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DEVILS FOOD CAKE/ I'm Confessin'



I have a confession to make … cookies are not my favorite dessert. Gasp! There, I said it. For my sweet tooth there is nothing like a homemade layer cake. The combination of cake and frosting make it a standout. My love for cake whether vanilla or chocolate is equal; the same goes for frosting. My eldest grand niece is a vanilla girl and my eldest grand nephew is a true purest and loves cake in its simplest form … just the cake, no frosting. It amazes me because isn't frosting the best part? Tell me your favorite cake and frosting flavors in a comment section below?

Even with my love of cake, I rarely bake one. I recently purchased three 7-inch cake pans which makes the perfect size cake for just the two of us. This was the first time using my new cake pans. I tried to achieve a smooth finish on the frosting and it turned out pretty good but not the perfect smoothness I was going for. This cake was frosted with my Favorite Buttercream and tastes great but leaves a textured finish. In a future post I tweak this buttercream recipe in search of a creamy finish. Stay tuned to see the result.


Devils Food Layer Cake
2/3 cup Crisco Shortening
1½ cups Sugar
3 Eggs
2½ oz Unsweetened Chocolate, melted
2¼ cups Softasilk Cake Flour (or 2-1/8 cups Flour), sifted
1 tsp Baking Soda
1 tsp Salt
1¼ cups Buttermilk
Buttermilk Substitute: Add a little over 1 tbsp vinegar or lemon juice to 1¼ cups milk

Grease and flour three 7-inch cake pans.
In a separate bowl mix Flour, Baking Soda and Salt. Set aside.
Cream Shortening and Sugar until fluffy Add Eggs. Add melted Chocolate.
Stir in flour mixture alternately with Buttermilk. Pour into cake pans.
Bake at 350 for 25-30 minutes.
[This is the Popular Devils Food Cake recipe from the 1950 Betty Crocker Picture Cookbook]

Favorite Buttercream Frosting
1 cup Butter (2 sticks), softened
5 cups Confectioner’s Sugar, sifted
1 tsp Vanilla
4-5 tbsp Milk

Beat butter for 8-10 minutes until pale and double in volume.
Gradually add the sugar ½ cup at a time beating well after each addition.
Add the vanilla and milk. Beat well until icing is smooth and fluffy.


Butter after whipping for 10 minutes

Separate frosting into two bowls.
Keep half the frosting white. No need to add white food coloring.
Color half of the frosting pink with AmeriColor Deep Pink. 

Assemble the cake and frost each layer with white icing.
Optional: Crumb coat the top and sides of cake with white frosting. Chill in refrigerator for 30 minutes.

Frost the outside of the cake starting with white frosting along the bottom half of the cake.
Frost the remaining side and top of cake with pink frosting.
Pipe flowers with Wilton 1M tip in pink frosting.


 

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WHITE CUPCAKES/ Cupcakes & Cream



In an effort to improve the look of my cupcakes and find an awesome-tasting buttercream frosting, I whipped up a batch of cupcakes from a Betty Crocker White Cake mix. A mix does not taste as good as a cake made from scratch but it saved me time and the frosting is where it’s at anyway. 

Cupcake recipes say to fill the cups 2/3 full yet my cupcakes spill over looking more like muffins than cupcakes. So this time I filled the tins only half full. It was hard not to add more batter because it looks so skimpy, but restraint paid off and the cupcakes came out pretty good. Now on to the frosting. 




There are oodles and oodles of buttercream frosting recipes out there. Some are made with shortening such as White Buttercream Frosting, which makes a very white frosting but the taste is so-so and a bit oily. Frosting made with butter is tastier and creamy although it retains a tinge of butter yellow and is not white-white. Viewing online videos for tips to the perfect buttercream, one baker’s tip for white frosting is to beat the butter for 8-10 minutes to lighten the color. The extended mixing time lightens the butter significantly (see untouched photograph below), and increases the amount of frosting. Another recommends adding Confectioner’s Sugar only one-half cup at a time and incorporating well after each addition. Who knew there was so much science involved in frosting!

Butter after whipping for 10 minutes


For these cupcakes, I made a slight variation to the American Buttercream Frosting. It is very tasty, fluffy, easy to pipe and good for tinting. It was all I could do to not eat the frosting in spoonfuls out of the bowl. It’s that scrumptious! 


This buttercream has a nice cream tint. To achieve a white hue I often use clear vanilla and/or add white gel food coloring. This frosting has the basic texture of most buttercreams and is more than adequate for cakes and cupcakes. I always use the wire whip beater which adds air and creates a fluffy texture. 


White Cupcakes
Pillsbury White Pudding Cake Mix
Add eggs whites, water and corn oil
Bake at 375 for 12-14 minutes.
{I substituted melted butter for the oil, and used milk instead of water}


Favorite Buttercream Frosting
1 cup Butter (2 sticks), softened
5 cups Confectioner’s Sugar, sifted
1 tsp Vanilla
4-5 tbsp Milk

Beat butter for 8-10 minutes until pale and double in volume.
Gradually add the sugar ½ cup at a time beating well after each addition.
Add the vanilla and milk. Beat well until icing is smooth and fluffy.





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