Today is my finance’s birthday, and this is the first time I make a fondant-covered cake! I do believe in the corny saying of, “cooking requires love”. It’s often things I make from love that yield me the best results. I didn’t overthink the process of working with fondant, I was enjoying my time of simply making him this cake.
Moist Vanilla Cake
Total time: 50 minutes
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 2 tsp of vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder (the 3/4 tsp equals to: 1/2 teaspoon+1/4 teaspoon or three 1/4 teaspoons)
- 1/2 cup milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Lessons Learned: This was the easiest, and possibly the tastiest vanilla cake recipe I’ve ever made…and I’ve baked a couple. I love the simplicity of it. It’s a great recipe to keep for a long time.
Recipe taken from: http://allrecipes.com/recipe/17481/simple-white-cake/
Buttercream Frosting Recipe
Total time: 6 minutes (literally)
- ½ cup softened butter (salted or unsalted, depending on your preference)
- 4 cups/one pound powdered sugar
- 2 tsp vanilla extract
- 3-5 tablespoons milk or cream
- Add softened butter into your stand mixer or bowl
- Beat butter on medium to high in stand mixer or with a hand mixer for 3 minutes until fluffy
- Just before the end of 3 minutes add vanilla and 3 tablespoons milk to butter, keep beating
- Reduce to medium low or medium
- Slowly pour in powdered sugar and continue beating for a total of 3 more minutes on medium moving up to high speed as sugar is incorporated.
- If you want to add in food coloring, add in while it is beating that last 3 minutes.
- If frosting is too stiff add in more milk 1 tsp at a time and beat until combined.
- Spread on cake or cookies
- To store place butter cream in an airtight container and store in refrigerator for 2-3 days.
- Bring to room temp prior to frosting.
Lessons Learned: I love, love, love this recipe. It was so quick and easy to make, and tasted really wonderful. It had a great consistency, and I just put it in the fridge before I frosted my cake. In fact I kept it there. It went perfectly well with this cake!
Recipe taken from: http://www.frugallivingmom.com/perfect-6-minute-buttercream/