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White Butter
Tiered Cake
* I
made this recipe twice (separately because it all wouldn't fit into
my KitchenAid together)
*
More pics of cake (big ones!)
Ingredients:
6 ounces (1 1/2 sticks) unsalted butter
2 cups sugar
1 1/2 teaspoons salt
3 1/3 cups cake & pastry flour
1 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1 1/4 cups milk
1/2 teaspoon pure vanilla extract
3/4 cup egg whites (6-8 large egg whites)
1/2 cup sugar
Ganache Filling
Italian Meringue Buttercream
Icing
Instructions:
1. Grease one 10 x 3-inch, one 8 x 3-inch and one 6 x 3 inch
round pan. Preheat the oven to 350 degrees F. Have all the ingredients
at room temperature.
2. In the bowl of an electric mixer, beat butter, sugar and salt
at high speed until light and fluffy.
3. Into a separate bowl, sift together the flour, baking powder
and cream of tartar. Add this to the butter mixture, alternately
with the milk and vanilla extract.
4. In a separate bowl beat the egg whites until foamy. Continue
beating at high speed while gradually adding sugar.
5. When stiff peaks form, fold the whites into the cake batter with
a rubber spatula. Blend just until the whites are evenly distributed.
6. Split the batter between the biggest and smallest pans. Bake
for 40 to 45 minutes, or until a cake tester inserted into the centre
of the cake comes out clean.
7.
repeat recipe and fill smallest and middle-sized pan. Bake smaller
one for 20 to 25 minutes and the larger one for 30 to 35 minutes,
or until a cake tester inserted into the middle comes out clean.
8. Cool the cakes on a wire rack for 15 to 20 minutes before turning
them out of their pans.
Directions
to assemble and ice a layer cake.
How
to make roses.
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