homemade vanilla cake with buttercream

homemade vanilla cake with buttercream  Cupcake Bouquet
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homemade vanilla cake with buttercream


For a homemade vanilla cake with buttercream icing use a pretty standard recipe, which can be coloured and flavoured in many ways to complement the type of homemade vanilla cake with buttercream to be iced or filled. Cream the butter or margarine until soft. Beat in the sugar a little at a time, adding the homemade vanilla cake with buttercream vanilla essence and sufficient milk or lemon juice to give a fairly firm but spreading consistency. For different flavours, omit the vanilla essence, then for homemade vanilla cake with buttercream with coffee butter cream replace one tablespoon of the milk with coffee essence or strong black coffee, or simply beat in two or three teaspoons of instant coffee powder with the icing sugar. For a chocolate homemade vanilla cake with buttercream, add melted plain chocolate, or dissolve a couple of tablespoons of cocoa powder in a little hot water to give a thin paste, cool and then beat into the icing. For homemade vanilla cake with buttercream with orange or lemon butter cream, replace the milk with orange or lemon juice, and add the finely grated rind of one orange or lemon. For a homemade vanilla cake with buttercream with mocha flavoured butter cream, dissolve one or two tablespoons of cocoa powder in one tablespoon of coffee essence or strong black coffee, and add in place of the milk. For homemade vanilla cake with buttercream with extra special Brandy Butter cream, omit the vanilla essence again, and replace the milk with brandy, or other liqueurs such as whisky, rum or sherry. A few drops of an appropriate food colouring can also be added if desired in your homemade vanilla cake with buttercream. For homemade vanilla cake with buttercream with almond butter cream, replace the vanilla essence with almond essence, and beat in about two tablespoons of very finely chopped, toasted almonds. For homemade vanilla cake with buttercream with walnut butter cream, beat in a few ounces of very finely chopped walnuts, and for apricot butter cream, omit the vanilla essence and milk, but instead beat in three tablespoons of sieved apricot jam, a pinch of grated lemon rind and a squeeze of lemon juice. Finally, for a lovely minted butter cream, replace the vanilla essence with peppermint essence for a different kind of homemade vanilla cake with buttercream. A few drops of green food colouring and three or four crushed minted chocolate matchsticks can be added, too.

For a rich homemade vanilla cake with buttercream, gently melt the butter in a saucepan. Remove from the heat and beat in the egg yolk. Gradually beat in icing sugar, alternating with the flavouring or the milk until the mixture is light and fluffy.

Marzipan or Almond paste is used for covering all cakes to be coated with royal icing, for decorative tops to cakes, or for moulding animals, flowers, leaves and other objects for decoration. It can be coloured with liquid, powder or paste food colouring. A homemade vanilla cake with buttercream would not use marzipan, but for a white marzipan use two egg whites instead of an egg or egg yolks. The ingredients you will need are: caster sugar, icing sugar, ground almonds, lemon juice, almond essence, and eggs. Combine the sugars and ground almonds and make a well in the centre. Add the lemon juice, almond essence and sufficient egg to mix to a firm but manageable dough. Turn on to a lightly sugared surface and knead until smooth. The marzipan can be wrapped in polythene or foil and stored for two to three days before use, but probably not on a homemade vanilla cake with buttercream.


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