YUMMY YELLOW CAKE
For any cake artist, a superb recipe is necessary to create a masterpiece wedding cake! It is important to find a recipe or several recipes that work for you. When designing a cake that involves sculpture, you may want a dense dessert recipe; one that will hold up against carving and shaping. On the other hand, a light and airy formula may be what fits the bill when it comes to cupcakes and special occasion cakes. In either case, you need a recipe that is usually moist and rich in flavor!
When I first started baking (ions ago, LOL), I thought Yellow Cake was ordinary and nothing really special because most yellow cakes seemed too neutral in taste. Some yellow pastry quality recipes seemed as well eggy and extremely dense, while others crumbled and were too dry. Yellowish cake, when done properly, is really flavorful and is definitely a great wedding cake for additions of strawberries, peaches or pineapple and nuts, or for any icing or filling flavor! This Wedding cake Artist would like to share a favorite with you that you will enjoy for years to come:
YUMMY Orange CAKE
3 cups dessert flour ( or all purpose)
4 tsp cooking powder
1 tsp salt
2 mugs of white granulated sugar
1/2 cups vegetable oil
1 tsp vanilla extract
1 cup buttermilk
Preheat your oven to 350 degrees F. Flour 2 , 8 inch or 9 in . pastry pans. In a mixing bowl, sift flour, salt and baking powder together and set aside. In main mixing dish, combine oil and sugar. When thoroughly combined, add eggs, one at a time until completely incorporated. Next, add extract and then, alternate flour mixture with buttermilk until thoroughly mixed. Do not over beat batter. Pour into floured pans and bake for 35-40 minutes, or until tops spring back and inserted toothpick comes out clean. Allow to cool for 10 moments and remove from pans. Layer, Ice and serve!
You may use 2 sticks of butter in place of veggie oil or butter flavored Crisco, if you need that ” buttery taste!”