![]() ![]() This can cause the cake to bake up with a slight dip in the top instead of a dome. A general note about this batter: we’re using a lot of liquid here, which keeps the cake super moist and yummy.Divide your batter between the four prepared pans and bake for 45-55 minutes-you’ll know the cakes are baked through when you press gently on the top and the cake springs back.Stop the mixer as soon as you see no more streaks in the batter. Scrape the bottom of the bowl, then add your dry ingredients in three additions alternating with your milk, starting and ending with the dry mix.Add your eggs in one at a time until all six are incorporated, then stream in your molasses and add the vanilla, beating another 30 seconds to make sure everything is homogenous. Place your butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy.Combine your dry ingredients in a medium bowl and set aside.Prepare four 6”x3” pans by spraying the bottoms with cooking spray and laying a baking paper round at the bottom of each. Gel food coloring set of nine round cookie cutters in graduated sizes piping bags an Ateco piping tip #849 (or any large star tip) extra-tall cake scraper (14” at least-you can also use a quilting ruler!) a candy thermometer.Tablespoon and 1 1/2 teaspoons baking powder ![]()
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