White Velvet Cake with Whipped Vanilla Bean Frosting & my 1st Blogiversary
January 13, 2013
Last year had been one of the best yet and now, in 2013, things seem to just keep getting better! My husband, Alex and I seem to have settled into married life, just enjoying being together and cooking together on the weekends. It’s been so different not having the wedding stress! (I am a nice person I swear!)
Winter has finally seemed to have hit us in London. The forecast was for snow (which never came by the way. Damn news!) so we’ve hibernated in our flat, ate popcorn and watched movies all weekend! Honestly, a perfect way to spend time together because we barely see each other during the week! Whoever though of this ‘work’ thing had serious issues. We’ve expecting a very exciting arrival in about 5 weeks and I cannot wait to tell you all about it! But since I have to wait, so do you, and I’ll give you a sneak peek soon, I promise.
I digress. January 2013 marks one year of baking, cooking, kitchen experiments gone wrong and writing all about it here. It’s been such a fun experience and I can’t wait to see what this year will bring. So to celebrate a year of love, joy and all things delicious I decided to make a Blogiversary cake that reminds me of all of those things.
Love: White Velvet Cake. Nothing says love like a vanilla-scented sponge cake that is the perfect vehicle for any kind of frosting. A perfect cake for celebrating with the ones you love.
Joy: Whipped Vanilla Bean Frosting. Nothing brings joy like the beautiful dark flecks of vanilla bean lacing this airy and creamy icing. Makes me smile every time.
Delicious: Do I really need to say? You get it.
Hope the new year is treating you well!
White Velvet Cake from Rose Levy Berenbaum Makes a double layer, 9 inch cake
In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla.
In a large mixer bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides.
Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.
Whipped Vanilla Bean Frosting from Sweetapolita
3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes 3 cups sifted confectioners’ sugar 3 tablespoons (45 ml) milk 1 vanilla bean, scraped or 1/2 tsp vanilla bean paste 1 teaspoon pure vanilla extract pinch of salt
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4” on my KitchenAid). Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.
Oh my God, this looks amazing! White chocolate and vanilla are two of my favourite things. Will definitely be blogging on this myself soon (with full credit to you, of course)!!
Oh my God, this looks amazing! White chocolate and vanilla are two of my favourite things. Will definitely be blogging on this myself soon (with full credit to you, of course)!!
Thank you Claire! Let me know how it turns out! Would love to see a photo!