![]() ![]() If desired, top with Buddy Valastro's Buttercream Icing. Refrigerate or freeze until ready to decorate. Put a piece of parchemnt paper on a cookie sheet, sprinkle with sugar, and one at a time, turn the pans over and turn the cakes out onto parchment the sugar will keep them from sticking.The cakes should be at room temperature before you remove them from the pan. Remove the cakes from the oven and let cool for at least 30 minutes, preferably 1 hour. ![]() Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 4 minutes.Grease two 9-inch cake pans (2 inches deep) and flour them. ![]() (Test by plunging a kitchen thermometer into the center of the batter if it is too warm, put the bowl in the refridgerator for a few minutes if too cool, let it rest at room temperature.) Before baking, be sure the batter is between 70° and 73☏, or the cake will crown. Continue to mix for another 1 minute or until the mixture appears smooth. If desired, line the bottom with a circle of parchment.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |