Special occasion cake

Special occasion cake

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Special occasion cake

The ingredient of Special occasion cake

  1. three x 340g packets golden buttercake cake mix or three portions Homemade buttercake (see related recipe)
  2. 1/four cup apricot jam, warmed, strained
  3. four x 500g packets geared up-made white icing (see be aware)
  4. Pure icing sugar, sifted, for dusting
  5. 125g butter, softened
  6. 1 half of cups icing sugar combination
  7. 1 tablespoon milk
  8. 1 1/2 cups pure icing sugar, sifted (see be aware)
  9. 1 eggwhite
  10. 1/2 teaspoon lemon juice

The instruction how to make Special occasion cake

  1. Preheat oven to one hundred eightyu00b0C/160u00b0C fan-pressured. Grease a 7cm-deep, 15cm (base) square cake pan and a 7cm-deep, 23cm (base) rectangular cake pan. Line bases and aspects with baking paper.
  2. Prepare packet desserts following packet directions or selfmade desserts (see associated recipe). Spread batter into organized 15cm pan until two-thirds full. Spread final batter into prepared 23cm pan. Bake 15cm pan for 35 minutes or until cooked thru. Remove from oven. Bake 23cm pan for 1 hour or until cooked via. Stand desserts in pans for five minutes. Turn out onto cord racks to cool completely.
  3. Make buttercream icing: Using an electric powered mixer, beat butter in a bowl till faded. Gradually upload icing sugar mixture and milk, beating continuously till blended.
  4. Using a serrated knife, level tops of cakes if vital. Cut every cake horizontally in 1/2. Spread 1 half of of every cake with jam. Thinly spread 1/3 cup buttercream icing over jam. Sandwich with cake tops. Place cakes on forums. Thinly spread tops and aspects of desserts with ultimate buttercream icing.
  5. Dust a flat surface with icing sugar. Knead 1 half packets white icing until clean. Using a rolling pin, roll icing out until 1mm thick and massive sufficient to cowl 15cm cake (round 30cm square). Using a rolling pin, gently elevate icing over cake (see Cooking magnificence, beneath). Dust your arms with icing sugar. Using palms, clean icing. Ease icing across the facets and base of cake, pushing icing in and around the board. Using a sharp knife, trim extra icing at base of board (see Cooking class, under).
  6. Knead final white icing until clean. Using a rolling pin, roll icing out until 1mm thick and large enough to cover 23cm cake (around 38cm rectangular). Gently raise icing over cake. Dust arms with icing sugar. Using arms, smooth icing. Ease icing around facets and base of cake, pushing icing in and round base. Using a sharp knife, trim excess icing.
  7. Make royal icing: Lightly whisk eggwhite and lemon juice collectively in a bowl. Gradually upload icing sugar, whisking until smooth and blended.
  8. Cut ribbons to suit across pinnacle and down facets of every cake (round 28cm-lengthy and 36cm-long). Using photograph as a manual, function ribbons on cakes. Secure at ends with royal icing. Using a palette knife, push ends below cake. Place 15cm cake and board on top of huge cake on an perspective.
  9. Spoon ultimate royal icing right into a piping bag geared up with a 5mm fluted nozzle. Pipe icing around backside area of each cake. Stand for 1 hour to set. Serve.

Nutritions of Special occasion cake

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