Wednesday, January 14, 2009

Second Birthday Cake

From Eliza's 2nd Birthday

Initially I wanted to make a chocolate cake, because well Eliza is my child and LOVES chocolate. My mother, however, brought up a great point that other two year olds do not eat as neatly as Eliza and a chocolate cake might pose a stain disaster for another mother. Therefore, I decided to make her a yellow cake with vanilla butter cream.

The cake turned out very moist. I would like to stress that I think it is very important that the butter and sugar are well creamed and the egg yolks are added one at a time. Also, added the flour in slowly and alternating is important. Oh, but I didn't sift. Don't tell anyone, k?

Eliza's 2nd Birthday Yellow Cake
1 cup butter, softened(2 sticks)
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F. Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

Vanilla Butter Cream
1 cup butter, softened(2 sticks)
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

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