I am very excited about today's post! You may know my permanent goal of becoming the best in the layer cake making / decorating, and with it, I think I've really stepped up a notch. I do not claim expert status or anything, but I think if you look at some of my past attempts This is by far the best!
The cake which I speak is a lovely one, it is light and fluffy yellow cake with a rich fudge topping and sweet and creamy butter icing. It is a classic combo of flavor and everyone seems to love, (judging by all the friends who came to taste this baby!) The yellow cake is a new favorite, perhaps the best texture of a cake I've ever miss a recipe and I'm sure to keep around for a while
Before this I took a shovel craftsy online class of pie called "The Wilton method .: cooking Basics" that helped me so much. Are you familiar? Craftsy is a very cool site complete classes in so many different categories cunning. Quilting, sewing, manufacturing of pulp and of course the cake decorating- all kinds of classes are there at your fingertips. Each step of this cake is covered with beautiful videos and I followed along to make sure I did everything right.
Being a self-taught baker, I found it helpful to watch every step of the process that you know? I had a few mishaps with the filling cakes and still get diapers, and class helped with this immeasurable. Most decorated all final-product of my cake is almost exactly how they teach in the classroom and if it can not be totally perfect smoothing it becomes damn close right? I am so excited to do more and more cakes!
I really think it's worth the time to take the class if you want to gain a better technique in the cake of the decision layer. It covers the basics such as preparing your pans and baking, as well as grading / torteing baked cakes, icing, and decorating. I found it incredibly useful. Each lesson is broken down separately so you can choose which ones to take and when. (I looked decorating section more than once!) The full recipe is also there as a PDF file. Click HERE to get your Wilton Baking Basics class to get access to the class / complete recipe for this wonderful cake! (The recipe can be found in the "Materials" tab, under "Basics Wilton cooking.")
This post is sponsored by craftsy but shared thoughts opinions are always 100% my own.
- 3½ cake cups sifted flour
- 1 powder spoon cooking soup
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup milk
- 1⅔ cups milk, divided
- 4 egg yolks
- 3 tablespoons cornstarch
- ½ cup granulated sugar
- pinch of salt
- 4 tablespoons butter, cut into tablespoons
- 4 ounces semisweet chocolate, finely chopped vanilla extract
- 1 teaspoon
- 3 sticks of butter softened
- 11/2 teaspoons vanilla extract
- sieved icing sugar 6 cups
- 3 tablespoons milk or water
- Preheat oven to 350 ° F. Grease / flour 2 8 inches cake pans.
- In a large bowl, mix together flour, baking powder and salt. Put aside.
- In another large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well.
- Add flour mixture alternately with milk, beating well after each addition. Continue beating for 1 minute. Pour into prepared pans.
- Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for 15 minutes, then remove cake from pan and cool completely
- In a large bowl, whisk ⅔ cup milk, egg yolks and cornstarch until smooth. In a large saucepan, combine the remaining milk, sugar and salt and mix well. Cook over medium heat until steaming, but not boiling.
- whisking, slowly almost half of the hot milk stream into the egg yolk mixture to warm up. Transfer back in a saucepan. Continue cooking, stirring constantly, until thickened and bubbly.
- Remove from heat and add the butter, chocolate and vanilla. Cover top directly with plastic wrap and refrigerate until chilled
- In a large bowl, beat butter with an electric mixer until light and fluffy. Stir in vanilla.
- Gradually add sugar, one cup at a time, beating well at medium speed. Scrape the sides and bottom of bowl often. When all the sugar has been mixed, icing will appear dry
- Gradually add milk. beat on medium speed until light and fluffy
- Keep bowl covered with a damp cloth until ready to use
- Use a serrated Torte cake knife, slicing each layer horizontally by 4 even layers.
- some buttercream piping around the edge of the first layer, then spread with the filling of fudge. Add another layer of cake and repeat, aligning layer with icing, then fill with the fudge.
- Leave the last layer on top, with the flattest side down. Spread the frosting around the top and sides of cake. Pipe stars around the edge if desired and top with sprinkles.