![]() If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If the frosting seems too thick, add in additional cream (1 teaspoon at a time).Mix on the lowest speed for a couple minutes to help make the frosting silky smooth. Once the frosting is fully mixed and smooth, add in 2 tsp almond extract, 1 tsp vanilla extract and 1/2 tsp salt.Scrape the sides and bottom of the bowl as needed with a rubber spatula.Halfway through, add in 2 Tbsp of heavy cream or milk to make it easier to mix. Gradually mix in 5 cups of powdered sugar on a low speed.Beat 1 1/2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth. ![]() While the cake layers bake and cool, make the almond buttercream frosting.Use a serrated knife to level the tops of the layers right before you plan to assemble your cake.Once the layers are fully cooled, carefully flip the pans and remove the layers. Place cake layers into the freezer for 30 minutes to accelerate the cooling process.Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan. Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs.This guarantees the layers will bake to be the same height. I like to use a digital kitchen scale to weigh my pans and ensure they all have the same amount of batter. Divide batter evenly between the prepared cake pans. ![]() If desired, add in gel food coloring and stir by hand with a rubber spatula until the batter is evenly colored.Mix on a medium-low speed for about a minute to make sure everything is mixed together properly. Add in 1 Tbsp of vegetable oil and 2 tsp almond extract. ![]() Scrape the sides and bottom of the bowl as needed with a rubber spatula.
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