Top with 2nd layer, more frosting, and then top with the 3rd layer. Place 1 cake layer on your cake stand or serving plate. Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface.Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add the confectioners' sugar, cream/milk, vanilla extract, and a pinch of salt. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.The cakes must be completely cool before frosting and assembling. Allow the cakes to cool completely in the pans set on a wire rack. If not, continue to bake until cooked through. If it comes out clean, the cakes are done. If using two cake pans, bake for 30-35 minutes. If using three cake pans, bake for 20-24 minutes. Pour/spoon the batter evenly into the cake pans.(The rest of the pecans are for garnish.) Fold in the carrots and 1 cup of the toasted pecans. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain.Parchment paper helps the cakes seamlessly release from the pans. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Remove from the oven and allow to cool for 10-15 minutes. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Line a large baking sheet with parchment paper or a silicone baking mat. Make the cake: Preheat oven to 300☏ (149☌).Cover leftover cake tightly and store in the refrigerator for up to 5 days.This helps the cake hold its shape when cutting. Refrigerate cake for at least 1 hour before slicing.I use and recommend an icing spatula to apply the frosting. Spread the remaining frosting all over the top and sides. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Evenly cover the top with about 1 and 1/2 cups of frosting. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.Increase to high speed and beat for 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.Allow cakes to cool completely in the pans set on a wire rack. To test for doneness, insert a toothpick into the center of the cake. Bake for around 23-26 minutes or until the cakes are baked through. Weigh them to ensure accuracy, if desired. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. With the mixer still running on low, pour in the buttermilk and mix just until combined. With the mixer on low speed, add the dry ingredients just until combined. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.Whisk the cake flour, salt, baking powder, and baking soda together.
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