How To make Yellow Party Cake
1 1/2 c Sugar
3/4 c Butter or margarine; softene
2 Eggs
1 1/2 ts Vanilla
2 1/2 c All-purpose flour
2 1/2 ts Baking powder
1 1/4 c Milk
Lemon filling(dir. page) Seven-minute frosting(dir. p Recipe by: Better Homes and Gardens In mixer bowl cream together sugar and butter till light and fluffy (about 8 to 10 minutes at medium speed of electric mixer), scraping bowl frequently. Add eggs and vanilla; beat at medium speed about 2 minutes or till mixture is light and fluffy. Scrape the bowl frequently. Stir together the flour, baking powder, and 1 teaspoon salt. Add to creamed mixture alternately with the milk, beating at low speed after each addition. Beat 1 minute at end. Turn batter into two greased and lightly floured 9x1 1/2-inch round baking pans. Bake in 350 oven for 30 to 35 minutes or till cake tests done. Cool 10 minutes. Remove from pans and cool thoroughly on wire racks. Fill with Lemon Filling; frost with Seven-Minute Frosting. Sprinkle shredded coconut on sides of cake, if desired.LEMON FILLING: Combine 3/4 cup sugar, 2 tablespoons cornstarch, and dash salt in saucepan. Add 3/4 cup water, 2 beaten egg yolks, and 3 tablespoons lemon juice. Cook over medium heat till thick and bubbly, stirring constantly. Remove from heat; stir in 1 teaspoon grated lemon peel and 1 tablespoon butter or margarine. Cool.SEVEN-MINUTE FROSTING: In double boiler top not over heat, combine 1 1/2 cups sugar, 2 unbeaten egg whites, 2 teaspoons light corn syrup, and dash salt. Add 1/3 cup cold water. Beat
1/2 minute at low speed to blend. Place over boiling water (upper pan
should not touch water). Beating constantly with electric mixer, cook about 7 minutes or till frosting forms stiff peaks. Remove from heat and add 1
teaspoon vanilla. Beat about 2 minutes more or till spreading consistency. Spread on cake at once. -----
How To make Yellow Party Cake's Videos
How To Make THE BEST Homemade Yellow Cake From Scratch with Chocolate Frosting // Lindsay Ann Bakes
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♡Moist, rich, buttery yellow cake layers, smothered in a creamy chocolate buttercream frosting, topped with sprinkles... this is what birthday dreams are made of! The cake is so absolutely moist and soft inside, with a rich and tender crumb from the butter and egg yolks. It stacks up just beautifully and pairs perfectly with my homemade chocolate buttercream! It is light and fluffy, with that sweet chocolatey flavor!♡
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The Best VANILLA CAKE I've Ever Made + VANILLA BUTTERCREAM
A soft and moist Vanilla Cake recipe with the best Vanilla Buttercream Frosting! This is the perfect birthday cake!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
VANILLA CAKE INGREDIENTS:
►2 1/2 cups all-purpose flour (318 grams)
►1 Tbsp baking powder
►1/2 tsp salt
►1 cup unsalted butter, softened
►1 1/2 cup granulated sugar
►4 large eggs, room temperature
►4 tsp pure vanilla extract
►1 cup buttermilk or plain kefir, room temperature
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BUTTERCREAM FROSTING INGREDIENTS:
►1 1/2 cups unsalted butter room temperature
►4 1/2 to 5 cups powdered sugar or added to taste
►1/4 tsp fine salt or to taste
►4 tsp vanilla extract
►3-4 Tbsp heavy cream
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VANILLA EXTRACT RECIPE:
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cake in 2 minutes! you will make this cake every day! easy and quick to prepare
cake in 2 minutes! you will make this cake every day! easy and quick to prepare.
very delicious cake recipe, simple quick and easy to prepare. an easy cake that anyone can make. with simple ingredients.
ingredients: 2 eggs
100 grams of sugar
100 ml of milk
70 ml of oil
10 grams of baking powder
Vanilla
#cake#cake_recipes#recipe
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
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This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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~Boxed Cake Mix Hack~ BETTER than BAKERY CAKE!!!
This is how to use a boxed cake mix in a new way! This boxed cake mix hack makes your store bought mix taste like it came from a bakery! you can use a yellow cake mix, a white cake mix, a chocolate cake mix, any cake mix flavor with this cake mix hack. Below are the links to the tools I use in this video and others. Thank you for watching!
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*I sometimes use affiliate links which means that I receive a small portion of the purchase prices of products at no additional charge to you. This helps support my channel so thank you. My videos are for entertainment purposes only. Any information related to food, food safety, cooking, recipes, etc. are my opinions only. Nerissa/Nerissa Nikole is not liable and/or responsible for any advice, services, or product you obtain through this video. My opinions and the views expressed in my videos do not represent the views of my employer.*
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