SIGN UP TO RECEIVE 25+ FREE DESSERT RECIPES

PASTEL CAKE/ Creamy Buttercream



I have been on a cake kick lately. I am still experimenting with buttercream frosting and I think I have found ‘the one.’ This recipe is creamy and fluffy making it easy to spread and scrape for a clean look on tall cakes. I tweaked my Favorite Buttercream Frosting which is absolutely delicious on the White Cupcakes and Devil's Food Cake. To achieve an ultra creamy finish I simply increased the amount of butter ever so slightly. The result is so creamy that I did not need to add milk to this recipe. The taste is just as splendid.


Vanilla Three-Layer Cake
2¼ cups Softasilk Cake Flour (or 2-1/8 cup Flour), sifted
1½ cups Sugar
3 tsp Baking Powder
1 tsp Salt
2/3 cup Crisco Shortening
1 cup Milk
1½ tsp Vanilla
3 Eggs

Grease and flour three 7-inch cake pans.
Mix Flour, Sugar, Baking Powder and Salt. Add Shortening. Add a little over half of Milk to the dry ingredients. 
Add Vanilla. Add remaining Milk and Eggs. Mix well. Pour into baking pans.
Bake 25-30 minutes at 350 until cake tester comes out clean.
(Refer to Recipes page for baking time for two-layer cake)
[This is the Rich Golden Cake recipe from the 1950 Betty Crocker Picture Cookbook]


Creamy Buttercream Frosting
1½ cups Butter (3 sticks), softened
6 cups Confectioner’s Sugar, sifted
½ tsp Vanilla
1-4 tbsp Milk (optional)

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 vanilla and milk. Beat well until icing is smooth and fluffy.

Separate frosting into three bowls. Keep some frosting white. No need to color the frosting white.
Color frosting Pastel Pink with a smidge of AmeriColor Super Red.
Color frosting Pastel Green with a smidge of AmeriColor Avocado.
Color frosting Pastel Blue with a smidge of and AmeriColor Sky Blue.

Assemble the cake and frost each layer in white icing.
Then crumb coat (optional) the top and sides of cake with white frosting.
Chill in refrigerator for 30 minutes.

Frost the outside of the cake starting with pink frosting along the bottom of the cake, 
followed by green and blue on the sides and top of cake.




MORE CAKE



SUBSCRIBE   -   SHARE   -   COMMENT

NEVER MISS A POST and Receive 25+ Dessert Recipes
Email Address

6 comments:

  1. Oh my goodness! Your cake looks delicious!

    ReplyDelete
  2. FABULOUS!!!!!
    Chicago Kathy

    ReplyDelete
  3. Oh Joan! You should bake cakes more often! These are gorgeous! I love the soft, shabby chic look of the pastels. So so pretty. And I bet pretty tasty, too! Hope you are enjoying the summer! :)

    ReplyDelete
    Replies
    1. Hi Anne, That's quite a compliment from someone who baked every cake In the "Vintage Cakes" Cookbook! You are very kind. Have a nice summer. Joan

      Delete

Thank you for sharing your thoughts!

ShareThis

Related Posts Plugin for WordPress, Blogger...