Are you making a heart shaped cake? dog shaped cake? pumpkin shaped cake? dome cake? sphere cake? This “carvable” vanilla cake recipe is the best cake recipe for stacking and carved cakes, sculpted cakes and for shaping cakes because it is strong so it holds together while also delicious, flavorful, moist and tender. The pores are simply closer together so it doesn’t fall apart when cut and carved.
5 Secrets to CARVING CAKES into SHAPES for Beginners | Shaped Cakes | Cake Sculpting (Pro Tips!)
• 5 Secrets to CARVING C...
tastebakerytut...
Vanilla Cake Recipe (for carving) - EASY:
*makes 2 - 8 inch round cakes
2 cups & 1/2 cup & 2 Tablespoons (12oz) all-purpose flour (I use King Arthur brand)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter (ROOM TEMPERATURE)
1 & 3/4 cup (12 oz) granulated sugar
1 Tablespoon pure vanilla extract
4 large eggs (ROOM TEMPERATURE)
1 cup (8 oz) milk (ROOM TEMPERATURE)
1/4 cup vegetable oil (2oz)
1. Preheat oven to 350 degrees Fahrenheit.
2. Take butter, eggs and milk out of the refrigerator to warm to room temperature. It is essential in this recipe for these ingredients to be at room temperature!
3. Cream the butter until smooth in stand mixer with the paddle attachment (or electric hand mixer). Scrape bowl with spatula.
4. Add the sugar to the mixing bowl and whip on medium high speed (I use 6 on the stand mixer) until fluffy and light in color for 10 minutes total (stopping to scrape the bowl halfway through mixing).
5. On low speed add eggs one at a time. Do not add the next egg until the prior egg is fully incorporated.
6. Add the room temperature milk, pure vanilla extract and vegetable oil to your LIQUID MEASURING CUP.
7. In a separate bowl whisk together flour, baking powder, and salt.
8. Mixing on low speed, add flour mixture in 4 parts, alternating with the milk mixture. Start with the flour mixture (1/4 of flour mixture is approximately a heaping 1/2 cupful) mix until fully incorporated then add 1/3 of the milk mixture and mix. Repeat in alternating steps beginning and ending with the flour. (flour - MILK - flour - MILK - flour - MILK - flour)
*whisk the milk mixture before pouring if milk sinks to the bottom
**remember to periodically scrape the bowl
9. Grease your cake pans with cake goop (equal parts all-purpose flour, vegetable oil & vegetable shortening.) Fill pans 1/2 full and tap the batter to level it out and get out air bubbles.
10. To ensure you do not over bake your cakes put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly anymore add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center clean. (Should take around 30 minutes.)
11. When cakes are done if they are domed up at all place a towel over them and gently push down with an oven mitt until level. This is to help with building the cake layers. It will not change the taste of the cake.
12. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a toothpick around cakes before flipping them for reassurance if you would like.
13. Let cakes cool to room temperature before wrapping them in plastic wrap, placing them in a freezer bag and freezing them. Make sure they are in a FREEZER bag. I freeze my cakes because freezing cakes makes them even more moist and makes them much easier to frost as well. DO NOT store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. If your cake is too big for a freezer bag you can wrap them in aluminum foil after wrapping them in plastic wrap. To assure they keep their shape while frozen use my tinfoil cake hack where I use the cake pan to shape the tinfoil. THAW CAKES BEFORE CARVING! They can be cold but not frozen.
#baking #cake #tastebakery
Негізгі бет Vanilla Cake Recipe (for carving) | sculpting | shaped cakes | decorating - TASTE BAKERY
No video
Пікірлер: 41