This cake is even sweeter when decorated with handmade marzipan animals – which is not too difficult if you have patience. Source: Martha Stewart Living, October 2012. This recipe takes 4 hours and serves 10-12. The ingredients include 2 sticks of unsalted butter, softened, plus more for pans, 3 cups of cake flour and more for pans, 2 cups of packed dark brown sugar, 1 cup of granulated sugar, 6 large eggs, 1 tablespoon of pure vanilla extract, 1/4 teaspoon of salt, 8 ounces of sour cream, 1/2 teaspoon of baking soda, caramel butter frosting with brown sugar, and marzipan animals. The instructions are to preheat the oven to 325 degrees, beat together the butter and sugars until light and fluffy, beat in the eggs one at a time, beat in the vanilla, combine the flour and salt, and gradually add the flour mixture to the butter mixture. Divide the batter between the pans and bake until golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans, then invert them onto wire racks to cool completely. Cut the cakes in half horizontally, spread frosting between the layers, and frost the top and sides of the cake. Serve with marzipan animals or chill for up to 2 days.
27.04.2023 @ 01:02
This cake is even sweeter when decorated with handmade marzipan animals – which is not too difficult if you have patience. Source: Martha Stewart Living, October 2012. This recipe takes 4 hours and serves 10-12. The ingredients include 2 sticks of unsalted butter, softened, plus more for pans, 3 cups of cake flour and more for pans, 2 cups of packed dark brown sugar, 1 cup of granulated sugar, 6 large eggs, 1 tablespoon of pure vanilla extract, 1/4 teaspoon of salt, 8 ounces of sour cream, 1/2 teaspoon of baking soda, caramel butter frosting with brown sugar, and marzipan animals. The instructions are to preheat the oven to 325 degrees, beat together the butter and sugars until light and fluffy, beat in the eggs one at a time, beat in the vanilla, combine the flour and salt, and gradually add the flour mixture to the butter mixture. Divide the batter between the pans and bake until golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans, then invert them onto wire racks to cool completely. Cut the cakes in half horizontally, spread frosting between the layers, and frost the top and sides of the cake. Serve with marzipan animals or chill for up to 2 days.