Recipe Painted Cake #cakes #recipes
Wednesday, July 31, 2019
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INGREDIENTS
For the Cake:
- 1 ⅔ cup all-purpose flour 213g
- 1 cup granulated sugar 228g
- 1 tsp baking powder 3g
- ¼ tsp baking soda 1g
- ¾ cup butter 176g, room temperature or melted
- ¼ cup whole milk 60ml, warm
- ¼ cup strawberry preserves 46g, strained, warm
- ½ cup sour cream 120ml
- 3 tsp vanilla extract 10g
- 3 egg whites large
- Pink food coloring
For the American Buttercream:
- 1 lb confectioners sugar 462g
- 2 sticks unsalted butter 228g, room temperature
- 1 tbsp strawberry preserve strained
- 2 tbsp lemon juice strained
- Pink, orange and green food coloring
INSTRUCTIONS:
For the Cake:
- Preheat oven to 340F. Butter and flour three 6-inch cake pans. Soak baking strips in water. Strain the strawberry preserves.
- Sift dry ingredients (including sugar). Whisk to combine.
- In another bowl, whisk together wet ingredients.
- Combine wet and dry mixtures. Whisk until combined. Add a few drops of pink food coloring until a desired consistency is reached. If the batter is lumpy, it’s okay!
- Add damp baking strips to the cake pans.
- Evenly distribute batter into pans. I like to use a kitchen scale for precision.
- Bake for about 30- 35 minutes or until the centers are set and springy to the touch.
For the American Buttercream:
- In a stand mixer, cream the butter until fluffy.
- Sift in half of the confectioners sugar. Mix, then add the rest.
- Squeeze lemon juice and combine.
- Reserve ¼ cup of the white buttercream to dye green for the stems and leaves.
- Transfer ½ the plain white buttercream from the standing mixer to a piping bag. Snip off the tip.
- Add in 1 tbsp of strained strawberry preserves to the remaining buttercream. Mix until combined.
- Save about 1-2 cups for the flowers in a separate bowl. Transfer the strawberry buttercream to a piping bag and snip off the tip.
- Use food coloring to dye the buttercream different shades of pink to orange for the flowers.
For the Assembly:
- Pipe the strawberry buttercream between each layer.
- Crumb coat the cake and smooth with a scraper.
- Pipe a thin layer of plain white buttercream on the outside of the cake. Even out with a hot scraper and offset spatula. Chill for about 30 minutes.
- Using a palette knife, sculpt flowers from the pink and orange buttercream. Add details, stems and leaves.
get full recipe https://preppykitchen.com/painted-cake/
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