If the icing starts to harden, microwave the icing in 10-second intervals until smooth. Use the rest of the icing on the top and sides of the cake. While the icing is still warm, spread about 1 cup icing on one cake, then top with the second cake.The icing should look glossy and pour easily from the bowl. With the mixer on low speed, gradually add the sifted confectioners' sugar, mixing until smooth, then add vanilla extract and mix to combine.Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment. Carefully and slowly add the buttermilk (it will bubble up), stirring constantly, until the mixture comes to a full, rolling boil. Bring to a gentle boil over medium and let the mixture bubble for 5 minutes, whisking constantly. Add the brown sugar and whisk to combine. As the cake bakes, make the icing: Melt the butter in a medium saucepan over low heat.Let cakes cool in the pans for 10 minutes before turning the cakes onto wire racks to cool completely. Divide batter evenly between pans, and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.Add vanilla and combine fully, making sure not to overmix.Continue to add flour and buttermilk in the same way, beginning and ending with the flour. Add about half of the buttermilk and continue to mix until incorporated. Add about a third of the flour and mix on low speed until combined. Add eggs, one at a time, and mix, scraping down the sides of the bowl after each addition.In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through. Prepare the cake: Heat oven to 350 degrees.
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