When creaming the butter and sugar together, the sugar is like punching little holes in the butter and those holes, in turn, will capture air. It is important not to skip this step! Why do I need to cream the butter and sugar? When flour is sifted with other dry ingredients, such as baking powder, sifting helps to combine them evenly before they are mixed with other ingredients. The process of sifting breaks any lumps in flour that would weigh down the batter so your Vanilla Cake will yield a tender (not delicate) crumb. FAQs Do I really need to sift the dry ingredients? ![]() Torte each cake into 2 to get 4 layers like in the photo below. Pour the cake batter into prepared pans and spread it so that is it smooth and flat in the pans. Bake until a toothpick inserted in the center comes out clean, about 60 minutes.Ĭool the cakes on a wire rack before removing them from the pan. Remember to add the next flour or milk until just incorporated be careful not to overmix! Blend until incorporated and scrape the sides as needed.Īdd the flour mixture in four parts alternating with the milk in three parts, starting and ending with the flour mixture. In a stand mixer bowl, cream butter, sugar, and vanilla on medium speed until light and fluffy, about 5-8 minutes.Īdd eggs to the mixture, two at a time. In a bowl, sift all the dry ingredients together: flour, baking powder, and salt. Making this cake involved 3 parts: Creaming the butter and sugar, adding the eggs, and adding the remaining dry and wet mixtures alternately. Grease the bottom of two 8x 3 round pans, then line with parchment paper (Note 1 in recipe card).Make sure your ingredients are at room temperature.If your existing pan’s height is below 3 inches, see recipe note no. It has straight sides for perfect layers! They heat faster and cools quicker, preventing overbaking. 6, 8, or 10 inch Round Baking Pans, at least 3-inches high.This recipe uses a lot of flour – measuring it incorrectly would greatly affect the outcome of your cake. There are a lot of reasons why you should measure by weight and entirely a topic of its own. Try it and you will never look back on using cups again! unsalted butter at room temperature – What is room temperature butter?ĭitch your cups and weigh your ingredients – it will give you consistent results every time.I then further cut each round into half to give me a total of 4 layers, which is what you see in the photos. Unfortunately, I have forgotten to take a photo of the cake right out of the cake pan. The photos you see here were taken while I was doing my final cake for my cousin’s wedding. Baking spray helps the parchment stick to the sides of the pan. My baking pans are only 2 inches high, so I use a strip of parchment paper to extend the height. If you don’t have a tall cake pan, you can line some parchment paper around the pan for extra height. This recipe yields a tall vanilla cake, that’s why you would need a cake pan that is at least 3 inches in height. ![]() DIY Wedding Cake Thick layers for tall cakes Are you thinking of doing a DIY wedding cake? I’ve shared all the recipes, timeline, resources, and tips in this DIY Wedding Cake post.
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