White Sheet Cake with Fluffy Whipped Icing
I think a lot about blogging for obvious reasons. Sometimes folks ask me for advice and while I'm not an expert, I like to share some insights I've gained. I whipped up both a blog post on this topic and a cake this weekend.
This cake mimics those awesome white sheet cakes you find in Sam's Club or Costco -- the ones with the fluffy whipped icing (not that dry, heavy, crusty buttercream from grocery store cakes). It has a hint of almond that takes it right over the top. You'll love it! Maybe. I mean I guess it's possible you'll hate it. If you're a weirdo. :)
White Sheet Cake with Fluffy Whipped Icing
Recipe by: Adapted from recipes found at The Girl Who Ate Everything and Cake Central
Yield: 24 servings
This quick white sheet cake is light and moist with a hint of almond flavor and whipped icing on top. Let the cake sit out for 10-15 minutes before serving so the icing can get nice and soft.
Cake Ingredients:
1 cup butter
1 cup water
2 1/4 cups cake flour
2 cups white sugar
2 eggs, lightly beaten
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
Frosting Ingredients:
1/2 cup salted butter, room temperature
1/2 cup vegetable shortening, room temperature
3 3/4 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup heavy whipping cream
1 tablespoon meringue powder
Directions:
To make the cake: Preheat the oven to 375 degrees and grease (I use Wilton's Cake Release) a 15 x 10 x 1" baking sheet. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the eggs, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking sheet.
Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs (don't wait for the top to get golden brown, necessarily -- mine stayed pale). Cool completely.
To make the frosting: Cream together the room temperature shortening and butter until fluffy. Cream in the powdered sugar. Add the salt, almond extract, vanilla extract, meringue powder, and whipping cream. Blend on low until just combined, and then beat on high until fluffy. Spread over cooled cake. Add sprinkles. Store in refrigerator, but let sit out for 10-15 minutes before serving so the icing can get nice and soft.
To read my best blogging advice, hear me chat with the awesome Kaitlin of Whisk Kid about blogging, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, bakebakebake, cooking
This cake mimics those awesome white sheet cakes you find in Sam's Club or Costco -- the ones with the fluffy whipped icing (not that dry, heavy, crusty buttercream from grocery store cakes). It has a hint of almond that takes it right over the top. You'll love it! Maybe. I mean I guess it's possible you'll hate it. If you're a weirdo. :)
White Sheet Cake with Fluffy Whipped Icing
Recipe by: Adapted from recipes found at The Girl Who Ate Everything and Cake Central
Yield: 24 servings
This quick white sheet cake is light and moist with a hint of almond flavor and whipped icing on top. Let the cake sit out for 10-15 minutes before serving so the icing can get nice and soft.
Cake Ingredients:
1 cup butter
1 cup water
2 1/4 cups cake flour
2 cups white sugar
2 eggs, lightly beaten
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
Frosting Ingredients:
1/2 cup salted butter, room temperature
1/2 cup vegetable shortening, room temperature
3 3/4 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup heavy whipping cream
1 tablespoon meringue powder
Directions:
To make the cake: Preheat the oven to 375 degrees and grease (I use Wilton's Cake Release) a 15 x 10 x 1" baking sheet. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the eggs, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking sheet.
Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs (don't wait for the top to get golden brown, necessarily -- mine stayed pale). Cool completely.
To make the frosting: Cream together the room temperature shortening and butter until fluffy. Cream in the powdered sugar. Add the salt, almond extract, vanilla extract, meringue powder, and whipping cream. Blend on low until just combined, and then beat on high until fluffy. Spread over cooled cake. Add sprinkles. Store in refrigerator, but let sit out for 10-15 minutes before serving so the icing can get nice and soft.
To read my best blogging advice, hear me chat with the awesome Kaitlin of Whisk Kid about blogging, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, bakebakebake, cooking