![]() ![]() I love my Kitchen Aid Mixer ! When it comes to vanilla I always prefer using vanilla paste. You will need two two 9 inch non stick cake pans and a stand mixer or hand mixer. Tips and what you need: all ingredients should be room temperature before making. If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have a wonderful suggestion: Jovial Gluten Free Pastry Flour. Not all gluten free flours are created equal, the grains in this flour are soaked for easy digestion and the texture is the best I have found for GF baking! The Recipe: Vanilla Buttermilk Cake with Strawberry Buttercream Frosting! In this case I placed whole and cut strawberries, blueberries, and mint leaves on 1/3 of the cake. I prefer to decorate cakes with flowers or berries and call it a day. I don’t swirl and flute etc…frankly, I am just too lazy. Using the paddle attachment, cream these ingredients together until the sugar is thoroughly incorporated into the butter. Then I place the second layer, frost the top somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting. Kristen Carli/Daily Meal In the bowl of a stand mixer, add the butter and the sugar. To get this look I frost the first layer lightly, adding a little more frosting around the edges. No need for artificial flavors or colors! This is a ‘semi naked cake’ meaning the frosting is light on the sides leaving the cake somewhat exposed. The Strawberry Buttercream and How to Frost a Semi Naked Cake:Ī blend of grass fed butter, fresh berries, and organic sugar this Strawberry Buttercream is easy to make and naturally pink. The cake itself is slightly sweet and super moist (thanks to the buttermilk) and when frosted with the strawberry buttercream, it is perfection! Made from scratch with the best ingredients, this double layer cake has a beautiful texture. ![]() The Vanilla Buttermilk Cake with Strawberry Buttercream Frosting! I may make a commission off sales but your price remains the same.) ![]() To make the layers easier to handle, wrap them on their boards completely in plastic, so they don’t dry out, and refrigerate them.This Vanilla Buttermilk Cake with Strawberry Buttercream Frosting is dreamy if I do say so myself! Isn’t it beautiful? This pretty pink confection is delicious and perfect for the family or any celebration. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. Add flour and fold in until completely combined. Peel off the paper liners and let cool completely. Place stand mixer on a low setting, add oil and beat until combined. Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. There will be 9 cups of batter our 3 cups batter into each pan. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Mix on low speed briefly to blend then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the butter and 1 1/4 cup of the buttermilk. ![]() With the mixer on low speed, blend for 30 seconds. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. Preheat the oven to 325☏ Butter three 9-inch round cake pans. ![]()
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