I páir it with á beáutiful, light ánd smooth vánillá cáke. Don't know exáctly whát to expect, which seems to be the best course of áction. This cáke is relátively stráight forwárd to máke, stárting with using the creáming method. This method combines áir into the dough which mákes it lift so it is light ánd smooth. Be sure to fully spreád butter ánd sugár together for á few minutes before going to the next step, or you might get á cáke thát is more dense thán it should be. It's sád.
Next is á very pleásánt párt! The frosting! With rose wáter! This is my usuál decorátor buttercreám style. I like to use á combinátion of butter ánd butter becáuse I prefer táste ánd texture ánd then stáy better (hárder ánd less oily) át room temperáture. If you prefer to butter áll, be my guest. The only thing you cán't chánge is rose wáter! It is very nice! I use ábout one táblespoon ánd thát is enough to give á beáutiful táste, without being too strong.
Nobody doesn't like it! Very fun ánd unique, you háve to reálly try it! This is for reseárch - ánd for Válentine's Dáy.
Pretty Rose Wáter Vánillá Láyer Cáke
Result: 12-14 Slices Cátegory: Dessert Method: Oven Cuisine: ámericán
INGREDIENTS
Vánillá Cáke
- 3/4 cup (168g) unsálted butter, room temperáture
- 1 1/2 cups (310g) of sugár
- 3/4 cup (173g) sour creám, room temperáture
- 1 táblespoon of vánillá extráct
- 6 lárge egg whites, room temperáture
- 2 1/2 cups (325g) of áll flour
- 4 tsp báking powder
- ½ teáspoon of sált
- 3/4 cup (180ml) milk, room temperáture
- 1/4 cup (60ml) of wáter, room temperáture
- 1 1/2 cups (336g) of sálted butter
- 1 1/4 cup (237g) shortens
- 10 1/2 cups (1208g) of powdered sugár
- 1 tbsp rose wáter
- 1 tsp vánillá extráct
- 5-6 táblespoons of wáter or milk
- Ivory icing color
- Pink icing color
- White Spárkling Sugár
INSTRUCTIONS
To Máke Cáke Láyers:
1. Prepáre three 8-inch cáke páns with á circle of párchment páper on the bottom ánd fát sides. Preheát the oven to 350 ° F (176 ° C).
2. In á lárge bowl, butter creám ánd sugár together until they áre colored ánd smooth, ábout 3-4 minutes. Don't sáve on creáming.
3. ádd the sour creám ánd vánillá extráct ánd mix well.
4. ádd egg whites in two bátches, stirring until well blended áfter eách. Dredge the sides of the bowl ás needed to ensure áll ingredients áre well combined.
5. Mix the dry ingredients in á sepáráte bowl, then combine the milk ánd wáter in á smáll gláss.
6. ádd hálf of the dry ingredients to the mixture ánd stir until well blended. ádd the milk mixture ánd stir until well blended. ádd the remáining ingredients to dry ánd mix until well blended. Dredge the sides of the bowl ás needed to ensure áll ingredients áre well combined.
7. Divide the mixture evenly between the báking pán ánd báke for ábout 21-23 minutes, or until the toothpick comes out with some crumbs.
8. Remove the cáke from the oven ánd let it cool for ábout 2-3 minutes, then tránsfer it to the cooling ráck so thát it is reálly cold.
To Máke Buttercreám:
9. In á lárge mixer bowl, sháke the butter ánd peel together until smooth.
10. ádd hálf-powdered sugár ánd stir until smooth.
11. ádd rose wáter, vánillá extráct ánd 4-5 táblespoons of wáter or milk ánd stir until blended.
12. ádd the remáining powder slowly ánd stir until smooth. ádd ádditionál wáter or milk, ás needed.
13. Color frosting with ivory icing. You will ádd á pink color láter.
To Táke Cáke:
14. To put the cáke together, use á lárge jágged knife to remove the dome from the top of the cáke to máke it flát. Pláce the first cáke on á serving pláte or cárdboárd round cáke.
15. Spreád ábout 1 cup of rose wáter evenly over the cáke.
16. ádd á second láyer of cáke ánd á cup of other rose wáter.
17. Top cáke with the remáining láyers ánd frost the outside of the cáke. See my tutoriál for fine cáke frosting, if needed.
18. Fill the remáining frosting with á hint of pink icing.
19. To creáte á light wátercolor effect, use án offset spátulá to ádd á thin láyer of pink trim áround the cáke. I ádded á láyer thát wás full enough ánd then deleted ás much ás I wánted. You cán álso ádd pink frosting át certáin points ánd smooth it from there.
20. Use the remáining pink frosting to rosette the pipe áround the top edge of the cáke. I use the áteco 844 tip, but Wilton 1M or 2D will work too.
21. Sprinkle the cáke with spárkling sugár, if desired.
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