Heres the another cake out of my 6 Safari Theme Cake series.The cake is a Lavendar cake iced with a Vanilla buttercream frosting and fondant zebra accents.
Ingredients:
1 cup all purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup granulated sugar
2 egg whites, room temperature
1/4 teaspoon vanilla extract
1/2 cup milk
1 tablespoon lavendar perils
drop of purple color(optional)
For the icing:
| Preparation time | 60 minutes |
| Serves | 12 slices, 2 6 inch layer cakes |
| Serving Size | 1 slice |
| Calories Per Serving | Approximately 114 per serving without icing |
| Difficulty | Difficult |
Ingredients:
1 cup all purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup granulated sugar
2 egg whites, room temperature
1/4 teaspoon vanilla extract
1/2 cup milk
1 tablespoon lavendar perils
drop of purple color(optional)
For the icing:
3 cups buttercream icing
Procedure:
1.Preheat oven to 350°F. Grease two 6-inch round cake pans.
2.In a bowl, sift the flour, baking powder and salt.
3.In another bowl beat the butter and sugar until creamy. Add the egg whites and vanilla and mix until incorporated.
1.Preheat oven to 350°F. Grease two 6-inch round cake pans.
2.In a bowl, sift the flour, baking powder and salt.
3.In another bowl beat the butter and sugar until creamy. Add the egg whites and vanilla and mix until incorporated.
4.Heat the milk with the lavender perils for 30 seconds in the microwave and let cool to room temperature.Add color to the milk itself if using.
6.Add the milk and flour alternating in three different additions and fold until incorporated, do not over beat.
6.Transfer the batter to the pans equally and distribute evenly.
7.Bake for 25-35 minutes or until a tooth pick inserted in the center of the cake comes out clean. Cool for 10 minutes before transferring cakes from the pan.
6.Add the milk and flour alternating in three different additions and fold until incorporated, do not over beat.
6.Transfer the batter to the pans equally and distribute evenly.
7.Bake for 25-35 minutes or until a tooth pick inserted in the center of the cake comes out clean. Cool for 10 minutes before transferring cakes from the pan.
8.For the icing place 1 teaspoon of icing on the cake circle and then place one layer of cake on the cake circle on it.Place about a cup of icing on top and spread evenly with spatula.Place the second layer on top(make sure the bottom smooth side is facing up so you have an even surface(If you have a cake that has risen and is not flat enough to ice it level it and then place it crumb side down).Place 1 1/2 more cups of icing on top and start spreading on the top pushing it to the sides and then ice the sides as well.Pipe your favorite design,I used a ribbon to decorate the bottom while I used White icing for the base and then used red icing on the top and added fondant zebra accents on top and white icing with a star tip for the design on top.
Tips:
Do not over mix the eggs or batter.
You can use any flower to create your favorite flavors.
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