Hard to beat that feeling of slicing into a layer cake and seeing those perfect layers! IngredientsĪdmittedly, there are a lot of steps in making layer cakes but they are really simple steps and the end result is always fantastic. Switch to medium-high speed again and beat the buttercream until smooth, glossy and creamy (about 3-5 minutes). Also proceed to add your tea butter and the rest of your butter a couple of tablespoons at a time until the mixture is well combined and incorporated. Switch to the paddle attachment and on low speed add vanilla bean paste. At this point, when you touch the bowl it should not be hot anymore (should feel more like room temperature).Ħ. Attach the bowl onto your stand mixer and whisk on medium-high speed until you reach medium-stiff peaks (about 8-10 minutes). Place the bowl over a saucepan filled with a few inches of simmering water (make sure the water doesn’t touch the bottom of the bowl) and whisk until the mixture reaches 160F.ĥ. Using your stand mixer’s whisk attachment, manually whisk the mixture until combined.Ĥ. Put egg whites and sugar in the bowl of your stand mixer. In the meantime, you can start making your Swiss meringue buttercream.ģ. To remove the tea leaves, strain the butter through a fine-mesh sieve into a bowl and refrigerate until the butter becomes solid again but only until the consistency of softened butter. Remove from the heat and let the tea steep for another 5.Ģ. Switch to low heat and simmer for 5 minutes. In a medium saucepan, place butter and loose earl grey tea leaves and cook on medium heat until the butter melts. How to make earl grey buttercreamįor the out-of-this-world earl grey buttercream, we start by infusing butter with earl grey tea.ġ. Cool on a wire rack for 15 minutes then remove cakes from pans and cool on rack completely. Evenly divide the batter into your 3 pans and bake until a toothpick inserted in the middle of the cakes comes out clean or with minimal crumbs. Mix on low-medium speed for no more than 30 seconds or until combined.Ħ. Still on low speed, gradually drizzle in coffee (be careful, it will splatter). Make sure each addition is incorporated well.ĥ. With the mixer still running on low speed, add your flour mixture to the batter, alternating with milk. Remember to scrape the bottom and sides of your bowl.Ĥ. With the mixer still running, add eggs, vanilla extract and almond extract. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat oil and sugar on medium speed for 2 minutes. In a large bowl, sift all-purpose flour, cocoa powder, baking powder, baking soda and salt.ģ. For good measure, I also always line the bottom with parchment paper but you don’t have to.Ģ. Grease and flour the bottom and sides of 3 8-inch cake pans. ( For the detailed recipe, please scroll to the bottom of the page for a printable recipe card.)ġ. What is London fog cake?įirst let’s make the chocolate layer cakes. So she did and picked the London Fog Cake.Īrmed with Layered and my newfound confidence, I proceeded to bake one of the most amazing cakes I’ve ever made and tasted in my life. I went further and said she can go ahead and pick any cake from Layered (who is this person I’ve become?). Her birthday was coming up and I promised that I’d bake her a birthday cake. The pictures are stunning and although they intimidated me at first, Tessa’s tips and instructions boosted my confidence - that even a home baker like me can create showstopper cakes too. There are a lot of tips on how to bake them successfully and how to make them pretty. I love baking cakes and this book is all about them. I win free show tickets, small amounts in the lottery (I’m really just waiting for my jackpot prize to come around), I’ve even won an emergency car kit (how random is that?).īut my favourite so far is winning Coco Cake Land’s giveaway for Tessa Huff’s cookbook, Layered. I’m ridiculously lucky at promos and giveaways.
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