i decided that i would make a cake, aside from beer, burgers and hot dogs, what better way to celebrate independence than cake?! well, there is this.
i decided to give this a shot. it was actually pretty easy, the assembly of the 3 colored cakes wasn't that bad once i had a visual idea of what i was cutting. the only thing i would have changed would have been the cake recipe, the one i used was on the dry side and it was very crummy. i was low on vanilla extract so i used more almond, i think it tasted pretty good.
thanks iphone |
here is a visual on how to cut the layers. i had a 4 inch round cutter that i used, make it super easy.
white cake recipe
adapted from here
makes 2, 8 or 9 inch round (double the recipe for flag cake). all ingredients should be at room temperature.
8 tablespoons (1 stick) unsalted butter
1/2 cup vegetable shortening
1 tablespoon baking powder
1 3/4 cups sugar
3/4 teaspoon salt
1 teaspoons vanilla extract
2 teaspoon almond extract
5 large egg whites
2 3/4 cup cake flour
1 cup milk
preheat oven to 350 degrees F. prepare cake pans, set aside.
combine the flour, salt, baking powder in a separate bowl.
In a mixing bowl, cream together the butter and shortening until incorporated and light in color. add the sugar slowly and continue to mix until light in color and fluffy. add flavorings. add the egg whites, one at a time, it should be light and fluffy by this time.
incorporate the flour and alternating with the milk, add about 1/3 of the flour, and then 1/3 of the milk. continue like this ending with the flour.
divide the batter into 3 bowls. add red food coloring to one, blue to the other and leave one white. you may need a lot of red to get the right color, sometimes a tiny bit of black can help achieve this. pour into prepared cake pans and bake for 25-30 min, depending on your oven. you will probably have some batter left over. no biggie, make a few cup cakes.
when done, let cool 10 minutes on a rack. remove from pans and finish cooling on a rack. when completely cooled, wrap in plastic wrap and store flat in fridge.
cream cheese frosting
3 (8oz) pack of cream cheese or neufchatel
1 stick (4oz) softened unsalted butter
2-3 cups powdered sugar depending on sweetness and consistency you want
cream the cream cheese and butter until combined. Gradually add in the powdered sugar until the desired consistency/sweetness is reached.
can be kept covered in fridge for 1 week.
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