![]() ![]() Tips for decorating the cake for a professional look Wrap the cooled cake layers well with plastic wrap, if you’re not using them right away.Cool the cakes to room temperature before decorating.You can use baking strips (soaked in water) to get even cake layers, if you prefer.Prepare the cake pans before you start making the cake batter.Measuring cups can result in the unintentional addition of too much flour. Use a kitchen scale to measure the ingredients, especially flour.Make sure ALL the ingredients are at room temperature before you start.So, here’s how to achieve Classic Vanilla Cake Perfection, step by step. This is because yellow cakes rely on having extra EGG YOLKS to give the cake an even richer flavor. Also this cake is not a yellow cake, although it does have a yellow tinge from the egg yolks. If a cake uses egg foam, then it’s a sponge cake and not a classic butter cake. Instead, this cake relies on the classic creaming method. This cake is also NOT a sponge cake, which involves whisking eggs to a foam. Unlike my white cake, this cake uses whole eggs, which give the cake a yellow tinge, and a richer taste. It’s also not too eggy, or too buttery which means the flavor of vanilla is very prominent in this cake. This is because I use half butter and half oil for the creaming stage. ![]() My homemade vanilla cake is different from my butter cake, because the crumb is lighter here and the cake is a little sweeter. ![]() Since the cake has a lovely vanilla flavor, it pairs very well with any vanilla buttercream frosting, or chocolate buttercream frosting too ( Swiss meringue buttercream or American buttercream)! You can even frost the cake with a delicious cream cheese frosting. I know, because I’ve made it for dozens and dozens of birthdays, and other special occasions. This cake is also FANTASTIC as a birthday cake.
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