I was asked to make a swirled colorful cake that was also
chocolate flavored, which was quite the challenge.  I decided to make my usual white cake recipe (re-posted below)
as well as a dark chocolate fudge cake recipe. 
After separating and coloring the cake batter I put them in the cake pan
and swirled them with an offset spatula. 
White Cake recipe
1
c plus 2 Tbsp butter 
4
½ c cake flour  
1
½ c milk 
9
large egg whites, lightly beaten 
1/2
tsp almond extract 
2
Tbsp baking powder 
1
½ tsp salt 
2
¼ c sugar
Directions
1.  Preheat oven to
350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out
excess flour.
2.  In a medium bowl,
stir together, milk, egg whites, and extracts. Into a second medium bowl, sift
together the flour, baking powder, and salt; set aside.
3.  Place butter in a
medium bowl and using an electric mixer beat the butter on medium speed for 30
seconds, gradually add the sugar. Continue beating until light and fluffy,
about 2 minutes. 
4.  Add one-third of
the flour mixture and one-third of the milk mixture, and beat on low speed
until just incorporated. Add remaining flour and milk mixtures in 2 separate
batches beating between additions to fully incorporate.
5.  Divide batter
evenly between prepared pans. Bake until top of cake springs back when lightly
pressed and a cake tester inserted in the center comes out clean, 25 to 30
minutes.
6.  Let cakes cool in
pans on wire racks for 5 minutes before gently removing the cakes from their
pans.  Allow to cool completely before
adding any frosting, filling, or other decorations.
(*recipe adapted from a Martha Stuart Cookbook*)
 I was asked to make two cakes using the method as described above.  The first cake was a “smash cake” for a 1
year old baby and had to look like a giant cupcake but with the rainbow colored
cake inside.  The second cake was to be a
rectangular single layer cake that I frosted first with chocolate frosting and
then piped on detailed swirls and flowers (It was a Hawaiian themed party).
I was asked to make two cakes using the method as described above.  The first cake was a “smash cake” for a 1
year old baby and had to look like a giant cupcake but with the rainbow colored
cake inside.  The second cake was to be a
rectangular single layer cake that I frosted first with chocolate frosting and
then piped on detailed swirls and flowers (It was a Hawaiian themed party).
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