Kids and Cakes

In my opinion, everyone should know how to make a respectable birthday cake. A home made cake is so much more appreciated than the beautiful cakes you'll find at Whole Foods or other bakeries. That's why we put cakes on the agenda for the Kids class last week.
We made 3 layer cakes using the time honored 1-2-3-4 cake recipe. We made them on sheet pans instead of round pans and then cut out the 3 layers. It worked really well and is definitely something you can do at home. Here's the cake recipe:

1-2-3-4 Cake

Servings: one three-layer 8-inch cake | Difficulty: Medium

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
1 teaspoon salt
3 cups cake flour, sifted
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla

Preheat the oven to 330° F.
Butter and flour the bottom and sides of three 8-inch cake pans and tap out the excess flour.
In the bowl of a stand mixer or beating vigorously with a wooden spoon, cream butter and sugar until light and fluffy.Continue to beat on medium speed, adding eggs one at a time until each is incorporated.
In a separate bowl, whisk together the salt, flour, and baking powder. Mix together the milk and vanilla and set aside. Slowly add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk/extract. Mix until just combined.
Divide the batter equally among prepared pans and drop the pans on the counter to release air bubbles. Bake for 35 to 40 minutes, or until a tester inserted into the center of the cake comes out clean.
Let the cakes cool for 20 minutes on a rack before inverting them. Once fully cooled, stick them in the freezer until you are ready to frost and decorate.
After the cakes were cool and cut out into 8 inch rounds, we made butter cream frosting and did the crumb coat (that's a coat of frosting to seal in the crumbs so the next frosting coat will be free of crumbs and smooth) and put the cakes in the freezer overnight.

Here's the recipe for the butter cream frosting:

Vanilla Buttercream

Servings: Makes enough frosting to coat a 6” inch, 3-layer cake. Double the recipe to add additional decoration (borders, flowers, etc.) | Difficulty: Easy

8 oz salted butter
3 cups confectioners’ sugar
3 tablespoons heavy whipping cream
1 teaspoon vanilla
1 tablespoon meringue powder

In a stand mixer with the paddle attachment (or a hand mixture)on low speed cream the butter until smooth. Add the powder sugar, whipping cream and vanilla extract and mix on medium to high speed until mixture is light and fluffy.
Place the mixture in the refrigerator for about an hour to cool.
Remove buttercream from refrigerator about 15 minutes before decorating. Give it a good stir before adding it to the the piping bag or using it to frost the cake.

The kids did great under the direction of Chef Erika. Check out the photos!

More kids classes coming this fall. If you want to give us your input on what your kids want, here's a link to a 10 question survey

Hope to see you in class!

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