From the demo: Spring Cake Decorating Class
Recipe Courtesy of Kaye Hartman, Owner Petal Crafts
Yield: Two 8” pans
Ingredients:
1/2# Plugra butter
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
1/2 teaspoon baking soda
6 eggs
1 teaspoon vanilla
1 teaspoon almond extract
Directions:
Preheat oven to 325 degrees F. Butter and flour two 8” pans and set aside.
In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add vanilla and almond extract and stir to combine. Divide batter equally and pour into prepared pans. Bake for 45 mins to 1 hour. Cool cake in pan for about 10 minutes and then un-mold and cool completely on a wire rack. Frost cake when completely cooled.
Almond Buttercream Frosting:
Yield: 3 cups
Ingredients:
6 oz butter, softened
3 to 4 cups confectioners’ sugar
1 1/2 teaspoons almond extract
Directions:
With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.
Purchase items in BOLD in-store at Surfas or online at Culinary District!