Love Cake
Recently
two of my best friends decided to get married and I was honored to be
asked to be a part of their special day. As a surprise wedding gift,
I decided to make a small wedding cake for them and this is the
result. The cake comes from a traditional wedding cake recipe and
then I added rose water to a basic buttercream frosting. I'm no cake
decorator so I just bought some fresh flowers and put them on top of
the cake right before serving.
Valentine's
Day is just around the corner and this cake would be perfect to bake
for your sweetheart. Let me know how it goes!
*Photo
Credit: Karen Luecke
Cake
Ingredients:
3 cups
flour, sifted
1
tablespoon baking powder
½ teaspoon
salt
1 cup
unsalted butter, softened
2 cups
granulated sugar
4 eggs,
separated
1 cup milk
1 teaspoon
vanilla
Preheat
oven to 350 degrees. Butter and flour 2 eight or nine-inch round
pans; set aside. Sift together flour, baking powder, and salt; set
aside.
With
a stand mixer or an electric mixer, beat the butter until
smooth. Add the sugar and beat until light and fluffy. Scrape down
the sides of the bowl. Add egg yolks, one at a time, beating after
each addition. Scrape down the sides of the bowl. With
the mixer on low speed, alternately add the flour mixture and
milk, beginning and ending with the flour mixture. Add the vanilla.
In another
bowl, beat the egg whites with
clean beaters or a clean whisk until stiff but not dry. Stir
about 1/2 cup of the egg whites into the batter to lighten it, then
fold in remaining egg whites in several additions. Do not overmix.
Divide
the batter evenly between the prepared pans. Bake
for 30-35 minutes, rotating pans in oven after 15 minutes.
Cake is done when a toothpick inserted into the center comes out
clean. Cool the cakes in
their pans on a rack for 10 minutes, then invert onto racks to cool
completely.
Frosting
Ingredients:
3 cups
powdered sugar, sifted
1 cup
unsalted butter, softened
1 teaspoon
vanilla
2
tablespoons heavy cream
1 teaspoon
to 1 tablespoon rose water, to taste
In a stand
mixer fitted with the whisk attachment, combine the powdered sugar
and butter on low speed until well blended. Increase the speed to
medium and beat for 3 minutes. Scrape down the sides of the bowl,
then add the vanilla and heavy cream. Starting with 1 teaspoon, add
the rose water and continue beating on medium speed for 1 minute.
Taste the frosting and add more rose water, if needed. Frost the
cooled cake, decorate, and serve.
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