake and larger pans would bake faster. Thankfully, assembling this cake is quite easy! First, you’ll need to prep those cake pans! This recipe calls for 3 9-inch pans, so be sure you have that before beginning! I have not tested this using smaller or larger cake pans, so I cannot advise on how that would work. To start, let’s square away the ingredients you’ll need! This cake calls for: cake flour (do not sub all-purpose flour!), baking powder and salt, baking soda, butter, sugar, vanilla extract (yes, 2 TABLESPOONS), almond extract (no, it doesn’t taste almond-y), eggs (you’ll use eggs and egg whites!), buttermilk, sour cream, and oil! I know you’re probably thinking… “whoa, that’s a lot of ingredients”, but I promise, this unique blend is what creates the magical taste and texture! I was on a mission to create a vanilla birthday cake that was super moist, buttery, and loaded with flavor! And that is exactly what this cake is, my friends! It’s intensely buttery, with a great pop of vanilla in every bite (thanks to 2 tablespoons of vanilla extract, baby)! The layers are somehow both light and fluffy… and dense and buttery! And how you decide to serve it is totally up to you! Because this cake can easily be covered in sprinkles, topped with fresh fruit, or drizzled with caramel sauce… and beyond! My point is, it’s pretty versatile! But my husband LOVES vanilla, so I was determined to create a recipe that was the exact opposite of what I just described! But honestly? Vanilla cake is not my favorite! It’s typically dry, bland, and boring. It’s no secret I LOVE cake! So it’s kind of crazy that up until now, I haven’t had a classic vanilla cake recipe to share with you. My Favorite Vanilla Cake Recipe is light and fluffy and covered in vanilla buttercream frosting! The perfect birthday cake for vanilla lovers! But also perfect for special occasions like Easter, Mother’s Day, and 4th of July!
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