RUSTIC AUTUMN CAKE/ Audible



This was to be a Summer Pastel Watercolor Cake but turned into a Rustic Autumn Cake. Why rustic? The colors muddled together taking them from pastels to muted hues. Also, the frosting began to crust over before I finished smoothing it. The result is cool in that the frosting looks like paper yet the taste is still the same. I used my favorite go-to vanilla cake recipe from the vintage Betty Crocker Cookbook and my Creamy Buttercream Frosting. I jazzed up the middle layers of frosting with raspberry jam adding another layer of flavor to the cake. The base color is pale pink and dollops of green, yellow and medium pink were applied to the sides to create a smeared effect.

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.
[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 (optional)
1-2 tbsp Heavy Cream, room temperature
Wilton French Tips #6B, #199

Beat butter for 8-10 minutes until pale and double in volume.
Gradually add the sugar 1 cup at a time beating well after each addition.
Add vanilla and cream. Beat well until icing is smooth and fluffy.
[Note: Frosting is very sweet with Confectioner's Sugar so I usually skip the vanilla.]



Buttercream Raspberry Filling
Buttercream Frosting
Raspberry Preserves (slightly warm)
Mix some untinted frosting with two spoonfuls of raspberry preserves.


Separate frosting into four bowls.
Color ½ cup of frosting Medium Pink with AmeriColor Super Red
Color ½ cup of frosting Green with AmeriColor Avocado
Color ½ cup of frosting Yellow with AmeriColor Egg Yellow
Color remaining frosting Pale Pink with a smidge of AmeriColor Super Red

Assemble the cake and frost each layer with buttercream raspberry filling.
Crumb coat (optional) the top and sides of cake with untinted frosting.
 Chill in freezer for 5 minutes.

Frost sides and top of cake with pale pink frosting. 
Add dabs of medium pink, green and yellow frosting on sides of cake.
(Base coat is pale pink but appears white in this photo)

Using spatula or bench tool, smooth sides of cake to smear colors creating design.
Using tip #6B pipe dollops on top of cake.
Using tip #199 pipe shell design around bottom edge of cake.





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8 comments:

  1. Bet it tastes great with the raspberry in it.

    ReplyDelete
    Replies
    1. The raspberry buttercream in the middle layers was very tasty. I didn't bother to strain the seeds and simply mixed it with the frosting ... so easy!

      Delete
  2. I really like the colors in this cake. It looks delish! Suzy

    ReplyDelete
  3. This cake looks delicious.I did not know it was just smearing blobs of color that make the watercolor look; very pretty. Macey

    ReplyDelete
    Replies
    1. Thanks Macey ... Yup, it's that easy!

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