Friday, September 5, 2008

Wilton Cake: Course 1, Cake 3



So this week for the final class of course one I decided to try out Katie's (of Good Thing's Catered) strawberry cake. I only ate a small amount but I think it turned out pretty good. I would recommend eating this cake soon after making it, I tried a piece a few days after (ok maybe 5 days later) and it didn't taste as good. I forgot to take a picture of the inside of the cake.

Strawberry Layer Cake:

2 1/4 c. cake flour
3/4 c. strawberry puree,room temperature (homemade or you can find store bought in form of a good quality strawberry daiquiri mix as well)
1/4 c. milk , at room temperature
6 large egg whites, room temperature
1 Tbsp vanilla extract
1 3/4 c. sugar 4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), softened (not melted)
Directions:
Preheat oven to 350 degrees and prepare two 8 or 9 in pans line outside with heavy duty foil and spray inside with baking spray with flour(I skipped the foil and the flour).
In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended.
In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine.
Continue beating at slow speed and add butter.
Mix until combined and resembling moist crumbs.
Add liquids and beat at medium speed for about 1 minute or until full and evenly combined.
Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.
Divide the batter evenly among the pans and smooth tops.
Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary).
Let cakes rest in pan for about 10 minutes and turn out onto wire racks.
Let cakes cool completely (about 2 hours).

1 comment:

Katie said...

Haha. Yeah, five days in buttercream is a long time to sit, but I'm glad it worked out for you. Your cakes look awesome!