Carnival Cake
Tarvitset vähintään 6-quart sekoitusastian tehdäksesi tämän suuren taikinan.
Lähde: Martha Stewart Kids, kevät
Tarjoilut
tuotto
Tarvitset vähintään 6-quart sekoitusastian tehdäksesi tämän suuren taikinan.
Lähde: Martha Stewart Kids, kevät
Tarjoilut
tuotto
Dayton
27.04.2023 @ 17:08
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“You need at least a 6-quart mixing bowl to make this large dough. Source: Martha Stewart Kids, Spring 12 Makes one 10-inch 2-layer cake Servings Yield Ingredients Unsalted butter, for pans 2 1/4 cups unsweetened cocoa powder, plus more for dusting 4 1/2 cups flour 4 1/2 cups sugar 4 1/2 teaspoons baking soda 2 1/4 teaspoons baking powder 2 1/4 teaspoons salt 6 large eggs 2 1/4 cups buttermilk 2 1/4 cups hot water 1/2 cup plus 1 tablespoon vegetable oil 1 tablespoon vanilla extract Swiss-Meringue Buttercream for Block and Bootie Cakes Yellow and red food coloring 6-8 ounces white candy-coated chocolate pieces for decoration Instructions 1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut 2 rounds of parchment paper to fit 2 (10 x 2-inch) round cake pans. Butter pans; line with parchment. Butter parchment. Dust with cocoa, tapping out excess. 2. Whisk together cocoa, flour, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. With mixer on low, add eggs, buttermilk, hot water, oil, and vanilla; mix until smooth, about 2 minutes. 3. Divide batter evenly between pans. Bake until a cake tester comes out clean, about 1 hour. 4. Let cool in pans on wire racks 20 minutes. Run a knife around edges of cakes; unmold. Let cool completely on racks. 5. Place 3 cups buttercream in each of 2 bowls. Tint one with yellow food coloring and the other with red food coloring. Transfer each to a pastry bag fitted with a small round tip (such as Ateco #48). 6. Trim cake layers level. Spread a thick layer of white buttercream evenly over one layer. Top with second layer, cut side down. Frost top and sides of assembled cake with a thin layer of white buttercream. Chill cake 30 minutes. Smooth a final layer of white buttercream over cake. Alternating between red and yellow buttercream, pipe a row