Monday, February 20, 2017

My "Seal the Deal" Cake



You guys, this is a big deal. Let me tell you a little story. When Tony and I began dating we were both very focused on our careers and we had both just gotten out of relationships. We agreed early on to just date and not put labels on anything that way there were no expectations as we moved through this extremely busy season. Well three months down the road I had decided that I was done with that and I wanted to keep him (hehe) it also happened to be his birthday right around this time. So what did I do? I baked cupcakes using the recipe I am about to share with you, drove up to the LA County Fair and surprised him. One bite of those cupcakes and it sealed the deal. Here we are six and a half years later. What a sucker (just kidding babe). Anyways, the moral of the story is take this recipe, file it away somewhere special and break it out only when it is absolutely necessary or I mean whenever you feel like eating cake.

This cake is so moist and a little on the dense side which I love. The density makes it much richer than your typical vanilla birthday cake. When making it as a cake (versus cupcakes) I love filling in between the layers with custard and strawberries, so I have also included that recipe below. I typically bake the cake one day, wrap the layers in plastic wrap, refrigerate them overnight and then assemble the cake the following day. This makes the process much less daunting. The recipe below is for a 3-layer 8-inch round cake but is also great for a 13x9 inch sheet cake or cupcakes. In order to ada, t you will just need to change the bake time. This cake is always a crowd-pleaser and definitely worth the time. I hope you and yours enjoy it as much as me and mine do.

Cake Ingredients

- 3 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- 2 cups sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1 1/2 salt
- 1 Tbsp vanilla
- 1 tsp almond extract
- 2 tsp imitation butter flavoring
- 1/2 cup shortening
- 1 1/3 cup water
- 2 Tbsp oil
- 1 cup sour cream
- 4 egg whites

Custard Ingredients
- 3 large egg yolks
- 1/3 cup sugar
- 1 cup half and half
- 4 1/2 tsp cornstarch
- 1/2 tsp vanilla
- 2 cups strawberries

Frosting Ingredients
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 8 oz cream cheese
- 1 Tbsp vanilla
- 2 pound bag powdered sugar
- 1/2 tsp salt

Cake Method

1. Preheat oven to 350 degrees and prepare baking pans with cake release. I make my cake release using this recipe and it works great!

2. Using two bowls and a sifter, sift together the flour, cornstarch, sugar, baking powder, baking soda and salt four to five times. It is super important that these ingredients are very well integrated especially the cornstarch and flour.


3. Using a mixer combine vanilla, almond and butter flavorings, shortening, water, oil and sour cream. Mix until completely integrated.


4. With the mixer still going, add your egg whites one at a time. You may want to set three of your egg yolks aside for later if you are making the custard filling.

5. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Small lumps are ok. This is a large recipe so make sure you pulse your mixer on and off while beginning to mix in order to not have cake mix all over your kitchen.

6. Pour a third of your cake mix into your prepared pan and bake for 27-30 minutes or until the top of the cake is golden brown and doesn't sag in the middle when you open the oven.


7. Let cake cool for about five minutes in the pan and then remove to a wire rack to cool the rest of the way. Store in plastic wrap overnight or decorate after letting cool completely.

Custard Method

1. Combine all ingredients in a saucepan and whisk constantly over medium heat until mixture has thickened to a pudding type consistency.


2. Remove into a bowl and continue to stir here and there as the mixture cools. You can store this for up to several days in the refrigerator until you are ready to use it.

Frosting Method

1.Cream together butter, shortening and cream cheese until fluffy and fully integrated. You can overmix this as much as you want to make sure if it mixed plenty.

2. Add vanilla and salt and mix well to combine.


3. Slowly add powdered sugar and mix well after each addition until you have as stiff of a frosting as you would like. It varies from time to time and this last time I ended up mixing in about a half cup short of the full 2-pound bag of powdered sugar.

Decorating Method

1. Place the first layer of your cake on your serving surface. You may need to use a serrated knife to file away part of the top to make the cake level.

2. Place about 3/4 cup of custard on top of level cake and spread evenly.


3. Place thin slices of strawberries on top of custard to make an even layer.


4. Repeat steps 1-3 for the next layer.

5. Place your third layer of cake on top of the second layer of strawberries and then frost the top and sides using the cream cheese buttercream frosting as much or as little as you would like.

6. Decorate with lettering, berries or by piping more frosting on to the cake.

7. Enjoy!

No comments:

Post a Comment

 

design + development by kelly christine studio