yellow cake...

with pistachio pastry buttercream...

- Yellow Cake
- Cake Syrup (1 part sugar and 1 part water)
- Pistachio Pastry Buttercream (1 part pastry cream and 1 part butter)
- Italian Buttercream
- Rolled Fondant 


For Yellow Cake (adapted from here)
makes 3 (6-inch diameter round pan)

- 3 cups cake flour
- 1 tsp. salt
- 1 tbsp. baking powder
- 2 cups sugar
- 4 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 cup whole milk, room temperature
- 2 sticks unsalted butter, room temperature


For Yellow Cake
1. Preheat oven to 350F and grease the pans.
2. Sift all dry ingredients together, add to a mixing bowl.
3. Mix all wet ingredients together in a bowl.
4. Using low speed with paddle attachment, add butter to flour mixture. Alternately with egg mixture. Beat well after each addition. Increase speed to medium and mix for 2 minutes. Scrape bowl once or twice.
5. Pour into prepared pans and bake for 35-40 minutes or until toothpick inserted into center comes out clean.

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