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Sunday, 1 September 2013

Vanilla Cake


Hi friends and readers,

             Hope all of you are doing well. I was very busy for the last few weeks, so was not able to update my blog. We moved from New Zealand to Australia now, settling in Perth. InshaAllah I will try to post the recipes from my drafts for next few days... 
            Today's post is a Vanilla Cake with Confectioner's icing or Vanilla icing. The recipe for this Vanilla cake is adapted from " Joy of Baking". Then this two layer cake is covered with readymade "Soft White Icing" which is prepared as per the package instructions...

Ingredients:

For Vanilla Cake:

3 cups (345 gm) all purpose flour/ plain flour
1 tbsp baking powder
1/2 tsp salt
1 cup (226 gm) unsalted butter,  room temperature
1 3/4 cup (350 gm) sugar
4 large eggs,  room temperature
2 tsp vanilla extract
1 cup milk, room temperature

For Confectioner's Icing:

3- 4 cups icing sugar, sifted
1 cup (226 gm) unsalted butter, room temperature
1 tsp vanilla extract
2-4 tbsp milk
food color, if desired ( I used pink color)

Preparation:

For Vanilla Cake:
  1. Preheat oven to 180 degree celcius. Butter or spray two 9 inch cake pans and then line the bottom of the pans with baking paper or parchment paper.
  2. In a bowl, sift together plain flour, baking powder and salt.
  3. In a large bowl, beat the butter until soft and creamy ( about 1-2 minutes). Gradually add the sugar and beat until light and fluffy for about 3-5 minute.
  4. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and beat well  until combined.
  5. Then alternatively add the flour mixture and milk, beginning and ending with the flour.
  6. Divide the batter between the two prepared pans and bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
  7. Place the cakes on wire rack to cool for about 10 minutes and then remove the baking paper. Cool completely before frosting.... 
For Icing:
  1. In a bowl,beat the butter until smooth and creamy. Then beat in the vanilla extract.
  2. Gradually beat in the sugar and add 2 tbsp of the milk and beat to combine. 
  3. On high speed, beat frosting until light and fluffy. Add more milk or icing sugar, as needed, to get the right spreading consistency. If desired, color the frosting with food color.
To Assemble:
  1. Place one cake layer (bottom side facing up) on your serving plate and spread with about 3/4 cup of frosting.
  2. Place the other cake layer (bottom side facing up) on top of the frosting and cover the entire cake with the remaining frosting.
Covering the cake with Soft White Icing/ Fondant:
  1. For this cake, I covered the entire cake with ready made "Soft White Icing", which is prepared as per the package instructions..



       4. For decorations, divide the prepared white icing into small balls and add food colors drop by drop and knead well until you reach the desired color.
       5. Roll them and using cookie cutters or plunger cutters, cut them into desired shapes and stuck them on the fondant using little water....


11 comments:

  1. Beautiful cake looks perfect treat.

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  2. Aaaahhhhh... lovely cake!!! I love using fondants for icing... This one is my next bake soon :)

    Don't miss to participate in my 3rd blog-anniversary 'Sweet Celebration' event with a giveaway @ cookingwithsj.com/ongoing-event/sweet-celebration

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  3. very nice and clean job dear.. cake looks very pretty with those beautifully done flowers..

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  4. Lovely looking cake, very nicely made...
    On Going Event: WTML Sep 2013 @Priyas Virundhu

    ReplyDelete
  5. Nallonam nannayitundu... hope u getting settled...

    ReplyDelete
  6. Such a gorgeous cake with a very attractive and beautiful fondant.

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  7. Thank you all for your nice comments :)

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  8. Hope you are settling in well.. The cake looks delish :)

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  9. Thanks for sharing.
    It is so beautiful and it must be delicious i guess.

    ReplyDelete
  10. Masha allha, Tnx for sharing,
    ....

    ReplyDelete

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