Happy Birthday Butter CakeA large quantity big cake that makes 2 separate cakes. Fill the centre with the delicious white chocolate frosting and chopped strawberries. The cake (not filled or iced) keeps well for up to 3 days or can be frozen for up to 1 month. Ingredients:
350g unsalted cultured butter, softened to room temperature
375 g caster sugar
3 tsp vanilla extract or vanilla bean paste
6 large eggs
650g self raising flour
350mls milk
50g sour cream
White Chocolate frosting
250g unsalted butter, softened to room temperature
2 tsp vanilla extract or vanilla bean paste
750g icing sugar mixture
100g white chocolate melted & cooled
40mls water
2 tsp lemon juice
1 punnet berries, hulled and chopped
Decoration:
Lollies and candles of choice. Method:
Line 2 x 22cm heavy based round cake pans with baking paper. Allowing the paper to come up over the top of the pan.
Preheat the oven to 160º C (140 º C) fan forced.
Attach the scrape a bowl attachment to the standmixer. Place the butter into the mixing bowl. Mix on speed 4 for 2 minutes or until light and fluffy. Add the sugar, vanilla and beat on speed 6 for 5 minutes.
Add the eggs one at a time beating between each addition. Add 1/3 flour and milk and mix on speed 1. Add the remaining flour and milk in two batches and the sour cream and mix until just combined. Do not overmix.
Pour into the prepared pans and bake on the centre shelf for 1 hour 20 minutes or until firm and golden. Cool in pan 5 minutes before turning out. Allow to cool completely.
For the frosting: Attach the ‘scape a bowl’ attachment (or flat beater). Place the butter and vanilla into the mixing bowl. Beat on speed 4 for 2 minutes. Attach the food shield and add the icing sugar and beat 2 minutes. Add the melted chocolate, water and lemon juice beat on speed 6 until very light and creamy. Separate about one third of the mixture and lightly fold with the chopped berries.
Sandwich the layers together with the berry frosting. Coat the sides and top with the remaining frosting.
Cut a star template out using thick cardboard and press in the centre of the cake. Remove and discard. Decorate the’star’ with choice of lollies or sprinkles and place on candles. Decorate the sides as desired.
Tips:
• Allow the strawberries to peek through the centre of the two layers
• The ‘scrape a bowl’ attachment is fabulous for mixing and makes it even easier to mix a large smooth quantity of mixture with ease. Available from KitchenAid stockists
• If desired the white chocolate can be omitted from the butter cream for a traditional butter cream frosting.
1 large or 2 x 22 cm cake, layered Click here for Print Friendly Version Back to the recipe list... |
