![]() ![]() Whisk in the brown sugar and 1/3 cup of the granulated sugar. In a medium bowl, sift together the cake flour, baking powder and salt.Line 3 8-inch round cake pans with parchment paper and grease the sides. For a sky-high cake like mine, you’ll need to make two batches of the recipe below. I doubled the recipe below to make six layers, but only ended up using five because it wouldn’t fit in the refrigerator otherwise.Chilled buttercream must be returned to room temperature before you use it - you may need to give it another whip in the mixer, too. The SMBC will last up to 7 days in the refrigerator in an air-tight container.If you’re more into fresh, you can definitely go that direction – use the recipe here but sub fresh raspberry puree for the strawberry puree. It gives the buttercream a slightly stiffer texture while still imparting raspberries’ signature tart zing. I chose to use freeze-dried raspberries instead of fresh (I buy them at Trader Joe’s).*Swiss Meringue Buttercream Notes About This Recipe: I’m working on a While I Was Slacking post of sorts to fill you in on all the mad deets (read: to publish my vacation photos so my mom can finally see them), so stay tuned!! I missed you guys and I can’t wait to tell you all about my last four months! SO MANY THINGS have happened while I’ve been gone. This cake is airy and light and perfectly summery due to yummy brightness from compote made from fresh peaches – the best kind of cake for a heartfelt homecoming. And things got a little sweaty and weird, and my air conditioner ran like, 17 marathons to keep the condo under 85F, but y’all, look at this cake!įive layers of fluffy almond chiffon cake layered with whipped mascarpone and homemade peach compote and frosted with the dreamiest raspberry SMBC*, meet my butter-loving friends. Moral of the story: I broke the rules and I turned on the oven. I felt that this momentous occasion calls for a cake of epic proportions. In fact, I’m currently testing out pudding’s freezing ability and, depending on how this little experiment goes, pudding-y things may even make they’re way to the blog in the coming weeks.īUT after FOUR LOOOONG MONTHS of dead air, was I really going to post about pudding? My reentry into the blogosphere needed to feel BIGGER. Don’t get me wrong, the pudding-y things were delicious. (And I’ll preface this by saying that I really, really, really love pudding.)īUT, in this case, on this particular ovenless occasion, I was underwhelmed. ![]() So last weekend, when life finally slowed down and the baking itch itched, I got back in the kitchen and I made a couple of no-bake things. The last thing I need it a little box of electric current-y things (that’s what it is right?) blasting its hot breath into my kitchen and adding to the already unpleasant amount of general sweatiness that is happening. Is anybody still out there? Do you still love butter? Do you forgive me? What if I feed you cake? *shoves slice of cake in your face*įor the past two years, August has been the one and only month of the year in which I banish the oven from all of my kitchen endeavors. One day I was posting Piña Colada Blondies and bragging about my fancy tropical vacay, and the next it was the first of August and I was all omg it’s eff the oven August and I haven’t made shit. I have no idea how it happened but the time FLEW by.
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