- Alaois
- Feb 7, 2012
-
|
birthday layer cake
makes 1 (6-inch) layer cake, 5 to 6 inches tall. serves 6 to 8
once we got birthday cake crumbs down, we moved on to our larger quest of making a funfetti cake, canned frosting and all, from scratch. turns out that looking on the side of the cake mix box at the master ingredient list was really helpful in getting the “secret” stuff we couldn’t figure out by taste.
1 recipe birthday cake (recipe below)
1 recipe birthday cake soak (recipe below)
1 recipe birthday cake frosting (recipe below)
1 recipe birthday cake crumb (recipe below)
special equipment
1 (6-inch) cake ring
2 strips acetate, each 3 inches wide and 20 inches long
1. put a piece of parchment or a silpat on the counter. invert the cake onto it and peel off the parchment or silpat from the bottom of the cake. use the cake ring to stamp out 2 circles from the cake. these are your top 2 cake layers. the remaining cake “scrap” will come together to make the bottom layer of the cake.
layer 1, the bottom
2. clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a silpat. use 1 strip of acetate to line the inside of the cake ring.
3. put the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.
4. dunk a pastry brush in the birthday cake soak and give the layer of cake a good, healthy bath of half of the soak.
5. use the back of a spoon to spread one-fifth of the frosting in an even layer over the cake.
6. sprinkle one-third of the birthday crumbs evenly over the frosting. use the back of your hand to anchor them in place.
7. use the back of a spoon to spread a second fifth of the birthday cake frosting as evenly as possible over the crumbs.
layer 2, the middle
8. with your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. set a cake round on top of the frosting, and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).
layer 3, the top
9. nestle the remaining cake round into the frosting. cover the top of the cake with the remaining frosting. give it volume and swirls, or do as we do and opt for a perfectly flat top. garnish the frosting with the remaining birthday crumbs.
10. transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. the cake will keep in the freezer for up to 2 weeks.
11. at least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. gently peel off the acetate, and transfer the cake to a platter or cake stand. let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days).
12. slice the cake into wedges and serve.
birthday cake
makes 1 quarter sheet pan
55 g butter, at room temperature (4 tablespoons, 1/2 stick)
60 g vegetable shortening (1/3 cup)
250 g granulated sugar (1 1/4 cups)
50 g light brown sugar (3 tablespoons, tightly packed)
3 eggs
110 g buttermilk (1/2 cup)
65 g grapeseed oil (1/3 cup)
8 g clear vanilla extract (2 teaspoons)
245 g cake flour (2 cups)
6 g baking powder (1 1/2 teaspoons)
3 g kosher salt (3/4 teaspoon)
50 g rainbow sprinkles (1/4 cup)
plus
25 g rainbow sprinkles (2 tablespoons)
1. heat the oven to 350°f.
2. combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more.
3. on low speed, stream in the buttermilk, oil, and vanilla. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. don’t rush the process. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. there should be no streaks of fat or liquid. stop the mixer and scrape down the sides of the bowl.
4. on very low speed, add the cake flour, baking powder, salt, and the 50 g (¼ cup) rainbow sprinkles. mix for 45 to 60 seconds, just until your batter comes together. scrape down the sides of the bowl.
5. pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan. sprinkle the remaining 25 g (2 tablespoons) rainbow sprinkles evenly on top of the batter.
6. bake the cake for 30 to 35 minutes. the cake will rise and puff, doubling in size, but will remain slightly buttery and dense. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
7. take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). the cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
birthday cake soak
55 g milk (1/4 cup)
4 g clear vanilla extract (1 teaspoon)
whisk together the milk and vanilla in a small bowl.
vanilla extract
we use two different kinds of vanilla extract, brown patisse brand and clear mccormick brand. neither is of any fancy caliber, but we use these specific vanilla extracts on purpose because they are the flavor that most people relate to in their baked goods. vanilla beans and fancy vanilla paste do not taste like home to me, but commercial vanilla extract does.
we use brown (standard) vanilla extract in 90 percent of our baked goods. it’s the extract that flavors nearly every homemade chocolate chip cookie. we use clear mccormick vanilla extract for the birthday cake, birthday cake crumb, and birthday cake frosting. it is vanilla in flavor, but not flavored by any actual vanilla beans. it’s “vanilla” in more of a guilty tub-of-frosting, box-cake way. the two are not interchangeable in recipes. both patisse brown extract and mccormick clear vanilla are available online.
birthday cake frosting
makes about 430 g (2 cups)
115 g butter, at room temperature (8 tablespoons or 1 stick)
50 g vegetable shortening (1/4 cup)
55 g cream cheese (2 ounces)
25 g glucose (1 tablespoon)
18 g corn syrup (1 tablespoon)
12 g clear vanilla extract (1 tablespoon)
200 g confectioners’ sugar (1 1/4 cups)
2 g kosher salt (1/2 teaspoon)
.25 g baking powder (pinch)
.25 g citric acid (pinch)
1. combine the butter, shortening, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and fluffy. scrape down the sides of the bowl.
2. with the mixer on its lowest speed, stream in the glucose, corn syrup, and vanilla. crank the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is silky smooth and a glossy white. scrape down the sides of the bowl.
3. add the confectioners’ sugar, salt, baking powder, and citric acid and mix on low speed just to incorporate them into the batter. crank the speed back up to medium-high and beat for 2 to 3 minutes, until you have a brilliant stark white, beautifully smooth frosting. it should look just like it came out of a plastic tub at the grocery store! use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
birthday cake crumb
makes about 275 g (2 ¼ cups)
100 g granulated sugar (1/2 cup)
25 g light brown sugar (1 1/2 tablespoons, tightly packed)
90 g cake flour (3/4 cup)
2 g baking powder (1/2 teaspoon)
2 g kosher salt (1/2 teaspoon)
20 g rainbow sprinkles (2 tablespoons)
40 g grapeseed oil (1/4 cup)
12 g clear vanilla extract (1 tablespoon)
1. heat the oven to 300°f.
2. combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
3. add the oil and vanilla and paddle again to distribute. the wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
4. bake for 15 minutes at 300°f.
5. let the crumbs cool completely before using in a recipe or scarfing by the handful. stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
https://www.youtube.com/watch?v=gdl-LIH1XgM
|
#
?
Jan 11, 2015 23:24
|
|
- Adbot
-
ADBOT LOVES YOU
|
|
#
?
May 27, 2024 03:08
|
|
- Sophia
- Apr 16, 2003
-
The heart wants what the heart wants.
|
Andrew Luck is the kind of dude who'd be fascinated by my nerdy archaeology stories and then make dinner while I watch OUAT.
He would also rub your feet. You know he is that kind of guy.
|
#
?
Jan 11, 2015 23:24
|
|
- Intruder
- Mar 5, 2003
-
I got a taste for blown saves
|
I have a crazy idea let's talk about the game this thread is about or football in general thanks thread
|
#
?
Jan 11, 2015 23:24
|
|
- CharlestheHammer
- Jun 26, 2011
-
YOU SAY MY POSTS ARE THE RAVINGS OF THE DUMBEST PERSON ON GOD'S GREEN EARTH BUT YOU YOURSELF ARE READING THEM. CURIOUS!
|
Sweet, straight up porn links and creepy gifs in the gdt pyf sluts immediately it's cool and fun
Goons have a desperate need to prove they aren't gay, news at eleven.
|
#
?
Jan 11, 2015 23:24
|
|
- Mel Mudkiper
- Jan 19, 2012
-
At this point, Mudman abruptly ends the conversation. He usually insists on the last word.
|
There was a NASCAR driver who was also a BS in Engineering and he spent the week in Las Vegas before a race going to various dams and studying their design.
He also would win roughly half the pole positions every season because he mathematically planned the perfect route
|
#
?
Jan 11, 2015 23:24
|
|
- Tzen
- Sep 11, 2001
-
|
This game is boring.
|
#
?
Jan 11, 2015 23:24
|
|
- NickRoweFillea
- Sep 27, 2012
-
doin thangs
|
birthday layer cake
makes 1 (6-inch) layer cake, 5 to 6 inches tall. serves 6 to 8
once we got birthday cake crumbs down, we moved on to our larger quest of making a funfetti cake, canned frosting and all, from scratch. turns out that looking on the side of the cake mix box at the master ingredient list was really helpful in getting the “secret” stuff we couldn’t figure out by taste.
1 recipe birthday cake (recipe below)
1 recipe birthday cake soak (recipe below)
1 recipe birthday cake frosting (recipe below)
1 recipe birthday cake crumb (recipe below)
special equipment
1 (6-inch) cake ring
2 strips acetate, each 3 inches wide and 20 inches long
1. put a piece of parchment or a silpat on the counter. invert the cake onto it and peel off the parchment or silpat from the bottom of the cake. use the cake ring to stamp out 2 circles from the cake. these are your top 2 cake layers. the remaining cake “scrap” will come together to make the bottom layer of the cake.
layer 1, the bottom
2. clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a silpat. use 1 strip of acetate to line the inside of the cake ring.
3. put the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.
4. dunk a pastry brush in the birthday cake soak and give the layer of cake a good, healthy bath of half of the soak.
5. use the back of a spoon to spread one-fifth of the frosting in an even layer over the cake.
6. sprinkle one-third of the birthday crumbs evenly over the frosting. use the back of your hand to anchor them in place.
7. use the back of a spoon to spread a second fifth of the birthday cake frosting as evenly as possible over the crumbs.
layer 2, the middle
8. with your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. set a cake round on top of the frosting, and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).
layer 3, the top
9. nestle the remaining cake round into the frosting. cover the top of the cake with the remaining frosting. give it volume and swirls, or do as we do and opt for a perfectly flat top. garnish the frosting with the remaining birthday crumbs.
10. transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. the cake will keep in the freezer for up to 2 weeks.
11. at least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. gently peel off the acetate, and transfer the cake to a platter or cake stand. let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days).
12. slice the cake into wedges and serve.
birthday cake
makes 1 quarter sheet pan
55 g butter, at room temperature (4 tablespoons, 1/2 stick)
60 g vegetable shortening (1/3 cup)
250 g granulated sugar (1 1/4 cups)
50 g light brown sugar (3 tablespoons, tightly packed)
3 eggs
110 g buttermilk (1/2 cup)
65 g grapeseed oil (1/3 cup)
8 g clear vanilla extract (2 teaspoons)
245 g cake flour (2 cups)
6 g baking powder (1 1/2 teaspoons)
3 g kosher salt (3/4 teaspoon)
50 g rainbow sprinkles (1/4 cup)
plus
25 g rainbow sprinkles (2 tablespoons)
1. heat the oven to 350°f.
2. combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more.
3. on low speed, stream in the buttermilk, oil, and vanilla. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. don’t rush the process. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. there should be no streaks of fat or liquid. stop the mixer and scrape down the sides of the bowl.
4. on very low speed, add the cake flour, baking powder, salt, and the 50 g (¼ cup) rainbow sprinkles. mix for 45 to 60 seconds, just until your batter comes together. scrape down the sides of the bowl.
5. pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan. sprinkle the remaining 25 g (2 tablespoons) rainbow sprinkles evenly on top of the batter.
6. bake the cake for 30 to 35 minutes. the cake will rise and puff, doubling in size, but will remain slightly buttery and dense. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
7. take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). the cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
birthday cake soak
55 g milk (1/4 cup)
4 g clear vanilla extract (1 teaspoon)
whisk together the milk and vanilla in a small bowl.
vanilla extract
we use two different kinds of vanilla extract, brown patisse brand and clear mccormick brand. neither is of any fancy caliber, but we use these specific vanilla extracts on purpose because they are the flavor that most people relate to in their baked goods. vanilla beans and fancy vanilla paste do not taste like home to me, but commercial vanilla extract does.
we use brown (standard) vanilla extract in 90 percent of our baked goods. it’s the extract that flavors nearly every homemade chocolate chip cookie. we use clear mccormick vanilla extract for the birthday cake, birthday cake crumb, and birthday cake frosting. it is vanilla in flavor, but not flavored by any actual vanilla beans. it’s “vanilla” in more of a guilty tub-of-frosting, box-cake way. the two are not interchangeable in recipes. both patisse brown extract and mccormick clear vanilla are available online.
birthday cake frosting
makes about 430 g (2 cups)
115 g butter, at room temperature (8 tablespoons or 1 stick)
50 g vegetable shortening (1/4 cup)
55 g cream cheese (2 ounces)
25 g glucose (1 tablespoon)
18 g corn syrup (1 tablespoon)
12 g clear vanilla extract (1 tablespoon)
200 g confectioners’ sugar (1 1/4 cups)
2 g kosher salt (1/2 teaspoon)
.25 g baking powder (pinch)
.25 g citric acid (pinch)
1. combine the butter, shortening, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and fluffy. scrape down the sides of the bowl.
2. with the mixer on its lowest speed, stream in the glucose, corn syrup, and vanilla. crank the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is silky smooth and a glossy white. scrape down the sides of the bowl.
3. add the confectioners’ sugar, salt, baking powder, and citric acid and mix on low speed just to incorporate them into the batter. crank the speed back up to medium-high and beat for 2 to 3 minutes, until you have a brilliant stark white, beautifully smooth frosting. it should look just like it came out of a plastic tub at the grocery store! use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
birthday cake crumb
makes about 275 g (2 ¼ cups)
100 g granulated sugar (1/2 cup)
25 g light brown sugar (1 1/2 tablespoons, tightly packed)
90 g cake flour (3/4 cup)
2 g baking powder (1/2 teaspoon)
2 g kosher salt (1/2 teaspoon)
20 g rainbow sprinkles (2 tablespoons)
40 g grapeseed oil (1/4 cup)
12 g clear vanilla extract (1 tablespoon)
1. heat the oven to 300°f.
2. combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
3. add the oil and vanilla and paddle again to distribute. the wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
4. bake for 15 minutes at 300°f.
5. let the crumbs cool completely before using in a recipe or scarfing by the handful. stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
i hope that you didn't take all this time to type that out, my man, thank you
|
#
?
Jan 11, 2015 23:24
|
|
- Athanatos
- Jun 7, 2006
-
Est. 1967
|
Colts are limiting Peyton so that's a plus I guess
|
#
?
Jan 11, 2015 23:25
|
|
- Intruder
- Mar 5, 2003
-
I got a taste for blown saves
|
Feel free to turn it off and discover new pursuits
|
#
?
Jan 11, 2015 23:25
|
|
- maduin
- Mar 4, 2003
-
|
Less boring than the Carolina game last night.
|
#
?
Jan 11, 2015 23:25
|
|
- ebg
- Mar 31, 2008
-
|
I cannot believe I'm rooting for the Colts, this just feels so wrong
|
#
?
Jan 11, 2015 23:25
|
|
- TITY BOI
- Apr 4, 2008
-
A REAL HUMAN BEING
AND A REAL TITY BOI
|
Andrew Luck's favorite channel is the Smithsonian Channel
|
#
?
Jan 11, 2015 23:25
|
|
- wheez the roux
- Aug 2, 2004
-
THEY SHOULD'VE GIVEN IT TO LYNCH
Death to the Seahawks. Death to Seahawks posters.
|
I have a crazy idea let's talk about the game this thread is about or football in general thanks thread
tdf without a chat thread it'll always happen in gdts and this game sucks so far
|
#
?
Jan 11, 2015 23:25
|
|
- Athanatos
- Jun 7, 2006
-
Est. 1967
|
Landry sort of pretends he is going for the ball to slow the receiver.
|
#
?
Jan 11, 2015 23:25
|
|
- wheez the roux
- Aug 2, 2004
-
THEY SHOULD'VE GIVEN IT TO LYNCH
Death to the Seahawks. Death to Seahawks posters.
|
i hope that you didn't take all this time to type that out, my man, thank you
i didn't
|
#
?
Jan 11, 2015 23:26
|
|
- CharlestheHammer
- Jun 26, 2011
-
YOU SAY MY POSTS ARE THE RAVINGS OF THE DUMBEST PERSON ON GOD'S GREEN EARTH BUT YOU YOURSELF ARE READING THEM. CURIOUS!
|
I think Landry might be blind.
|
#
?
Jan 11, 2015 23:26
|
|
- Mel Mudkiper
- Jan 19, 2012
-
At this point, Mudman abruptly ends the conversation. He usually insists on the last word.
|
I cannot believe I'm rooting for the Colts, this just feels so wrong
I am rooting for whoever can beat the Pats
|
#
?
Jan 11, 2015 23:26
|
|
- Sophia
- Apr 16, 2003
-
The heart wants what the heart wants.
|
Andrew Luck's favorite channel is the Smithsonian Channel
His favorite movie is books
|
#
?
Jan 11, 2015 23:26
|
|
- blue squares
- Sep 28, 2007
-
|
im not gay
|
#
?
Jan 11, 2015 23:26
|
|
- Athanatos
- Jun 7, 2006
-
Est. 1967
|
FALL ON IT
YESS
YESSS
|
#
?
Jan 11, 2015 23:26
|
|
- Tzen
- Sep 11, 2001
-
|
Feel free to turn it off and discover new pursuits
Never. Football is life.
Oh poo poo fumble
|
#
?
Jan 11, 2015 23:26
|
|
- Intruder
- Mar 5, 2003
-
I got a taste for blown saves
|
The way the ball spun after that fumble was amazing
|
#
?
Jan 11, 2015 23:26
|
|
- Big Beef City
- Aug 15, 2013
-
|
holy poo poo that spinnin'
|
#
?
Jan 11, 2015 23:26
|
|
- aparmenideanmonad
- Jan 28, 2004
-
Balls to you and your way of mortal opinions - you don't exist anyway!
-
Fun Shoe
|
Boring my rear end. Sackfumble holla.
|
#
?
Jan 11, 2015 23:26
|
|
- Shimrra Jamaane
- Aug 10, 2007
-
Obscure to all except those well-versed in Yuuzhan Vong lore.
|
YESSS MANNING FACE
|
#
?
Jan 11, 2015 23:26
|
|
- davecrazy
- Nov 25, 2004
-
I'm an insufferable shitposter who does not deserve to root for such a good team. Also, this is what Matt Harvey thinks of me and my garbage posting.
|
Go colts go.
|
#
?
Jan 11, 2015 23:26
|
|
- Dango Bango
- Jul 26, 2007
-
|
gently caress
|
#
?
Jan 11, 2015 23:26
|
|
- OSheaman
- May 27, 2004
-
Heavy Fucking Metal
-
Fun Shoe
|
Nice work PeyPey
|
#
?
Jan 11, 2015 23:26
|
|
- Sophia
- Apr 16, 2003
-
The heart wants what the heart wants.
|
I am rooting for whoever can beat the Pats
Unless the Ravens can somehow re-enter the field then you are hosed
|
#
?
Jan 11, 2015 23:26
|
|
- blue squares
- Sep 28, 2007
-
|
also no one makes fun of me
|
#
?
Jan 11, 2015 23:26
|
|
- Adbot
-
ADBOT LOVES YOU
|
|
#
?
May 27, 2024 03:08
|
|
- WHOOPS
- Nov 6, 2009
-
|
That ball spin is tops.
|
#
?
Jan 11, 2015 23:27
|
|