Cake Recipe For Cake Decorating : Lindakendall

Cake Recipe for Cake Decorating

When embarking on the art of cake decorating, selecting the perfect cake recipe is paramount. The ideal cake should provide a sturdy base for sculpting and a blank canvas for intricate designs. This meticulously crafted recipe strikes the delicate balance between structure and flavor, promising an exceptional foundation for your culinary masterpieces.

Ingredients:

For the Cake:

3 cups (360g) all-purpose flour, sifted
2 teaspoons (10g) baking powder
1 teaspoon (5g) baking soda
1/2 teaspoon (2.5g) salt
1 cup (2 sticks/226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 cup (240ml) buttermilk
1 teaspoon (5ml) vanilla extract

For the Swiss Meringue Buttercream:

2 egg whites
2/3 cup (133g) granulated sugar
1 cup (2 sticks/226g) unsalted butter, softened
1/2 teaspoon (2.5g) vanilla extract

Instructions:

For the Cake:

Preheat oven to 350°F (175°C).
Grease and flour two 9-inch (23cm) round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time.
Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients.
Stir in the vanilla extract.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely in the pans before frosting.

For the Swiss Meringue Buttercream:

In a heatproof bowl set over a saucepan of simmering water, whisk together the egg whites and sugar until frothy.
Continue whisking until stiff peaks form and the mixture is glossy and thick.
Remove the bowl from the heat and continue whisking for a few minutes until the mixture has cooled.
Gradually beat in the softened butter until the buttercream is smooth and creamy.
Stir in the vanilla extract.

Tips:

For a richer flavor, use brown sugar instead of granulated sugar in the buttercream.
If the buttercream becomes too stiff, add a little milk or water to thin it out.
If the buttercream becomes too soft, chill it for 30 minutes to firm it up.
This cake can be stored at room temperature for up to 3 days.
The Swiss meringue buttercream can be stored in an airtight container in the refrigerator for up to 2 weeks.

Armed with this delectable cake recipe and versatile buttercream, the world of cake decorating becomes your culinary canvas. Whether you're a seasoned pastry chef or just starting your sugary adventure, this recipe will empower you to create exquisite masterpieces that tantalize the taste buds and seize the spotlight at any gathering.