The recipe for both cake and frosting were from Martha Stewart Living- White Butter Cake and Swiss Vanilla Buttercream. The butter cake I think turned out to be nothing more than another name for angel food cake, but with a slight difference in weight and texture. It was very good, except the freezing and thawing and slight age of it made my tongue curl, but I don't think anyone else noticed. I'm snobby about what I make- it's rarely good enough! So, the cake bears repeating and I'll post a recipe soon, because it was firm and baked even and was virtually effortless. The buttercream, on the other hand- never trust Martha, always trust Wilton. Lesson learned! It was a white cake with raspberry buttercream fill- I made a concentrated raspberry syrup and beat it into buttercream, and it was great. That, too, although sort of labor intensive, is worth posting. Wilton makes an awesome doohickey called a cake leveler which looks like a little tiny saw shape with a thin metal wire through it. You adjust the wire to the height you want and slide it through your cake to end up with a perfectly level top and perfectly torted layers. No sweat, no concentrating. And, only a mere $2.99 at the craft store! A well worth it invention, if you ask me. The rest of the cake gadgets I borrowed from my friend, Kelse (piping bags, big pans, piping tips,) or purchased from the baking section of the craft store (concentrated color, piping tips, cookie sticks, plastic cake plates). The cake stand itself I bought on clearance at a store last year for a good price- it's one of my prized kitchen posessions. I think it's pretty. But the real star of the show- my Dormeyer beater- I got for $4.99 at a Goodwill last summer. Best kitchen purchase of my life to date.
The recipe for both cake and frosting were from Martha Stewart Living- White Butter Cake and Swiss Vanilla Buttercream. The butter cake I think turned out to be nothing more than another name for angel food cake, but with a slight difference in weight and texture. It was very good, except the freezing and thawing and slight age of it made my tongue curl, but I don't think anyone else noticed. I'm snobby about what I make- it's rarely good enough! So, the cake bears repeating and I'll post a recipe soon, because it was firm and baked even and was virtually effortless. The buttercream, on the other hand- never trust Martha, always trust Wilton. Lesson learned!
It was a white cake with raspberry buttercream fill- I made a concentrated raspberry syrup and beat it into buttercream, and it was great. That, too, although sort of labor intensive, is worth posting.
Wilton makes an awesome doohickey called a cake leveler which looks like a little tiny saw shape with a thin metal wire through it. You adjust the wire to the height you want and slide it through your cake to end up with a perfectly level top and perfectly torted layers. No sweat, no concentrating. And, only a mere $2.99 at the craft store! A well worth it invention, if you ask me.
The rest of the cake gadgets I borrowed from my friend, Kelse (piping bags, big pans, piping tips,) or purchased from the baking section of the craft store (concentrated color, piping tips, cookie sticks, plastic cake plates). The cake stand itself I bought on clearance at a store last year for a good price- it's one of my prized kitchen posessions. I think it's pretty. But the real star of the show- my Dormeyer beater- I got for $4.99 at a Goodwill last summer. Best kitchen purchase of my life to date.
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