Music Life

Cake from Scratch

Today was Chris' one day off this week and it was pessimistic and rainy outside. We spent a cozy day inside and I marked to brighten our day with cake! This was the best from-scratch cake I've made. I found the system on a foodnetwork.com search just before making it.

Please disregard Chris' fork marks in the photo :) He was closely standing over me begging me to give him his piece of cake back.

Colettes’ Unblemished Cake Recipe
From Foodnetwork.com

1 cup all-purpose (original approach calls for 9 ounces)
1 cup cake flour (original procedure calls for 9 ounces)
2 teaspoons baking powder
2 sticks unsalted butter, abide temperature
3 cups sugar (21 ounces)
3/4 teaspoon vitality
2 teaspoons vanilla extract
1 cup egg whites, room temperature
1 1/2 cups draw off, room temperature

Directions
Pre-heat the oven to 325 degrees. Grease and flour 2 (9)-inch outspoken pans. Sift together the flours and baking powder.

Cream the butter and sugar in a tidy mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until radiance and fluffy. Add the flour mixture in 3 batches alternating with the tap, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.

Throng the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out inoffensive. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and eliminate the pans. Let the cakes cool completely. Wrap and chilled before decorating.




Butter Cream Frosting

1/2 cup...

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