At the end of every one of my recipes, I always tell you that not ovens are the same. Hope this clarifies a little bit! Could I pre make the butter cream tonight and store it in the fridge tomorrow, taking it out a little before so it's room temp before using, or will it curdle/go strange? That happens when baking powder reacts with heat, puffs up, but doesn't have enough support from cake - because it's still too liquidy. Hm.. it seems like your measurements might be off. Much better than loads of frosting. Beat the castor sugar and egg yolks until thick, pale and creamy. Or lucky guesses. If you don't have a stand mixer, you can use a hand mixer. Grease and flour 2 (9-inch) round cake pans. When experimenting with baking time, you can't open the oven door TOO SOON. thanks :-). Preheat your fan oven to 160°C (325°F) or 175°C if you're not using a fan oven. In addition, it can't be too stiff either. Now, increase the speed on the mixer to medium and blend the flour into the batter just until the flour is incorporated. This is your pudding base. I have a kitchen scale that was less than 10$, so there are really inexpensive choices out there that will make your baking so much easier. When it comes to jam selection for your cake, you can choose any flavour you want. Ana was so helpful when I contacted her about making different bits in advance. Beat 2 minutes longer. Top it with the next cake layer and repeat the process. Although I failed in the decoration, the cake was really good. It separated even more when I added the vanilla and jam. I really want to use this frosting recipe, because my Hungarian friends asked for the frosting not to be too sweet. You can blame The Pioneer Woman for four of those! Beat together the butter, milk, vanilla essence and half of the icing sugar until combined. I suggest doubling for a little thicker 8 inch layer cake (or a bit thinner 9 inch layer cake) and tripling for 10 inch layer cake. I'm Byron and I'm a lover of food, cats, crochet, cross stitch and Christmas - basically anything that is pretty and delicious. I don't plan to do much extra piping, probably just some kind of small border around the top and bottom edge of each cake, with the sugar lace applied on the sides. I am decorating a wedding cake in two weeks (in Hungary, where I live). I was stirring it every couple of seconds but it turned really thick really fast. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products. Refrigerate your cake for a further 10 minutes before adding a thicker layer to the outside of the cake. And that's completely true. Also, I have pretty limited time right now, so I can't afford to make mistakes or have to re-do anything. It seems like you either put too much flour or not enough milk? Cook frozen raspberries with sugar over a medium-high heat until it reaches boiling. The other are options for readers if you need to double or triple the recipe. Good vanilla cake recipe is something that is a MUST when it comes to baking. Namely, when you add liquid flavourings to your frosting, in this case Ermine/Flour Buttercream, you are in fact emulsifying fat with liquid. I’m Ana – a self-taught baker, recipe developer and passionate food photographer. To get the rustic effect of the cake, ad a thick layer of icing to the sides and then gently pull the pallet knife up the cake in straight lines. I used to do all the fancy cake decorating back in the day, but I rarely get out the decorating gear any more. Top with second layer. In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Since then, it’s been my go-to basic vanilla cake recipe. I hope you enjoy it as much as we did. Bake for 30 minutes, testing with a toothpick for doneness at the 25 minute mark. But, Dear Reader, if you’re not that into jam, you can also use pie fillings. Delicious and simple tartlets to enjoy over a glass or two of sparkling wine this festive season. And they say granulated sugar is 1cup=200g, but again, I don't know because I've never tried it myself. Spoon into the prepared pan and spread out evenly. :). This raspberry layer cake recipe is the ultimate pretty in pink dessert for berry lovers. For best results; fill just before serving. Cover it with cling film and leave it to cool in the fridge. Bake for 10 – 15 minutes or until the cake springs back when lightly touched. Hi I'm intending on making this cake in a couple of weeks. Like what you see? Raspberry jam would be delicious. This site uses Akismet to reduce spam. Chocolate Cake with Pistachio Buttercream and Raspberry filling,,, Milk Chocolate Orange Cookies (Ben's Cookies). It’s consistency was like slight sticky dough. Divide the cake mixture evenly between three bowls – 770g of cake mixture per bowl. All I can say is that I always make frosting to have a little extra, because I'm always scared to not have enough for decorating. Remove from the oven and leave to stand for 5 minutes. The wire rack will now be at the bottom, then the tea towel and then the cake. Divide the raspberry one in two so you can add some burgundy gel food colouring into one and get a darker shade. I’ve had this happen to me in the past when I’ve had the heat up too high? Maybe they don’t know “pits” is another word for the seeds/stones/pips in fruits? If you have any questions, don’t hesitate to ask! Filling: Gently mix together the mascarpone and 125 ml of the jam. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. It was such a big hit with my family and I had to share. A cherry or blueberry pie filling will taste great, but please keep in mind that a pie filling will result in more spillage. I’ve tried that before too, but just like my cake decorating skills, my cake slicing skills are a complete mess. It's better to be thicker than looser, the plan is to lose a lot of water content and have concentrated flavour. Earl Grey Tea Cake Anyway, not your fault lol. It looks like the measurements or temperature of the ingredients might have been off. Place final layer on top, upside down, and do a thin crumb coat on the cake. Using the mixer, on low speed, gently blend the baking powder and salt into the flour – just a few seconds.