Alhamdulillah… Today I reached the milestone of posting 1000 recipes in my blog. What initially started as a space for saving my tried recipes for future reference, turned out to be a passion for active blogging. My heartfelt thanks for all of you for your kind support and encouragement. I would like to thank my family, husband and especially three young children- Safa, Sheza and Shayaan who excitedly kept counting the number of posts in my blog. And a special thanks to my dear brother Sabith for constantly helping me on the technical sides of the website….
For Cake :
3 cups all purpose flour/ plain flour
1 3/4 cup sugar
350 gm unsalted butter, at room temperature
4 tsp baking powder
2 tsp vanilla essence
1/2 tsp salt
1/2 cup milk
food gels/ colorings
For Buttercream Frosting:
1 cup butter, at room temperature
4 cups powdered sugar/ icing sugar
1 tsp vanilla extract
2-3 tbsp milk
pink food gel/color
- Preheat the oven to 180 degree celcius.
- Sift together plain flour, baking powder and salt in a bowl and keep it aside.
- In a large mixing bowl, beat butter, sugar and vanilla essence using a beater till creamy and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Then alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour and fold gently.
- Divide the batter into 2 parts – 1/3 and 2/3. Then further divide the 1/3 rd part of batter evenly between 6 bowls for tinting.
- Add different shades of food gels/ colorings in each bowl and mix until you have all 6 bright colours.
- Pour this coloured batter on the greased cake pop mould and bake for 12-13 minutes. ( or in the cake pop making machine and cook cake pops according to the instruction).
9. Remove from the pan and let them to cool completely on a wire rack…
10. Grease 3 round 6 ” cake pans and line with parchment paper or baking paper.
11. Add just enough batter to cover the bottom / base of 3 prepared pans and then place the cake balls.
12. Cover the cake balls with rest of the batter, making sure you have an even amount of batter in each cake pan. ( The remaining batter was scooped over each cake ball to cover).
13. Bake them in the preheated oven for 30-35 minutes. Remove cakes from oven and place onto a wire rack and let them cool completely..
14. When the cakes are cool, wrap the cakes in cling wrap and chill them in the freezer for an hour.
- In a bowl or in the bowl of an electric mixer, add butter and beat on medium speed until completely smooth.
- One cup at time, add 2 cups of icing sugar , beating after each addition.
- Add vanilla extract and beat to combine. Add about 1 tbsp of milk/ cream and continue beating.
- Add the remaining 2 cups of icing sugar, one at a time and beat. Add 1-2 tbsp milk/ cream and beat until the desired consistency is reached.
Assembling the cake:
- In a serving plate/ cake board, layer the cakes and frost with a layer of buttercream icing between each layer.
- Then frost the outside of the entire cake with a thin layer of frosting (crumb coat) .
- Place this crumb coated cake in the fridge for about an hour to firm up the frosting.
- Then pipe basket weave pattern – using tip 47, start by piping a vertical stripe from the top to the bottom edge of the cake. Then squeeze horizontal stripes over the vertical stripes. Pipe a second vertical stripe over the edges of the horizontal stripes . Pipe another set of horizontal stripes between the gaps. Repeat the pattern to cover the sides of the cake as shown in link …….( Here I used pink and white buttercream frostings).
- Using a small star tip , pipe a border along the top and bottom edges and decorate with different coloured fondant flowers….
- Cut the cake into slices and you can see the polka dots inside…Serve..
- You may require more buttercream frostings for this cake, so prepare the frostings accordingly…