Friday, September 5, 2008

Wilton Cake: Course 1, Cake 1

I finally found a Wilton class that was convient to where I live and to my schedule. I have been wanting to take these classes for awhile to brush up and to learn new skills. I think mycake turned out pretty well, except the colors were a little bolder than I would have liked. The bonus is that the cake taste great too.

Blueberry Cake with blueberry glaze and buttercream icing:

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
1.5c blueberries

1T sugar
2/3c Ocean Spray Blueberry Cranberry Juice
1/8c Bircardi Gold Rum
2T sugar

Heat over medium heat, whisking gently until reduced some.

Brush the glaze onto the cooled cake and allow to soak into before icing.


Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan.

Line bottom with parchment or waxed paper or spray pans with Pam like I did.
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy.

Stir together flour, baking powder and salt. Set aside.
Combine egg whites, milk and vanilla extract.
Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture.
Continue to alternate beginning and ending with flour mixture.
Scape the bowl and beater often.
Add blueberries and sugar to food processor and blend for about one minute. Gently fold blueberries into finished cake batter.
Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

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