Friday, April 13, 2012

Class cakes - Basic Yellow Cake

I have started with more of baking these days. I should say I have begun to bake a cake moderately well and frost it well too! What to do after that? I am confused at this stage without much ideas. I have made varieties of cakes with chocolate shavings, black forest cake, fresh fruit cake & even dry fruit cake. I have seen many beautifully decorated cakes. I have wondered how they were made.

I browsed to find the basic cake class. And I came across Michaels' offering the Wilton's Cake Decorating class. And I have joined the course 1. The classes are so useful for any curious learner. We’ve learned to make the frosting, frost a pre-baked cake and also a few decorating techniques. It isn’t as hard as I thought it would be, I’m thoroughly enjoying. For all the cakes I’ve baked till now, I’ve used a whipped cream frosting, so the usual butter-cream frosting is new to me. The one taught in the class is very tasty indeed and is white as snow.
After going here, I really wonder so many ideas, and techniques and so many possibilities.

My instructor asked to use a boxed cake mix and not to use ready to use icing. But I have never preferred boxed cake mix nor the ready to use icing. I always loved to make the cake at home, as well learning the icing and preparing it every time helps you to overcome the mistakes we might make.

I have made cup cakes and cakes. For the cakes, I prepared the Basic yellow cake recipe from Wilton's Basic Yellow cake

Basic Yellow Cake
(Print this Recipe)

You need:
2 1/2 cup All purpose Flour
1 1/4 cups Milk
2 1/2 tsps Baking powder
1/2 tsp Salt
2/3 cup butter
1 3/4 cups Sugar
1 1/2 tsp Vanilla extract
2 Eggs

Preheat oven to 375F. Grease and lightly flour two 8 in. pans. Stir together flour, baking powder and salt. Set aside.

In a mixing bowl beat butter with an electric beater on medium to high speed for 30 seconds. Add sugar and vanilla, beat until well combined. Add eggs, 1 at a time and beat and beat one minute after each addition. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into pans.

Bake for 30-35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in a pans for 10 minutes and then invert onto wire racks to cool completely. Frost only after cakes have cooled completely.

These are the ones from my second and third classes. My daughter and her friends were in a hurry to pick their cup cakes so had no time to click a nice pic.

I made these for my class 2 with Rosette and Drop swirl flower. They were not perfect and I felt they looked good.

Cup cake with Pompom flower for my class 3.

More to come with my Graduation class cake.

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