BM #106 : Week 3, Day 1
Theme : Baked Dishes
Here is a cake from my drafts folder. This was one of the recipes from the book Erin Bakes cake where she had given a base recipe for pound cakes and variations with different liquid sweeteners. I chose to bake with honey, but you can use the same amount of molasses or maple syrup for a different flavor. Instead of a regular vanilla based buttercream, I also made a strawberry buttercream here. A cup of strawberry jam or preserves to the buttercream was all it took to get a nice pinkish strawberry buttercream.
The design pattern is from one of the books I borrowed from the library, but I don’t remember the name to give a link to it. It was one of the simplest designs I had done. The polka dots are made by dabbing black food coloring with the flat end of a skewer on the cake. I never thought it would be that simple! The flowers and leaves are fondant cut outs.
Read on for the recipe.
- 5 sticks butter (20 ounces/560 gms)
- 2 cups sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 4 teaspoon vanilla extract
- 8 large eggs
- 6 cups plain flour
- 2 cups whole milk
- 12 ounces honey (1.5 cups)
- Preheat the oven to 350F. Grease and line three 8″ pans with parchment paper and set aside.
- In a stand mixer bowl, add softened butter, sugar, baking powder, vanilla and salt for about 5 minutes until it’s light and creamy. Stop in between to scrape down the sides of the bowl.
- With the mixer running at a low speed, Add honey and beat it in until combined. Add eggs, one at a time and beat it in. Scrape down the sides of the bowl.
- Add the flour in three batches, alternating with whole milk. So add 1/3rd of the flour and let the mixer (at the lowest speed possible) incorporate it with the butter mixture. Then add half of the milk. Once the milk is combined well, add another batch of flour. Repeat this for one more round of milk and flour.
- Take the bowl off the mixer, combine everything with a silicone spatula to make sure that everything is incorporated well. Divide the batter between the prepared pans and bake for 40 minutes or so, until a skewer inserted in the middle of the cake comes free of crumbs.
- Take off the oven and let it rest on the pan for 10-15 minutes. After that, remove it carefully from the pan, peel off the parchment paper. Cling wrap the cake two times and return it back to the pan. When it’s completely cooled down, fill and frost with buttercream and cover with fondant. Decorate as you like.
For the strawberry buttercream,
- Beat 4 sticks (16oz/450gms) softened butter and a pinch of salt for about 5 minutes in a stand mixer bowl.
- Turn off the mixer, Add 7 1/2 cups (2 lbs bag) powdered sugar, 1 tablespoon vanilla extract and 2-4 tablespoons milk. Mix it in with a spatula to prevent sugar flying all over the kitchen.
- Switch the mixer ON at the lowest setting and beat it until it reaches a creamy consistency.
- Add 1 cup of strawberry preserve for a strawberry flavored buttercream.