Butter Cake

Going through photos looking for a suitable image to set takes me back to the year 2012 when I was baking up a storm for Bake Sales for my daughter’s “Techin’ thru Texas” fundraisers, of which there were many.

Cakes, miniature cakes, cupcakes, cake pops, cookies and more cookies……….. the list goes on and on. I vaguely recall the total bake sales came up to close to US$1000 for the trip, which paid for the transport charges for the week’s stay for 3 adults & 10 6th graders. I am giving myself another pat on my back. The sales was made successful with the contributions from many of the other parents as well as the 6th graders who went on the trip.

Everyone needs a very basic Butter Cake recipe as well as a No-Fail Buttercream recipe. Would this become yours as well?

Ingredients for Cake:

2 cups plain (all-purpose) flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

125g (4 oz or 1 stick) unsalted butter, softened

3/4 cups fine white sugar

2 eggs

1/2 cup milk (or water)

Method:

  • Sieve all the dry ingredients together.
  • Beat butter & sugar on medium till the butter feels light and looks creamy, like whipping cream.
  • Add eggs one at a time, beat till combined. In other words, when you can’t see the egg as an egg.
  • If your electric mixer has the ‘fold or stir’ function, please switch to this mode. If not, you will need to manually ‘fold’ the dry & wet ingredients.
  • Next up is to add the flour mix and milk into the beaten mixture. Alternate between the dry ingredients & milk (water).
  • Fold till it comes into a perfect creamy mix.
  • Bake in a greased 20cm (8″) cake tin in a preheated 180º (350ºF) oven for 45 – 60 minutes. Check for doneness with the tester. If the comes out clean after being inserted into the cake, it is done.
  • Allow to cool in the tin for 10 minutes.
  • Remove from tin and cool completely on rack before icing.

Note: Cooking time is less by about 15 minutes if you are using 2 or 3 tins for cake layers.
Cooking time for cupcakes will be about 18-20 minutes.

 

Ingredients for Buttercream: for top of cake

60g unsalted butter, softened

1/3 cup icing sugar

1 teaspoon vanilla essence

Method:

  • Sift the icing sugar to remove any lumps into electric mixing bowl.
  • Add butter and whip till it is light & fluffy.
  • Add vanilla essence and beat a couple minutes longer. The buttercream should be fluffy & smooth.
  • Spoon into icing bag fitted with nozzle & pipe designs onto cake.

Note: 

Increase amount of ingredients if you intend to layer the cake & spread on the sides.
You will also require more for icing for cupcakes.

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Dragees are good for celebratory decorations and there is a wide array of decorations that can be used to further dress up your cakes.

Changing the vanilla essence to peppermint and topping with chopped candy cane is fantastic for the Christmas holidays!

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