Friday, April 12, 2013

Buttercream Frosting

Source: Better Homes & Gardens
Makes about 3 cups
The picture of this cake took 2 recipes of this buttercream frosting.  The color of the frosting is a light yellow, the same as the small petals in the picture. See below for how to make chocolate buttercream frosting!

1 cup sugar
1/4 cup water
6 egg yolks, lightly beaten
2 TB water or desired liqueur
1 1/2 tsp vanilla
3 sticks unsalted butter, softened

1. In a heavy medium saucepan combine sugar & 1/4 cup water.  Bring to boiling; remove from heat.  Gradually whisk about half the hot sugar mixture into egg yolks. Gradually whisk yolk mixture into the remaining sugar mixture in saucepan; bring to a gentle boil.  Reduce heat; cook & stir for 2 minutes.  Remove from heat and stir in liqueur & vanilla.
2.  Transfer yolk mixture to a bowl.  Fill a larger bowl with cold water & ice.  Place the smaller bowl into the large bowl.  Stir frequently for about 15 minutes or until mixture is cooled to room temperature.
3.  In a large mixing bowl beat butter with an electric mixer on high speed until fluffy.  Add colled sugar mixture, beating until combined.  If necessary, chill until mixture reaches spreading consistency. 

Chocolate Buttercream frosting: Prepare as directed, except melt 1/2 cup chocolate chips & add to butter with sugar mixture.

Tuesday, April 9, 2013

Aimee's Whole Wheat Vanilla Cake

Makes 1 sheet cake or 2 round cakes (layer) or 24 cupcakes

3 cups whole wheat flour
3 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp salt
6 eggs
1 cup oil
3/4 stick butter, melted
1 1/2 cups honey
1 3/4 cups apple sauce
3 TB vanilla

Preheat oven to 325. In medium bowl, combine flour, baking soda, cinnamon, & salt. In large bowl, beat together eggs & honey; stir in oil, butter, apple sauce, & vanilla.  Add flour mixture to honey mixture & stir until smooth.

For sheet cake: spread batter into an oiled 13 x 9 baking dish; bake for 35 minutes. Remove from oven, cool & frost.

For 2 round cakes: spread batter into 2 oiled 8 or 9 inch cake pans; bake for 30 minutes. Remove from oven, cool, & frost (spread frosting on top of one of the cakes; place other cake on top and frost the sides & top)

For cupcakes: spoon batter into baking cups; bake for 25 minutes. Remove from oven, cool & frost.